Chicken Pot Pie Soup Recipe

I absolutely adore this Chicken Pot Pie Soup Recipe, especially on those chilly evenings when you just want something cozy and comforting. It s like all the best parts of a classic chicken pot pie-with tender chicken, creamy broth, and a medley of veggies-but in a warm, flavorful soup that s quicker to make and lighter on the crust.

Whether you re cooking for a crowd or meal prepping for the week, this Chicken Pot Pie Soup Recipe is a real winner. I love how it s not only packed with hearty ingredients but also easy to customize based on what you ve got in your fridge. Plus, the option to pair it with cheesy cheddar bay biscuits just seals the deal every time.

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Ingredients You’ll Need

The magic of this Chicken Pot Pie Soup Recipe is in how the ingredients balance each other to create a rich and comforting flavor. The potatoes and broccoli add heartiness while the broth and cream bring a silky texture. Fresh herbs and seasoning tie everything together brilliantly.

• Rotisserie Chicken: Using pre-cooked chicken saves time and adds great flavor-feel free to shred it to your preferred size.
• Salted Butter: Adds richness and helps sauté the veggies beautifully.
• Yellow Onion: Brings a savory base flavor, diced small helps it cook evenly.
• Carrots: Adds natural sweetness and color.
• Celery: Classic flavor component that rounds out the aromatics.
• Garlic Cloves: Minced, to infuse that warm, savory note.
• All Purpose Flour: Works as a thickening agent-cooking it out properly avoids any raw taste.
• Chicken Broth: The soul of the soup-homemade or high-quality store-bought works best.
• Yukon Gold Potatoes: Their creamy texture holds up well in soup without falling apart.
• Broccoli (Finely Chopped): Adds subtle earthiness and extra nutrition.
• Soy Sauce: Just a splash for depth and umami.
• Kinders The Blend (or seasoning blend): Adds a balanced salt, pepper, and garlic kick.
• Herbs De Provence: Fragrant herbs that complement the chicken perfectly; poultry seasoning is a fine substitute.
• Frozen Mixed Vegetables: Convenient and colorful-choose your favorite mix!
• Heavy Cream: For that luscious, creamy finish.
• Freshly Grated Parmesan: Adds savory richness and enhances flavor complexity.
• Dried Parsley: For bright color and mild herbiness.
• Salt and Pepper: To taste and balance all the flavors.
• Frozen Red Lobster Cheddar Bay Biscuits (optional): A delicious side or dunker if you want to go all out.

Variations

One of my favorite things about this Chicken Pot Pie Soup Recipe is how easy it is to tweak. I ve tried swapping out veggies depending on the season or what s left in my fridge, and it never disappoints. Don t be shy to make it your own!

• Vegetables Swap: I sometimes add corn and green beans for a pop of sweetness and crunch-feel free to play around!
• Protein Options: You can easily replace the chicken with turkey or even diced ham for a different spin.
• Dairy-Free Version: Swap heavy cream for coconut milk or your favorite dairy-free creamer for a rich, allergy-friendly option.
• Thicker Soup: Add a cornstarch slurry at the end if you like your soup extra hearty like I do on colder days.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Base Aromatics

Start by melting your butter over medium heat in a large pot or Dutch oven. Toss in the diced onions, sliced carrots, and celery, then season lightly with salt and pepper. Let these cook for about 5-7 minutes until the onions turn soft and translucent-this is key because it builds that deep, savory foundation.

Step 2: Add Garlic and Flour for Depth and Thickness

Next, stir in your minced garlic and cook for about a minute until fragrant, being careful not to let it burn. Sprinkle in the flour, stirring constantly to coat all the veggies; cook for 3-4 minutes to get rid of any raw flour taste. This step makes all the difference when it comes to the silky, thick texture you want in your soup.

Step 3: Build Your Broth and Simmer

Pour in the chicken broth, then add your peeled and chopped Yukon Gold potatoes and finely chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Once the mixture comes to a boil, cover it with a lid, turn the heat down to a simmer, and let it cook for about 12-15 minutes or until the potatoes are tender-this lets your flavors meld perfectly.

