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Chicken Pot Pie Soup

A creamy one-pot chicken pot pie soup made with shredded rotisserie chicken, frozen mixed vegetables, fresh herbs, and a simple roux-thickened broth. No condensed soup needed and ready in just over 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated biscuit dough (16 oz) or homemade biscuits
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp dried sage
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 12 oz frozen mixed vegetables peas, carrots, corn, green beans
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups rotisserie chicken shredded
  • kosher salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Whisk
  • Ladle
  • Baking sheet for biscuits

Method
 

  1. Preheat oven and bake biscuits according to package directions. Set aside and keep warm.
  2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sliced celery. Saute for 4 to 5 minutes until softened and translucent. Season with a pinch of kosher salt.
  3. Add minced garlic, thyme, oregano, and sage. Cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Add butter and let it melt fully. Add frozen mixed vegetables and stir to combine. Sprinkle flour evenly over the vegetables and stir well. Cook for 1 to 2 minutes, stirring constantly, until the flour is lightly golden.
  5. Deglaze the pot with about half a cup of chicken broth, scraping up any bits from the bottom. Whisk in the remaining broth and heavy cream until smooth with no lumps.
  6. Stir in the shredded rotisserie chicken. Season generously with kosher salt and black pepper. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
  7. Ladle into bowls, garnish with fresh chopped parsley, and serve immediately with warm biscuits on the side.

Notes

Soup will thicken as it sits. Add a splash of broth or cream when reheating to loosen it back up. Store in the fridge for up to 5 days or freeze for up to 3 months. Raw chicken breasts can be used instead of rotisserie chicken — simmer in the broth for 15 to 20 minutes then shred.