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Easy one-pot Chicken Pot Pie Soup with tender chicken, hearty vegetables, cream, and delicious buttermilk biscuits. Ready in about one hour, family-friendly, and filled with everything you love about classic chicken pot pie, no crust required!
Table of Contents
I’ve made countless comfort food recipes over the years, and this Chicken Pot Pie Soup remains one of my family’s most requested dinners during the cooler fall and winter months. It’s made by combining three cozy, classic, and nostalgic recipes (homemade chicken pot pie, creamy chicken soup, and buttermilk biscuits) into one. The result is a rich and creamy one-pot soup that mirrors the savory filling of a classic pot pie, while the golden, flaky biscuits stand in for the traditional pie crust.
About This Recipe
- Total Time: About 1 hour
- Servings: 6 bowls
- Special Diets: Not dairy-free or gluten-free, but can be adapted using dairy-free cream and gluten-free flour or biscuits
- Best For: Weeknight comfort dinners, cozy fall and winter nights, or feeding a crowd
- Customizations: Swap chicken for turkey or ham, add mushrooms, potatoes, or corn, or use puff pastry instead of biscuits
- Make-Ahead: Prepare up to 2 days ahead and refrigerate; reheat gently on the stovetop with a splash of broth or milk before serving
Key Ingredients
You only need a handful of simple ingredients to make this creamy chicken pot pie soup.
- Chicken: I made this recipe using leftover cooked, shredded chicken breast, but oftentimes I’ll use rotisserie chicken for convenience. Thigh meat works great, too, if you prefer extra tenderness and flavor.
- Vegetables: A classic mix of onion, carrots, celery, and peas creates the familiar pot pie flavor. You can also toss in corn, potatoes, or mushrooms.
- Butter and Flour: These form the roux which thickens the soup, giving it a luscious, creamy texture reminiscent of pot pie filling.
- Chicken Broth: I like to use low-sodium broth so that I can control how much salt is added.
- Cream and Milk: A combination of heavy cream and whole milk makes the broth velvety without being too heavy. Feel free to use any combination of whole milk, half-and-half, or heavy cream (lower fat varieties are not recommended).
- Seasonings: A mix of salt, black pepper, parsley, and chicken bouillon (or flavor concentrate) keeps the flavor rich and savory.
- Buttermilk Biscuits: Baked separately, then crumbled over the top for the perfect buttery, flaky crust substitute. You can use your favorite store-bought biscuits or make your own from scratch.
How to Make Chicken Pot Pie Soup
- Bake the biscuits: Preheat the oven and bake the biscuits according to package directions until golden brown. Set aside.
- Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook 2 to 3 minutes, then add the carrots, celery, garlic, parsley, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Make the roux: Sprinkle the flour over the softened vegetables and stir to coat. Cook for 1 to 2 minutes to remove any raw flour taste.
- Add the broth: Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once combined add the chicken bouillon cube. Bring to a simmer and cook 10 to 15 minutes, until thickened and the vegetables are tender.
- Add the chicken and cream: Stir in the shredded chicken, peas, heavy cream, and milk. Return to a gentle simmer, stirring until heated through. Do not boil.
- Serve: Ladle soup into bowls and top each with a warm flaky biscuit and chopped parsley.
Can I Cook This In My Slow Cooker?
Yes, this chicken pot pie soup recipe can absolutely be cooked in a slow cooker. Here’s how I recommend doing it:
Start by sautéing the vegetables in butter until softened. Sprinkle with flour and cook for a minute or two before transferring everything to your slow cooker. Add the broth, chicken, and seasonings, then cook on low for 6 to 7 hours or high for 3 to 4 hours. In the last 30 minutes, stir in the peas, cream, and milk and continue to cook on low until the soup is creamy and slightly thickened.
Tips for best Results
- Always cook the flour and butter together first to avoid a chalky or raw taste.
- Add dairy only at the end so it doesn’t curdle.
- To prep ahead, sauté the vegetables and make the roux the night before, then refrigerate and add to your slow cooker in the morning.
Serving Ideas
I will usually serve my soup with store-bought biscuits or classic butter crackers like Ritz, but you can also serve it with:
- Homemade sweet potato cornbread
- Pillowy, soft dinner rolls
- These easy, homemade buttermilk biscuits
- Crusty bread or toasted sourdough baguette
- And a light arugula salad when I’m in the mood for some greens
Storing and Freezing Tips
This chicken pot pie soup makes incredible leftovers, just be sure to store the biscuits separately so they stay light and flaky.
