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, cheddar bay biscuits or buttery drop biscuits. Or skip the biscuits and try crostini or homemade croutons.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Poultry seasoning: Use just a touch. Too much and your soup will take on a green or brown hue and will not look as aesthetically pleasing
• Butter: Unsalted or salted. If using salted butter, cut back a little on any added salt.
• Chicken broth: For best results, use low-sodium chicken broth.
• Potatoes: I most commonly 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, it is fine. This soup does not simmer long enough for the potatoes to break down, and the added starch helps thicken the soup.
• Frozen peas: Do not use canned peas for this recipe. They are too mushy.
• Chicken: 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.

How to make Chicken Pot Pie Soup

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

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

Turn 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. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you prepared.

Bring the pot to a boil, then reduce the heat and simmer until the potatoes and carrots are tender. Add the peas and chicken and simmer for an additional 5 minutes or so. Remove the pot from the 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.

Preparation Tips

• Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
• 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, so 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.

Serving Suggestions for Chicken Pot Pie Soup

This is a hearty meal by itself, but if you want to serve another course, I would serve it with arugula salad or succotash with a glass of cherry lemonade or blueberry lemonade.

More Soup Recipes

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
• ½ cup heavy cream
• kosher salt and fresh ground black pepper
• dried parsley and thyme leaves for garnish

Instructions

• Add the 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 the 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

I do not recommend freezing this soup. Soups with heavy cream tend to separate. You can always cut the recipe in half.

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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