Chicken Pot Pie Soup

chicken pot pie in a red bowl with spoon.

This Chicken Pot Pie Soup is packed with veggies, lean protein, and herbs that make every spoonful warm and satisfying. Perfect for weeknights, meal prep, or when you need a quick, one-pot dinner.

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Course: Soup

Keyword: easy, healthy, one pan, quick

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 469kcal

Ingredients

2 tbsp butter or olive oil
1 medium onion diced
3 cloves garlic minced
3 tbsp all purpose flour
4 cup chicken broth low sodium
1 cup milk of choice*
32 oz frozen mixed vegetables carrots, peas , corn, green beans
3 cup rotisserie chicken shredded
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp salt or to taste
¼ tsp black pepper or to taste
fresh parsley for garnish

Instructions

In a large stock pot, melt butter over medium heat. Add onion and garlic and cook for 3-4 minutes until softened and fragrant.
Sprinkle flour over onions and stir constantly for 1 minute to form a roux.
Gradually whisk in chicken broth and milk, stirring as you go to prevent lumps.
Stir in the frozen mixed vegetables, shredded rotisserie chicken, thyme, rosemary, salt and pepper. Simmer for 5-7 minutes until the vegetables are tender and the chicken is heated through.
Taste the soup and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

*This recipe works well with both whole milk or oat milk for a dairy-free option. If using oat milk, look for an unsweetened oat milk.

Store leftover soup in an airtight container in the fridge for up to 3–4 days.

To freeze, let it cool completely, then store in freezer-safe containers for up to 2–3 months. I love freezing soup in these portioned silicone molds first then transferring to a freezer-safe container or freezer bag.

For more variations, substitutions, and tips, see full blog post above.

Equipment

Nutrition