Description
Chicken Pot Pie Soup is a comforting and hearty dish that combines tender shredded rotisserie chicken with a medley of vegetables in a creamy, flavorful broth. This recipe features a rich base made with butter, garlic, and herbs, thickened with flour and finished with heavy cream and parmesan cheese for a delicious twist on classic pot pie flavors. Perfect for a cozy family meal, it’s easy to prepare and can be served with warm cheddar bay biscuits or your favorite rolls.
Ingredients
Units
Scale
Soup Base
- 6 tbsp salted butter
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 ribs of celery, sliced
- 4-5 garlic cloves, minced
- 1/3 cup all purpose flour
- 6 cups chicken broth
- 1 lb Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 1 cup finely chopped broccoli
- 1 tbsp soy sauce
- 1 tsp Kinders The Blend (or any salt, pepper, and garlic blend)
- 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning)
- 10 oz bag of frozen mixed vegetables
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1 tbsp dried parsley
- Salt and pepper to taste
Protein
- 1 rotisserie chicken (about 4-5 cups cooked shredded chicken)
Optional
- 1 box (8 count) frozen Red Lobster Cheddar Bay Biscuits ready to bake
Instructions
- Cook vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and onions. Season with salt and pepper and cook for 5-7 minutes until the vegetables are softened.
- Add garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
- Make roux: Add the all purpose flour to the pot and cook it down for 3-4 minutes to eliminate the raw flour taste, stirring constantly.
- Add liquids and vegetables: Stir in the chicken broth, potatoes, and chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil, then cover with a lid and reduce heat to a simmer. Cook for 12-15 minutes until the potatoes are tender.
- Finish soup: Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with additional salt, pepper, and dried parsley. Add the freshly grated Parmesan cheese and mix well. Let the soup simmer on low heat for about 30 minutes, or until it thickens to your desired consistency.
- Prepare biscuits: While the soup simmers, bake the cheddar bay biscuits according to package instructions, if using.
- Serve: Ladle the hot soup into bowls and serve immediately with the biscuits on the side. Enjoy your comforting Chicken Pot Pie Soup!
Notes
- For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it in the last simmering step.
- If you prefer a thinner soup, add more chicken broth as needed.
- If Herbs De Provence is unavailable, substitute with 1/2 tsp poultry seasoning and adjust seasoning to taste.
- This soup can be stored in the refrigerator for 3-4 days; reheat on the stovetop or in the microwave.
- Vegetables can be swapped out according to preference or availability; turkey or ham can replace chicken for variation.
- If cheddar bay biscuits are not available, use any biscuits or rolls, or omit altogether.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
