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Recipes

Soup of Chicken Pot Pie

This twist on the classic chicken pot pie delivers all the comforting flavors you love, minus the crust! Packed with wholesome vegetables, tender chicken, and a creamy broth, this hearty soup is perfect for family dinners.

Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 10 (1 cup per serving)

Ingredients

3 tablespoons light butter, divided (e.g., Land O’Lakes Light Butter with Canola Oil)
3 cups cooked rotisserie chicken (skin removed, shredded or chopped)
1 onion, diced
4 stalks celery, diced
1 cup carrots, diced
5 cloves garlic, minced
1/3 cup all-purpose flour
2 1/2 cups Yukon gold potatoes, diced into 1/2-inch pieces
4 cups low-sodium chicken broth
2 1/2 teaspoons chicken bouillon
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon dried sage
1 bay leaf
2 cups fat-free half-and-half, unsweetened almond milk, or skim milk
2 tablespoons cornstarch
1 cup frozen peas (no need to thaw)

Instructions

1. Cook the Vegetables
Heat 1 tablespoon of light butter in a large pot over medium-high heat.
Add onion, carrots, and celery. Sauté for about 3 minutes.
Stir in the garlic and cook for 1 more minute.

2. Make the Roux
Add the remaining 2 tablespoons of light butter to the pot.
Sprinkle in the flour, stirring constantly for 2 minutes to cook out the raw flavor.

3. Add Broth and Seasonings
Slowly pour in the chicken broth, stirring continuously to avoid lumps.
Add the potatoes, bay leaf, chicken bouillon, salt, pepper, and all the spices (parsley, oregano, basil, thyme, sage). Stir to combine.

4. Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low.
Simmer for 15–20 minutes, or until the potatoes are tender.

5. Add Chicken
Stir in the cooked chicken and simmer for another 5 minutes.

6. Thicken the Soup
In a small bowl, whisk together the cornstarch and half-and-half (or your milk of choice) until smooth.
Gradually stir the mixture into the soup, ensuring there are no lumps.

7. Finish Cooking
Continue to simmer the soup, stirring occasionally, until it thickens (about 5–8 minutes).
Stir in the frozen peas and cook for another 2 minutes.
Remove the bay leaf before serving.

Serve and Garnish

Ladle the soup into bowls.
Garnish with fresh parsley or thyme, if desired.
Pair with warm biscuits for an extra treat.

Enjoy your comforting Chicken Pot Pie Soup! 🍲

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