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Chicken Pot Pie Soup Recipe

ByLily
Jump to Recipe· 4.4 from 5 reviews

I have to say, this Chicken Pot Pie Soup Recipe is one of those soul-warming dishes that just feels like a big, cozy hug in a bowl. It’s hearty, creamy, and packed with all those familiar flavors that remind me of classic chicken pot pie—but in a comforting soup form that’s perfect for chilly evenings or when you want something easy yet special. Whenever I make it, the house fills with this incredible aroma that always gets everyone excited for dinner.

What’s great about this Chicken Pot Pie Soup Recipe is how versatile and approachable it is. Whether you’re short on time and use a rotisserie chicken like I often do, or you’re cooking from scratch, it’s forgiving and delicious every time. Plus, it’s just a fantastic way to get a little fancy without fussing too much, making it a family favorite that’s also great for entertaining friends. Trust me, once you try it, you’ll keep coming back to this bowl of comfort.

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Why This Recipe Works

  • Comfort in a Bowl: The soup captures all the classic chicken pot pie flavors in a creamy, easy-to-eat form that’s perfect for any day.
  • Simple & Versatile: Using rotisserie chicken makes dinner a breeze, while you can swap veggies or seasoning blends to suit your taste.
  • Rich, Thick Texture: The combination of flour, cream, and simmering creates a luscious soup that’s just like biting into pot pie filling.
  • Make-Ahead Friendly: It reheats beautifully, making it a smart choice for meal prep or busy weeknights.
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

Every ingredient in this Chicken Pot Pie Soup Recipe plays its part perfectly. The chicken brings protein and that familiar pot pie heartiness, while the mixture of fresh and frozen veggies delivers texture and color. I particularly love the use of Yukon Gold potatoes for their creamy texture, and the Herbs De Provence adds this subtle earthy note that ties everything together.

  • Rotisserie Chicken: Saves time and adds juicy, flavorful shredded chicken without extra cooking.
  • Salted Butter: Essential for starting your base with flavor and richness.
  • Yellow Onion: Provides a sweet and savory foundation when sautéed.
  • Carrots: Adds natural sweetness and color.
  • Celery: Gives that classic soup flavor and slight crunch.
  • Garlic Cloves: Brings aromatic depth to the soup.
  • All Purpose Flour: Acts as a thickening agent to develop the creamy texture.
  • Chicken Broth: Forms the liquid base, infusing everything with savory goodness.
  • Yukon Gold Potatoes: Creamy and buttery, perfect for that comfort texture.
  • Broccoli: Adds a fresh, slightly crunchy contrast to the creamy soup.
  • Soy Sauce: A surprising umami boost that enhances flavor.
  • Kinders The Blend (or similar spice blend): Easy seasoning shortcut with salt, pepper, and garlic.
  • Herbs De Provence: Adds a fragrant, herbal note that’s classic and comforting.
  • Frozen Mixed Vegetables: Great for convenience and colorful texture.
  • Heavy Cream: Richens and deepens the soup’s luxurious feel.
  • Freshly Grated Parmesan: Adds a subtle cheesy layer of flavor.
  • Dried Parsley: Finishing herb touch for color and mild flavor.
  • Salt and Pepper: Essential seasonings to balance and brighten flavors.
  • Frozen Red Lobster Cheddar Bay Biscuits (optional): Perfect for serving alongside; you can’t go wrong with ooey-gooey biscuits on the side.
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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.

Make It Your Way

I always like to tweak this Chicken Pot Pie Soup Recipe based on what’s in my fridge or what my family’s craving. It’s so easy to customize—you can swap the veggies or even add extras like mushrooms or peas. Don’t be shy about making it yours!

  • Variation: I sometimes use leftover turkey instead of chicken after holidays, and it works beautifully—equally delicious and a great way to avoid waste.
  • Dairy-Free Version: Swap out heavy cream for coconut milk or a cashew cream if you want to avoid dairy, and skip the parmesan for a slightly different but still tasty twist.
  • Spice Level: Add a pinch of cayenne or smoked paprika if you like a little kick in your soup—it adds a nice depth without overpowering the classic flavor.
  • Bulk It Up: For extra heartiness, toss in some cooked rice or quinoa before serving.

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

Step 1: Building the Flavor Base

Start by melting the salted butter in a large pot or Dutch oven over medium heat. Toss in the diced carrots, celery, and onion—season everything lightly with salt and pepper. Let these veggies cook down for about 5 to 7 minutes until they soften and the onions turn translucent. You’ll notice the kitchen starts smelling amazing here—this is your flavor foundation forming.

Step 2: Garlic and Flour Magic

Add in the minced garlic and cook it for just about a minute; don’t let it burn—just until fragrant. Now sprinkle the flour over the veggies and stir well. Continue cooking for 3 to 4 minutes, which gets rid of that raw flour taste and starts thickening your future soup. This step is key to that perfect creamy texture we all crave.

Step 3: Adding Broth and Veggies

Pour in the chicken broth along with the peeled and chopped Yukon Gold potatoes and the finely chopped broccoli. Season everything with soy sauce, your Kinders The Blend or a salt/pepper/garlic mix, plus herbs de Provence. Bring it all to a boil, then reduce to a simmer and cover, letting it cook for 12 to 15 minutes until those potatoes become tender. This is when the soup starts really coming together.

Step 4: Final Layers of Flavor

Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Taste and add more salt and pepper if needed, then fold in the dried parsley and freshly grated parmesan. Let everything gently simmer on low for about 30 minutes, stirring occasionally, until the soup thickens to your liking. The flavors meld beautifully here, creating that rich, comforting pot pie vibe.

