Description
Chicken Pot Pie Soup is a comforting and hearty soup that combines shredded rotisserie chicken, fresh vegetables, and creamy broth into a rich, thickened stew reminiscent of classic pot pie flavors. Perfect for family dinners, this recipe includes tender potatoes, carrots, celery, broccoli, and frozen mixed veggies simmered in a flavorful blend of chicken broth, herbs, and cream, optionally served with cheddar bay biscuits for a cozy and satisfying meal.
Ingredients
Units
Scale
Soup Base
- 1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
- 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
Optional
- 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake
Instructions
- Prepare Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the 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 or until the garlic is fragrant, being careful not to burn it.
- Make Roux: Add the all-purpose flour to the pot and cook for 3-4 minutes, stirring constantly to remove the raw flour taste and create a thick base for the soup.
- Add Broth and Veggies: Gradually stir in the chicken broth, then add the peeled and cut Yukon gold potatoes and finely chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil.
- Simmer: Cover the pot with a lid, reduce the heat to a simmer, and cook for 12-15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add Remaining Ingredients: Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season further with salt, pepper, and dried parsley. Add the freshly grated Parmesan and mix well.
- Thicken and Simmer: Let the soup simmer gently over low heat for about 30 minutes, stirring occasionally, until the soup thickens and flavors meld together.
- Prepare Biscuits: While the soup simmers, bake the frozen cheddar bay biscuits according to package instructions if using.
- Serve: Ladle the hot soup into bowls, serve with the warm biscuits on the side, and enjoy this hearty, comforting meal.
Notes
- For a thicker soup, prepare a cornstarch slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water and stir it into the soup during the last simmering step.
- If you can’t find Herbs De Provence, substitute with 1/2 tsp poultry seasoning to avoid overpowering the soup; adjust to taste at the end.
- Store leftover soup in the refrigerator for 3-4 days and reheat in the microwave or on the stovetop.
- Feel free to swap out vegetables or use turkey or ham instead of chicken for a different variation.
- If cheddar bay biscuits aren’t available, substitute with any preferred biscuits, 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: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
