Chicken Pot Pie Soup: Cozy Comfort in a Bowl

This Chicken Pot Pie Soup Recipe is absolutely one of those comforting dishes that feel like a warm hug in a bowl. I love making it on chilly evenings when you want something cozy but easy—no fuss, just a hearty, creamy soup packed with all the flavors you crave from a classic pot pie. It’s perfect when you want to please a crowd or enjoy leftovers that taste even better the next day.

What makes this Chicken Pot Pie Soup Recipe truly special is how it captures the soul of a pot pie without the hassle of baking a crust. The mix of tender chicken, veggies, and creamy broth hits all the right notes, making it a go-to meal any time you want something familiar with a twist. Plus, it’s surprisingly easy to customize to your mood or what’s in your fridge, so you’ll never get bored.

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Why This Recipe Works

Comfort in Every Spoon: It combines all the classic pot pie elements in an easy-to-simmer soup, making it perfect for a cozy meal without fussing over pastry.
Rich, Creamy Texture: The addition of heavy cream and freshly grated Parmesan gives the soup a velvety finish that feels indulgent without being heavy.
Versatile and Flexible: You can tweak veggies, swap proteins, or adapt seasonings to match what you have on hand or your dietary needs.
Easy Weeknight Friendly: Uses rotisserie chicken to cut down cooking time while packing in flavor, making it great for busy days.

A white bowl filled with creamy soup that has visible layers of yellow corn kernels, orange carrot slices, green broccoli bits, and small pieces of white chicken mixed throughout a thick, pale cream base. Above the bowl, a woman's hand holds a biscuit half dipped in the soup, showing the biscuit's soft white inside with some melted yellow cheese. In the background, a white plate holds several round biscuits topped with green herbs. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Chicken Pot Pie Soup Recipe plays a specific role that adds to the comfort and depth of flavor. From buttery sautéed veggies to the tender chicken and creamy broth, this list balances hearty and fresh beautifully. Here are a few tips for picking and using the ingredients effectively:

Rotisserie Chicken: Using pre-cooked chicken saves time and adds great roasted flavor without extra effort.
Salted Butter: Adds richness to the base and helps to gently cook the vegetables for that classic pot pie flavor.
Yellow Onion: The foundation for flavor, this gives sweetness and depth when softened properly.
Carrots & Celery: These aromatics bring texture and traditional taste reminiscent of pot pie filling.
Garlic: Adds a warm, savory note—be sure not to burn it to keep it mellow.
All Purpose Flour: Acts as a thickener, essential for building that creamy yet hearty soup base.
Chicken Broth: The liquid backbone—homemade or store-bought both work as long as it’s flavorful.
Yukon Gold Potatoes: Their waxy texture holds up well in soup, becoming tender but not mushy.
Broccoli & Frozen Mixed Vegetables: Adds color and nutrients—feel free to swap in your favorites!
Soy Sauce: A surprising umami booster that deepens the savory flavor subtly.
Kinders The Blend & Herbs De Provence: A blend of spices that elevates the profile, but you can substitute poultry seasoning if needed.
Heavy Cream & Parmesan: Provide creaminess and a cheesy tang that makes each bite comforting and rich.
Dried Parsley: Adds a light herbaceous note to finish the soup beautifully.
Frozen Cheddar Bay Biscuits (optional): These are a fun, time-saving side that perfectly complements the soup, but any biscuit works or you can skip them.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Chicken Pot Pie Soup Recipe invites customization—you can easily swap veggies or try a different protein to mix things up. Whenever I make it, I usually tweak the seasoning or add a little extra cream for richness, depending on the mood or season. It’s one of those recipes that really benefits from a personal touch.

Variation: One time, I swapped the chicken for shredded turkey after Thanksgiving, and it turned into a whole new seasonal favorite.
Vegetarian Twist: Try replacing the chicken with chickpeas or white beans and use vegetable broth for a meatless version that still feels hearty.
Spice it Up: Adding a pinch of smoked paprika or a dash of cayenne can give a little warmth without overpowering the comforting base.
Different Cheese: If you’re out of Parmesan, sharp cheddar or Gruyere also melt wonderfully and add depth.

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

Step 1: Sauté Your Aromatics to Build Flavor

Start by heating your butter over medium heat in a large pot or Dutch oven. Toss in your diced onions, carrots, and celery, and season with salt and pepper. This step takes about 5-7 minutes—cook until the veggies soften and the onion is translucent. This gentle cooking unlocks their sweetness, which is key for your comforting base.

Step 2: Garlic and Flour – The Flavor Boosters

Next, stir in the minced garlic and cook for about a minute until fragrant—don’t let it brown or it’ll turn bitter! Sprinkle the flour over the mixture and cook it down for about 3-4 minutes, stirring often. This step is crucial to get rid of that raw, floury taste and helps thicken the soup beautifully.

