Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup has all the comforts of the traditional pot pie without the time and hassle of rolling a freshly baked pie crust. This is comfort food at its best, topped with fresh biscuits. 

With a few easy steps, like using already baked rotisserie chicken and easy drop biscuits, you too can indulge in one of life’s most excellent comfort meals. Are you always pushed for time? Then, pick up a refrigerated can of biscuits or bakery-style biscuits at the grocery store.

If you like this soup, try my Chicken Lemon Orzo Soup, Chicken Taco Soup, and Chicken Vegetable Soup.

Why this recipe works!

• This soup is the ultimate comfort meal, bringing back great memories of the meals that Mom and Grandmas used to make. Great food can be so incredibly nostalgic.
• With already-cooked chicken and four-ingredient biscuits that can be prepared in advance, there is not a lot of fuss here. It is an easy-to-prepare one-pot homemade meal that friends and family will appreciate.
• Loaded with wholesome hearty ingredients, this soup is one that you most certainly can feel good about serving to your loved ones.
• All the ingredients are readily available at your local grocery, and many of them you may already have on hand.

How to make Chicken Pot Pie Soup

Start by adding a little oil to a Dutch Oven or heavy stockpot over medium heat. Then, add the onion and celery, cooking until soft. Then, reduce heat to low and add the garlic, poultry seasoning, black pepper, rosemary, and thyme. Cook for about 1 minute, stirring constantly. Now turn off the heat and plate the vegetables and seasonings.

Then, return the heat to medium-low and melt the butter. Whisk in the flour, cooking over the heat for about 2-3 minutes, stirring continuously. Slowly add the chicken broth while whisking. Now add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated. Bring the pot to a boil, then reduce the heat and simmer until the potatoes and carrots are tender. Finally, add the peas and chicken and let simmer for an additional 5 minutes or so. Remove from heat and stir in the heavy cream. Spoon into bowls and serve with homemade or store-bought biscuits and garnish with parsley or thyme leaves.

Recipe notes and tips

• Any cooked, shredded, or cubed chicken will work for this recipe. However, rotisserie chickens are available in most grocery stores and big club stores like Sam’s and Walmart. They are simply delicious and so tender. This recipe is also delicious with leftover turkey.
• Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
• For a change of pace, try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
• I usually use Yukon gold potatoes for this recipe, but in a pinch, I have used Russet potatoes. I usually don’t recommend Russet Potatoes, but with this recipe, I really think it is fine. This soup does not simmer long enough for the potatoes to break down, and the added starch helps thicken the soup.
• Other veggies to add include corn, green beans, and baby bella mushrooms. 
• Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season season the soup to suit your taste.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Can you freeze Chicken Pot Pie Soup?

Of course, you can; however, you are not going to get the rich creamy flavor and texture that was achieved from a fresh pot of soup, so I really don’t recommend it. You can always cut the recipe in half.

Other soup recipes to try!

Chicken Taco Soup

Minestrone Soup

Beef Vegetable Soup

Cabbage Soup

Broccoli Cheddar Soup

Chicken Tortellini Soup

Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes, and tender rotisserie chicken.  

5 from 26 votes

Print Pin Rate

Course: Soup

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 466kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon canola or vegetable oil
• 1 medium yellow onion finely chopped
• 3 celery ribs chopped
• 2 cloves garlic minced
• ¼ teaspoon poultry seasoning
• ¼ teaspoon ground black pepper or white pepper
• 1 teaspoon crushed rosemary
• 2 teaspoons fresh thyme or 1 teaspoon dried
• 4 tablespoons unsalted butter
• ¼ cup all purpose flour
• 4 cups low sodium chicken broth
• 3 carrots peeled and chopped
• 2 Yukon gold potatoes peeled and small diced
• 2 bay leaves
• 1 cup frozen peas
• 2 ½ cups cooked cubed rotisserie chicken breast
• 1/2 cup heavy cream
• kosher salt and fresh ground black pepper
• dried parsley and thyme leaves for garnish

Instructions

• Add oil to a Dutch Oven or heavy stockpot over medium-high heat.  Add the onion and celery, cooking until soft: 5-7 minutes. Reduce heat to low. Add the garlic, poultry seasoning, black pepper, rosemary and thyme.  Cook for 1 minute, stirring constantly.  Turn off the heat and plate the vegetables and seasonings.
• Melt the butter over medium heat. Whisk in the flour, cooking for 2-3 minutes, stirring continuously.  Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated.
• Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until the potatoes and carrots are fork tender, 15-20 minutes. Add the peas and chicken and let the mixture simmer for an additional 5 minutes.
• Remove from heat and stir in heavy cream. Season with kosher salt and freshly ground black pepper. If desired, serve with homemade or store-bought biscuits.  Garnish with parsley or thyme leaves.

Notes

• Any cooked, shredded, or cubed chicken will work for this recipe.  However, rotisserie chickens are available in most grocery stores and big club stores like Sam's and Walmart. They are simply delicious and so tender. This recipe is also delicious with leftover turkey.
• Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
• For a change of pace, try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
• I usually use Yukon gold potatoes for this recipe, but in a pinch, I have used Russet potatoes.  I usually don't recommend Russet Potatoes, but with this recipe, I really think it is fine.  This soup does not simmer long enough for the potatoes to break down, and the added starch helps thicken the soup.
• Other veggies to add include corn, green beans, and baby bella mushrooms. 
• Season the soup with salt and pepper to taste.  Do you like a little kick in almost all your recipes?  Simply add a few pinches of cayenne or a little creole seasoning.  It is your soup season season the soup to suit your taste.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 466kcal | Carbohydrates: 25g | Protein: 35g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 424mg | Potassium: 599mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5852IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 2mg

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