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Creamy Chicken Pot Pie Soup with Rotisserie Chicken

A creamy stovetop chicken pot pie soup with rotisserie chicken, potatoes, carrots, celery and peas, made with milk instead of heavy cream.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings (approximately)

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.