Creamy Chicken Pot Pie Soup (Printer View)

Comforting soup with tender chicken and vegetables in rich, creamy broth with thyme aromatics.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas

→ Aromatics & Herbs

07 - 3 garlic cloves, minced
08 - 1 teaspoon dried thyme
09 - 1 bay leaf

→ Liquids & Dairy

10 - 1/4 cup all-purpose flour
11 - 4 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1 cup heavy cream

→ Chicken

14 - 3 cups rotisserie chicken, shredded

→ Seasonings

15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley

# Method Steps:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add milk and heavy cream, stirring to combine. Simmer gently for 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup has thickened.
06 - Add shredded chicken and peas. Cook for 5 minutes, until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like homemade chicken pot pie but arrives on your spoon instead of your fork, which somehow makes it feel even easier to enjoy.
  • One rotisserie chicken does all the heavy lifting, meaning you skip the step of cooking chicken from scratch and jump straight to comfort.
  • The cream and thyme combination creates a flavor so naturally rich that nobody will believe you didn't spend all day on this.
02 -
  • If your soup looks too thin after simmering, you either needed more time or your potatoes weren't thick enough—next time either wait a bit longer or cut them smaller so they break down and help thicken things naturally.
  • Adding the cream slowly and keeping the heat gentle prevents it from breaking or looking greasy, which I learned the hard way by being impatient.
  • The soup tastes noticeably better the next day after flavors have time to settle and mingle, so leftovers are actually a gift to future you.
03 -
  • Buy rotisserie chicken that's already warm from the deli case and use it immediately—it shreds easier and your soup comes together faster.
  • Keep your broth at a gentle simmer rather than a rolling boil, which prevents the cream from breaking and keeps everything silky smooth.
Return