Let us paint you a picture. Snow is swirling outside your window, there’s a fire blazing in your fireplace, and you’re snuggled on the couch in your slippers with a pot of chicken pot pie soup simmering away on the stove. We think if comfort could be bottled and sold, it would take the form of this soup, a minimal-prep version of chicken pot pie that allows for plenty of nesting time.
After sauteing carrots, onion, garlic, celery, and dried thyme in butter until tender, you stir in flour, chicken broth, shredded rotisserie chicken, and potatoes and simmer it all until the potatoes are cooked through and the flavors meld. Add a splash of half-and-half for creaminess and frozen peas because the more veggies we can pack into a dish, the better.
Make Easy Seasoned Oyster Crackers and Ditch the Crust
While this tastes amazing on its own, we recommend tossing oyster crackers with olive oil, dried thyme, cayenne pepper, and salt and toasting them in the oven until crispy and golden brown. These little croutons bring a lovely crunch to the party. Not necessary, but certainly delicious.
More Recipes With Rotisserie Chicken
- Buffalo Chicken Tacos
- Creamy Chicken Enchilada Soup
- Rotisserie Chicken Noodle Soup
- Easy Chicken Skillet Enchilada
- Chicken Ceasar Salad
Preheat the oven
If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.
Start the soup:
Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.
Simmer the soup:
Stir the broth, chicken, and potatoes together in a Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.
Meanwhile, make the toasted oyster crackers:
Combine the oyster crackers, olive oil, kosher salt, dried thyme, and cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.
Serve:
Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
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