If you love chicken pot pie and healthy soup recipes, this chicken pot pie soup will quickly become a favorite of yours!
It’s filled with hearty ingredients, is super comforting during those chilly fall and winter months, and is one of my favorite creamy soups to make!
Not to mention, this recipe is super low maintenance and versatile. Whether you cook it in a crock pot, slow cooker, instant pot, or over the stove, you’ll end up with a delicious meal with little to no work required.
Why you’ll love this chicken pot pie soup
It’s like a warm hug in a bowl. Warm, hearty, and delicious – everything you want in a soup throughout the chilly fall and winter months.
It’s hearty and filling. After a bowl or two of this chicken pot pie soup, you’ll feel full and satisfied!
It’s everything you love about chicken pot pie in soup form! I’m not sure about your family, but we love chicken pot pie in this household! Turning an already easy recipe into an even easier recipe by making soup was a no brainer!
For this chicken pot pie soup, you’ll need:
- Chicken – For my chicken pot pie soup, I used a shredded rotisserie chicken. Feel free to cook some chicken breast in place of the rotisserie chicken though!
- Vegetables – Carrots, celery, shallot, Yukon gold potatoes, and frozen peas were all used in this soup! To save a bit of time, you can pick up a bag of frozen mixed veggies.
- Chicken broth – I’ll always use chicken broth when I’m making chicken soup. However, you can swap it for vegetable broth or use a mix of both. Regardless, you’ll end up with an absolutely delicious soup recipe!
- Milk or cream – For my chicken pot pie soup, I use vegan heavy cream. However, you can use coconut milk, oat milk, or any type of milk you’d like!
- Butter and olive oil – I use both olive oil and butter to soften the vegetables.
- Fresh herbs – I use dried Italian seasoning and fresh thyme in my chicken pot pie soup.
- Biscuits – For this recipe, I always use my homemade buttermilk biscuits. They’re absolutely delicious on top of the creamy chicken pot pie filling! You don’t need to use canned biscuits in this recipe (unless you’re short on time and need to). Using some puff pastry also works.
If you’d like to add more veggies, add some frozen corn or green beans in this chicken pot pie soup! Again, frozen vegetables will be your best friend when making this easy chicken soup.
When it comes to potatoes, I truly think that Yukon gold potatoes have all others beat. The buttery, creamy texture they bring to the table is unmatched!
I wouldn’t use frozen chicken in this recipe. I’m not sure about you, but when I cook frozen chicken it never tastes the same as pre cooked chicken. I also feel like it doesn’t shred the same. If it’s all you have on hand though (and don’t mind the taste and would rather cut your cooked chicken into cubes), feel free to use it!
How to make this chicken pot pie soup
Heat a dutch oven or large soup pot over medium heat and melt the olive oil and butter. Add in the shallot, chopped celery, and carrots. Sauté for 5-10 minutes, stirring occasionally, until the veggies have started to soften a bit.
Add the chicken broth, seasonings, and diced potatoes and simmer until the potatoes are fork tender. Place the shredded chicken, frozen peas, and heavy whipping cream (or milk of choice) into the soup and gently stir.
Simmer for another 5 minutes or until the peas are softened. Season to taste with some salt and pepper, remove from heat, and enjoy with fresh biscuits!
Frequently asked questions
Have a question not answered below? Feel free to leave me a comment and I’ll answer ASAP!
Am I able to substitute the chicken?
If you’re not a huge fan of shredded chicken, feel free to substitute it with turkey! Or, make this pot pie soup vegetarian by keeping the meat out of it altogether!
How can I thicken my chicken pot pie soup?
Use a 1:1 ratio of corn starch and water to make a slurry. I’ll typically use 2 TBSP corn starch and 2 TBSP water depending on how thick I want my soup.
How long will my chicken pot pie soup leftovers last?
If stored in an airtight container in the refrigerator, it should last up to 6 days.
Does chicken pot pie soup freeze well?
Yes! Store it in an airtight container and place in the freezer for up to 6 months.
When you’re ready to eat the soup, defrost it overnight in your refrigerator and then heat it as you normally would.Print
Chicken Pot Pie Soup
Chicken pot pie soup is the ultimate comfort food and is incredibly easy to make! It’s freezer friendly and takes almost no time to come together!
- Prep Time: 15 minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
- Yield: 8 Servings 1x
- 1 rotisserie chicken, shredded
- 4 cups chicken broth
- 1 cup milk of choice
- 3 cups carrots & celery, sliced thin
- 2 cups Yukon gold potatoes, diced
- 2 cups frozen peas
- 1 shallot, thinly sliced
- 1 TBSP Italian seasoning
- Fresh thyme
- Salt and pepper, to taste
- Homemade biscuits
- Heat a dutch oven or large soup pot over medium heat and melt the olive oil and butter. Add in the shallot, chopped celery, and carrots. Sauté for 5-10 minutes, stirring occasionally, until the veggies have started to soften a bit.
- Add the chicken broth, seasonings, and diced potatoes and simmer until the potatoes are fork tender. Place the shredded chicken, frozen peas, and heavy whipping cream (or milk of choice) into the soup and gently stir.
- Simmer for another 5 minutes or until the peas are softened. Season to taste with some salt and pepper, remove from heat, and enjoy with fresh biscuits!
Prep time can be cut in half if you purchase frozen or pre cut veggies!