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Cozy Creamy Chicken Pot Pie Soup – Easy 30-Minute Recipe

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This cozy creamy chicken pot pie soup comes together in about 30 minutes using rotisserie chicken and simple pantry staples. It tastes like it simmered for hours, with a velvety rich broth that makes you want to curl up with a bowl and a good book.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 2½ cups shredded rotisserie chicken
  • 1 cup frozen peas and carrots mix
  • ½ cup frozen corn kernels
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • Optional: ¼ cup dry sherry or white wine
  • Fresh parsley, chopped (for garnish)
  • Flaky biscuits or crusty bread (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into small, even pieces—about ¼-inch. Mince the garlic. Shred the rotisserie chicken, discarding the skin and bones. Measure out the flour, broth, and cream.
  2. Melt the butter in your Dutch oven over medium heat. Let it melt completely, but don’t let it brown. This takes about 2 minutes.
  3. Add the diced onion, carrots, and celery. Stir to coat them in the butter. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly.
  5. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes until the mixture looks pasty and thick—that’s the roux forming. Cook just until it starts to smell slightly nutty, but don’t let it brown.
  6. Slowly pour in the chicken broth while whisking constantly. Pour in about ½ cup at a time, whisking after each addition to prevent lumps. Once all the broth is in, bring it to a gentle simmer.
  7. Add the dried thyme, rosemary, and a pinch of salt and pepper. Stir to combine. Let the soup simmer for 5 minutes, stirring occasionally.
  8. Stir in the heavy cream or milk. Pour it in slowly while stirring. Let it simmer for another 2 minutes.
  9. Add the shredded rotisserie chicken and frozen vegetables. Stir everything together. Let it simmer for 5-7 minutes, until the chicken is heated through and the vegetables are tender but still bright.
  10. Taste and adjust seasoning. Add more salt, pepper, or herbs if needed. If the soup is too thick, add a splash of broth or milk. If it’s too thin, let it simmer a few more minutes.
  11. Remove from heat and let it rest for 5 minutes. The soup will continue to thicken slightly as it cools.
  12. Ladle into bowls and garnish with fresh parsley. Serve with warm biscuits or crusty bread for dipping.

Notes

Don’t rush the roux step—cook the flour for 1-2 minutes to remove the raw taste. Use cold cream or milk at room temperature to prevent curdling. Let the soup rest for 5 minutes after cooking for best flavor. The soup actually tastes better the next day as flavors meld.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, easy chicken soup, 30-minute soup, rotisserie chicken soup, comfort food, weeknight dinner

Find it online: https://bouncybowl.com/cozy-creamy-chicken-pot-pie-soup-easy-30-minute-recipe/