Step 5: Biscuits and Serving

While your soup is finishing up, bake those frozen cheddar bay biscuits according to package instructions—they’re totally optional but definitely a treat. Ladle the soup into bowls, serve with warm biscuits on the side, and enjoy the ultimate comfort food experience.

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Tips from My Kitchen

  • Use Rotisserie Chicken: I love this shortcut—it keeps things simple without sacrificing flavor or texture.
  • Cook Flour Thoroughly: Don’t skip cooking the flour for a few minutes; it prevents a raw taste and ensures a silky thickness.
  • Watch the Potatoes: Yukon Golds are perfect because they hold shape yet soften nicely—avoid boiling them too long to prevent mushiness.
  • Adjust Seasonings at the End: Soup flavors deepen while it simmers, so wait until close to the end to add extra salt or herbs for balance.

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

I love topping this Chicken Pot Pie Soup with freshly chopped parsley for a pop of color and a little brightness. Sometimes I sprinkle extra parmesan right before serving—it melts beautifully and adds an extra umami kick. A crack of fresh black pepper on top also adds a nice finishing touch that wakes up the flavors.

Side Dishes

Those cheddar bay biscuits are my go-to side—they’re cheesy, buttery, and perfect for dunking. If you’re skipping the biscuits, crusty bread or warm dinner rolls work just as well. Occasionally, I pair it with a simple green salad to balance the richness of the soup.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—guests love the novelty and the edible container adds an extra touch of indulgence. Also, using beautiful ceramic bowls or pretty soup mugs can really elevate presentation for a family dinner or casual gathering. Garnish with fresh herbs and a little drizzle of cream for that restaurant-quality look.

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, I transfer the leftover Chicken Pot Pie Soup to airtight containers and store it in the fridge. It stays fresh and flavorful for about 3 to 4 days—perfect for easy lunches or quick dinners later in the week.

Freezing

I’ve frozen this soup successfully by letting it cool completely, then placing it in freezer-safe containers. When you want to enjoy it again, thaw it in the fridge overnight for the best texture. Just a heads-up: the potatoes might soften a bit more after freezing, but overall it still tastes great.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heat. If it’s too thick after chilling or freezing, add a splash of chicken broth or water to loosen it up. You can also reheat in the microwave, but I prefer the stovetop for better control and flavor.

FAQs

  1. Can I make Chicken Pot Pie Soup Recipe without cream?

    Absolutely! If you want to skip the cream, you can use whole milk or even a dairy-free alternative like coconut milk for a lighter version. Keep in mind the soup may be less rich and thick, so you might want to cook it a little longer to concentrate the flavors or add a cornstarch slurry to thicken it.

  2. What can I use instead of Herbs De Provence?

    If you don’t have Herbs De Provence, poultry seasoning is a great alternative—but use only half the amount since it has a stronger flavor. You can also make your own blend by mixing thyme, rosemary, marjoram, and oregano for similar results.

  3. How do I thicken the soup if it’s too thin?

    To thicken your Chicken Pot Pie Soup Recipe, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup. Cook for a few more minutes until it thickens to your liking.

  4. Can I use fresh vegetables instead of frozen mixed vegetables?

    Yes! Fresh vegetables like peas, corn, green beans, or even diced zucchini work wonderfully. Just add them toward the end of cooking so they stay crisp and vibrant.

  5. Is this Chicken Pot Pie Soup Recipe freezer-friendly?

    Yes, you can freeze this soup. Make sure it’s cooled completely before freezing in airtight containers. When thawed, the texture might change slightly, especially the potatoes, but the flavor still holds up nicely.

Final Thoughts

This Chicken Pot Pie Soup Recipe holds a special place in my kitchen because it’s like the best parts of comfort food all wrapped up in a bowl of creamy goodness. Every time I serve it, I remember why cozy dinners at home are so important, especially cold days. I hope you’ll give it a try soon—you might end up making it a regular in your dinner rotation like I have!

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Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This hearty Chicken Pot Pie Soup combines tender shredded rotisserie chicken with a medley of fresh and frozen vegetables in a creamy, comforting broth. Perfect for cooler days, this soup captures the classic flavors of chicken pot pie in a warm, easy-to-make stew that simmers to thick perfection and pairs wonderfully with cheddar bay biscuits for a complete meal.

Ingredients

Units Scale

Soup Base

  • 1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
  • 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

Optional

  • 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake

Instructions

  1. Prepare the vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced onions, sliced carrots, and celery. Season with salt and pepper and cook for 5-7 minutes until softened.
  2. Add garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
  3. Form the roux: Add the flour and cook, stirring constantly for 3-4 minutes to eliminate the raw flour taste.
  4. Add liquids and vegetables: Gradually stir in the chicken broth, then add the potatoes and broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring to a boil, then cover, reduce heat to a simmer, and cook for 12-15 minutes until potatoes are tender.
  5. Add remaining ingredients: Stir in frozen mixed vegetables, shredded chicken, and heavy cream. Season with additional salt and pepper, add dried parsley, and stir in freshly grated parmesan. Allow the soup to simmer over low heat for about 30 minutes until thickened.
  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 with freshly baked biscuits on the side for a comforting meal.

Notes

  • For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to create a slurry and add during the final simmer.
  • If you prefer a thinner soup, add more chicken broth to adjust consistency.
  • If Herbs De Provence is unavailable, substitute with 1/2 tsp poultry seasoning and adjust to taste.
  • Store leftovers in the refrigerator for 3-4 days. Reheat on the stovetop or microwave before serving.
  • Feel free to swap in any vegetables you prefer or use turkey or ham as an alternative to chicken.
  • If cheddar bay biscuits are unavailable, any biscuit or roll can be used, or serve the soup on its own.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 70 mg

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