Chicken Pot Pie Soup
Chicken Pot Pie Soup has all the comforts of the traditional pot pie without the time and hassle of rolling a fresh baked crust. With a few easy steps like using already baked rotisserie chicken and Easy 7 Up Biscuits you too can indulge in one of life’s greatest comfort meals. Are you always pushed for time? Then simply pick up a refrigerated can of biscuits or some bakery style biscuits at the grocery store.


  • 1 Tbspcanola or vegetable oil

  • 1 mediumonion finely chopped

  • 3celery ribs chopped

  • 2 clovegarlic minced

  • 1/4 tsppoultry seasoning

  • 1/4 tspground black pepper (or white pepper)

  • 1 tspcrushed rosemary

  • 2 tspfresh thyme (or 1 teaspoon dried)

  • 4 Tbspbutter

  • 1/4 cflour

  • 4 clow sodium chicken broth

  • 3carrots peeled and chopped

  • 2yukon gold potatoes peeled and small diced

  • 2bay leaves

  • 1 cfrozen peas

  • 2 1/2 ccooked cubed rotisserie chicken

  • 1/2 cheavy cream

  • ·dried parsley and thyme leaves for garnish

How to Make Chicken Pot Pie Soup

  1. Add oil to a Dutch Oven or heavy stockpot over medium heat. Add the onion and celery cooking until soft: 5-7 minutes. Reduce heat to low, Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute stirring constantly. Turn off the heat and plate the vegetables and seasonings.
  2. Melt the butter over medium heat. Whisk in the flour cooking for 2-3 minutes stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated.
  3. Simmer until the potatoes and carrots are tender; 15-20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired serve with homemade or store bought biscuits. Garnish with parsley or thyme leaves.


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