Step 3: Add Broth, Potatoes, and Herbs, Then Simmer

Pour in the chicken broth, then add your peeled and cubed potatoes plus the chopped broccoli. I like to season now with the soy sauce, Kinders The Blend, and Herbs De Provence. Bring everything to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 12-15 minutes until the potatoes are tender—this is when the soup really starts to come together.

Step 4: Finish with Vegetables, Chicken, and Cream

Add the frozen mixed vegetables and shredded rotisserie chicken to the pot, then stir in the heavy cream. Season with more salt and pepper and sprinkle dried parsley on top. The freshly grated Parmesan goes in last—stir it well so it melts into the soup for that signature creamy, cheesy finish. Let it simmer over low heat for around 30 minutes until it thickens up to your liking.

Step 5: Prepare Biscuits and Serve Hot

The last step is optional but oh-so-delicious—while the soup simmers and thickens, bake your Frozen Red Lobster Cheddar Bay Biscuits (or your preferred biscuits) fresh from the oven. They’re perfect for dipping and make the meal feel extra special. Serve your soup steaming hot and enjoy!

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Tips from My Kitchen

Use Rotisserie Chicken: It’s a game-changer for busy nights—adds rich flavor and saves you from cooking chicken from scratch.
Don’t Skip Cooking the Flour: Cooking the flour thoroughly avoids a raw taste and helps create a smooth, silky soup texture.
Adjust Thickness as You Go: Add broth if it’s too thick or use a cornstarch slurry for a thicker finish—flexibility is key.
Freshly Grate Your Cheese: It melts better and adds a fresher taste than pre-grated, which sometimes has additives.

How to Serve Chicken Pot Pie Soup Recipe

A white bowl filled with creamy chicken and vegetable soup showing visible chunks of yellow corn, green beans, broccoli, carrots, and white chicken pieces in a thick light beige broth. On top of the soup, a single golden-brown biscuit sprinkled with herbs is placed, with a rough, textured surface. In the blurred background, a white plate holds several more golden biscuits, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this soup with a sprinkle of extra Parmesan and a little fresh chopped parsley—it brightens up the bowl and adds color. Some folks love a dash of flaky sea salt or a swirl of cream on top for an extra touch of indulgence. If you’re feeling fancy, crispy fried onions or a few cracked black pepper twists add a nice texture contrast.

Side Dishes

Besides the cheddar bay biscuits that come with the recipe, I like pairing this soup with a crisp green salad or roasted garlic bread. When I have time, a light slaw with a tangy dressing balances the richness really well. For a heartier meal, mashed potatoes or corn on the cob really round things out.

Creative Ways to Present

For special occasions, I’ve served this Chicken Pot Pie Soup Recipe in mini bread bowls—it’s such a fun presentation that feels a bit more festive. Another favorite is layering the soup in clear mason jars with biscuit crumbles on top for a grab-and-go lunch option. If you’re hosting a casual gathering, ladling the soup from a pretty tureen lets everyone help themselves and creates a cozy atmosphere.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Chicken Pot Pie Soup Recipe in airtight containers in the fridge. It keeps wonderfully for 3-4 days and tastes even better after the flavors meld overnight. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup a couple of times with good results—just make sure it cools completely before portioning it in freezer-safe containers. When thawed, the texture might shift slightly due to the cream and potatoes, but a gentle simmer and stir usually bring it back to that creamy comfort we love.

Reheating

Reheat your leftovers slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened up too much, simply whisk in a splash of chicken broth or cream to loosen it. Microwave reheating works too, just cover and stir halfway through for even warming.

FAQs

Can I make this Chicken Pot Pie Soup Recipe without cream?

Absolutely! You can omit the heavy cream or substitute it with a lighter option like half-and-half or whole milk, but the soup will be less rich and creamy. To help with thickness, consider adding a bit more flour or a cornstarch slurry.
Can I use fresh herbs instead of dried?

Yes, fresh herbs like thyme, rosemary, or parsley work beautifully here. Use about three times the amount of fresh herbs compared to dried, added toward the end of cooking to preserve their vibrant flavor.
What can I use instead of Kinders The Blend seasoning?

You can substitute with a simple mix of salt, black pepper, and garlic powder or use a poultry seasoning blend. Adjust the amounts to taste to keep that savory balance.
Is it okay to use frozen vegetables instead of fresh?

Definitely! Frozen mixed vegetables are perfect here—they save prep time and work well with the soup’s texture. Just add them in toward the end of cooking to avoid overcooking.
Can I make this soup in a slow cooker?

Yes! Start by sautéing the aromatics on the stove, then transfer everything to your slow cooker. Cook on low for 4-5 hours, add cream and cheese at the end, and heat through before serving.

Final Thoughts

This Chicken Pot Pie Soup Recipe has become a favorite in my house for good reason—it’s like the ultimate comfort food you can whip up quickly and enjoy all week. The way the flavors blend into that creamy, hearty broth is simply unbeatable, and it always brings a smile to the dinner table. I hope you’ll give it a try and make it your own little kitchen classic too.