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Chicken Pot Pie Soup Recipe

ByAmanda
Jump to Recipe· 4.4 from 10 reviews

Oh, I’m so excited to share this Chicken Pot Pie Soup Recipe with you! It’s the perfect balance of cozy and comforting—everything you love about a classic chicken pot pie, but in a warm, creamy soup form that you can whip up on any night of the week. What I adore about this recipe is how it brings together tender chicken, hearty veggies, and that velvety, cheesy broth, making it a go-to for chilly evenings or whenever you need that homemade hug in a bowl.

Trust me, once you make this Chicken Pot Pie Soup Recipe, it’s going to become a staple in your kitchen. It’s surprisingly simple, yet full of rich flavors that taste like you spent all day simmering it. Plus, it’s incredibly flexible—you can tweak it based on what veggies you have on hand or even swap in leftovers if you want. I’ve learned a lot about how to get this comforting, creamy consistency just right, and I’m excited to guide you through it!

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Why This Recipe Works

  • Comfort Food Meets Convenience: Using a rotisserie chicken instantly amps up flavor while cutting down prep time.
  • Creamy Yet Balanced: Heavy cream and parmesan add richness without overwhelming the hearty vegetables.
  • Versatile Ingredient Mix: Potatoes, broccoli, and mixed vegetables make it filling and naturally nutritious.
  • Flavor Layering: Soy sauce and Herbs de Provence add a subtle depth that elevates this from basic soup to gourmet comfort.
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 beauty of this Chicken Pot Pie Soup Recipe is in how the ingredients team up to create harmonious flavor and texture. Each item plays an important role, from the silky butter base to the fresh herbs that bring brightness. Here are a few helpful notes on what to look for when shopping.

  • Rotisserie Chicken: Ready-cooked chicken brings both flavor and convenience, so look for a fresh one with crispy skin if you can.
  • Salted Butter: Adds richness and helps sauté your veggies — salted is fine here because you’ll adjust seasoning later anyway.
  • Yellow Onion: Its natural sweetness deepens the soup’s base flavor as it softens.
  • Carrots and Celery: Classic soup veggies that add subtle earthiness and great texture.
  • Garlic Cloves: Don’t skimp here — fresh garlic lends a wonderful aromatic punch.
  • All Purpose Flour: Used to thicken the soup, giving it that pot pie-like gravy feel.
  • Chicken Broth: The liquid backbone of the soup; homemade or good-quality store-bought works best.
  • Yukon Gold Potatoes: Their creamy texture holds up well to simmering, keeping bite-sized chunks tender but intact.
  • Broccoli: Adds color, nutrition, and a mild crunch for contrast.
  • Soy Sauce: It may seem unusual here, but it deepens umami flavor beautifully.
  • Kinders The Blend: A seasoning combo of salt, pepper, and garlic—substitute with your favorite blend if needed.
  • Herbs De Provence: Gives an aromatic herbal uplift—if unavailable, poultry seasoning works too.
  • Frozen Mixed Vegetables: Convenient and colorful, they add variety and nutrients.
  • Heavy Cream: Makes the soup luxuriously creamy without being greasy.
  • Freshly Grated Parmesan: Adds a salty, nutty finish that really rounds out the soup.
  • Dried Parsley: A simple herb that brightens the final dish.
  • Salt and Pepper: Essential for balancing flavors—always taste as you go.
  • Frozen Red Lobster Cheddar Bay Biscuits: Totally optional, but so worth it for dunking and added comfort.
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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

What I love most is how forgiving the Chicken Pot Pie Soup Recipe is to customization. Sometimes, I swap in different veggies or even throw in leftover ham when I want a change. Feel free to make it your own and experiment – that’s half the fun!

  • Vegetable Variations: I once swapped broccoli for kale and added mushrooms, which gave it a earthier note I loved.
  • Dairy-Free Option: Use coconut milk or cashew cream to keep it creamy without dairy – just be sure to adjust seasonings.
  • Make it Spicy: A pinch of cayenne or a dash of hot sauce brings a welcome warmth that contrasts nicely with the creamy broth.
  • Protein Swap: Turkey or leftover ham are great alternatives if you don’t have rotisserie chicken on hand.

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

Step 1: Sauté Your Base Veggies to Build Flavor

Start by heating the butter over medium heat in your big pot or Dutch oven. Toss in diced onions, sliced carrots, and celery. Season with a pinch of salt and pepper. Let them cook gently for about 5–7 minutes until they’re soft but not browned – this soft sweetness is absolutely key to an aromatic soup base!

Step 2: Garlic and Flour—The Flavor Enhancers

Stir in your minced garlic and cook just for about a minute – watch closely so it doesn’t burn but becomes fragrant. Then sprinkle your flour over the veggies and mix well. Cook this mixture for 3–4 minutes to toast the flour and get rid of any raw taste. This step thickens your soup, so don’t skip it!

Step 3: Simmer With Broth, Potatoes & Herbs

Pour in the chicken broth, then add the potatoes and chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs de Provence. Bring it all to a boil, then pop a lid on and lower the heat to a simmer. Let it cook gently for 12–15 minutes, or until the potatoes are tender when poked with a fork. This simmering step lets all the flavors meld beautifully.

