Chicken Pot Pie Soup

This chicken pot pie soup is one of my favorite comfort meals. The thick, creamy base is rich and hearty, just the way I like it. It’s got all the cozy flavors of chicken pot pie, but in soup form.

Chicken Pot Pie Soup

Why I Love This Recipe

• This soup let’s me use up leftover rotisserie chicken from the night before…it’s a win-win.
• I love using buttery, puff pastry biscuits to mimic the crust of a chicken pot pie made in a pie plate.
• Using a mix of fresh and frozen veggies makes it so easy to put together.

Ingredients

Here’s a quick rundown of the ingredients I use to make this pot pie soup. These simple staples bring tons of flavor without much effort, and I like to keep things easy where I can.

• Onion, red potatoes, carrots, and celery: These fresh veggies go into my pot pie soup. I never peel the potatoes or carrots—it saves time.
• All-purpose flour
• Chicken broth: I always use low-sodium, but stock works too.
• Red wine: Use dry wine for depth, or swap with white wine or more broth.
• Poultry seasoning, ground nutmeg, and kosher salt: My flavor trio for this soup.
• White pepper: I never substitute with black pepper—white pepper’s unique taste really shines here.
• Puff pastry, Parmesan cheese, and butter: Mimics the crust of regular chicken pot pie.
• Rotisserie chicken: Shredded rotisserie chicken is perfect, but any cooked chicken works.
• Frozen corn and peas
• Fresh parsley: I like parsley for its fresh taste, but rosemary or thyme also work.
• Heavy cream

How To Make Chicken Pot Pie Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by pulling the puff pastry out of the freezer to thaw. You can use pre-cut puff pastry shells or thaw out a frozen sheet. If using a sheet, just unfold it and cut out rounds with a biscuit cutter, but the pre-cut shells make things easier.
• Step Two: Place the pastry rounds on a parchment-lined baking tray and brush them with butter. I like to sprinkle some freshly grated Parmesan and ground pepper on top for flavor, but you can season them however you like or leave them plain.
• Step Three: Bake the pastry at 400°F for 5-7 minutes until they puff up. If you’re using pre-cut shells, follow the package directions for baking.
• Step Four: For the soup, sauté the veggies with butter in a soup pot over medium heat until they soften, about 5 minutes. Then, whisk in the flour and cook for another 2-3 minutes. Stir in the broth, wine, poultry seasoning, white pepper, salt, and nutmeg. Bring it to a simmer over medium-high heat and let it thicken; this usually takes about 10 minutes.
• Step Five: Stir in the cooked chicken, corn, and peas, then take the soup off the heat. Finish by adding the parsley and cream, and top each bowl with a puff pastry round.

Recipe Tips

Here are a few extras when it comes to making this soup.

• I use rotisserie chicken as a timesaving option for this chicken pot pie soup.
• The puff pastry biscuits give this soup the feel of an authentic chicken pot pie, but they’re completely optional if you prefer to leave them out.
• You can easily swap out the vegetables and use whatever you have available. In the past, I’ve used fresh (blanched) or frozen green beans and fresh or frozen spinach.
• If you prefer an extra creamy soup, blend a portion of it with an immersion blender before adding the chicken and veggies. This gives a nice creamy texture without adding more dairy.
• If you’re after something creamier and more filling, my creamy chicken stew goes all in on Parmesan and a true roux base.

Leftovers, Storage, Reheating and Freezing

Here are some tips for handling leftovers and keeping your pot pie soup just right.

• If I don’t want leftovers, I will halve the recipe.
• If I have leftovers, I’ll store the soup in an airtight container in the refrigerator, where it will keep well for three to four days.
• For reheating, I either use the microwave, heating individual portions in microwave-safe bowls for one minute, stirring, then another minute, or I opt for the stovetop over medium heat, stirring often and adding extra broth if it’s too thick.
• I suggest not freezing this soup because dairy-based soups tend to develop a grainy texture when thawed. Instead, consider making a smaller batch initially to avoid leftovers that would need freezing.

If you’re interested to try chicken pot pie in various forms, give my chicken pot pie casserole a shot too. It’s a hearty and comforting twist on the classic dish.

Make Your Own Biscuits

If you want to make your own biscuits instead of using puff pastry, here are a few of my recipes…

• Best Ever Buttermilk Biscuits
• Classic Popovers
• Sour Cream Biscuits

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 4 votes

Chicken Pot Pie Soup

This chicken pot pie soup is a perfect comfort meal. The thick, creamy base is rich and hearty, with all the cozy flavors of chicken pot pie in soup form.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Soup

Servings: 4 people

Calories: 670kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• Knife
• Cutting board
• soup pot

Ingredients

• 4 puff pastry shells or one puff pastry sheet, thawed
• 2 tbsps shredded Parmesan cheese (optional)
• 4 tbsps butter
• 1 medium yellow onion, diced
• 3 medium carrots, sliced (no need to peel them)
• 3 celery stalks, diced
• 1-1/4 cups red potatoes, diced (do not peel)
• 1/4 cup all-purpose flour
• 4 cups chicken stock or broth
• 2 tbsps dry red wine or extra broth
• 1-1/2 tsps poultry seasoning
• 1 tsp white pepper (do not substitute)
• 3/4 tsp kosher salt
• 1/8 tsp ground nutmeg
• 2 cups shredded rotisserie chicken or other cooked chicken
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 tbsps chopped fresh parsley
• 1/4 cup heavy cream

Instructions

• Take your puff pastry out of the freezer to thaw. (You can either buy the already cut puff pastry rounds or thaw out one sheet of frozen puff pastry. If using sheet puff pastry, unfold the layers and cut out rounds with a biscuit cutter.) Place puff pastry rounds on a baking tray with parchment and brush with butter. Optional -Sprinkle with freshly grated Parmesan cheese and freshly ground pepper (you can season them with anything you like or nothing at all). Bake in a 400 degree F oven for 5-7 minutes. They will puff up and be perfect for topping your soup. If you are using the already cut puff pastry shells, follow the package directions for baking.
  4 puff pastry shells or one puff pastry sheet, thawed, 2 tbsps shredded Parmesan cheese (optional), 4 tbsps butter
• Sweat vegetables with butter in a soup pot over medium heat until softened, about 5 minutes. Whisk in flour and cook for another 2-3 minutes. Stir in broth, wine, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 minutes or less.
  1 medium yellow onion, diced, 3 medium carrots, sliced (no need to peel them), 3 celery stalks, diced, 1-1/4 cups red potatoes, diced (do not peel), 1/4 cup all-purpose flour, 4 cups chicken stock , 2 tbsps dry red wine, 1-1/2 tsps poultry seasoning, 1 tsp white pepper , 3/4 tsp kosher salt, 1/8 tsp ground nutmeg
• Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry.
  2 cups shredded rotisserie chicken or other cooked chicken, 1/2 cup frozen corn, 1/2 cup frozen peas, 2 tbsps chopped fresh parsley, 1/4 cup heavy cream

Notes

For optimal outcomes when making this chicken pot pie soup, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Chicken Pot Pie Soup

Amount Per Serving (255 g)

Calories 670 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 20.4g128%

Polyunsaturated Fat 2.4g

Monounsaturated Fat 0.6g

Cholesterol 110mg37%

Sodium 998mg43%

Potassium 340mg10%

Carbohydrates 43g14%

Fiber 6g25%

Sugar 7.1g8%

Protein 27g54%

Vitamin A 282IU6%

Vitamin C 11mg13%

Calcium 23mg2%

Iron 15mg83%

* Percent Daily Values are based on a 2000 calorie diet.

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