Chicken Pot Pie Soup Recipe

I’m so excited to share this Chicken Pot Pie Soup Recipe with you because it’s like getting the comfort of a classic chicken pot pie but in a warm, cozy bowl. It’s creamy, loaded with tender chicken and veggies, and perfect for those days when you want a meal that feels like a big hug. I often make this soup during chilly evenings or when I want something hearty but without all the fuss of baking an actual pie crust.

What makes this Chicken Pot Pie Soup Recipe stand out for me is how easy it is to pull together using simple ingredients—like that leftover rotisserie chicken that’s begging to be turned into something magical. Plus, it’s flexible! You can toss in whatever veggies you have on hand, and it still tastes like a million bucks. Trust me, once you try it, you’ll want to keep this recipe on your regular rotation.

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Ingredients & Why They Work

This Chicken Pot Pie Soup Recipe uses familiar ingredients that work together to create that nostalgic pot pie comfort. Each component plays a role in bringing together flavor, texture, and heart-warming goodness. Here’s why these ingredients are key.

• Rotisserie Chicken: Saves time and adds tender, juicy shredded chicken that soaks up the soup’s flavors beautifully.
• Salted Butter: Provides a rich base for sautéing the veggies and starting the roux for thickening the soup.
• Yellow Onion, Carrots, Celery: Classic mirepoix veggies that add depth, sweetness, and texture to the soup.
• Garlic: Brings aromatic warmth that elevates the savory notes.
• All Purpose Flour: Used to thicken the soup, creating that creamy, velvety consistency.
• Chicken Broth: Forms the soup’s flavorful base; using a good quality broth makes a big difference.
• Yukon Gold Potatoes: These potatoes hold their shape well and add a creamy bite.
• Broccoli and Frozen Mixed Vegetables: Offer color, nutrients, and great texture contrasts.
• Soy Sauce: Adds a subtle umami punch without overpowering.
• Kinders The Blend / Seasonings: Salt, pepper, and garlic blend plus Herbs de Provence bring the comforting herbaceous notes of traditional pot pie seasoning.
• Heavy Cream & Parmesan: Bring richness, creaminess, and a touch of savory depth for that irresistible finish.
• Dried Parsley: A fresh pop of flavor and color to brighten the soup.
• Frozen Cheddar Bay Biscuits (optional): These are my go-to for an easy, cheesy accompaniment that turns the meal up a notch.

Tweak to Your Taste

I love tweaking this Chicken Pot Pie Soup Recipe depending on what mood I’m in or what veggies are in my fridge. Don’t hesitate to make it your own by swapping ingredients or adjusting seasonings to suit your family’s preferences.

• Vegetable Swaps: I’ve replaced broccoli with green beans or added mushrooms for earthiness, and it always turned out delicious.
• Protein Variations: When I had leftover turkey after Thanksgiving, I used it here instead of chicken—just as flavorful!
• Dairy-Free Option: I’ve swapped heavy cream for full-fat coconut milk to make this recipe dairy-free without losing creaminess.
• Spice It Up: Occasionally, I add a pinch of cayenne or smoked paprika for a little warmth and depth.

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

Step 1: Building That Flavor Base

Start by melting the salted butter in a large pot or Dutch oven over medium heat. Toss in your diced onions, carrots, and celery, seasoning with salt and pepper as you stir. Cook these veggies gently for about 5-7 minutes until they soften and the onions turn translucent—this is where the flavor foundation forms, so take your time! You’ll want the vegetables tender but not browned.

Step 2: Garlic and Flour Magic

Next, stir in the minced garlic and cook for another minute until fragrant—trust me, your kitchen will smell incredible here! Sprinkle in the flour and whisk it well to coat the veggies. Keep stirring and cook it down for 3-4 minutes. This step might seem small, but it’s crucial to get rid of that raw flour taste and create a silky roux that will thicken your soup perfectly.

Step 3: Add Broth, Potatoes & Herbs

Pour in the chicken broth, add the bite-sized Yukon Gold potatoes and chopped broccoli. Season everything with the soy sauce, Kinders The Blend (or your favorite seasoning blend), and Herbs de Provence. Bring the pot to a boil, then pop on a lid and reduce the heat to let everything simmer gently for 12-15 minutes, or until those potatoes are fork-tender. This step lets the flavors meld and the potatoes soften just right.

Step 4: Final Veggies, Chicken & Cream

Stir in your frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with a bit more salt and pepper, add in the dried parsley, then fold in the freshly grated parmesan. Let the soup simmer low and slow for about 30 minutes, stirring occasionally, until it thickens up and those flavors really bloom. While it simmers, it’s the perfect time to get those cheddar bay biscuits ready if you’re using them—they’re the ultimate cozy sidekick.

Step 5: Serve and Enjoy!

Dish out heaping bowls of the soup, maybe with a warm cheddar bay biscuit to dunk, and savor all that creamy, comforting goodness. You’ll love how satisfying it feels without needing all the fuss of a traditional pot pie crust.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

I love topping mine with a sprinkle of extra parmesan and a little fresh chopped parsley for color and brightness. Sometimes I add a light drizzle of olive oil or a few crunchy croutons for texture contrast. Fresh herbs like thyme or chives can also bring a lovely fresh note to tie all the flavors together.

Side Dishes

Cheddar bay biscuits are my go-to companion for this soup, but flaky buttermilk biscuits or even warm crusty bread work beautifully too. For a lighter meal, a crisp green salad with a simple vinaigrette balances the richness of the soup nicely.

Creative Ways to Present

For a special occasion, I’ve served this soup in mini bread bowls, which always impress and add extra texture. Another idea is to prepare individual servings in ramekins topped with puff pastry squares for a mini pot pie experience. Pairing with a glass of chilled white wine makes it feel like dining out but with all the cozy comfort of home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 3-4 days. Reheating gently on the stovetop with a splash of broth helps bring back the creamy texture without making it too thick or dry.

Freezing

I’ve frozen this Chicken Pot Pie Soup Recipe a couple of times, and it does freeze well. I recommend freezing it before adding the cream and parmesan—add those fresh when reheating for best flavor and texture. Thaw overnight in the fridge and reheat slowly on the stove.

Reheating

Reheat on low heat on the stovetop, stirring often to prevent scorching. If the soup thickened too much during cooling, whisk in small amounts of chicken broth or water to loosen it up. Avoid boiling once cream has been added to keep it silky and smooth.

FAQs

Final Thoughts

This Chicken Pot Pie Soup Recipe truly feels like a warm hug on a chilly day and a fantastic way to enjoy all the comforting flavors of the classic pot pie without the fuss. I find myself turning to it again and again because it’s easy, flexible, and always satisfying. Give it a try—I promise you’ll love how it fills your kitchen with those homey scents and your heart with warmth.

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