Chicken Pot Pie Soup

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5 from 3 reviews

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. 


Units Scale
  • 16 oz. canned biscuit dough
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1 small yellow onion, diced
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground sage
  • 12 oz. bag of frozen vegetables (peas, carrots, corn, green beans)
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups shredded rotisserie chicken
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish


  1. Preheat oven and bake biscuits according to package directions while you start cooking the soup.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat.
  3. Add 1 small diced yellow onion and 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
  4. Reduce heat to medium and add 6 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon ground sage, along with a couple pinches of salt and pepper.
  5. Make a little well in the center of the pot, add 4 tablespoons butter, and let it melt. 
  6. Then add 12 oz. frozen veggies and a couple pinches of salt and pepper, and cook, stirring frequently for about 2 minutes.
  7. Stir in 1/4 cup flour and cook for another minute.
  8. Add about 1/4-1/2 cup of chicken broth to deglaze the pan, scraping all the yummy bits off the bottom of the pan until it's clean.
  9. Whisk in remaining 3 1/2 cups chicken broth and 1 cup heavy cream until smooth and creamy.
  10. Stir in 2 cups shredded chicken and bring to a simmer over medium-high heat.
  11. Reduce heat to medium or medium-low and simmer, uncovered, for 3-5 minutes or until the chicken is warmed through and the soup has thickened.
  12. Serve with warm biscuits, garnish with fresh chopped parsley, and enjoy!
  13. If you loved this recipe, please leave a 5-star rating and review below!



  • 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.