Chicken Pot Pie Soup Recipe (Creamy and Cozy)

This chicken pot pie soup has everything you like about the classic pie, served in a bowl and ready in about an hour. Tender potatoes, shredded rotisserie chicken and mixed vegetables simmer in a thick, creamy broth seasoned with poultry seasoning, thyme and oregano. It all cooks in one pot, there is no crust to roll out, and a slice of bread on the side is all it needs.

Why You’ll Like This Chicken Pot Pie Soup

Some nights call for something warm, filling and simple. This soup fits that description. The base starts with butter, onion, celery and flour, the same way a pot pie filling does, so the broth turns out rich and slightly thick without feeling heavy.

• One pot: everything cooks in a single large pot, so cleanup is easy.
• Shortcuts that work: store-bought rotisserie chicken and frozen mixed vegetables save chopping and cooking time.
• Creamy and cozy: a cup of heavy cream at the end rounds out the broth.
• Easy to adjust: swap vegetables, change the herbs or make it thicker or thinner to suit you.

Ingredients for Chicken Pot Pie Soup

• 4 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, sliced
• 1½ pounds yellow potatoes, diced
• 2 garlic cloves, minced
• ⅔ cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons poultry seasoning
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 10 ounces frozen mixed vegetables
• About 3 cups shredded rotisserie chicken
• 1 cup heavy cream
• Crusty bread, biscuits or rolls, for serving

You will also need a large pot or Dutch oven, a wooden spoon, a whisk and a ladle.

Ingredient Notes

Potatoes: Yellow potatoes hold their shape well in soup and have a creamy texture. Cut them into pieces about ½ inch wide so they cook evenly. You can peel them or leave the skins on, whichever you prefer.

Chicken: A rotisserie chicken gives you plenty of seasoned, tender meat with no extra cooking. Remove the skin and bones, then shred the meat into bite-size pieces. Leftover roast chicken or poached chicken breasts work just as well.

Frozen vegetables: A mixed bag usually includes carrots, peas, corn and green beans. There is no need to thaw them first, since they go straight into the hot soup.

Broth: Choose a chicken broth you enjoy drinking, because it carries much of the flavor. If yours is already well salted, taste the soup before the final seasoning and adjust from there.

Heavy cream: Cream gives the soup its smooth, rich finish. Add it at the end and keep the heat gentle so it blends in nicely.

How to Make Chicken Pot Pie Soup

Step by Step

1. Soften the onion and celery. Melt the butter in a large pot over medium heat. Add the diced onion and sliced celery and cook, stirring now and then, for 5 to 6 minutes, until the onion is soft and translucent.



2. Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Stir in the flour and seasonings. Sprinkle in the flour, salt, poultry seasoning, black pepper, oregano and thyme. Stir well and cook for 1 to 2 minutes so the flour coats the vegetables and loses its raw taste.
4. Whisk in the broth. Pour in the chicken broth slowly, whisking as you go, so the flour blends in without lumps. Scrape up any bits stuck to the bottom of the pot.
5. Add the potatoes and bay leaf. Stir in the diced potatoes and tuck in the bay leaf. Bring the pot to a gentle boil, then reduce the heat to a steady simmer.
6. Simmer until tender. Cook, partly covered, for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened.



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7. Add the vegetables and chicken. Stir in the frozen mixed vegetables and the shredded rotisserie chicken. Simmer for 5 minutes, until the vegetables are hot.
8. Stir in the cream. Lower the heat and pour in the heavy cream. Stir and simmer gently for a few minutes, until the soup is hot all the way through. Do not let it boil hard.
9. Finish and serve. Remove the bay leaf. Taste the soup and add a pinch of salt or pepper if it needs it. Ladle into bowls and serve with bread.

Tips for the Best Chicken Pot Pie Soup

Cook the Flour Briefly

Give the flour a minute or two in the pot before adding any liquid. This step helps the soup taste smooth and cooked, rather than pasty.

Pour the Broth Slowly

Adding the broth a little at a time while whisking keeps lumps from forming. Once about a cup is in and the mixture looks smooth, you can pour in the rest more quickly.

Keep the Potatoes Even

Pieces of the same size finish at the same time. If some are much larger, they will stay firm while the small ones turn soft.

Go Easy After the Cream

Once the cream goes in, keep the soup at a gentle simmer. A hard boil can make cream-based soups look slightly separated, and low heat keeps the texture smooth.

Adjust the Thickness

This soup thickens as it sits. If it gets thicker than you like, stir in a splash of broth or milk until it loosens. For a thicker soup, simmer it uncovered for a few extra minutes before adding the cream, or mash a few potato pieces against the side of the pot.

Variations

• Turkey pot pie soup: use shredded leftover turkey instead of chicken.
• Extra vegetables: add diced carrots with the celery, or stir in sliced mushrooms while the onion cooks.
• Fresh herbs: finish with chopped fresh parsley or a few fresh thyme leaves.
• Lighter broth: replace part of the cream with whole milk for a slightly thinner soup.
• Biscuit topper: serve each bowl with a warm baked biscuit on top or on the side for a pot pie feel.

Storage and Reheating

Refrigerator: Let the soup cool, then transfer it to airtight containers. It keeps in the refrigerator for 3 to 4 days.

Reheating: Warm the soup in a pot over medium-low heat, stirring often, until it is steaming hot. The soup will have thickened in the fridge, so add a splash of broth or milk to loosen it. Reheat only what you plan to eat, and bring leftovers to 165°F before serving.

Freezing

You can freeze this soup, though cream-based soups and potatoes can change texture after thawing. For the best results, freeze it for up to 2 to 3 months in freezer-safe containers, leaving a little space at the top for expansion. Thaw overnight in the refrigerator, then reheat gently on the stove, stirring well. If the broth looks a bit separated, a good stir with a splash of warm broth usually brings it back together.

Frequently Asked Questions

Can I use a different kind of chicken?

Yes. Rotisserie chicken is convenient, but leftover roast chicken, poached chicken breasts or cooked chicken thighs all work. Shred or dice the meat and add it at the same time as the frozen vegetables. You will need about 3 cups.

How do I make the soup thicker?

Let it simmer uncovered for a few more minutes before the cream goes in, so some of the liquid cooks off. You can also press a few potato pieces against the side of the pot with a spoon, which releases starch and thickens the broth. Remember the soup will also set up more as it cools.

Can I make chicken pot pie soup ahead of time?

Yes. The flavors settle nicely overnight. Make the soup, cool it and refrigerate it in a covered container, then reheat it gently on the stove with a splash of broth or milk to thin it out. Taste it again before serving and adjust the seasoning if needed.

Can I use milk or half-and-half instead of heavy cream?

You can. Half-and-half gives a slightly lighter result, and whole milk makes a thinner soup. Whichever you choose, add it at the end over low heat and avoid a hard boil.