Southern Chicken Pot Pie Soup

Why You’ll Love This Recipe

I like this soup because it has everything I crave in one bowl: tender chicken, savory vegetables, a rich, creamy broth, and aromatic herbs. It’s versatile, family-friendly, and surprisingly simple to make. The roux gives it just enough body without being too heavy, and the combination of thyme and rosemary makes the kitchen smell like a warm hug. Whether I’m serving it with biscuits, bread, or a light salad, it always feels like a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons butter
2 tablespoons flour
4 cups chicken broth
3 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste

Directions

1. Sauté the Vegetables:
   I heat the olive oil in a large pot over medium heat. Then I add the diced onion, garlic, chopped carrots, and celery, cooking for about 5–7 minutes until the vegetables are tender.

2. Make the Roux:
   I stir in the butter and flour to form a roux. I cook it for 1–2 minutes, stirring constantly until the flour is slightly golden and smooth.

3. Add the Broth:
   I slowly whisk in the chicken broth to prevent lumps. Once everything is blended, I bring the mixture to a gentle simmer.

4. Add Chicken and Vegetables:
   I stir in the shredded chicken, frozen peas, and corn. Then I add the thyme and rosemary for that classic pot pie flavor.

5. Simmer and Blend Flavors:
   I let the soup simmer for about 10 minutes, allowing all the flavors to come together and the vegetables to finish cooking.

6. Finish with Cream:
   I reduce the heat and stir in the heavy cream. I cook it for another 5 minutes, just until it’s heated through and creamy.

7. Season and Serve:
   I taste the soup and adjust the salt and pepper to my liking. Then I serve it hot, usually with crusty bread or warm biscuits.

Servings and timing

This recipe serves 4 people generously.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I’ve swapped heavy cream for half-and-half or whole milk when I want a lighter version.

• Diced potatoes or green beans work beautifully if I want to change up the veggies.

• When I’m short on time, I use rotisserie chicken instead of cooking it from scratch.

• A dash of hot sauce or a pinch of cayenne gives the soup a subtle kick.

• For a thicker soup, I add another tablespoon of flour to the roux or mash some of the cooked potatoes directly into the broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium-low heat, stirring occasionally. If it thickens too much in the fridge, I add a splash of broth or milk to loosen it. This soup also freezes well—just leave out the cream and add it after reheating for the best texture.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. It’s flavorful, tender, and works perfectly in this recipe.

What can I use instead of cream?

Half-and-half or whole milk works if I want a lighter option. I’ve also used dairy-free alternatives like unsweetened oat or cashew milk for a lighter, plant-based version.

Can I make this soup ahead?

Absolutely. I make it a day ahead and reheat it gently on the stove. The flavors get even better overnight.

How do I make it gluten-free?

I use a gluten-free flour blend for the roux and ensure my broth is gluten-free. The rest of the ingredients are naturally gluten-free.

Can I add biscuits directly into the soup?

Yes, I’ve done this by cutting small pieces of biscuit dough and adding them to the soup during the last 10 minutes of simmering. They puff up and cook like dumplings.

Conclusion

Southern Chicken Pot Pie Soup is one of those cozy, dependable meals that I keep coming back to, especially when I want something filling but easy to make. It’s creamy, rich, and full of comforting flavor—perfect for cold nights or whenever I need a bowl of something warm and satisfying. From the first spoonful to the last, this soup never fails to deliver that classic homemade taste I grew up loving.

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