Why You’ll Love This Recipe
- Comforting and creamy with classic pot pie flavors
- Quick and easy thanks to rotisserie chicken
- One-pot meal perfect for busy nights
- Packed with vegetables and tender chicken
- Great for leftovers and meal prep
- Family-friendly and filling
- No need to prepare pie crust
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rotisserie chicken, shredded
butter
olive oil
onion, chopped
carrots, diced
celery, diced
garlic, minced
all-purpose flour
chicken broth
milk
heavy cream
frozen peas
corn kernels
potatoes, diced
dried thyme
salt
black pepper
fresh parsley, chopped
biscuits or crackers, optional for serving
Directions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat.
- Add the chopped onion, diced carrots, and celery. Cook for about 5–6 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir well to create a roux.
- Slowly pour in the chicken broth while stirring continuously to avoid lumps.
- Add the diced potatoes, dried thyme, salt, and black pepper.
- Bring the soup to a gentle simmer and cook for about 10–12 minutes until the potatoes are tender.
- Stir in the milk and heavy cream, mixing until the soup becomes creamy.
- Add the shredded rotisserie chicken, frozen peas, and corn.
- Continue simmering for another 5 minutes until everything is heated through.
- Taste and adjust seasoning if needed.
- Garnish with chopped fresh parsley and serve warm with biscuits or crackers if desired.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
You can add mushrooms for extra depth of flavor and a heartier texture.
For a lighter version, replace the heavy cream with additional milk or half-and-half.
If you prefer a thicker soup, add a little extra flour or mash some of the cooked potatoes into the broth.
You can substitute fresh vegetables for frozen ones depending on what you have available.
For a biscuit-style pot pie experience, serve the soup topped with warm biscuits.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup in a pot over medium heat or microwave in short intervals, stirring occasionally. If the soup thickens during storage, add a splash of broth or milk to reach the desired consistency.
The soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Yes, any cooked shredded chicken works well in this recipe.
How do I make the soup thicker?
You can add an extra tablespoon of flour or mash some of the potatoes into the broth.
Can I make this soup dairy-free?
Yes, substitute the milk and cream with a dairy-free alternative such as unsweetened almond or oat milk.
What vegetables work best in pot pie soup?
Carrots, celery, peas, corn, and potatoes are classic choices.
Can I add noodles to this soup?
Yes, small pasta like egg noodles or ditalini can be added for extra heartiness.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour substitute or cornstarch to thicken the soup.
How do I keep the soup from becoming too thick?
Add additional chicken broth or milk when reheating to loosen the consistency.
Can I prepare this soup ahead of time?
Yes, it can be made ahead and reheated when ready to serve.
What should I serve with pot pie soup?
Biscuits, crusty bread, or crackers make great accompaniments.
Can I freeze this soup?
Yes, the soup freezes well for up to 2 months if stored in a freezer-safe container.
Conclusion
Easy Rotisserie Chicken Pot Pie Soup is a comforting and hearty dish that delivers all the flavors of classic chicken pot pie in a simple, creamy soup. With tender chicken, wholesome vegetables, and a rich broth, it’s an easy one-pot meal perfect for busy days or cozy evenings at home.
PrintEasy Rotisserie Chicken Pot Pie Soup
Easy Rotisserie Chicken Pot Pie Soup is a creamy and comforting dish filled with tender shredded chicken, vegetables, and a rich savory broth. It captures the classic flavors of chicken pot pie in a simple one-pot soup without the need for a crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- Rotisserie chicken, shredded
- Butter
- Olive oil
- Onion, chopped
- Carrots, diced
- Celery, diced
- Garlic, minced
- All-purpose flour
- Chicken broth
- Milk
- Heavy cream
- Frozen peas
- Corn kernels
- Potatoes, diced
- Dried thyme
- Salt
- Black pepper
- Fresh parsley, chopped
- Biscuits or crackers (optional for serving)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat.
- Add the chopped onion, diced carrots, and celery and cook for about 5–6 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir well to form a roux.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps.
- Add diced potatoes, dried thyme, salt, and black pepper.
- Bring the soup to a gentle simmer and cook for about 10–12 minutes until the potatoes are tender.
- Stir in the milk and heavy cream and mix until the soup becomes creamy.
- Add the shredded rotisserie chicken, frozen peas, and corn.
- Simmer for another 5 minutes until heated through.
- Taste and adjust seasoning if needed.
- Garnish with chopped fresh parsley and serve warm with biscuits or crackers if desired.
Notes
- Add sliced mushrooms for additional flavor and texture.
- Replace heavy cream with extra milk or half-and-half for a lighter version.
- Mash some of the cooked potatoes into the soup for a thicker consistency.
- Fresh vegetables can be substituted for frozen depending on availability.
- Serve topped with warm biscuits for a pot pie–style meal.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
