Easy Chicken Pot Pie Soup (Print version)
Creamy chicken pot pie soup with rotisserie chicken, mixed vegetables, and a rich buttery broth, ready in 40 minutes.
# Ingredients:
For the soup
01 -
4 tablespoons unsalted butter
02 -
1 medium yellow onion, diced
03 -
2 celery stalks, diced
04 -
2 medium carrots, diced
05 -
3 cloves garlic, minced
06 -
1/3 cup all-purpose flour
07 -
1 teaspoon dried thyme
08 -
1 teaspoon poultry seasoning
09 -
1/2 teaspoon black pepper
10 -
6 cups low-sodium chicken broth
11 -
1 lb (450 g) Yukon gold potatoes, peeled and cubed
12 -
3 cups cooked rotisserie chicken, shredded
13 -
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
14 -
1/2 cup heavy cream
15 -
Salt to taste
16 -
Fresh parsley, chopped (for garnish)
For the crust dippers
17 -
1 refrigerated pie crust (half a 14.1 oz package)
18 -
1 egg, beaten
# Instructions:
01 -
Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots with a pinch of salt. Cook until the vegetables soften and the onion turns translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
02 -
Sprinkle the flour, thyme, poultry seasoning, and pepper over the vegetables. Stir constantly for 1 to 2 minutes so the raw flour taste cooks out and the mixture turns a light golden color.
03 -
Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes and bring the liquid to a gentle boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, 10 to 12 minutes.
04 -
Add the shredded rotisserie chicken and the frozen mixed vegetables. Simmer uncovered for 5 minutes until the vegetables are heated through and the broth thickens slightly.
05 -
Remove the pot from the heat and stir in the heavy cream. Taste and adjust salt and pepper. The soup should be thick enough to coat the back of a spoon.
06 -
While the soup simmers, unroll the pie crust onto a baking sheet, brush with egg wash, and bake at 375°F until golden and crisp, 10 to 12 minutes. Break into rough pieces for serving.
# Good to know:
01 -
Best served immediately with crust dippers on the side.
02 -
Reheat gently over low heat with a splash of broth.