Step 4: Add Chicken, Veggies & Cream for the Final Touch

Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season again with salt, pepper, and a sprinkle of dried parsley. Then fold in that heavenly freshly grated Parmesan. Let the soup simmer gently over low heat for about 30 minutes so it thickens just right and all those flavors come together with a creamy finish.

Step 5: Biscuits & Serve

While your soup simmers, pop those frozen Red Lobster Cheddar Bay Biscuits in the oven. The aroma of those biscuits baking alongside your thick, creamy soup? Pure magic. Serve everything hot, dig in, and prepare to get lots of compliments!

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Pro Tips for Making Chicken Pot Pie Soup Recipe

  • Use Rotisserie for Convenience: I never skip the rotisserie chicken; it saves so much prep and tastes incredible.
  • Toast Your Flour: Cooking the flour before adding broth avoids that chalky, raw flavor and helps build thickness.
  • Simmer Low and Slow: I let mine simmer for 30 minutes at the end to deepen flavors and get perfect creaminess.
  • Don’t Skip the Parmesan: It adds a subtle salty nuttiness that really takes this soup next-level delicious.

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 like to scatter some freshly chopped parsley or chives over the top for a fresh green pop. A little extra grated Parmesan at the table is always a crowd-pleaser too, especially if you want to make it extra cheesy. Sometimes a swirl of heavy cream on top looks pretty and tastes indulgent!

Side Dishes

Besides the baked cheddar bay biscuits that come with the recipe, I love pairing this soup with a crisp green salad or some crusty bread to dunk in the bowl. Simple roasted green beans or garlic mashed potatoes can make it feel even more like a full, cozy meal.

Creative Ways to Present

For a fun spin at a dinner party, I’ve served this soup inside bread bowls or even mini cast-iron skillets to impress guests. Garnishing with edible flowers or crispy fried sage adds a touch of elegance and surprise that’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3-4 days. When I reheat, I like to do it gently on the stove to avoid curdling or separating, stirring often and adding a splash of broth if it looks too thick.

Freezing

This Chicken Pot Pie Soup Recipe freezes surprisingly well. I portion it into freezer-safe containers or bags and label them. When I thaw, I defrost overnight in the fridge and reheat slowly on the stove for best texture retention.

Reheating

To bring leftovers back to life, I gently warm the soup in a saucepan over medium-low heat, stirring frequently so the cream doesn’t separate. Adding a little broth or cream helps to restore the perfect consistency. The flavors often taste even better the next day!

FAQs

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

    Absolutely! You can poach chicken breasts or thighs in broth until cooked through, then shred it. Just keep in mind that the rotisserie chicken adds extra flavor from the seasoning and roasting, so you might want to boost your seasonings a bit during cooking.

  2. Is there a way to make this recipe gluten-free?

    Yes! Swap the all-purpose flour with a gluten-free flour blend or use cornstarch for thickening. Just make a slurry with cornstarch and cold water and add it toward the end of cooking. Double-check that your broth and seasoning blends are gluten-free too.

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

    Definitely! Just add them in a little earlier during simmering to make sure they cook through. Fresh veggies like peas, green beans, or corn are lovely additions and boost texture and color.

  4. How thick should the soup be?

    This soup should be rich and creamy but not as thick as a stew. It should coat your spoon nicely without being gloopy. If it gets too thick, just stir in a splash of chicken broth or cream to loosen it up.

Final Thoughts

Making this Chicken Pot Pie Soup Recipe feels like wrapping yourself in a warm blanket on a cold day. It’s such an approachable recipe that never fails to impress family and friends with its cozy, homemade vibe. I hope you love how flexible and forgiving it is—whether you’re cooking for a weeknight dinner or a special occasion, this soup hits all the right notes. Give it a try and I promise it’ll be one of your favorites in no time!

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Chicken Pot Pie Soup Recipe

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

Description

Chicken Pot Pie Soup is a comforting and hearty dish that combines shredded rotisserie chicken with a medley of vegetables in a creamy, flavorful broth. It features tender potatoes, broccoli, carrots, and celery simmered to perfection and enriched with heavy cream and Parmesan cheese. This recipe is perfect for a cozy meal and pairs wonderfully with cheddar bay biscuits.

Ingredients

Units Scale

Main Ingredients

  • 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 other salt, pepper and garlic blend)
  • 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning if unavailable)
  • 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. Sauté Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onions, season with salt and pepper, and cook for 5-7 minutes until they begin to soften.
  2. Add Garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
  3. Cook Flour: Add the flour to the pot and cook for 3-4 minutes, stirring constantly to eliminate the raw flour taste.
  4. Add Liquids and Vegetables: Stir in the chicken broth, potatoes, and broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil, then cover 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 chicken, and heavy cream. Adjust seasoning with salt and pepper, add the dried parsley, and stir in the grated Parmesan cheese. Let the soup simmer gently over low heat for about 30 minutes until thickened.
  6. Prepare Biscuits: While the soup simmers, bake the cheddar bay biscuits as per package instructions, if using.
  7. Serve: Ladle the hot soup into bowls and serve alongside freshly baked biscuits. Enjoy your comforting meal!

Notes

  • For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it during the last simmering step.
  • If you prefer a thinner soup, add additional chicken broth.
  • 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 in the microwave.
  • Feel free to swap vegetables as desired or substitute chicken with turkey or ham for variety.
  • If cheddar bay biscuits are not available, use any biscuits or rolls, or omit altogether.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 770 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 70 mg

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