Easy Chicken Pot Pie Soup Recipe (No Condensed Soup!)

This creamy chicken pot pie soup is comfort food in a bowl and it takes just over 30 minutes to throw together. It’s loaded with all your favorites from traditional chicken pot pie – shredded chicken, loads of veggies, and plenty of herby flavors – all swimming in a super creamy broth. This is the perfect soup to warm you up when the temps start to drop.

Easy Chicken Pot Pie Soup Recipe

• The only thing more cozy and comforting than classic chicken pot pie is this chicken pot pie soup! Traditional chicken pot pie can be super tedious and time-consuming to make and half the time you end up with a soggy crust anyway! This pot pie soup gives you all the flavors you love from chicken pot pie but it can be made in one pot in just over 30 minutes. And freshly baked biscuits imitate that flaky crust but they never end up soggy.
• It’s made with real ingredients! This soup has all the flavors of traditional pot pie but there’s no condensed soup! Instead, this recipe relies on a mixture of butter and flour to create a roux that naturally thickens the soup as it simmers. This gives you that same creamy texture but with ingredients that you can feel good about feeding to your family. There is a time and place for condensed soup, but this soup just doesn’t need it!

Ingredients for Chicken Pot Pie Soup

• Biscuit Dough: I like to serve my chicken pot pie soup with freshly baked biscuits. Refrigerated biscuit dough works great or homemade biscuits are wonderful too.
• Veggies: Onion and celery are the veggies that help create the aromatic flavor base. Then you’ll add a bag of frozen veggies too – peas, carrots, corn, and green beans.
• Garlic and Herbs: Fresh garlic, dried thyme, dried oregano, and dried sage are my favorites for this chicken pot pie soup. Feel free to use your favorite blend of dried herbs but make sure to use freshly minced garlic for the best flavor.
• Flour: Stick with all-purpose flour for this creamy soup. The flour combines with the butter to create a roux that helps to naturally thicken this chicken pot pie soup.
• Chicken Broth: You can use veggie broth instead of chicken broth if you prefer. Chicken stock can also be used.
• Heavy Cream: Heavy cream adds a delicious flavor and a super creamy texture. Half and half could work as a substitute but it’s going to give the soup a much thinner consistency.
• Rotisserie Chicken: Save tons of prep time by shredding a fresh rotisserie chicken. You can also use leftover grilled chicken – just dice it up into bite-sized pieces.

How to Make Chicken Pot Pie Soup

Bake biscuits while you’re starting the soup. Saute onion and celery. Then add garlic and dried herbs.

Melt butter in the pot, then add frozen veggies. Add flour and cook for a minute or so.

Deglaze the pan with a bit of broth.

Whisk in the rest of the chicken broth along with heavy cream. Stir in shredded chicken.

Simmer until the soup has thickened.

Serve with warm biscuits, garnish with fresh chopped parsley, and enjoy!

Tips for Making the Best Pot Pie Soup

• Season liberally with salt. The ingredients in this soup are very simple so adding salt as you cook is going to go a long way in boosting the flavors of the overall dish. I recommend adding salt to the soup each time you add a new ingredient to the pot. This way you’re salting each layer of the soup and really enhancing the flavors. Kosher salt is my favorite because the large grains are easy to pick up and you can really tell how much salt you’re adding, as compared to table salt.
• Make a double batch and freeze half this soup for those times during the cold winter months when you’re feeling under the weather. Chicken pot pie soup is the ultimate comfort food and there is nothing better when you’re feeling sick than homemade soup! Defrost in the fridge overnight and reheat on the stove in just minutes.

Make-Ahead Instructions

This chicken pot pie soup is the perfect make-ahead meal. It stays fresh in the fridge for up to 5 days and reheats beautifully on the stove or in the microwave.

Storing Leftover Chicken Pot Pie Soup

Store leftover soup in an airtight container in the fridge for up to 5 days.

Freezing Chicken Pot Pie Soup

Freeze leftover soup in a freezer-safe airtight container for up to 3 months. Thaw overnight in the fridge and reheat.

Reheating Pot Pie Soup

This soup will thicken as it sits. You may need to add a splash of broth or cream to loosen it up before reheating. Reheat in a saucepan over medium heat, stirring, until warmed through. Or microwave in 30-60 second increments until warmed through. Season to taste with salt and pepper and serve.

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