Rotisserie Chicken Pot Pie Soup - Carolina Country

Rotisserie Chicken Pot Pie Soup With Cornbread "Croutons"

4.3/5 rating (12 votes)
Rotisserie Chicken Pot Pie Soup

This simple, kid-friendly soup is fast to throw together … and gluten-free if you use a flour-free cornbread and make sure your chicken doesn’t use any gluten-based seasonings. 


  • 4 tablespoons butter
  • 1 large sweet potato, cut in ½" cubes
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 (16-ounce) bag frozen 
mixed vegetables, thawed*
  • 2 tablespoons cornstarch
  • 2 cups chicken broth
  • 1 (12-ounce) can evaporated milk
  • Meat from boned and skinned rotisserie chicken
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried thyme
  • 1½ teaspoons each salt and pepper
  • Pan of baked cornbread, cubed (use gluten-free, if desired)


  1. Melt butter in heavy skillet over medium-high heat. Add potato, onion and celery. Toss with butter and sauté about 5 minutes until tender. 

  2. Stir in mixed vegetables and cook 4 to 5 minutes until green beans are tender. Add cornstarch and toss to coat. Cook 2 minutes. Whisk in broth and milk. Heat until slightly thickened. Remove from heat and add chicken and seasonings. If too thick, add a bit more broth for desired consistency. 

  3. Ladle into bowls and top with cornbread “croutons.”

*Corn, peas, carrots, green beans mix

TIP: Overnight broth

Get the rotisserie chicken a day ahead and remove the meat. Put the skin and bones in your slow cooker with a quart or two of water and turn on low before heading to bed. In the morning, drain and chill this flavorful broth for use in your soup. Any extra broth can be frozen.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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4.3/5 rating (12 votes)

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Comments (7)

  • This is delicious! I made it a second time without the poultry seasoning and thyme. I like it much better without....

    MARY J Barrow |
    October 28, 2018 |

  • This was SO delicious!! I followed your exact recipe and I don't think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks--this is a keeper.
    Ashley Jones

    Ashley Jones |
    June 28, 2021 |

    • Thanks Ashley! I'm so glad you enjoyed this recipe. It's one of my favorites too.

      Wendy Perry |
      September 01, 2021 |

  • Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken . :)
    Kelly Hubbard

    Kelly Hubbard |
    August 30, 2021 |

    • Hey Kelly!
      So glad you found my recipe. There's nothing like a tender and juicy Sunday eve roasted chicken... especially on chilly fall days when inside and it makes the house smell SO good. I always make broth too... when I cook chicken or pick up a rotisserie chicken. No waste here... those bones make liquid gold! I usually throw in my crock pot when I head to bed on low with veggie scraps and wake up to warm seasoned broth. Sometimes I'll sip on some for breakfast!
      I love crunchy chicken skin too... so I've started taking the skin off the rotisserie chickens I buy and put in my toaster oven and "toast" them for chicken skin chips! I don't have many... but my little treat! Also good crumbled on a salad too.
      I hope you will let me know how you like this recipe.

      Wendy Perry |
      September 01, 2021 |

  • Second time I have tried this dish – absolutely delicious! Thanks ever so much for this!
    Holly Hooper

    Holly Hooper |
    November 01, 2021 |

  • Hey Holly!
    Thanks bunches for your kind words. It's one of my favorite creations too. It's hard to beat quick meals with a rotisserie chicken. We appreciate you taking the time to come and share your review. :)

    Wendy Perry |
    November 01, 2021 |

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