Chicken Pot Pie Soup Recipe

I have to tell you, this Chicken Pot Pie Soup Recipe is like a warm hug in a bowl—comforting, creamy, and packed with all the good stuff you expect from a classic pot pie, without the fuss of making a crust. It’s one of those recipes that I turn to when I want something hearty but easy, especially on chilly evenings when all you want is a cozy meal that feels like home.

What makes this Chicken Pot Pie Soup Recipe really special is how it balances creamy richness with vibrant veggies and tender chicken, giving you that perfect pot pie flavor but in soup form. Plus, it’s great for using up leftover rotisserie chicken or Sunday roast, and you can prep most of it in under an hour—meaning more time to relax while it cooks.

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Ingredients & Why They Work

All these ingredients come together perfectly to give you that rich, creamy texture and homey flavor without turning on the oven for a full pot pie. A mix of fresh and frozen veggies keeps it easy and convenient, while the herbs add that signature pot pie aroma.

• Rotisserie Chicken: Already cooked and shredded, it saves so much time and adds juicy, tender meat that absorbs the soup’s flavors beautifully.
• Salted Butter: Essential for that silky base when cooking the vegetables and making the roux for thickening the soup.
• Yellow Onion: Adds a mild sweetness and depth that forms the backbone of the soup’s flavor.
• Carrots: They bring earthy sweetness and a nice pop of color.
• Celery: Classic pot pie flavor; its slight bitterness balances the creamy soup perfectly.
• Garlic Cloves: For aromatic depth—you only need a minute sautéing to release their flavor.
• All Purpose Flour: Used to make the roux and thicken the soup—don’t skip the few minutes cooking it out or your soup might taste floury.
• Chicken Broth: The base liquid that ties all the flavors together. Use good quality for the best taste.
• Yukon Gold Potatoes: These hold their shape well and become wonderfully creamy when cooked.
• Broccoli: Adds freshness and a little texture contrast and nutrition boost.
• Soy Sauce: A little umami boost that deepens the overall flavor of the soup.
• Kinders The Blend or Seasoning Mix: Provides salt, pepper, and garlic in one easy sprinkle—great shortcut for seasoning consistency.
• Herbs De Provence: Signature herb blend that gives the soup its rustic, pot-pie inspired notes.
• Frozen Mixed Vegetables: Easy way to add variety and color without chopping—you’ll get peas, corn and more.
• Heavy Cream: This is where the soup becomes luscious and cozy—don’t reduce or substitute unless you want a lighter version.
• Freshly Grated Parmesan: Adds a lovely savory, cheesy finish that elevates the soup’s flavor.
• Dried Parsley: A fresh herbal note to brighten up the richness.
• Salt and Pepper: To taste, of course—you’ll want to adjust seasoning near the end.
• Frozen Red Lobster Cheddar Bay Biscuits (optional): These are my absolute favorite comfort pairing—baked fresh to serve on the side or even dipped into the soup.

Tweak to Your Taste

One of the best things about this Chicken Pot Pie Soup Recipe is how easily it adapts to whatever you have on hand or prefer. I love throwing in extra veggies like mushrooms or swapping in turkey when I’ve got leftovers from holiday dinners.

• Vegetable Swaps: I once added butternut squash and green beans when I was craving a fall twist—it worked wonders!
• Dairy-Free Version: Swap heavy cream with coconut cream or cashew cream for a rich, dairy-free alternative.
• Make it Heartier: Add cooked bacon or sausage for extra smoky, meaty flavor.

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

Step 1: Sauté the Veggies for That Flavor Base

Start by melting the salted butter in your large pot or Dutch oven over medium heat. Toss in the diced yellow onion, sliced carrots, and celery, seasoning lightly with salt and pepper. Cook those for about 5 to 7 minutes until the veggies soften and the onion turns translucent. This step creates a flavorful foundation, so don’t rush it!

Step 2: Garlic and Flour Join the Party

Add the minced garlic and cook it just long enough—about a minute—for it to become fragrant, but not burnt. Then sprinkle in the all-purpose flour and stir constantly for 3 to 4 minutes. This toasts out the raw flour taste and starts your soup thickening process.

Step 3: Add Broth, Potatoes, and Herbs

Pour in the chicken broth, then add the bite-sized Yukon Gold potatoes and chopped broccoli. Stir in the soy sauce, Kinders The Blend seasoning, and Herbs De Provence. Bring everything to a rolling boil, then cover and reduce the heat to a gentle simmer for 12 to 15 minutes, or until the potatoes are tender but not falling apart.

Step 4: Stir in Frozen Veggies, Chicken, Cream, and Cheese

Next, add the frozen mixed vegetables, shredded rotisserie chicken, heavy cream, and dried parsley. Season with salt and pepper to your liking, then fold in the freshly grated Parmesan. Let the soup simmer over low heat for about 30 minutes, stirring occasionally, so it thickens up to that perfect creamy texture.

Step 5: Bake Biscuits and Serve

While your soup is finishing up, pop the cheddar bay biscuits in the oven according to package instructions. They’re the perfect buttery side to dunk into your steamy soup. Serve it all up hot and then dig in!

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

I like to top my bowl with a sprinkle of extra Parmesan and a pinch of dried parsley for color and fresh flavor. Sometimes I add a few crispy fried onions or fresh thyme leaves when I want a little extra pep.

Side Dishes

The cheddar bay biscuits are my go-to side—they soak up the soup perfectly and add that buttery, cheesy goodness. If you want to mix it up, any warm biscuit, crusty bread, or even garlic knots work great.

Creative Ways to Present

For a fun dinner party, I’ve served the soup in mini bread bowls and placed a biscuit on the side with a little pat of herb butter. It feels fancy but is really easy to pull off and always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 to 4 days. Reheating on the stovetop with a splash of broth helps bring it back to life without losing that creamy texture.

Freezing

I’ve frozen this soup a couple of times with good results—just make sure it cools completely before freezing in portioned containers. Thaw overnight in the fridge before reheating to preserve the texture.

Reheating

To reheat, I gently warm it in a pot over low heat, stirring often and adding a little broth or water if it’s too thick. Microwaving works too—just heat in shorter bursts and stir to keep it creamy.

FAQs

Final Thoughts

This Chicken Pot Pie Soup Recipe has honestly become one of my weeknight staples because it’s so comforting and adaptable. It’s like enjoying all the best parts of a chicken pot pie without the fuss, and the leftovers (if there are any!) are just as delicious the next day. I hope you find the same joy in making and savoring this soup that I do—it’s the perfect bowl of cozy, homemade goodness to warm your heart and your belly.

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