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Home » Soup » Chicken Pot Pie Soup

Chicken Pot Pie Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 1, 2022
4.74 from 19 votes


Last Updated December 1, 2022 | 1 Comment

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chicken pot pie soup Pinterest pin image
chicken pot pie soup Pinterest pin image

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.

White soup bowl set on top of a dark grey plate filled with creamy chicken pot pie soup topped with buttermilk biscuit crumbles and chopped parsley.

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. 

overhead image of Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles

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!

close up of Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles

Frequently Asked Questions

What vegetables can be added to chicken pot pie soup?

The most popular veggies include onion, celery, carrots, and peas, but other fantastic additions include potatoes, parsnips, and mushrooms.

What can I add in place of chicken?

Feel free to swap the chicken with leftover turkey meat or diced ham.

How can I thicken pot pie soup?

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!

bowl of Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles
Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles

Chicken Pot Pie Soup

4.74 from 19 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 526 kcal

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
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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.

Jessica’s 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

Nutritional Information

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

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Pot Pie Soup, Chicken Pot Pie Soup Recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

691 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Sioux Balow says

    June 2, 2018 at 3:51 am

    Just ran into your luscious looking receipe’s and can’t wait to be able to start making them. Yum

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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