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Chicken Pot Pie Soup

Chicken Pot Pie Soup

This Chicken Pot Pie Soup brings the comforting flavors of a classic pot pie into a warm, creamy bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Soup
Calories: 542
Ingredients Method

Ingredients
  

  • 1 rotisserie chicken shredded
  • 16 oz frozen mixed vegetables
  • 3 tbsp butter
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • puff pastry biscuits, or crusty bread, for serving
  • fresh parsley (optional)

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  2. Sprinkle in flour and stir constantly for about 1 minute until it forms a paste.
  3. Slowly whisk in broth until smooth and no lumps remain.
  4. Add milk, heavy cream, thyme, poultry seasoning, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer.
  5. Cook for 5–7 minutes, stirring occasionally, until the mixture is slightly thickened.
  6. Add frozen vegetables and shredded rotisserie chicken. Simmer for another 5–7 minutes until vegetables are tender and everything is hot.
  7. Taste and adjust salt and pepper as needed.