Chicken Pot Pie Soup Recipe
This Creamy Chicken Pot Pie Soup has all the creamy comforts of classic chicken pot pie, but is so easy to make! Filled with juicy chicken, tender veggies, and topped with fluffy buttermilk biscuit crumbles, the whole family will love this comforting one-pot soup.
Servings: 6 servings
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
Calories: 526kcal | Carbohydrates: 55g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 985mg | Potassium: 1037mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7450IU | Vitamin C: 20.8mg | Calcium: 152mg | Iron: 4.1mg
