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
Calories: 389kcal
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
Calories: 389kcal | Carbohydrates: 16g | Protein: 24g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 1330mg | Potassium: 482mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2126IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 2mg
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