Chicken Pot Pie Soup

Chicken Pot Pie is a Fall favorite for many. I absolutely love it! It’s comforting, packed full of flavor and makes your house smell amazing! Instead of making actual chicken pot pie, I decided to make it in a soup form giving me that same comforting meal with less fuss.

 

So I took all the flavor of a classic chicken pot pie – rotisserie chicken, carrots, onions, celery, peas, potatoes, cauliflower, garlic, thyme and a bay leaf. These ingredients will give you that nostalgic chicken pot flavor. 

I lightened it up by using coconut milk instead of heavy cream. By all means use the cream if you want! 

I also bought a rotisserie chicken and shredded it instead of making my own – saves so much time. 

Lastly, to add even more flavor I added the chicken carcass into the pot and let it cook with all the vegetables. The carcass has so much flavor in it. It’s such a waste to just throw it away. You can do this with any soup that uses a rotisserie chicken in it – you will be surprised as to how much more flavorful your soup will be! 

I hope you enjoy this “chicken pot pie soup” as much as we did!

Check out all of my soup recipes here!

 

Yield: 4-6

Chicken Pot Pie Soup

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The classic flavors of chicken pot pie but in a soup - still gives you the same great comforting meal but with less fuss!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 rotisserie chicken, shredded but keep the carcass
• 4 carrots, sliced
• 1 large white onion, diced
• 4 stalks, celery diced
• 6 cloves of garlic, minced
• 1 head of cauliflower, chopped
• 2 cups diced red or yellow potatoes
• 1 small bag frozen peas
• 24-32 ounces chicken stock
• 14.5 ounce can full fat coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoons minced fresh thyme
• 2 tablespoons butter
• 2 tablespoon olive oil
• Crusty bread for serving

Instructions

1. Prepare the ingredients - chop, dice, and mince all of the vegetables.
2. Add butter and olive oil to a large pot and place over medium heat. Once melted add onions, carrots, celery, potatoes, cauliflower, garlic, salt, pepper, bay leaves and thyme. Cook for 3-4 minutes until slightly soft.
3. Add the chicken carcass and chicken stock - use just enough stock to cover vegetables as you will be adding coconut milk later. Bring everything to a boil then reduce to a soft simmer and cook for 15 minutes until vegetables are cooked through. Remove the chicken carcass, add the shredded chicken, frozen peas and coconut milk. Taste for seasoning - add more salt and pepper to your liking.
4. You're done! Serve with bread and butter.

Notes

Start with 24 ounces of chicken stock. If you need more you can add it. This all depends on how much chicken you add to the soup. I had a pretty small rotisserie chicken but some are much larger. It will not effect the taste of the recipe - the soup will just have more or less liquid.