Chicken Pot Pie Soup
This chicken pot pie soup is everything you love about a classic pot pie, minus the rolling pin. Creamy, savory broth, tender shredded chicken and sweet little veggies all come together in one pot, and this chicken pot pie soup is on the table in about 35 minutes. It is the easy chicken pot pie soup I make on chilly weeknights when I want comfort food without a big project.
Rotisserie chicken and a bag of frozen mixed vegetables do most of the work, so it is perfect for busy nights. Serve it with flaky puff pastry, warm biscuits or crusty bread for dunking. Soup season fans should also try my Roasted Tomato Basil Soup.
Why You’ll Love This Chicken Pot Pie Soup
- One pot, 35 minutes. Cozy comfort food without making a crust from scratch.
- Rotisserie chicken shortcut means no raw chicken to cook.
- Rich and creamy thanks to a simple butter and flour roux plus milk and cream.
- Freezer veggie friendly. A bag of mixed vegetables is all you need.
Ingredients for Chicken Pot Pie Soup
Here is what you need for this creamy chicken pot pie soup. Exact amounts are in the recipe card.
The Base
Butter, diced yellow onion and garlic build the flavor, then all-purpose flour thickens the soup into that classic pot pie texture.
The Creamy Broth
Chicken broth, whole milk and a splash of heavy cream make it silky without being too heavy.
The Seasoning
Thyme, poultry seasoning, paprika, garlic powder, onion powder, kosher salt and black pepper give it that cozy, herby pot pie flavor.
The Good Stuff
Shredded rotisserie chicken and frozen mixed vegetables (peas, carrots, corn and green beans). Top with fresh parsley and serve with puff pastry, biscuits or crusty bread.
Swap note: For a gluten-free chicken pot pie soup, thicken it with a 1:1 gluten-free flour blend and serve with gluten-free biscuits. For a lighter bowl, use 2% milk and swap the cream for more milk.
How to Make Chicken Pot Pie Soup
Step 1: Sauté the aromatics
Melt the butter in a large Dutch oven over medium heat. Add the onion and cook 4 to 5 minutes until soft, then stir in the garlic for 30 seconds.
Step 2: Make the roux
Sprinkle in the flour and stir constantly for about 1 minute until it forms a paste. This is what makes the soup thick and creamy.
Step 3: Whisk in the broth
Slowly pour in the chicken broth while whisking so there are no lumps.
Step 4: Add the dairy and seasonings
Stir in the milk, heavy cream, thyme, poultry seasoning, paprika, garlic powder, onion powder, salt and pepper. Bring to a gentle simmer and cook 5 to 7 minutes, stirring now and then, until slightly thickened.
Step 5: Add the chicken and veggies
Stir in the frozen vegetables and shredded rotisserie chicken. Simmer another 5 to 7 minutes until the veggies are tender and everything is hot.
Step 6: Taste and serve
Adjust the salt and pepper, ladle into bowls and top with parsley. Serve with puff pastry, biscuits or crusty bread.
Carly’s Expert Tips
- Add the broth slowly. Whisking it in a little at a time keeps the soup smooth and lump-free.
- Keep it at a gentle simmer. A hard boil can make the dairy separate.
- Make puff pastry toppers. Cut puff pastry into squares and bake at 400°F until golden for that pot pie crust feel.
- Thin it out if needed. The soup thickens as it sits, so add a splash of broth when reheating.
Make It Your Own
- Turkey pot pie soup: Use leftover shredded turkey instead of chicken.
- Extra veggies: Add diced potatoes, celery or mushrooms with the onion.
- Herby: Stir in fresh thyme or a little rosemary at the end.
- Biscuit topped: Bake refrigerated biscuits and set one right on top of each bowl.
Make-Ahead and Meal Prep: Make the whole pot up to 3 days ahead. It thickens in the fridge, so warm it over medium-low with a splash of broth. Shred the rotisserie chicken the night before to make dinner even faster.
What to Serve With Chicken Pot Pie Soup
This chicken pot pie soup is a full meal, but it is perfect with flaky puff pastry, buttery biscuits or crusty bread. A simple green salad keeps things fresh, or go full comfort mode with a Caramelized Onion Grilled Cheese on the side.
Storing and Reheating
Store leftover chicken pot pie soup in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat, adding a splash of broth or milk to loosen it. Cream-based soups can change texture when frozen, but it will keep up to 3 months; stir well as it reheats.
What People Ask About Chicken Pot Pie Soup
Can I make chicken pot pie soup with raw chicken?
Yes. Simmer diced raw chicken breast or thighs in the broth for 10 to 12 minutes until cooked through before adding the veggies.
How do I thicken chicken pot pie soup?
Let it simmer a few minutes longer, or stir in a slurry of 1 tablespoon flour and 2 tablespoons milk and cook until thickened.
Can I freeze chicken pot pie soup?
Yes, for up to 3 months. The dairy may separate slightly, so reheat it slowly and stir well.
What is the best bread for chicken pot pie soup?
Puff pastry squares, flaky biscuits or crusty bread are all great for dipping.
Chicken Pot Pie Soup
Ingredients
Method
- Melt butter in a large Dutch oven over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle in flour and stir constantly for about 1 minute until it forms a paste.
- Slowly whisk in broth until smooth and no lumps remain.
- Add milk, heavy cream, thyme, poultry seasoning, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer.
- Cook for 5–7 minutes, stirring occasionally, until the mixture is slightly thickened.
- Add frozen vegetables and shredded rotisserie chicken. Simmer for another 5–7 minutes until vegetables are tender and everything is hot.
- Taste and adjust salt and pepper as needed.
