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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Why You’ll Love This Recipe

Comfort in a Bowl: All the cozy flavors of chicken pot pie without the fuss of making a crust.
Super Versatile: Customize the veggies or protein to fit your tastes or what s in your pantry.
Meal Prep Friendly: Cooks up in about an hour and stores beautifully for quick reheats or freezing.
Crowd-Pleaser: Easy to multiply for gatherings, and those cheddar bay biscuits? Always a hit!

A white bowl filled with creamy chicken and vegetable soup with a thick texture, showing visible chunks of orange carrot, yellow corn, green broccoli, and white chicken pieces mixed throughout. A woman's hand is holding a biscuit with a golden-brown top and soft, crumbly inside, dipping it into the soup. In the background, on a white plate, there are several golden, round biscuits sprinkled with green herbs. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

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.

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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.

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.

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Pro Tips for Making Chicken Pot Pie Soup Recipe

Cook Out the Flour Properly: Don t rush this step; it removes that raw flour taste and thickens the soup perfectly.
shredding the Chicken: Shred your rotisserie chicken into bite-sized pieces for the best texture and easy eating.
Season Gradually: Add salt and seasoning in layers-you can always add more later, but you can t take it out!
Simmer Low and Slow: Letting the soup cook gently develops richer flavors and a creamier texture without curdling the cream.

How to Serve Chicken Pot Pie Soup Recipe

A white bowl filled with creamy chicken and vegetable soup that has visible pieces of shredded chicken, yellow corn, orange carrots, green broccoli, and green beans in a thick, pale beige sauce. A round biscuit with a golden-brown top sprinkled with green herbs sits on the edge of the soup. In the background, on a white rectangular plate, more of the same biscuits are stacked. The bowl sits on a white saucer placed on a white marbled surface with a brown woven placemat partially visible. The photo taken with an iphone --ar 4:5 --v 6.1

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

Can I use raw chicken instead of rotisserie chicken in this Chicken Pot Pie Soup Recipe?

Absolutely! If you prefer to cook raw chicken, just dice it into bite-sized pieces and add it to the pot early on so it has enough time to cook through before the soup simmers. Just ensure it s fully cooked before finishing the recipe.
How can I make this Chicken Pot Pie Soup Recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use a slurry) to thicken the soup. Just add the cornstarch slurry gradually at the end of cooking to reach your desired thickness.
What if I don t have Herbs De Provence?

No worries! You can use poultry seasoning as a substitute but use only half the amount because it s stronger. You can always add a pinch more at the end if you want stronger herbs.
Can I make this soup ahead of time for a gathering?

Definitely. This recipe actually benefits from sitting a day or two in the fridge, as the flavors become more developed. Just reheat gently before serving, and bake your biscuits fresh to serve alongside.
What s the best way to thicken the soup if it s too thin?

If you like your Chicken Pot Pie Soup Recipe thicker, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering soup. It should thicken quickly without altering flavor.

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!