Freezer-Friendly Chicken Pot Pie Soup (Made with Rotisserie Chicken!)

There is something about a warm bowl of chicken pot pie soup that just feels like comfort food at its best. Tender chicken, hearty vegetables, and a rich, creamy broth bring together everything we love about traditional chicken pot pie, without having to make a crust.

But can you freeze chicken pot pie soup?

I recently made a batch of this delicious soup, inspired by Natasha’s Kitchen Chicken Pot Pie Soup, and decided to put it to the freezer test.

I made a few adjustments to the original recipe, including using store-bought rotisserie chicken to save time and cutting back on the mushrooms.

I froze a portion to see how it would hold up, especially since creamy soups have a reputation for separating after freezing.

The results? The soup separated a little when thawed, but came back together easily with a good stir!

If you love having homemade meals ready to go in your freezer, this one is worth adding to your rotation.

Can You Freeze Chicken Pot Pie Soup?

Yes! Chicken pot pie soup can be frozen, even when it contains heavy cream and potatoes.

The biggest concern with freezing creamy soups is that the dairy can separate as the soup thaws. Potatoes can also change texture, sometimes becoming slightly softer or grainier.

When I tested this recipe, I noticed some separation after thawing, but stirring brought the soup back together.

For the best results, I recommend reheating it slowly over low to medium-low heat and stirring frequently.

You may notice some differences in texture compared to freshly made soup, but that doesn’t necessarily mean your soup is ruined!

Why This Recipe Works for Busy Families

One of my favorite things about freezer cooking is being able to make a little extra while I’m already in the kitchen.

This soup is especially convenient because:

• Rotisserie chicken saves time. There’s no need to cook chicken separately.
• It’s a complete, hearty meal. Chicken, potatoes, and vegetables make it filling.
• It uses everyday ingredients. Many of the vegetables and pantry staples may already be in your kitchen.
• It’s easy to portion. Freeze individual servings for lunches or larger portions for family dinners.
• It reheats on the stovetop. No complicated preparation required.

And, of course, there’s the added benefit of having homemade comfort food waiting in the freezer when you don’t feel like cooking.

Freezer-Friendly Chicken Pot Pie Soup Recipe

Adapted from Natasha’s Kitchen, with fewer mushrooms, dried parsley and rotisserie chicken for convenience.

Prep Time: Approximately 15 minutes
Cook Time: Approximately 30 minutes
Total Time: Approximately 45 minutes
Servings: Approximately 10

Ingredients

• 6 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 4–6 ounces mushrooms, sliced (adjust to preference)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 1 pound Yukon gold potatoes, cut into small pieces
• 5 cups shredded rotisserie chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy whipping cream
• 2 tablespoons dried parsley [or ~1/4 cup fresh, chopped]
• Salt and black pepper, to taste

Instructions

1. Prepare the vegetables. Dice the onion, carrots and mushrooms, chop the celery, and cut the potatoes into small, evenly sized pieces.
2. Build the soup base. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for approximately 5–7 minutes, until they begin to soften.
3. Add the mushrooms and garlic. Continue cooking for another few minutes, allowing the mushrooms to soften and release some of their moisture.
4. Thicken the soup. Sprinkle the flour over the vegetables and stir until everything is coated. Cook briefly to remove the raw flour taste.
5. Add the stock and potatoes. Slowly pour in the chicken stock while stirring. Add the potatoes and season lightly with salt and pepper. Bring to a gentle boil, then reduce to a simmer until the potatoes are fork-tender, approximately 12–15 minutes.
6. Finish the soup. Stir in the shredded rotisserie chicken, peas, corn, cream, and parsley. Simmer gently for approximately 5 minutes, until everything is heated through.
7. Taste and serve. Adjust the seasoning as needed. Serve warm with biscuits, crusty bread, or your favorite crackers.

Little Bit Busy Tip: Rotisserie chicken is already seasoned, and store-bought chicken stock can contain quite a bit of sodium. Start with less salt and adjust after the soup has finished cooking.

How to Freeze Chicken Pot Pie Soup

Freezing this soup is simple, but taking a few extra steps will help preserve its quality.

Step 1: Cool the Soup

Once the soup is finished cooking, divide any portions you plan to freeze into smaller, shallow containers so they cool quickly.

Refrigerate promptly, within two hours of cooking. Don’t leave a large pot sitting on the counter until it reaches room temperature.

Step 2: Portion into Freezer Containers

Decide how you plan to use the soup later.

Individual portions are great for lunches, while larger containers work well for family dinners.

Use freezer-safe containers or freezer bags, leaving room for the soup to expand as it freezes.

