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Chicken Pot Pie Soup Recipe

BySarah
Jump to Recipe· 4.7 from 43 reviews

If you’ve ever dreamed of capturing all the cozy comfort of a chicken pot pie, but in a warm, slurpable form, you’re going to love this Chicken Pot Pie Soup Recipe. It’s like a hug in a bowl, perfect for chilly evenings or whenever you need a little soul-soothing meal. I first made this on a rainy Sunday, and honestly, it quickly became my go-to for weeknight dinners.

What makes this recipe special is how it nails that classic pot pie flavor without the fuss of rolling out crusts. Plus, it’s loaded with tender chicken, hearty veggies, and a creamy broth that’s just thick enough to feel indulgent. Whether you’re cooking for family or a crowd, this Chicken Pot Pie Soup Recipe is a winner — and I can’t wait for you to try it out yourself!

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Why This Recipe Works

  • Comfort-filled Flavors: It perfectly balances creamy, savory, and fresh vegetable notes that remind you of the classic pot pie.
  • Easy and Flexible: Uses rotisserie chicken for quick prep and adapts easily to whatever veggies you have on hand.
  • Rich, Thick Broth: The butter, flour, and cream make a luscious, velvety base that clings to every bite.
  • Family-friendly Crowd Pleaser: Everyone from kids to adults will ask for seconds — it’s that good and approachable.
A white bowl filled with creamy soup that has visible layers of yellow corn kernels, orange carrot slices, green broccoli bits, and small pieces of white chicken mixed throughout a thick, pale cream base. Above the bowl, a woman's hand holds a biscuit half dipped in the soup, showing the biscuit's soft white inside with some melted yellow cheese. In the background, a white plate holds several round biscuits topped with green herbs. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Chicken Pot Pie Soup Recipe come together like an old familiar song. Using rotisserie chicken saves you a ton of time, while frozen mixed veggies add convenience without sacrificing taste. I always recommend Yukon Gold potatoes for their creamy texture, but feel free to swap in your favorites.

  • Rotisserie Chicken: Already cooked and shredded, it adds instant rich flavor and tender meat without extra work.
  • Salted Butter: For a silky start that builds a flavorful base.
  • Yellow Onion: Adds sweetness and depth when sautéed gently.
  • Carrots: Classic pot pie veggie with natural sweetness and a pop of color.
  • Celery: Offers a subtle, aromatic crunch that rounds out the flavor.
  • Garlic Cloves: Gives the soup a warm, inviting aroma and depth.
  • All Purpose Flour: Thickens the soup to that perfect creamy consistency.
  • Chicken Broth: The savory liquid backbone that carries all the flavors.
  • Yukon Gold Potatoes: Creamy texture that holds up well during simmering.
  • Broccoli: Adds freshness and a little bite, balancing richness.
  • Soy Sauce: A surprising umami booster that deepens the savory notes.
  • Kinders The Blend (or salt, pepper, garlic blend): Simple seasoning shortcut for flavor complexity.
  • Herbs De Provence (or poultry seasoning): A fragrant herb mix that kicks the soup up a notch.
  • Frozen Mixed Vegetables: Convenience + nutrition; adds color and texture with little effort.
  • Heavy Cream: Creates that indulgent, creamy mouthfeel of pot pie filling.
  • Freshly Grated Parmesan: Adds a subtle nutty richness and enhances savoriness.
  • Dried Parsley: A touch of herbal brightness as a finishing touch.
  • Salt and Pepper: Essential seasoning that ties it all together.
  • Frozen Red Lobster Cheddar Bay Biscuits (optional): A fantastic accompaniment that feels like a treat without extra effort.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep the core comforting flavors intact but personalizing this Chicken Pot Pie Soup Recipe according to the seasons or what I have in the fridge makes it feel fresh every time. It’s basically a framework, ready for your own spin!

  • Vegetable Swaps: I’ve swapped broccoli for green beans or peas when I’m craving a slightly different crunch and always enjoyed the result.
  • Protein Variations: Once, I used leftover turkey instead of chicken after Thanksgiving, and it was just as comforting and delicious.
  • Dairy-Free Version: I replaced heavy cream with coconut milk for a dairy-free twist that added a subtle sweetness.
  • Spice it Up: Sometimes, I add a pinch of smoked paprika or red pepper flakes for a little warmth without overpowering the classic taste.

