This chicken pot pie soup is thick and hearty, with a texture closer to pot pie filling than a thin broth. As it cooks, the soup thickens into a gravy-like base that holds the chicken and vegetables together instead of letting them sink to the bottom of the bowl.
The flavor stays firmly in classic pot pie territory. Poultry seasoning, herbs, onion, celery, and potatoes create a familiar, savory profile without drifting into stew or cream soup.
What You’ll Need
Ingredient Notes
- Cream is added once the soup’s base has thickened so the soup stays rich without thinning out. Lower-fat dairy works, but it won’t give you the same pot-pie-style body.
- Frozen mixed vegetables help control moisture. They release liquid early in cooking rather than late, which helps the soup stay thick and stable.
- Using cooked chicken prevents dryness and shredding. Rotisserie or pre-cooked chicken holds its shape and blends cleanly into the base.
Simplified Steps: Making Chicken Pot Pie Soup
1. Start The Soup
Cook the onion, celery, potatoes, and garlic in butter. Stir in the flour and seasonings to coat everything. This step gives the finished dish its pot pie–style instead of a thin broth.
2. Let It Thicken
Once the broth is added, let the soup simmer. As it cooks, the flour thickens the liquid and the potatoes finish cooking, turning the broth gravy-like.
3. Add The Filling Ingredients
After the soup has thickened, stir in the frozen vegetables, cooked chicken, and cream. Let it simmer gently until everything is heated through and the texture settles.
Storage and Reheating Instructions
This soup thickens as it cools, which is expected with a flour-thickened base. After refrigeration, it will look quite firm.
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, warm the soup gently on the stovetop over medium-low heat for five to eight minutes, stirring occasionally. Add a small splash of broth or cream as needed to loosen it back to a gravy-like consistency, stopping once it’s heated through.
Freezing is not recommended. Flour-thickened, cream-based soups tend to separate once thawed, leading to a grainy texture that doesn’t fully recover after reheating.
More Ways To Make Chicken Pot Pie
- Chicken Pot Pie Casserole for feeding a crowd
- Mini Chicken Pot Pies for individual servings
- Freezer Ready Chicken Pot Pie for make-ahead meals
- Chicken Pot Pie with a traditional crust
- Chicken Pot Pie with Tater Tots for a shortcut version
Chicken Pot Pie Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1½ pounds baby Dutch yellow potatoes, cubed into 1⁄4-inch pieces
- 2 garlic cloves, minced
- ⅔ cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- 6 cups reduced sodium chicken broth
- 10 ounces frozen mixed vegetables (carrots, peas, green beans, and corn)
- Rotisserie chicken, shredded or cut into cubes
- 1 cup heavy cream
Instructions
- Melt butter in a large saucepan or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5 to 7 minutes.
- Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sauteed vegetables.
- Slowly add in the reduced sodium chicken broth. Let the broth simmer for 15 minutes over medium heat.
- Remove bay leaf, stir in the bag of frozen vegetables, shredded rotisserie chicken, and heavy cream.
- Turn heat to low and let the soup continue cooking for 15 minutes.
- Serve soup with biscuits.
Notes
- Make sure the potatoes are diced up into small ¼” to ½” pieces. This helps the cooking time. The larger pieces the longer it will take to cook.
- Stir often to prevent your soup from burning.
- If you have leftovers, I recommend adding ½ cup of chicken broth while reheating. The sauce will thicken up once cooled.
Nutrition
Comments
Gloria says
My kids absolutely love this!
Mike says
Delicious – very easy to make and has a great flavor.
Miska Knezevic says
love it! In Serbia we all it white soup and it,salmost the same! THANKS!
TJ Taylor says
EXACTLY what I was looking for. Thanks.