Creamy Chicken Pot Pie Soup Recipe

overhead view of a serving of chicken pot pie soup in a bowl with a biscuit.

5 from 3 votes

This rich and creamy chicken pot pie soup is a cozy, weeknight-friendly version of a classic pot pie. It's packed with shredded chicken, vegetables, potatoes, and cream and perfect with served with flaky biscuits.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 833kcal

Author: Becky Hardin

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 don’t have white wine, don’t worry about it. You can use the chicken broth without it.

**You can also use poached chicken breasts or rotisserie chicken for convenience.

Tips:

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.

Storage: Store chicken pot pie soup in an airtight container in the refrigerator for up to 3 days.

Nutrition