Step-by-Step: How I Make Chicken Pot Pie Soup Recipe

Step 1: Sauté Those Veggies to Build Flavor

Start by melting butter in a large pot or Dutch Oven over medium heat. Toss in the diced carrots, celery, and onion, seasoning lightly with salt and pepper. Cook them gently for 5 to 7 minutes until everything softens and the onions start looking translucent — that’s when you know years of flavor is developing. I always keep an eye here, stirring occasionally to avoid browning too much; you want that mellow sweetness, not bitterness.

Step 2: Garlic and Flour Layer the Base

Next, add minced garlic and cook it for about a minute until fragrant — it fills your kitchen with that gorgeous aroma. Then sprinkle in the flour and stir constantly for 3-4 minutes; this crucial step cooks out the raw flour taste and starts thickening the soup. Don’t rush this, or your broth could taste floury. I usually think of it as the foundation of the “sauce” part of this soup.

Step 3: Add Broth, Potatoes, and Seasonings

Pour in the chicken broth, then stir in your diced potatoes and chopped broccoli. Season with soy sauce, Kinders The Blend (or your favorite salt/pepper/garlic mix), and Herbs De Provence (or poultry seasoning). Bring the soup to a boil, then cover and simmer gently for 12-15 minutes until potatoes are tender. This simmer develops layers and gives the potatoes time to become creamy but still hold shape — the key to great texture.

Step 4: Stir in the Rest for That Creamy Finish

Once the potatoes are soft, add your frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with a little extra salt, pepper, and sprinkle in the dried parsley and freshly grated Parmesan. Let everything gently simmer on low for about 30 minutes so it thickens beautifully and the flavors meld together like old friends. It’s important to keep the heat low here so the cream doesn’t curdle and the soup stays silky.

Step 5: Serve Up With Warm Biscuits (Optional but Magic!)

While your soup is finishing, pop those frozen Red Lobster Cheddar Bay Biscuits in the oven—if you’re using them. They’re my secret shortcut to feeling like I put in way more effort than I actually did. Serve the soup piping hot with biscuits on the side for an unbeatable comfort meal that feels restaurant-worthy but comes together fast.

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Pro Tips for Making Chicken Pot Pie Soup Recipe

  • Thickness Control: If you want an even thicker soup, mix 2 tbsp cornstarch with cold water to make a slurry and stir it in during the last simmer.
  • Flavor Boost: Don’t skip the soy sauce—it’s a subtle umami secret that enhances the whole pot pie vibe without tasting soy-y.
  • Avoid Overcooking Potatoes: Check the potatoes early, so they’re tender but not falling apart, preserving the perfect bite.
  • Use Quality Broth: Using a good chicken broth makes a noticeable difference; homemade or store-bought, just avoid overly salty kinds.

How to Serve Chicken Pot Pie Soup Recipe

A white bowl filled with creamy chicken and vegetable soup showing visible chunks of yellow corn, green beans, broccoli, carrots, and white chicken pieces in a thick light beige broth. On top of the soup, a single golden-brown biscuit sprinkled with herbs is placed, with a rough, textured surface. In the blurred background, a white plate holds several more golden biscuits, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this soup, I usually sprinkle a little extra Parmesan on top and sometimes add a dash of freshly cracked black pepper. A few chopped fresh parsley leaves or chives add a lovely pop of color and freshness too—it just brightens each spoonful and adds a bit of elegance to this humble comfort food.

Side Dishes

The cheddar bay biscuits are my favorite, but I’ve also served this with crusty French bread or simple dinner rolls. A light green side salad with a tangy vinaigrette complements the creamy soup nicely and keeps the meal balanced.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls for a fun twist, which always wows guests. You could also float a puff pastry top like a classic pot pie if you’re feeling fancy, turning this hearty soup into an impressive centerpiece without much trouble.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3-4 days. The flavors actually deepen over time, making it taste even better the next day. Just make sure to cool it down before refrigerating.

Freezing

I’ve frozen this soup successfully in portion-sized containers. Because it has cream, I recommend freezing it without the cream, then stirring in fresh cream when reheating. This avoids any graininess and keeps the soup silky smooth.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring often to prevent sticking. Add a splash of chicken broth or a little cream if it feels too thick. Reheating slowly keeps the texture perfect without breaking down the veggies or chicken too much.

