I love a classic chicken pot pie, but turning it into a bowl of soup makes dinner so much easier and just as comforting. This chicken pot pie soup is rich, creamy, and packed with tender chicken, hearty vegetables, and potatoes. Instead of wrestling with a crust, I get all the flavor of a traditional pot pie in a simple, weeknight-friendly soup topped with canned biscuits. It’s a cozy and satisfying meal my whole family loves
Chicken Pot Pie Soup with Biscuits
My easy chicken pot pie soup uses basic pantry staples and a few simple steps to create a flavorful, homemade meal in under an hour. I sauté onions, garlic, and celery to build a savory base, while potatoes and carrots add body and texture. Adding shredded cooked chicken and a touch of cream turns a simple broth into a luscious, hearty soup. I top my chicken pot pie soup with biscuits for a fuss-free meal that still has that flaky element I love so much.
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Make it Extra-Thick with Mashed Potatoes
For an indulgently rich and creamy chicken pot pie soup, I like to remove a few cooked potato cubes, mash them, and stir them back into the pot. This naturally thickens the broth without adding extra flour or cream, giving the soup a velvety texture while keeping it from feeling heavy.
Creamy Chicken Pot Pie Soup Recipe
Ingredients
- 5 tablespoons unsalted butter (⅝ stick)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 ribs celery (diced)
- ⅓ cup all-purpose flour
- 5 cups low-sodium chicken broth
- ½ cup dry white wine (*)
- 3 medium carrots (peeled and sliced)
- 4 medium potatoes (cubed)
- 2 cups shredded cooked chicken (**)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 2 tablespoons parsley (dried or fresh minced)
- 1 teaspoon poultry seasoning (or bouillon)
- 1 cup heavy cream (room temperature)
- 16.3 ounces refrigerated biscuit dough (1 can, baked according to package)
Instructions
- In a large sauté pan, melt the butter and cook the onions, garlic, and celery, until the onions are translucent.5 tablespoons unsalted butter, 1 medium onion, 3 cloves garlic, 3 ribs celery
- Add the flour and stir until well combined.⅓ cup all-purpose flour
- Whisk in the broth and wine.5 cups low-sodium chicken broth, ½ cup dry white wine
- Add the carrots and potatoes, and cook until the potatoes are fork-tender.3 medium carrots, 4 medium potatoes
- Add the chicken, corn, peas, salt, pepper, bay leaves, parsley, and poultry seasoning. Cook an additional 10 minutes.2 cups shredded cooked chicken, 1 cup corn, 1 cup peas, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 2 bay leaves, 2 tablespoons parsley, 1 teaspoon poultry seasoning
- Add the heavy cream and stir.1 cup heavy cream
- Remove the bay leaves before serving.
- Serve each bowl of soup with a biscuit.16.3 ounces refrigerated biscuit dough
Notes
- If you’re short on time, you can speed up the process by microwaving the diced potatoes for 5-10 minutes before adding them to the soup.
- Dice the vegetables uniformly to ensure they cook at the same rate.
- Try adding green beans, parsnips, or sweet potatoes for variety.
- Temper the cream by slowly whisking in a few spoonfuls of hot soup before adding it all to the pot so it doesn’t curdle.
- For a thicker soup, mash some potatoes in the pot before serving, or add an extra tablespoon of flour when making the roux.
- Brush the baked biscuits with butter and a pinch of garlic powder to add extra flavor and indulgence.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Pot Pie Soup Step by Step
Prep: Gather up all of the ingredients needed to make this chicken pot pie soup recipe. Dice the onion and celery, mince the garlic and parlsey, peel and slice the carrots, cube the potatoes, shred the cooked chicken, and bake the biscuits according to the package. Bring the heavy cream to room temperature while you prepare the soup. To speed things along, microwave the diced potatoes for 5-10 minutes before adding them to the soup.
Sauté the Veggies: In a large sauté pan, melt 5 tablespoons of unsalted butter and cook 1 medium diced onion, 3 minced cloves of garlic, and 3 diced ribs of celery, until the onions are translucent.
Make a Roux: Add ⅓ cup of all-purpose flour and stir until well combined. Cook until the flour toasts slightly and no longer smells raw.
Add the Veggies: Whisk in 5 cups of low-sodium chicken broth and ½ cup of dry white wine (or more broth for an alcohol-free option). Add 3 medium sliced carrots and 4 medium cubed potatoes, and cook until the potatoes are fork-tender. For a creamier soup, remove a few of the cooked potatoes, mash them, and stir them back into the soup at the end.
Fold in the Chicken: Add 2 cups of shredded cooked chicken, 1 cup of corn kernels, 1 cup of peas, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, 2 bay leaves, 2 tablespoons of parsley, and 1 teaspoon of poultry seasoning. Cook for an additional 10 minutes, or until the chicken is warmed through to 165°F.
Make it Creamy: Add 1 cup of room-temperature heavy cream and stir. Temper the cream by slowly whisking in a few spoonfuls of hot soup before adding it all to the pot so it doesn’t curdle. Remove the bay leaves before serving each bowl of chicken pot pie soup with a freshly-baked biscuit.
How to Store and Reheat
Store leftover chicken pot pie soup in an airtight container in the refrigerator for up to 3 days. I recommend storing the biscuits separately to prevent them from turning soggy. Reheat in the microwave or on the stovetop when you want it.
I don’t recommend freezing this soup because dairy products often “break” when frozen and thawed, resulting in a grainy soup.
More Chicken Soup Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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