Imagine this: snow gently falling outside your window, the warmth of a crackling fire in the hearth, and you, cozied up in your favorite slippers with a bowl of chicken pot pie soup in hand. This comforting, easy-to-make soup is the ultimate comfort food, a simplified version of the classic chicken pot pie that lets you relax and enjoy a cozy evening. With minimal prep and loads of flavor, it’s the perfect dish for when you need to feel snug inside, no matter the weather.
As the soup simmers, the savory aroma of tender vegetables and shredded rotisserie chicken fills the air. The creaminess of the half-and-half balances the hearty potatoes and peas, creating a rich and flavorful soup. Whether you’re serving it as a family dinner or a quick weeknight meal, it’s sure to satisfy. Plus, the optional toasted oyster crackers add a delicious crunch, elevating the comfort factor of this already-perfect dish.
What makes this soup even better? It’s a one-pot meal that brings together all the familiar flavors of chicken pot pie without the fuss of a crust. The simplicity and versatility of this recipe make it a must-try for anyone craving cozy comfort food that can be prepared quickly and effortlessly.
Why You’ll Love This Recipe
This chicken pot pie soup is everything you love about the classic dish, with none of the complicated preparation. It’s packed with rich, savory flavors from the rotisserie chicken, vegetables, and creamy broth, offering the perfect balance of taste and texture. The minimal effort required makes it an ideal dish for busy nights when you still want something comforting and satisfying.
The beauty of this soup lies in its versatility—whether you prefer extra veggies, a little more creaminess, or a protein boost, you can easily adjust the recipe to fit your tastes. Plus, it’s a great make-ahead meal and can even be frozen for later, making it a convenient option for meal prep.
Whether you serve it on a chilly evening or a cozy weekend at home, this soup is sure to become a go-to comfort food in your recipe rotation.
Ingredients Overview
This recipe starts with a base of simple, fresh ingredients: onions, carrots, celery, garlic, and dried thyme, all sautéed in butter for maximum flavor. The addition of shredded rotisserie chicken saves time without sacrificing taste, making it perfect for a weeknight dinner. Red potatoes add a hearty element, while frozen peas bring a pop of color and a healthy veggie boost.
To make this soup creamy, half-and-half is stirred in, adding richness and texture to the dish. For those following a gluten-free diet, cornstarch can easily replace the all-purpose flour, making it a more inclusive meal. And for extra flavor, don’t forget the toasted oyster crackers—these crispy little bites are a perfect complement to the soup.
How to Make the Recipe
Step 1: Preheat the oven to 375°F if you’re making the optional toasted oyster crackers. Line a large rimmed baking sheet with foil.
Step 2: Melt 3 tablespoons of unsalted butter in a large Dutch oven over medium heat. Add the chopped onion, carrots, celery, garlic, kosher salt, and dried thyme. Cook, stirring often, for 10 to 12 minutes until the vegetables are tender.
Step 3: Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, until the flour coats the vegetables.
Step 4: Pour in 6 cups of chicken broth, add 2 cups of shredded rotisserie chicken, and 2 cups of chopped red potatoes. Stir to combine. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes, until the potatoes are tender and the flavors meld.
Step 5: Add 2 cups of frozen peas and ½ cup of half-and-half to the pot. Stir and cook for an additional 5 minutes, until the peas are heated through.
Step 6: For the optional toasted oyster crackers, combine 2 cups of oyster crackers, ¼ cup of olive oil, 1 teaspoon of kosher salt, 1 teaspoon of dried thyme, and ¼ teaspoon of cayenne pepper (if using) in a large bowl. Toss to coat, then spread the crackers on the prepared baking sheet. Bake for 10 minutes, stirring once halfway through.
Step 7: To serve, ladle the soup into bowls and top with the toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Tips for the Best Recipe
- For a gluten-free version, replace the all-purpose flour with cornstarch (1 ½ tablespoons).
- If you prefer a thicker soup, increase the amount of flour slightly, or let the soup simmer for a bit longer to reduce.
- Use a rotisserie chicken for the most flavorful and time-saving option. You can also cook your chicken, but rotisserie chicken adds so much depth to the dish.
- Adjust the seasoning to taste—add more salt, pepper, or thyme if you like a stronger flavor.
- If you like a creamier soup, you can substitute the half-and-half with heavy cream or use more for an extra indulgent dish
Variations to Try
- Add More Veggies: Swap out some of the potatoes for parsnips or sweet potatoes for a twist on the classic recipe.
- Spicy Kick: Add a bit more cayenne pepper or a few dashes of hot sauce to the soup for a spicy variation.
- Herb Swap: Experiment with different herbs, such as rosemary or sage, to give the soup a unique flavor profile.
- Chicken and Biscuit: Top the soup with biscuit dough and bake it in the oven for a delicious chicken and biscuit combination.
Frequently Asked Questions (FAQs)
- Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the fridge for up to 4 days. It also freezes well for up to 2 months. - Can I use a different kind of meat?
Absolutely! You can swap the rotisserie chicken for turkey, ham, or even tofu for a vegetarian version. - How can I make the soup spicier?
To add heat, include more cayenne pepper, or toss in some diced jalapeños for a spicy kick. - Can I use frozen potatoes instead of fresh?
While fresh potatoes work best, frozen potatoes can be used in a pinch. Just be sure to adjust the cooking time accordingly. - How do I store leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
How to Store and Reheat
Store any leftover soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 2 months. When reheating, you can gently warm the soup on the stovetop over medium heat or in the microwave until heated through.
Conclusion
This Chicken Pot Pie Soup is a warm, comforting dish that’s perfect for chilly days when you crave something hearty and satisfying. With its rich flavor and creamy texture, it’s a dish that’s sure to become a favorite in your household. The added crunch from the toasted oyster crackers takes the soup to the next level, making each spoonful even more delightful.
We hope this recipe brings you the cozy comfort you need to unwind after a long day. Don’t forget to share your experience and follow us on Pinterest at Ava Foodie for more heartwarming recipes like this one.
Stay warm, stay cozy, and enjoy every bite of this delicious soup!