FAQs

  1. Can I make this Chicken Pot Pie Soup Recipe without rotisserie chicken?

    Absolutely! You can poach or roast your own chicken breasts or thighs, then shred the meat. It just might take a bit longer, but the flavor and texture are equally delicious. Using rotisserie chicken is just my shortcut for busy days.

  2. How can I make this recipe dairy-free?

    Swap out the heavy cream for coconut milk or cashew cream to keep the recipe creamy without dairy. The flavor will be slightly different but still comforting and satisfying.

  3. Can I use fresh vegetables instead of frozen mixed veggies?

    Yes! Fresh vegetables like peas, corn, or green beans work great. Just add them toward the end of the cooking time so they stay tender but don’t overcook.

  4. What’s the best way to thicken this Chicken Pot Pie Soup Recipe?

    The recipe uses flour cooked in butter as a base thickener, but if you want it thicker, you can whisk in a cornstarch slurry toward the end of simmering. Just stir until the soup thickens to your desired consistency.

Final Thoughts

This Chicken Pot Pie Soup Recipe is one of those comforting dishes that feels like a warm embrace after a long day. It’s easy enough for a weeknight but special enough to impress guests or treat yourself on a cozy weekend. I’m so glad to share it with you, and I hope it becomes a favorite in your home too — grabbing a bowl of this soup is like coming home to comfort every time.

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Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 43 reviews
  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Chicken Pot Pie Soup is a comforting and hearty dish that combines tender shredded rotisserie chicken with a medley of vegetables in a creamy, flavorful broth. This recipe features a rich base made with butter, garlic, and herbs, thickened with flour and finished with heavy cream and parmesan cheese for a delicious twist on classic pot pie flavors. Perfect for a cozy family meal, it’s easy to prepare and can be served with warm cheddar bay biscuits or your favorite rolls.

Ingredients

Units Scale

Soup Base

  • 6 tbsp salted butter
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 ribs of celery, sliced
  • 4-5 garlic cloves, minced
  • 1/3 cup all purpose flour
  • 6 cups chicken broth
  • 1 lb Yukon Gold potatoes, peeled and cut into bite-sized pieces
  • 1 cup finely chopped broccoli
  • 1 tbsp soy sauce
  • 1 tsp Kinders The Blend (or any salt, pepper, and garlic blend)
  • 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning)
  • 10 oz bag of frozen mixed vegetables
  • 1 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1 tbsp dried parsley
  • Salt and pepper to taste

Protein

  • 1 rotisserie chicken (about 4-5 cups cooked shredded chicken)

Optional

  • 1 box (8 count) frozen Red Lobster Cheddar Bay Biscuits ready to bake

Instructions

  1. Cook vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and onions. Season with salt and pepper and cook for 5-7 minutes until the vegetables are softened.
  2. Add garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
  3. Make roux: Add the all purpose flour to the pot and cook it down for 3-4 minutes to eliminate the raw flour taste, stirring constantly.
  4. Add liquids and vegetables: Stir in the chicken broth, potatoes, and chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil, then cover with a lid and reduce heat to a simmer. Cook for 12-15 minutes until the potatoes are tender.
  5. Finish soup: Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with additional salt, pepper, and dried parsley. Add the freshly grated Parmesan cheese and mix well. Let the soup simmer on low heat for about 30 minutes, or until it thickens to your desired consistency.
  6. Prepare biscuits: While the soup simmers, bake the cheddar bay biscuits according to package instructions, if using.
  7. Serve: Ladle the hot soup into bowls and serve immediately with the biscuits on the side. Enjoy your comforting Chicken Pot Pie Soup!

Notes

  • For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it in the last simmering step.
  • If you prefer a thinner soup, add more chicken broth as needed.
  • If Herbs De Provence is unavailable, substitute with 1/2 tsp poultry seasoning and adjust seasoning to taste.
  • This soup can be stored in the refrigerator for 3-4 days; reheat on the stovetop or in the microwave.
  • Vegetables can be swapped out according to preference or availability; turkey or ham can replace chicken for variation.
  • If cheddar bay biscuits are not available, use any biscuits or rolls, or omit altogether.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 22 g
  • Cholesterol: 75 mg

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