Storing Leftovers
- Refrigerate: Transfer the cooled soup to an airtight container and store in the refrigerator for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally, until hot. Add a splash of broth or milk if the soup thickens too much during storage.
- Biscuits: Keep biscuits in a separate container at room temperature for up to 2 days, or refrigerate up to 4 days.
Freezing Instructions
I do not recommend freezing this soup after the milk and cream has been added since it will likely separate after thawing. Here’s what I recommend instead:
- Before freezing: For the best texture, make the soup without cream or milk. Cool completely, then freeze in single portions in airtight containers or freezer bags for up to 2 months.
- After thawing: Reheat slowly on the stovetop, then stir in the cream and milk once it s hot. This keeps the soup silky and smooth.
Chicken Pot Pie Soup 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.
More Chicken Soup Recipes
I hope this Chicken Pot Pie Soup becomes a new favorite in your home too. The best part is that you get all the cozy, comforting flavors of a classic pot pie without the time or effort of making and baking a crust.
If you make this chicken pot pie soup recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Chicken Pot Pie Soup Recipe
Ingredients
- 1 tube store-bought biscuits, baked according to package instructions
- 3 tablespoon butter
- 1 large yellow onion, diced
- 4 carrots, chopped
- 4 ribs celery, chopped
- 5 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon salt, or to taste
- ½ teaspoon fresh black pepper, plus more to taste
- 4 tablespoon all-purpose flour
- 5½ cups chicken broth, regular or low-sodium
- 1 cube chicken bouillon , optional
- 3 cups cooked shredded chicken
- 1½ cups frozen peas
- 1 cup heavy cream, at room temperature
- ¼ cup whole milk, more as needed, at room temperature
- chopped fresh parsley, for serving
Instructions
- Bake the biscuits: Preheat your oven according to the package instructions. Arrange the biscuits on a parchment-lined baking sheet and bake until puffed and golden brown. Set aside to cool slightly while you make the soup.
- Sauté the aromatics: Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion and cook for 2 to 3 minutes until translucent. Add 4 chopped carrots, 4 chopped celery stalks, and 5 minced garlic cloves, along with salt, pepper, and parsley. Cook 5 to 7 minutes until just softened.
- Build the roux: Sprinkle 4 tablespoons of flour evenly over the vegetables. Stir well to coat, then cook for 1 to 2 minutes to remove any raw-flour taste.
- Add the broth: Slowly pour in 5½ cups of low-sodium chicken broth while whisking constantly to prevent clumps. Scrape the bottom of the pot to release any browned bits. Add the chicken bouillon. Bring to a gentle simmer.
- Simmer and thicken: Partially cover the pot and simmer for 10 to 15 minutes, until the vegetables are tender and the broth has thickened slightly.
- Add the chicken, peas, and cream: Stir in 3 cups of shredded cooked chicken, 1½ cups of frozen peas, 1 cup of heavy cream, and ¼ cup of whole milk. Return to a gentle simmer and cook until everything is heated through. Avoid boiling after adding the dairy to keep the soup smooth and creamy.
- Serve with biscuits: Ladle the hot soup into bowls and top each with a warm, flaky biscuit. Garnish with chopped fresh parsley and cracked black pepper. Serve immediately.
Notes
- Chicken: Use cooked shredded chicken breast or rotisserie chicken for convenience. Chicken thigh meat or shredded turkey can also be used for a richer flavor.
- Vegetables: Stick with the classic mix of carrots, celery, onion, and peas, or add extras like potatoes, corn, or mushrooms for more texture.
- Cream and milk: Use heavy cream for richness and add a splash of milk or half-and-half to reach your desired consistency. Avoid boiling after dairy is added.
- Biscuits: Bake your biscuits separately while the soup cooks. You can also serve this recipe with homemade buttermilk biscuits or soft dinner rolls.
- Storage: Store leftover soup (without the biscuits) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or milk to loosen if needed.
- Freezer tip: For best texture, freeze the soup before adding dairy; stir in the cream and milk after thawing and reheating.
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 itโthank 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