Chicken Pot Pie Soup Recipe

If you’re anything like me, comfort food is a must-have on chilly days, and this Chicken Pot Pie Soup Recipe hits every cozy note perfectly. It’s like your favorite pot pie, but in a bowl—creamy, hearty, and loaded with tender chicken, veggies, and that rich, buttery broth that feels like a warm hug. What I love about this recipe is how flexible it is—you can throw in whatever veggies you have on hand, and it still holds that classic pot pie flavor you crave without the fuss of making a crust.

This soup works wonders whenever you need something both comforting and satisfying without spending all afternoon in the kitchen. Whether you’re feeding a family crowd or just want leftovers to enjoy on repeat, this Chicken Pot Pie Soup Recipe delivers big on flavor and ease. Trust me, you’ll find yourself coming back to it when you want that perfect blend of creamy and chunky goodness in a bowl.

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Ingredients & Why They Work

The magic of this Chicken Pot Pie Soup Recipe lies in the ingredients working together for that classic homestyle flavor and velvety texture. Each component is chosen not just for taste but to build layers of richness and comfort.

• Rotisserie Chicken: Using pre-cooked chicken saves time and brings in juicy, flavorful protein effortlessly.
• Salted Butter: Adds that rich, creamy foundation and helps sauté veggies to boost flavor.
• Yellow Onion: Provides sweetness and savory depth once softened.
• Carrots: Sweetness plus a pleasant bite that contrasts creaminess well.
• Celery: Brings aromatic earthiness typical of classic pot pie flavors.
• Garlic: Gives a fragrant punch that rounds out the taste.
• All Purpose Flour: The thickening agent that turns broth into creamy soup.
• Chicken Broth: Builds the soup’s savory body while keeping it light.
• Yukon Gold Potatoes: Their creamy texture holds up well during simmering.
• Broccoli: A green veggie addition that adds texture and nutrients.
• Soy Sauce: Adds umami depth without overpowering.
• Kinders The Blend: A simple salt, pepper, and garlic mix that seasons without fuss.
• Herbs De Provence: Offers subtle floral notes for that unique pot pie vibe.
• Frozen Mixed Vegetables: Convenience plus variety to bulk up the soup.
• Heavy Cream: Makes the soup luxuriously creamy and smooth.
• Freshly Grated Parmesan: Umami-rich cheese that lifts the whole flavor profile.
• Dried Parsley: Adds color and fresh herb aroma.
• Salt and Pepper: Essential for seasoning adjustments.
• Optional Cheddar Bay Biscuits: Perfect for dipping and adds a buttery, cheesy side treat.

Tweak to Your Taste

I love customizing this Chicken Pot Pie Soup Recipe depending on what I have in the fridge or what flavors I’m craving. You can easily swap veggies or add a little heat if you like things spicy—don’t be afraid to make it your own!

• Variation: I sometimes swap the rotisserie chicken for leftover turkey after holidays—it makes the soup feel so festive and uses up leftovers perfectly.
• Vegetarian Option: Try swapping the chicken broth for vegetable broth and skip the chicken for a delicious veggie-packed pot pie soup.
• Gluten-Free: Use gluten-free flour or cornstarch as a thickener, and enjoy with gluten-free biscuits or bread.
• Seasonal Changes: Swap out mixed veggies for fresh corn or peas in summer for a lighter, fresher taste.

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

Step 1: Sauté the Veggies to a Sweet Softness

Start by melting the butter over medium heat in a large pot or Dutch oven—this is the heart of your soup. Toss in the diced onions, sliced carrots, and celery, then sprinkle with salt and pepper to wake up their flavor. Let them cook gently for about 5 to 7 minutes until they’re soft and sweet, stirring occasionally so nothing sticks or burns. This step creates a flavorful base, and the softened veggies will release juices that boost the soup’s richness.

Step 2: Build Flavor with Garlic and Flour

Add in the minced garlic and cook for just about a minute until fragrant—don’t let it brown or burn, or it will taste bitter. Then sprinkle the flour over the veggies and stir for 3-4 minutes. This cooks out the raw flour taste while helping to thicken your soup later. Patience here is key; the mixture will start to look like a roux, which is your thickening magic in progress.

Step 3: Add Broth, Potatoes, and Seasonings

Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom—that’s flavor gold. Toss in the potatoes and broccoli, then season with soy sauce, Kinders The Blend (or your preferred salt/pepper/garlic blend), and Herbs de Provence. Bring everything to a boil, cover with a lid, then lower the heat to a gentle simmer for 12-15 minutes until the potatoes are tender but not mushy. This is when the soup starts to take shape with layers of through-the-roof comfort.

Step 4: Stir in the Remaining Ingredients and Simmer

Next, add the frozen mixed vegetables along with the shredded rotisserie chicken and heavy cream. Give the soup a good stir and season to taste with salt, pepper, and dried parsley. Then toss in freshly grated Parmesan—it adds this incredible depth of savory flavor you don’t want to skip. Let it simmer on low for about 30 minutes, stirring occasionally, until the soup thickens into that creamy, perfect consistency you’re aiming for.

Step 5: Prepare the Biscuits and Serve

While your soup simmers and thickens, pop those cheddar bay biscuits in the oven if you have them—they’re optional but seriously worth it for dunking. Once everything’s ready, ladle the soup into bowls, grab a biscuit or two, and enjoy that cozy, pot pie experience without the pastry fuss.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

I love adding a sprinkle of fresh parsley or extra grated Parmesan on top—it brightens the look and adds a fresh note on your spoon. A dash of cracked black pepper also livens things up just before serving, and a little drizzle of melted butter on the biscuits makes the meal feel extra special.

Side Dishes

Besides the cheddar bay biscuits (which I highly recommend), crispy green salads with a tangy vinaigrette pair well to cut through the creaminess. Sometimes I serve it with crusty bread or cornbread if I’m out of biscuits—anything that holds up for dipping works great.

Creative Ways to Present

For special occasions, I like serving this soup in hollowed-out bread bowls or mini cast iron pots to give that rustic, homemade feel. You can also garnish with a small spiral of cream or a sprinkle of fresh thyme for an elevated touch that impresses guests without extra work.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Chicken Pot Pie Soup Recipe tightly covered in the fridge and it stays delicious for 3 to 4 days. Just give it a good stir before reheating as some ingredients settle or thicken as it chills. It also tastes amazing warmed up—the flavors actually deepen overnight!

Freezing

I’ve frozen this soup successfully a few times—just let it cool completely, pack it airtight in freezer-friendly containers, and it can keep up to 3 months. When thawing, I prefer to do it overnight in the fridge to avoid watering down the texture too much.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching and to help the soup return to that creamy consistency. If it’s a bit thick from chilling, add a splash of chicken broth or water to loosen it up while warming.

FAQs

Final Thoughts

This Chicken Pot Pie Soup Recipe has become one of my absolute favorites for busy weeknights and lazy weekends alike—it’s comfort food that feels thoughtfully homemade but comes together faster than you’d expect. I love how it’s forgiving and flexible, perfect for whatever veggies and chicken you have on hand, yet always delivers that cozy, creamy, pot-pie-like satisfaction. Seriously, if you’re craving warmth and flavor in a bowl, give this recipe a try—you’ll wonder why you didn’t make it sooner!

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