This creamy chicken pot pie soup transforms a classic comfort food favorite into a cozy bowl you can make in just 35 minutes. I developed this recipe last winter when my kids were craving pot pie after school but I didn’t have time for the full production. The result? All those beloved flavors – tender chicken, hearty vegetables, and that signature creamy sauce – without wrestling with pastry dough.
Table of Contents
Ingredients for Chicken Pot Pie Soup
I always start with quality ingredients for this soup because they really shine through in the final dish. My go-to is rotisserie chicken – it saves precious weeknight time and adds incredible depth of flavor from the seasoned, roasted meat. For the vegetables, I prefer a frozen mixed bag because it’s convenient and the vegetables are already cut to perfect soup-size pieces.
- 16 oz canned biscuit dough
- 1 tablespoon olive oil
- 5 tablespoons butter, divided
- 1 small yellow onion, diced
- 1 cup celery, sliced – I recommend cutting on a slight diagonal for visual appeal
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground sage – In my kitchen, I use freshly ground when I have it for better aroma
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/4 cup all-purpose flour
- 4 cups chicken broth – Low-sodium works best so you can control the salt level yourself
- 1/2 cup heavy cream
- 2 cups shredded rotisserie chicken – I pull off and discard the skin first, then use a mix of white and dark meat
- Kosher salt
- Fresh cracked black pepper
- Fresh chopped parsley for garnish
Step-by-Step Instructions
Before starting, read through all the steps so you can move smoothly from one to the next. The key to this soup is building flavor at each stage rather than dumping everything in at once.
Step 1: Preheat your oven to 375°F and prepare biscuits on a baking sheet according to package directions. Pop them in about 10 minutes after you start the soup so everything finishes around the same time. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large 5-6 quart pot or Dutch oven over medium-high heat until the butter melts and starts to shimmer.
Step 2: Add the diced onion and sliced celery with a couple pinches of salt and pepper (about 1/4 teaspoon each). Cook for about 8 minutes, stirring frequently, until the vegetables are softened and the onion turns translucent with golden edges. This foundation step is crucial for developing depth of flavor.
Step 3: Reduce heat to medium and add the minced garlic, thyme, oregano, and sage, along with more salt and pepper. Stir constantly for about 30-45 seconds until fragrant – watch carefully so the garlic doesn’t burn and turn bitter.
Step 4: Create a small well in the center of your pot and add the remaining 4 tablespoons of butter. Let it melt completely, then stir in the frozen vegetables with additional salt and pepper. Cook for 2 minutes, stirring frequently. The vegetables will start to thaw and release some moisture.
Step 5: Sprinkle the flour over everything and stir continuously for 1 minute. This cooks out the raw flour taste and creates the base for your creamy soup. The mixture will look paste-like and coat your spoon.
Step 6: Pour in about 1/4 to 1/2 cup of chicken broth and scrape the bottom of the pan thoroughly with a wooden spoon or spatula. Those browned bits stuck to the bottom are pure flavor – you want every last one incorporated into your soup. The pan should look clean when you’re done.
Step 7: Gradually whisk in the remaining chicken broth and heavy cream until the mixture is smooth and lump-free. Add the shredded chicken and bring everything to a simmer over medium-high heat, stirring occasionally.
Step 8: Reduce heat to medium-low and let the soup simmer uncovered for 3-5 minutes, stirring occasionally, until the chicken is heated through and the soup reaches your desired thickness. It should coat the back of a spoon and look velvety. If you want it thicker, simmer a bit longer. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately with warm biscuits and garnish with fresh parsley.
Perfect Pairings for Chicken Pot Pie Soup
This hearty soup pairs wonderfully with sides that add texture and freshness to your meal.
Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette provides a refreshing contrast to the rich, creamy soup while adding important nutrients and crunch. Try pairing it with our green goddess chicken salad for a lighter complement.
Garlic Bread: Buttery garlic bread rolls are perfect for soaking up every last drop of that creamy broth, and the garlic complements the herbs in the soup beautifully.
Roasted Brussels Sprouts: These caramelized vegetables add a slightly sweet, nutty flavor that balances the soup’s richness while contributing fiber and vitamins.
Cranberry Sauce: A small dollop on the side adds a sweet-tart element that cuts through the creaminess, much like traditional pot pie accompaniments.
Loaded Baked Potato: For an extra hearty meal, serve alongside our loaded baked potato soup for a comforting double-soup dinner on the coldest nights.
Storage & Serving Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits – simply add a splash of chicken broth or water when reheating to reach your desired consistency.
For reheating, I recommend using the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. This soup freezes beautifully in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the cream may separate slightly after freezing – just whisk it back together as it reheats.
This soup is incredibly versatile beyond just serving it in bowls. Try ladling it over baked potatoes for an extra hearty meal, use it as a filling for homemade pot pies by pouring it into ramekins and topping with puff pastry, or serve it alongside our quick chicken pot pie pasta for a pot pie-themed dinner spread.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Use about 2-3 cups of diced fresh vegetables like carrots, peas, and green beans. Just add a few extra minutes to the cooking time in Step 4 to ensure they’re tender before adding the flour.
How can I make this soup thicker?
For a thicker consistency, simmer the soup a few minutes longer uncovered to allow more liquid to evaporate, or add an extra tablespoon of flour when making the roux in Step 5. You can also mash some of the vegetables against the side of the pot to release their starches.
Can I make this dairy-free?
Yes, substitute the butter with olive oil or vegan butter and replace the heavy cream with full-fat coconut milk. The flavor will be slightly different but still delicious and creamy with that comforting pot pie essence.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Preheat oven to 375°F and prepare biscuits on a baking sheet according to package directions. Start baking them about 10 minutes after you begin the soup. Heat 1 tablespoon olive oil and 1 tablespoon butter in a 5-6 quart pot or Dutch oven over medium-high heat until butter melts and shimmers.
- Add diced onion and sliced celery with about 1/4 teaspoon each salt and pepper. Cook, stirring frequently, for about 8 minutes until softened and onion is translucent with golden edges.
- Reduce heat to medium. Add minced garlic, thyme, oregano, and sage with salt and pepper. Stir constantly for 30-45 seconds until fragrant, watching carefully so garlic doesn’t burn.
- Create a well in the center of the pot and add remaining 4 tablespoons butter. Let melt, then add frozen vegetables with salt and pepper. Cook for 2 minutes, stirring frequently as vegetables begin to thaw.
- Sprinkle flour over everything and stir continuously for 1 minute to cook out the raw flour taste. Mixture will look paste-like and coat your spoon.
- Add 1/4 to 1/2 cup chicken broth to deglaze the pan, scraping all browned bits from the bottom with a wooden spoon until the pan looks clean.
- Gradually whisk in remaining chicken broth and heavy cream until smooth and lump-free. Add shredded chicken and bring to a simmer over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer uncovered for 3-5 minutes, stirring occasionally, until chicken is heated through and soup reaches desired thickness (should coat the back of a spoon). Taste and adjust seasoning with additional salt and pepper. Serve with warm biscuits and garnish with fresh parsley.
