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This Creamy Chicken Pot Pie Soup has all the creamy comforts of a classic chicken pot pie but is so easy to make! Filled with juicy chicken and tender veggies and topped with fluffy buttermilk biscuit crumbles, the whole family will love this comforting one-pot soup.
Creamy Chicken Pot Pie Soup Recipe
This is one of my favorite soup recipes because it combines three classics (classic chicken pot pie, creamy soup, and buttermilk biscuits) to create the ultimate dinnertime comfort food! It’s made with easy and delicious ingredients like healthy veggies and tender chicken, and simple modifications make this easy chicken pot pie soup as elaborate or simple as you’d like (i.e., by using pre-cooked rotisserie chicken from the supermarket to save time or swapping pre-made buttermilk biscuits for homemade). The best part is that the leftovers are amazing and a great option for winter meal prep.
How to Make Chicken Pot Pie Soup
First, preheat your oven according to the instructions on your tubed biscuits and line a baking sheet with parchment paper. Open your tube of biscuits and roll the dough into ping-pong ball-sized pieces. Bake your biscuit balls for about 10 minutes or until lightly golden brown. Remove from the oven and set aside.
Melt the butter in a large pot or Dutch oven set over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally. Add the minced garlic, chopped carrots, celery, a bit of fresh chopped parsley, and a pinch of salt and pepper to the pot and mix well to combine. Cook until the veggies just start to soften, about 5-8 minutes.
Next, add one pouch of low-sodium chicken flavor (or a chicken bouillon cube) and mix well to combine. Then, slowly sprinkle the vegetables with four heaping tablespoons of all-purpose flour. Mix well to coat the vegetables with the flour and allow it to cook for 1-2 minutes. Slowly add 5 ½ cups of low-sodium chicken broth, whisking continuously as you add the broth to prevent any of the flour from clumping.
Partially cover the pot, reduce heat to medium, and allow your soup to simmer for 10-15 minutes before adding three cups of shredded chicken breast, 1 ½ cups of frozen peas, a cup of heavy cream, and ¼ a cup of whole milk. Return your soup to a simmer over medium heat. Once it’s heated through, add your biscuit crumbles and chopped fresh parsley and serve!
Frequently Asked Questions
The most popular veggies include onion, celery, carrots, and peas, but other fantastic additions include potatoes, parsnips, and mushrooms.
Feel free to swap the chicken with leftover turkey meat or diced ham.
You can thicken your soup with a simple cornstarch slurry. Start with 2 tablespoons of cold water combined with 1 tablespoon of cornstarch. Stir it into the soup and allow it time to thicken before repeating with a second tablespoon of cornstarch.
What to Serve with Chicken Pot Pie Soup
Just like a traditional pot pie but in soup form, enjoy this recipe with a light side salad or roasted veggies.
Storage and Freezing
Store leftovers in an airtight container and in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until thoroughly reheated.
Since this soup contains cream and milk, I do not recommend freezing leftovers. You certainly can, but sometimes the dairy will separate after thawing.
More Soup Recipes:
- Homemade Chicken Noodle Soup
- Broccoli Cheese Soup
- Potato Soup
- Taco Soup
- White Bean Soup
- Creamy Chicken Tortellini Soup Recipe
If you try making this Chicken Pot Pie Soup Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Chicken Pot Pie Soup Recipe
Ingredients
- 1 tube buttermilk biscuits, or you could make homemade
- 3 cups boneless skinless chicken breast, cooked and shredded
- 2 tablespoon butter
- 1 large yellow onion
- 4 carrots, quartered lengthwise and chopped
- 4 stalks celery, halved lengthwise and chopped
- 5 cloves garlic, minced
- salt, to taste
- ½ teaspoon fresh black pepper, plus more to taste
- 1 teaspoon dried parsley
- 1 pouch concentrated low sodium chicken flavor, or one chicken bouillon cube
- 4 heaping tablespoon all-purpose flour
- 5½ cup low sodium chicken broth
- 1½ cups frozen peas
- 1 cup heavy cream
- ¼ cup half and half, more or less if desired
- fresh parsley, chopped for topping
Instructions
For the Biscuit Crumble
- Preheat the oven according to package instructions and line a large baking sheet with parchment paper. Pop open the tube of biscuits and break apart each biscuit into small balls- about the size of a ping-pong ball.
- Bake the crumbles for approximately 10 minutes, or until lightly golden and fully cooked (cooking times will vary).
- Remove from the oven and set aside.
For the Soup
- Melt the butter in a large pot or Dutch oven set over medium-high heat.
- Add the onion to the pot and cook for 2-3 minutes, stirring occasionally. Add the carrots, celery, garlic, parsley, salt, and black pepper. Mix well to combine. Continue to cook the vegetables for 5-7 minutes or just until the vegetables start to soften.
- Add the concentrated low-sodium chicken flavoring (or chicken bouillon cube) to the vegetables, mixing well to combine.
- Slowly sprinkle the flour over the vegetables and stir everything together until completely combined. Allow the vegetables to cook for 1-2 minutes before slowly pouring in the chicken broth, stirring the entire time to prevent the flour from clumping.
- Reduce the heat to medium and bring the soup to a simmer. Partially cover the pot with the lid and simmer for approximately 10-15 minutes.
- Remove the lid and stir in the shredded chicken, frozen peas, heavy cream, and milk. Return the soup to a simmer (do not boil).
- Serve hot topped with buttermilk biscuit crumbles and fresh chopped parsley.
Notes
- If you have a favorite homemade biscuit recipe, feel free to use that! I was feeling lazy.
- This recipe can also be made with leftover turkey or chicken thighs.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
- Originally published January 22, 2017
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup turned out amazing. Have you tried freezing it? Does it work?
So happy to hear you loved it—thank you! Yes, you can absolutely freeze the soup (just without the biscuits). Let it cool completely, then transfer to freezer-safe containers. It should keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. Just bake fresh biscuits when serving for the best texture!
Just ran into your luscious looking receipe’s and can’t wait to be able to start making them. Yum