Step 4: Finish It Off with Chicken, Veggies, and Cream

Stir in your frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Give it a good mix, season with extra salt and pepper, then toss in dried parsley and freshly grated parmesan. Let the soup simmer gently for about 30 minutes until it thickens up nicely and the flavors deepen. This step is my favorite-your kitchen will smell amazing!

Step 5: Prepare Biscuits and Serve

While your soup simmers, pop those cheddar bay biscuits into the oven if you re using them. Serve the soup hot with the biscuits on the side for dunking or just enjoy it on its own. Either way, you re in for a meal that feels like a hug from the inside out.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

I like adding a sprinkle of extra freshly grated parmesan on top, maybe a little dried parsley or chopped fresh herbs for color. Sometimes I drizzle a little extra cream or a pinch of crushed red pepper flakes if we want a tiny kick. These small touches always jazz it up and make it feel special.

Side Dishes

Of course, those cheddar bay biscuits are my go-to, but soft dinner rolls or warm crusty bread also work beautifully. For lighter sides, I love pairing the soup with a simple green salad or roasted Brussels sprouts to balance the richness.

Creative Ways to Present

For special occasions, I ve served this soup in mini bread bowls for a fun, rustic touch-kids loved eating directly from the bread! Another idea that s fun is layering the soup in clear mugs and topping it with biscuit crumbles for an inviting look.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chicken Pot Pie Soup in airtight containers in the fridge for up to 3-4 days. It tastes even better the next day once the flavors have had extra time to meld, so reheating is a win every time.

Freezing

This soup freezes well! I portion it into freezer-safe containers, leaving a bit of room at the top, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating to keep the cream from separating too much.

Reheating

I reheat leftover soup gently on the stovetop over medium-low heat, stirring often. If it thickens too much, a splash of chicken broth or cream helps loosen it right up. This keeps the texture creamy and smooth without scorching.

FAQs

Final Thoughts

This Chicken Pot Pie Soup Recipe holds a special place in my heart because it s like having the best parts of a classic comfort food in a comforting, easy-to-make soup. I love sharing it with friends and family because it s satisfying, versatile, and always draws compliments. Give it a try-you might find yourself making it your new go-to weeknight meal!

Chicken Pot Pie Soup Recipe

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• Author: Lucy
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This comforting Chicken Pot Pie Soup combines tender rotisserie chicken with hearty vegetables, creamy broth, and savory herbs for a deliciously thick and warming meal. Perfect for chilly days, this soup offers the nostalgic flavors of chicken pot pie in a cozy bowl without the crust.

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Ingredients

Units USM Scale 1x2x3x

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

Meat

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

Finishing Ingredients

• 1 cup Heavy Cream
• 1/4 cup Freshly Grated Parmesan
• 1 tbsp Dried Parsley
• Salt and Pepper, to taste
• 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits (optional)

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Instructions

1. Sauté Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and onion. 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 the garlic is fragrant.
3. Make Roux: Add the all-purpose flour to the pot and cook for 3-4 minutes, stirring frequently to remove the raw flour taste.
4. Add Broth and Vegetables: Stir in the chicken broth, Yukon Gold potatoes, chopped broccoli, 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. Add Remaining Ingredients: Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with additional salt and pepper as needed. Add dried parsley and freshly grated Parmesan. Mix well and let the soup simmer over low heat for about 30 minutes until thickened.
6. Prepare Biscuits (Optional): While the soup simmers, prepare the Red Lobster Cheddar Bay Biscuits according to package instructions.
7. Serve: Ladle the hot soup into bowls and enjoy with warm biscuits if desired.

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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 can’t find Herbs De Provence, substitute with 1/2 tsp poultry seasoning and adjust to taste.
• Soup stores well in the fridge for 3-4 days. Reheat on stovetop or microwave before serving.
• Feel free to customize the vegetables or use alternatives like turkey or ham instead of chicken for variety.
• If cheddar bay biscuits are unavailable, substitute with any biscuit or roll, or omit altogether.