Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
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; 4 cups chicken broth; 2 cups vegetable broth; 10 ounces frozen mixed vegetables, (carrots, peas, green beans, and corn); Rotisserie chicken, (shredded or cut into cubes); 1 cup heavy cream; puff pastry dough

Homemade chicken pot pie soup is so quick and easy to make and tastes just like a classic chicken pot pie in soup form, it’s perfect for a busy weeknight.

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Table of Contents

Chicken Pot Pie Soup Ingredients
How To Make This Chicken Pot Pie Soup Recipe
How To Serve
Storage
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Chicken pot pie soup has all the flavors of a chicken pot pie but in the form of a hearty soup. This thick, creamy chicken and vegetable soup is the perfect dish to warm you up on a cold day.

Creamy soups are the ultimate comfort food during the winter months. Our broccoli and cheese soup and crack chicken noodle soup are two more soup recipes that you must check out.

Chicken Pot Pie Soup Ingredients

Chicken Pot Pie Soup raw ingredients that are labeled

You’ll need:

4 tablespoons unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
1½ pounds baby Dutch yellow potatoes, cubed into ¼-inch pieces
2 garlic cloves, minced
⅔ cup all-purpose flour
2 teaspoons salt
2 teaspoon poultry seasoning
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon thyme
1 bay leaf
4 cups chicken broth
2 cups vegetable broth
1 (10-ounce) bag frozen mixed vegetables (carrots, peas, green beans, and corn)
Rotisserie chicken, shredded or cut into cubes
1 cup heavy cream
Puff pastry dough

PRO TIP:

You can use homemade biscuits instead of puff pastry but the puff pastry will give you that perfect flaky crust that your favorite pot pie has.

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You can also use baked chicken breasts or boneless skinless chicken thighs in this great recipe. If you have leftover turkey, that would also work too.

CHICKEN BROTH: If you don’t have this, you could instead use two chicken bouillon cubes. Stock cubes can be quite salty, so don’t add any extra salt to the recipe if you do this.

HEAVY CREAM: If you don’t have any heavy cream to hand, you could instead add an extra two tablespoons of butter and an extra half cup of milk.

CORNSTARCH: If you like your soup extra thick, add a little cornstarch, one tablespoon at a time.

How To Make This Chicken Pot Pie Soup Recipe

STEP ONE: Melt butter in a large saucepan or Dutch oven over medium heat on the stove top. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5 to 7 minutes.

PRO TIP:

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.

Chicken Pot Pie Soup process shot of ingredients in a pot

STEP TWO: Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sauteed vegetables.

STEP THREE: Slowly add in cooked chicken and vegetable broth. Let the broth simmer for 15 minutes over medium heat.

Chicken Pot Pie Soup process shot of chicken and vegetable broth simmering in a pot

STEP FOUR: Remove bay leaf, stir in the bag of frozen vegetables, shredded rotisserie chicken, and heavy cream.

Chicken Pot Pie Soup process shot of ingredients placed into a pot

STEP FIVE: Turn heat to low and let the soup continue cooking for 15 minutes.

PRO TIP:

Stir often to prevent your soup from burning.

STEP SIX: While the soup is simmering, cut out pastry puff into the bowl size and bake to golden brown per directions on the box.

Chicken Pot Pie Soup process shot of circles of pastry puff placed onto a baking sheet

STEP SEVEN: Serve soup with puff pastry.

How To Serve

Enjoy a large bowl of this comforting soup with warm and fluffy cheese biscuits or our buttermilk biscuits. Alternatively, you could serve it oyster crackers or a thick slice of homemade bread. The whole family will gobble this delicious soup up.

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Storage

IN THE FRIDGE: This creamy chicken pot pie soup is to be stored in an airtight container in the refrigerator for up to 3 days.

PRO TIP:

If you have leftovers, I recommend adding ½ cup of chicken broth while reheating. The sauce will thicken up once cooled.

IN THE FREEZER: This delicious soup can be stored in the freezer for up to three months. Defrost in the fridge overnight before reheating.

close up shot of a bowl of Chicken Pot Pie Soup with a piece of bread

This thick and creamy chicken pot pie soup is packed full of shredded tender chicken pieces and chunky vegetables, with just the right amount of butter and cream. When your family members smell this chicken soup wafting from the kitchen, their eyes are sure to light up.

FREQUENTLY ASKED QUESTIONS

Can I use shredded chicken or leftover chicken?

Yes, I would recommend using 2-3 cups of chicken. Boneless chicken breast, chicken thighs, or rotisserie chicken all work well.

Can I use fresh vegetables instead of a bag of frozen mixed veggies?

Yes, the frozen vegetables will speed up the cooking time but you can dice fresh vegetables and sauté them when you sauté the onions, celery, and potatoes.

Can I use whole milk instead of heavy cream?

Yes, you can even use half and half if you choose.

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Chicken Pot Pie Soup

5 from 4 votes

Homemade chicken pot pie soup is so quick and easy to make and tastes just like a classic chicken pot pie in soup form, it’s perfect for a busy weeknight.

Prep Time 15

Cook Time 23

Total Time 38

Servings

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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
4 cups chicken broth
2 cups vegetable broth
10 ounces frozen mixed vegetables, carrots, peas, green beans, and corn
Rotisserie chicken, shredded or cut into cubes
1 cup heavy cream
puff pastry dough

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 chicken and vegetable 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.
While the soup is simmering, cut out pastry puff into the bowl size and bake per directions on the box.
Serve soup with puff pastry.

Notes

Note: You can use homemade biscuits instead of puff pastry but the puff pastry will give you that perfect flaky crust that your favorite pot pie has.

Note: 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.

Note: Stir often to prevent your soup from burning.

Note: If you have leftovers, I recommend adding ½ cup of chicken broth while reheating. The sauce will thicken up once cooled.

Nutrition

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