Imagine the ultimate comfort food that combines the classic warmth of chicken pot pie with the soul-soothing magic of a creamy soup. This Rotisserie Chicken Pot Pie Soup is not just another recipe; it's a culinary experience that transforms ordinary ingredients into an extraordinary meal that will have your family begging for seconds. With tender rotisserie chicken, perfectly sautéed vegetables, and a golden biscuit topping, this soup is about to become your new go-to comfort dish that bridges the gap between hearty pot pie and luxurious soup.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups rotisserie chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup biscuit dough, for topping
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onions, diced carrots, and celery, sautéing until vegetables become soft and translucent, approximately 5-7 minutes.
- Sprinkle thyme into the vegetable mixture and stir to distribute the herb evenly. Season with salt and pepper to enhance the flavor profile.
- Add shredded rotisserie chicken to the pot, stirring to combine with the vegetables. Pour in chicken broth and bring the mixture to a gentle simmer.
- Reduce heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Stir in heavy cream and frozen peas, continuing to cook for an additional 5 minutes until the peas are heated through and the soup reaches a creamy consistency.
- While the soup is simmering, preheat the oven to 400°F (200°C). Cut or tear biscuit dough into small, rustic pieces for topping.
- Ladle the hot soup into oven-safe bowls or a large casserole dish. Arrange the biscuit dough pieces on top of the soup, allowing them to slightly overlap.
- Place the bowls or casserole dish in the preheated oven and bake for 10-12 minutes, or until the biscuit topping is golden brown and puffy.
- Remove from oven and let the soup cool for 2-3 minutes before serving. Garnish with fresh thyme leaves if desired.
Tips
- Use high-quality rotisserie chicken for maximum flavor - the pre-cooked, seasoned meat adds depth to your soup.
- Don't rush the vegetable sautéing process; letting them soften slowly develops a richer flavor base.
- For extra richness, you can substitute half-and-half for heavy cream if desired.
- Make sure your biscuit topping pieces are roughly the same size for even baking.
- If you want a thicker soup, you can add a tablespoon of flour when sautéing the vegetables.
- Fresh thyme can elevate the flavor, but dried works perfectly fine too.
- Oven-safe bowls are ideal for individual servings, but a large casserole dish works great for family-style serving.
- Let the soup rest for a few minutes after baking to allow the biscuit topping to set and the soup to cool slightly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
