What type of chicken is best for chicken pot pie soup?

Using shredded rotisserie chicken from the grocery store is a convenient and tasty option for chicken pot pie soup. It saves time and adds flavor without extra cooking. Alternatively, you can cook and shred your own chicken breasts or thighs—aim for about three cups of shredded chicken to serve as the base. Leftover turkey can also be used if preferred, offering a slightly different but equally delicious variation.

Can I substitute white wine in chicken pot pie soup, and what should I use?

Yes, if you want to skip white wine, simply use extra chicken broth to keep the soup flavorful and moist. While white wine adds subtle acidity and depth, doubling the broth works well and suits family preferences that avoid alcohol. You can also add a squeeze of lemon juice or a splash of apple cider vinegar for a touch of brightness without alcohol.

How long does chicken pot pie soup keep in the refrigerator and what’s the best way to reheat it?

Chicken pot pie soup will stay fresh for up to three days when stored in an airtight container in the refrigerator. To reheat, warm it gently in a saucepan over low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, stirring halfway through heating to ensure even warmth. Add a little extra broth or water if the soup thickened too much during storage.

Is chicken pot pie soup freezer-friendly and how should it be thawed?

Chicken pot pie soup freezes well for up to three months. For best results, freeze the soup before adding any heavy cream or dairy-based ingredients, as these can separate when frozen. Thaw the soup overnight in the refrigerator, then gently reheat on the stove and stir in the cream just before serving to maintain its creamy texture.

What are good vegetable additions to chicken pot pie soup to boost flavor and nutrition?

Traditional vegetables like carrots, celery, and peas work perfectly in chicken pot pie soup. Adding diced potatoes or mushrooms can also enhance the texture and flavor. For extra nutrition, consider including chopped kale or spinach stirred in towards the end of cooking. These vegetables complement the creamy broth and make the soup more filling without overpowering the classic taste.

Chicken Pot Pie Soup Recipe: 5 Cozy Ways to Warm Up

Ingredients

– 2 refrigerated 9-inch pie crusts (approx. 225 g each)

– 1 cup (approx. 115 g) grated cheddar cheese

– 2 Tbsp (approx. 6 g) chopped fresh parsley

– 4 Tbsp (approx. 60 g) salted butter

– 3 stalks celery, finely diced (approx. 120 g)

– 2 medium carrots, peeled and finely diced (approx. 150 g)

– 2 medium onions, finely diced (approx. 200 g)

– 2 tsp (approx. 4 g) chopped fresh thyme

– Pinch of ground turmeric

– Kosher salt and freshly ground black pepper, to taste

– 1/4 cup (approx. 30 g) all-purpose flour

– 1/2 cup (approx. 120 ml) dry white wine or extra chicken broth

– 6 cups (approx. 1.4 L) chicken broth

– 3 cups (approx. 420 g) shredded cooked chicken (rotisserie, boiled, or leftover turkey)

– 1/4 cup (approx. 15 g) chopped fresh parsley

– 1/2 cup (approx. 120 ml) heavy cream

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Instructions

1-First, in a large pot over medium heat, melt the butter and sauté the onions, carrots, and celery until they soften, about 3-4 minutes. This step builds a flavorful base for your chicken pot pie soup recipe.

2-Next, sprinkle in the flour to create a roux, stirring for 1-2 minutes to get rid of that raw taste.

3-Then, slowly whisk in the white wine or extra chicken broth, followed by the chicken broth, to make a smooth mixture. Add the shredded chicken and chopped parsley, bring it to a gentle boil, and let it thicken for about 5 minutes.

4-Finally, stir in the heavy cream, adjust the seasoning, and you’re ready to serve this creamy chicken pot pie soup.

Notes

🧈 Use the crust dippers fresh from the oven for maximum crunch, or re‑bake briefly before serving if reheated.
🧂 For a non‑alcoholic version, replace the white wine with an equal amount of extra chicken broth.
❄️ The soup freezes well; omit the heavy cream before freezing, then stir it in when reheating for a creamy finish.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop simmer with baked crust dippers
Cuisine: American
Diet: Non‑vegetarian

Nutrition

Serving Size: 1 bowl (about 2 cups) with dippers
Calories: 380
Sugar: 6 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 80 mg