Description

Chicken Pot Pie Soup is a comforting and hearty dish that combines shredded rotisserie chicken with a medley of vegetables in a creamy, flavorful broth. It features tender potatoes, broccoli, carrots, and celery simmered to perfection and enriched with heavy cream and Parmesan cheese. This recipe is perfect for a cozy meal and pairs wonderfully with cheddar bay biscuits.

Ingredients

Units Scale

Main Ingredients

1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
6 tbsp Salted Butter
1 Yellow Onion, Diced
2 Carrots, sliced
2 Ribs of Celery, sliced
4-5 Garlic Cloves, minced
1/3 cup All Purpose Flour
6 cups Chicken Broth
1 lb Yukon Gold Potatoes, peeled and cut into bite-sized pieces
1 cup Finely Chopped Broccoli
1 tbsp Soy Sauce
1 tsp Kinders The Blend (or any other salt, pepper and garlic blend)
1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning if unavailable)
10 oz Bag of Frozen Mixed Vegetables
1 cup Heavy Cream
1/4 cup Freshly Grated Parmesan
1 tbsp Dried Parsley
Salt and Pepper to taste

Optional

1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake

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Instructions

Sauté Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onions, season with salt and pepper, and cook for 5-7 minutes until they begin to soften.
Add Garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
Cook Flour: Add the flour to the pot and cook for 3-4 minutes, stirring constantly to eliminate the raw flour taste.
Add Liquids and Vegetables: Stir in the chicken broth, potatoes, and broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 12-15 minutes until the potatoes are tender.
Finish Soup: Stir in the frozen mixed vegetables, shredded chicken, and heavy cream. Adjust seasoning with salt and pepper, add the dried parsley, and stir in the grated Parmesan cheese. Let the soup simmer gently over low heat for about 30 minutes until thickened.
Prepare Biscuits: While the soup simmers, bake the cheddar bay biscuits as per package instructions, if using.
Serve: Ladle the hot soup into bowls and serve alongside freshly baked biscuits. Enjoy your comforting meal!

Notes

For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it during the last simmering step.
If you prefer a thinner soup, add additional chicken broth.
If Herbs De Provence is unavailable, substitute with 1/2 tsp poultry seasoning and adjust to taste.
Store leftovers in the refrigerator for 3-4 days; reheat on the stovetop or in the microwave.
Feel free to swap vegetables as desired or substitute chicken with turkey or ham for variety.
If cheddar bay biscuits are not available, use any biscuits or rolls, or omit altogether.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 770 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 70 mg