Chicken pot pie is all about that cozy combination of tender chicken, vegetables and creamy filling. This soup brings those familiar flavors to a bowl, with rotisserie chicken to give dinner a head start.
There’s no pastry to roll and no crust to bake. Instead, you’ll build a simple soup with onion, carrots, celery, potatoes and peas, then stir in cooked chicken and milk for a creamy finish. Serve it on its own, or add a biscuit on the side if that sounds good tonight.
If you enjoy Chicken Pot Pie Stuffed Sweet Potatoes, this is another way to put those comforting flavors on the menu. Looking for more ways to use the rest of your chicken? Browse these rotisserie chicken recipe ideas.
Why this soup belongs on your dinner list
- A store-bought shortcut: Cooked rotisserie chicken saves you the separate step of cooking raw chicken.
- Familiar ingredients: Carrots, celery, peas and potatoes bring the classic pot-pie combination.
- No heavy cream: Milk and a small amount of flour form the creamy base.
- Flexible serving: Ladle out the amount that suits your appetite, and serve bread or biscuits separately.
A lighter approach to a comfort-food favorite
This version leaves out the pastry crust and uses milk instead of heavy cream. Those are the specific changes behind the lighter approach; the final nutrition depends on the chicken, broth, milk and serving size you use.
You still get potatoes, vegetables and chicken in the bowl. It’s a familiar dinner with a few practical changes.
What you’ll need
Rotisserie chicken: Remove the skin and bones, then weigh out the cooked chicken breast. Chop or shred it into spoon-sized pieces.
Onion, carrots and celery: Dice them fairly evenly so they cook at a similar rate. Garlic and dried thyme round out the savory base.
Yukon Gold potatoes and frozen peas: Cut the potatoes into small cubes. Add the peas toward the end.
Lower-sodium broth: Rotisserie chicken can already be salty, so taste before adding more salt.
Milk, flour, olive oil and butter: These form the creamy base. This recipe contains milk and wheat; check the chicken and broth labels for additional allergens.
How to make chicken pot pie soup
Start by softening the onion, carrots and celery in olive oil and butter. Stir in garlic, thyme and flour, then gradually add the broth. Simmer the potatoes until tender before adding the cooked chicken, peas and milk. Heat the soup throughout, taste, and adjust the seasoning.
Use the detailed recipe below for quantities and doneness checks. Cooking times are approximate; vegetable tenderness and temperature are the guides.
Creamy Chicken Pot Pie Soup with Rotisserie Chicken
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups lower-sodium chicken broth plus extra as needed
- 12 ounces Yukon Gold potatoes cut into ½-inch cubes
- 1 pound cooked skinless rotisserie chicken breast chopped or shredded
- 1 cup frozen peas
- 2 cups 2% milk
- ¼ teaspoon black pepper plus more to taste
- Salt to taste
- Chopped fresh parsley optional
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, for about 7–9 minutes, until beginning to soften.
- Stir in garlic and thyme for about 30 seconds. Add flour and stir continuously for about 1 minute. Gradually pour in the broth while stirring.
- Add potatoes and black pepper. Bring to a simmer, reduce the heat and partially cover. Cook for about 12–18 minutes, stirring occasionally, until the potatoes and carrots are tender. Allow extra time if needed.
- Stir in the cooked chicken, peas and milk. Heat gently, stirring frequently, until the soup reaches 165°F throughout, checked with a food thermometer. Avoid a vigorous boil for texture.
- Taste before adding salt. Add extra broth a little at a time if you prefer a thinner soup. Garnish with parsley if you like.
What to serve with it
A biscuit, slice of toast or a few crackers can bring in that pot-pie feeling without baking a crust over the entire dish. A simple green salad is another option. Keep sides separate so everyone can serve what works for them.
Storage and reheating
Divide leftovers into shallow containers and refrigerate within two hours, or within one hour if temperatures are above 90°F. Keep the refrigerator at 40°F or below. Use refrigerated soup within three to four days. If the chicken was already stored before making soup, use it within its remaining safe storage window; making soup does not restart that clock.
Reheat only the portion you need on the stove or in the microwave, stirring and checking that it reaches 165°F throughout. Add a splash of broth if needed. See FoodSafety.gov’s leftover guidance.
Questions you might have
Can I use plain cooked chicken?
Yes. Substitute the same cooked weight of plain chicken and adjust seasoning to taste. Use chicken that has been stored safely and remains within its safe storage period.
Is this the same as your crockpot chicken pot pie?
This is a stovetop soup using already-cooked chicken. The Crockpot Chicken Pot Pie with Biscuits is a different preparation with biscuits.
Does this recipe contain dairy or gluten?
Yes. Milk and butter contain dairy, and all-purpose flour contains wheat. Changing these ingredients can affect the consistency. Check all packaged ingredient labels if cooking for someone with an allergy.
More easy chicken dinners
- Chicken Pot Pie Stuffed Sweet Potatoes
- Easy Crockpot Chicken Piccata
- 10 Easy Chicken Dinner Recipes for Busy Weeknights
- Rotisserie Chicken Recipes
Save this recipe for a cozy dinner night, and let me know how you serve yours!
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