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Easy Rotisserie Chicken Pot Pie Soup

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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.

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

  1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
  2. Add the chopped onion, diced carrots, and celery and cook for about 5–6 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir well to form a roux.
  5. Slowly pour in the chicken broth while stirring continuously to prevent lumps.
  6. Add diced potatoes, dried thyme, salt, and black pepper.
  7. Bring the soup to a gentle simmer and cook for about 10–12 minutes until the potatoes are tender.
  8. Stir in the milk and heavy cream and mix until the soup becomes creamy.
  9. Add the shredded rotisserie chicken, frozen peas, and corn.
  10. Simmer for another 5 minutes until heated through.
  11. Taste and adjust seasoning if needed.
  12. 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

Find it online: https://thefamilycooking.com/easy-rotisserie-chicken-pot-pie-soup/