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 Time15

Cook Time23

Total Time38

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Soup Recipe

Servings:

Calories: 252kcal

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