Creamy Chicken Pot Pie Soup with Potatoes

This chicken pot pie soup has the familiar flavors of the classic, with tender chicken, Yukon Gold potatoes, peas and corn in a creamy broth. Using rotisserie or leftover cooked chicken makes it easier to get on the table. Grab some bread for dipping, it’s especially good for soaking up the last few spoonfuls. This recipe is the perfect comfort food that can be enjoyed any time of the year.

Why This Recipe Works

If you like the traditional chicken pot pie but also enjoy a good soup, this combines the best of both of those worlds. Not to mention, the prep time is minimal and cooking time is less than an hour from start to finish.

Tips for Keeping it Simple

I am using leftover or cooked rotisserie chicken for this recipe which is really the best of all worlds because it uses chicken that is already cooked and it utilizes those pesky leftovers in your fridge.

However, if you want to cook your own Rotisserie, we can show you how:

• How to Cook a Perfect Roasted Chicken

Another time saving tip is to use frozen veggies instead of fresh. This will save time with peeling, cutting and dicing carrots. These often cook faster than adding them in fresh also. We chose to use fresh carrots, but you don't have to.

Ingredients

• Chicken - Start with 4 cups of cooked, shredded chicken. Rotisserie chicken or leftover roast chicken works here; the recipe's cooking time does not include cooking raw chicken.
• Potatoes - Yukon gold potatoes peeled and sliced into ¼" thick pieces will cook to perfection.
• Chicken stock - You'll need roughly 5 cups chicken stock to have a good amount of soup base.
• Half & half - This adds creaminess.
• Vegetables - Although you can add any veggies you like, the go-to for this recipe are onions, celery, carrots, peas, and corn.
• Seasonings - Minced garlic cloves, sea salt, black pepper, a bay leaf, and finely chopped parsley come together to add the perfect flavors.
• Flour - all purpose flour will help thicken the soup.

Step-by-Step Instructions for Chicken Pot Pie Soup

Step 1: Sauté fresh vegetables: Sauté the fresh onion, celery and carrots in butter, first. If using frozen carrots, add those with the peas and corn instead. Add the garlic.

Step 2: Add the flour and broth: Add the flour to the cooked vegetables to begin thickening the soup. Add the chicken stock.

Step 3: Add potatoes: Add the Yukon Gold potatoes which have been peeled and cut into ¼-inch-thick pieces. Begin checking tenderness after 10 minutes; they will continue cooking after the chicken is added.

Step 4: Add remaining ingredients: Add the frozen peas, corn, the half and half, and finally, the cooked shredded chicken, bringing the soup to a simmer. Continue cooking until the soup is hot and the chicken reaches 165°F.

What to Serve with this Soup

• Biscuits: Topping the soup with a biscuit will give it that chicken pot pie feel.
• Buns: Try our Honey Wheat Buns for a soft, deep dark pillowy buns.
• Bread - If you have the time, you can make some homemade bread. Try our Ciabatta bread or sourdough bread—It's so worth the time!

Storage and Reheating

Refrigerate: in shallow containers within 2 hours, or within 1 hour if the temperature is above 90°F. Use within 3–4 days. When using leftover chicken, count its earlier refrigerated storage time toward that 3–4-day window.

Freeze: For longer storage, freeze portions and aim to use within 2–3 months for quality. The creamy base may separate and potatoes can soften after freezing; freeze a small portion first if texture is important to you.

Reheat: Thaw in the refrigerator. Reheat on the stove, stirring, until the soup reaches a boil and the chicken reaches 165°F.

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