Creamy Chicken Pot Pie Soup (Printable)

A hearty, warming soup with shredded chicken, vegetables, and herbs in a rich creamy broth.

# What You 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 for garnish

# How to Make It:

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 comes together in under an hour and actually tastes like you simmered it all day.
  • The creamy broth clings to every vegetable in a way that feels both luxurious and deeply comforting.
  • One pot means less cleanup when you're already tired, which is usually when you need soup most.
02 -
  • Don't skip the 2-minute flour cooking step—raw flour tastes chalky and will haunt your soup.
  • Add the cream slowly and keep the heat moderate; curdled cream is heartbreaking and changes everything.
  • Taste the soup before you salt it, especially after adding dairy, because cream dampens saltiness and you need to adjust at the very end.
03 -
  • Dice all your vegetables before you start cooking so you're not scrambling mid-recipe when the butter is already melting.
  • If you're doubling this recipe, resist the urge to double the herbs—add them gradually and taste, because herbs concentrate as soup simmers.
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