Creamy Chicken Pot Pie Soup

This Chicken Pot Pie Soup delivers the comforting flavors of a classic pot pie in a lighter, easier-to-make format. Packed with tender chicken, hearty potatoes, fresh vegetables, and creamy broth, this soup is like a warm hug in a bowl. Perfect for chilly evenings, it’s a wholesome and satisfying dish that pairs wonderfully with fluffy biscuits.

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Ingredients

• 3 tbsp light butter, divided (e.g., Land O’Lakes Light Butter with Canola Oil)
• 3 cups cooked rotisserie chicken, shredded or cubed (skin removed)
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small gold or Yukon potatoes, chopped into ½-inch pieces
• 4 cups low-sodium chicken broth
• 2 1/2 tsp chicken bouillon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup parsley, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 tbsp fresh thyme (or 1/2 tsp dried)
• 1/4 tsp dried sage
• 1 bay leaf
• 2 cups fat-free half-and-half, skim milk, or unsweetened almond milk (Land O’Lakes Fat-Free Half & Half recommended)
• 2 tbsp cornstarch
• 1 cup frozen peas, not thawed

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Instructions

1. Sauté the Vegetables:
In a large pot, melt 1 tablespoon of light butter over medium-high heat. Add the onions, carrots, and celery. Sauté for 3 minutes until softened. Add the minced garlic and sauté for an additional minute.

2. Make the Roux:
Add the remaining 2 tablespoons of butter to the pot. Whisk in the flour and cook for 2 minutes, stirring continuously, to create a roux.

3. Build the Broth:
Gradually whisk in the chicken broth to prevent lumps. Add the chopped potatoes, bay leaf, chicken bouillon, salt, pepper, and seasonings. Stir well to combine.

4. Simmer:
Bring the mixture to a simmer and cook for 15–20 minutes, or until the potatoes are tender.

5. Add Chicken:
Stir in the cooked chicken and let the soup simmer for an additional 5 minutes.

6. Thicken the Soup:
In a small bowl, whisk the cornstarch with the half-and-half or milk until smooth. Gradually add this mixture to the soup, stirring constantly. Bring the soup to a gentle simmer and cook for 5–8 minutes until it thickens.

7. Final Touches:
Stir in the frozen peas and cook until heated through. Remove the bay leaf and take the soup off the heat.

8. Serve:
Ladle the soup into bowls and garnish with fresh parsley or thyme, if desired. Serve alongside homemade or store-bought biscuits for a comforting meal.

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Tips for the Best Chicken Pot Pie Soup

1. Use Rotisserie Chicken: For convenience, rotisserie chicken saves time and adds a depth of flavor to the soup.
2. Potato Size Matters: Chop potatoes into even pieces to ensure they cook uniformly.
3. Season Gradually: Taste as you go, adjusting salt and pepper to your preference.
4. Dairy Alternatives: For extra creaminess, use fat-free half-and-half, but almond or skim milk works well if you prefer a lighter option.
5. Thicker Soup: If you prefer an extra thick consistency, add an additional tablespoon of cornstarch mixed with cold water.
6. Make Ahead: This soup reheats beautifully, making it a great option for meal prep or leftovers.

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Description

This Chicken Pot Pie Soup brings the rich, homestyle flavors of the classic dish into a bowl. The creamy, herb-infused broth pairs with tender chicken, hearty vegetables, and potatoes for a well-balanced and satisfying meal. Whether enjoyed on its own or with buttery biscuits, this soup is destined to become a family favorite!