Step 3: Label and Freeze

Label each container with the name of the recipe, the date prepared, and any reheating instructions.

For the best quality, I recommend enjoying this soup within 2–3 months.

Properly frozen food can remain safe longer when continuously stored at 0°F, but its flavor and texture may gradually decline.

How to Thaw and Reheat Frozen Chicken Pot Pie Soup

Because this recipe contains dairy, reheating it gently is important.

Thawing

For the most even reheating, transfer the frozen soup to the refrigerator and allow it to thaw overnight. Larger portions may take longer.

If you’re in a hurry, you can also reheat soup directly from frozen in a saucepan over low heat, stirring as it softens.

Reheating on the Stovetop

1. Transfer the thawed soup to a saucepan.
2. Heat over low to medium-low heat, stirring frequently.
3. If the broth appears separated, continue stirring gently as it warms.
4. Add a small splash of chicken stock if the soup is thicker than you’d like.
5. Heat thoroughly to 165°F before serving.

Avoid rapidly boiling the soup, which can make dairy separation more noticeable.

My Freezer Test Results

When I froze a portion of this soup, I was especially curious about how the creamy broth would hold up.

After thawing, I did notice some separation. However, the soup came back together easily when stirred.

This is a good reminder that separation doesn’t always mean a creamy soup has failed in the freezer.

While the texture may not be identical to a freshly made batch, this recipe is still a practical option for freezer meal preparation.

Tips for Freezing Creamy Soups

If you’ve ever frozen a cream-based soup, you may have noticed that the texture changes after thawing.

Here are a few ways to help improve your results.

Use full-fat dairy. Higher-fat cream generally handles freezing better than lower-fat milk, although separation is still possible.

Avoid overcooking the potatoes. Potatoes can soften further during freezing and reheating, so cook them just until tender.

Freeze smaller portions. Smaller portions cool, freeze, and reheat more evenly.

Reheat gently. Low heat and frequent stirring are your best friends when reheating creamy soups.

Add the cream later if you prefer. If you’re preparing a batch specifically for the freezer, you can experiment with leaving out the cream and adding it when reheating. This may help reduce separation, although it isn’t necessary based on my experience with this recipe.

Frequently Asked Questions

Can you freeze chicken pot pie soup with heavy cream?

Yes. Heavy cream can separate during freezing and thawing, but gentle reheating and stirring may help bring the soup back together.

Can you freeze soup with potatoes?

Yes, although potatoes may become softer or slightly grainy after freezing. Waxy or all-purpose potatoes, such as Yukon gold, generally hold their shape better than very starchy potatoes.

How long does chicken pot pie soup last in the freezer?

For the best flavor and texture, aim to use it within 2–3 months.

Can you freeze chicken pot pie soup in freezer bags?

Absolutely! Use sturdy freezer-safe bags, remove excess air, and seal securely. Lay them flat on a baking sheet to freeze, then store upright once solid to save space.

Can I make this soup ahead of time?

Yes. You can prepare the soup ahead of time and refrigerate it for 3–4 days, provided it was cooled and stored promptly and the chicken was fresh when used.

Can I use rotisserie chicken instead of cooking chicken?

Yes! Rotisserie chicken is one of my favorite shortcuts for this recipe. It saves time and makes preparing a big batch of soup much easier.

What to Serve with Chicken Pot Pie Soup

Since this soup has all the flavors of a traditional chicken pot pie without the crust, I love the idea of serving it with something warm and buttery on the side.

Biscuits are an obvious choice, but my favorite is baking flaky buttery puff pastry to serve on the side! Crusty bread, dinner rolls, or even a few crackers would also be delicious.

For freezer meal planning, keeping pre-made puff pastry in your freezer to bake when you’re ready can add flair to your reheated soup! You can also freeze homemade biscuits separately or buy those frozen, too, and bake them fresh when you’re ready to enjoy your soup.

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Final Thoughts

Chicken pot pie soup is exactly the kind of recipe I love keeping in my freezer: hearty, comforting, and easy to turn into another meal without starting from scratch.

While creamy soups can be a little tricky to freeze, my experience with this recipe was encouraging. A little separation after thawing was easily corrected with stirring.

And with the shortcut of using rotisserie chicken, preparing a batch doesn’t have to take up your entire afternoon.

If you’re building your own freezer meal collection, this is another comforting option to have on hand for busy days.

Looking for more freezer-friendly meals? Explore my Freezer Meals Guide for more recipes, storage tips, and practical ways to make meal planning easier.

Recipe adapted from Natasha’s Kitchen.