Chicken Pot Pie Soup brings all the comfort of traditional pot pie without the fuss of pastry. When the temperature drops, this is the soup I turn to first.
I still remember making chicken pot pie with my grandmother at her farm. She’d roll out the dough while I’d help chop vegetables, and the whole house would fill with that warm, herby aroma. These days, I take those same flavors and turn them into a soup that’s ready in about 30 minutes. You get all that creamy, savory goodness with shredded chicken, plenty of vegetables, and those wonderful herb notes—all in a bowl you can eat with a spoon. Time to get that pot on the stove.
What Makes This Soup So Special
Over the years, I’ve made countless batches of chicken soup, but this one stands out because it captures everything I love about pot pie in a simpler form. The creamy broth coats every ingredient just right.
- Comes together in just over 30 minutes on a busy evening
- Uses rotisserie chicken to save time without sacrificing flavor
- Delivers rich, herby flavors in a super creamy broth
- Works perfectly with store-bought biscuits for easy cleanup
- Freezes beautifully for those days when you need comfort fast
- Provides the soul-warming qualities of traditional pot pie
Key Players in This Recipe
Rotisserie chicken makes this soup come together quickly. I always choose one from the deli counter and shred it while it’s still warm.
Yellow onion builds the flavor base. In my kitchen, I prefer a small onion diced fine so it melts into the soup.
Celery adds that classic pot pie flavor and a subtle crunch. Sliced thin, it cooks just enough to stay tender.
Garlic brings aromatic depth that makes the whole kitchen smell amazing. Fresh cloves, minced fine, work best.
Dried thyme, oregano, and ground sage create the herby backbone of this chicken pot pie soup. These three together remind me of Sunday dinners at the farm.
Frozen vegetables provide convenience without compromising on taste. The mix of peas, carrots, corn, and green beans adds color and nutrition.
Heavy cream turns the broth silky and rich. A half cup is just enough to create that pot pie creaminess.
Butter helps build the roux that thickens the soup properly. I’ve learned that using real butter makes a noticeable difference in the final flavor.
Betty’s Tested Technique
Step 1. Betty always starts by preheating the oven and baking the biscuits according to package directions while the soup cooks—this way, everything finishes at the same time.
Step 2. I’ve found that heating 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat creates the perfect base for building flavor.
Step 3. Add the diced yellow onion and sliced celery along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes until the vegetables soften.
Step 4. Through trial and error, I learned to reduce the heat to medium before adding the minced garlic, dried thyme, oregano, and ground sage along with more salt and pepper—this prevents the garlic from burning.
Step 5. Make a little well in the center of the pot, add 4 tablespoons butter, and let it melt completely before proceeding.
Step 6. The key I discovered is adding the frozen vegetables with salt and pepper, then cooking for about 2 minutes while stirring frequently.
Step 7. Stir in the flour and cook for another minute. This step creates the roux that will thicken your soup.
Step 8. Add about 1/4 to 1/2 cup of chicken broth to deglaze the pan, scraping all the flavorful bits off the bottom until it’s clean—this is where so much flavor lives.
Step 9. My family prefers when I whisk in the remaining chicken broth and heavy cream slowly until everything becomes smooth and creamy.
Step 10. Stir in the shredded chicken and bring to a simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 3-5 minutes until the chicken warms through and the soup thickens nicely.
Step 11. Serve with warm biscuits and garnish with fresh chopped parsley for a pop of color and freshness.
Storage and Reheating Tips
I typically store leftovers in an airtight container in the refrigerator where they keep for up to 3-4 days. The flavors actually deepen overnight, making the next day’s bowl even better.
For longer storage, this soup freezes beautifully for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. When you’re ready to enjoy it, defrost overnight in the fridge.
For the best texture, I reheat the soup on the stovetop over medium heat, stirring occasionally until it’s warmed through. The microwave works in a pinch, but gentle stovetop reheating keeps the consistency just right. If the soup seems too thick after storage, just whisk in a splash of chicken broth or milk to bring it back to the perfect consistency.
Complete Your Meal
- Easy baked potato soup makes a wonderful pairing for a soup-focused dinner that satisfies
- Creamy scalloped potatoes adds a rich, comforting side that complements the soup’s creamy texture
- Serve with warm biscuits for dipping and soaking up every bit of the creamy broth
- Garnish with fresh chopped parsley for color and a fresh pop of flavor
- Best crockpot potato soup offers another comforting option for potato lovers
- Hearty cheddar garlic herb potato soup provides a cheesy alternative for variety
FAQs
I recommend using rotisserie chicken for convenience, but leftover cooked chicken or even turkey works just as well.
To prevent a thin consistency, let the soup simmer longer to reduce, or whisk together an additional tablespoon of flour with cold water and stir it in.
Many home cooks find success with sautéing the vegetables first, then transferring everything to a slow cooker on low for 4-6 hours.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Preheat oven and bake biscuits according to package directions while you start cooking the soup
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat
- Add diced yellow onion and sliced celery along with salt and pepper. Cook, stirring frequently, for about 8 minutes
- Reduce heat to medium and add minced garlic, dried thyme, oregano, and ground sage along with salt and pepper
- Make a well in the center of the pot, add 4 tablespoons butter, and let it melt
- Add frozen vegetables with salt and pepper, and cook stirring frequently for about 2 minutes
- Stir in flour and cook for another minute
- Add 1/4 to 1/2 cup of chicken broth to deglaze the pan, scraping all the bits off the bottom until clean
- Whisk in remaining chicken broth and heavy cream until smooth and creamy
- Stir in shredded chicken and bring to a simmer over medium-high heat
- Reduce heat to medium or medium-low and simmer uncovered for 3-5 minutes until chicken is warmed through and soup has thickened. Serve with warm biscuits and garnish with fresh chopped parsley
