Creamy Chicken Pot Pie Soup Recipe
This creamy chicken pot pie soup combines tender shredded rotisserie chicken, diced potatoes, mixed vegetables, and savory seasonings in a rich, comforting broth. An easy one-pot dinner with all the familiar flavors of classic chicken pot pie.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
¼ cup butter
1 cup diced yellow onions
⅓ cup all-purpose flour
4 cups chicken broth
4 cups milk
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 cups frozen diced hash brown potatoes
3 cups frozen mixed vegetables
3 cups shredded rotisserie chicken
Instructions
1. Melt the butter in a large soup pot over medium heat.
2. Add the diced yellow onions and cook, stirring occasionally, until translucent.
3. Add the all-purpose flour and stir well. Continue cooking for a few minutes until the flour begins to brown slightly.
4. Pour in the chicken broth and whisk thoroughly until combined.
5. Add the milk, salt, pepper, garlic powder, and onion powder. Whisk until smooth.
6. Bring the soup to a boil, then reduce the heat to medium-low. Simmer for 10 minutes, stirring occasionally.
7. Add the frozen diced hash brown potatoes, frozen mixed vegetables, and shredded rotisserie chicken. Stir well.
8. Continue simmering for approximately 15 minutes, stirring occasionally, until the potatoes and vegetables are tender and the chicken is heated through.
9. Serve hot with biscuits, buns, bread, pastry, or crackers.
Notes
Whisk the chicken broth thoroughly into the flour mixture to prevent lumps.
Stir occasionally while simmering to prevent the milk-based soup from sticking to the bottom of the pot.
Frozen diced hash brown potatoes can be added directly without thawing.
Use cooked, shredded leftover chicken instead of rotisserie chicken if desired.
For a thicker consistency, allow the soup to simmer gently until it reaches your preferred texture.
Store leftovers in airtight containers in the refrigerator for 3–4 days.
Reheat leftovers to 165°F. Add a splash of milk or broth if the soup thickens during storage.
Freezing is possible, but the dairy-based broth may separate and the potatoes may soften after thawing.