If you’ve ever wished you could enjoy the cozy, comforting flavors of a classic chicken pot pie in a bowl of warm soup, then this Chicken Pot Pie Soup Recipe is about to become your new favorite. It perfectly captures all the creamy, savory goodness with tender chunks of chicken, hearty vegetables, and that rich, flaky biscuit topping — all without the fuss of baking a whole pie. It’s a delicious hug in a bowl that’s simple enough for any weeknight yet special enough to impress guests or warm up even the chilliest days.
Ingredients You’ll Need
These ingredients are straightforward and wholesome, each one playing its role to build layers of flavor, texture, and color that make this Chicken Pot Pie Soup Recipe truly irresistible.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: Choose thighs for juicier, more flavorful bites, or breasts for a leaner option.
- 2 tablespoons olive oil: For browning the chicken and gently sautéing the vegetables, adding a subtle fruity base.
- 1 small onion, diced: Adds sweetness and depth as it softens during cooking.
- 2 garlic cloves, minced: Provides a fragrant aroma and savory punch that enhances every spoonful.
- 3 carrots, diced: Bring natural sweetness and vibrant color to the soup.
- 2 celery stalks, diced: Contribute a slight earthiness and crunch that balances the creaminess.
- 1 cup frozen peas: A pop of bright green and a touch of sweetness to brighten the bowl.
- 6 cups chicken broth: The savory liquid foundation that carries all the flavors together.
- 1 ½ cups heavy cream: For that luscious, creamy texture that makes this soup feel indulgent.
- 2 tablespoons all-purpose flour (or gluten-free flour): The secret to thickening the soup to the perfect consistency.
- 1 teaspoon dried thyme: Offers a subtle herbal note that pairs beautifully with chicken.
- ½ teaspoon dried rosemary: Adds a woodsy depth to the flavor profile.
- 1 teaspoon salt (or to taste): Essential for seasoning and bringing all the ingredients to life.
- ½ teaspoon black pepper: Provides gentle heat and complexity.
- 1 bay leaf: Infuses the broth with a delicate aromatic essence.
- 1 ½ cups frozen or fresh potato cubes (optional): For extra heartiness and texture that make the soup even more satisfying.
- 2 tablespoons butter: Adds richness and silkiness in the final stages.
- Fresh parsley for garnish: Brightens the presentation and adds a fresh finish on top.
- 1 can refrigerated biscuit dough (or homemade): The golden, flaky topping that brings the pot pie feel into the soup experience.
- 1 tablespoon butter, melted (for brushing the biscuits): To create a shiny, buttery crust on the biscuits.
- Fresh parsley (for garnish): More fresh herbs to sprinkle on the biscuits for a beautiful touch.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot over medium-high heat. Add your cubed chicken, seasoning it with salt and pepper as you go. Cook until the chicken pieces become beautifully browned on all sides and are cooked through, about 7 to 8 minutes. This browning not only seals in flavor but also adds a great color contrast to your soup. Once cooked, remove the chicken and set it aside to add back in later.
Step 2: Sauté the Vegetables
In the same pot, toss in diced onions, garlic, carrots, and celery. These veggies are the classic base that infuses the broth with sweetness and earthiness. Cook them for roughly 5 minutes, stirring now and then until they soften just enough to release their flavors but still hold some bite — that texture makes every spoonful so satisfying.
Step 3: Make the Soup Base
Sprinkle the flour directly onto your softened veggies, stirring to coat everything evenly. This step is crucial as it thickens the soup beautifully later on. Cook this mixture for 1 to 2 minutes until the flour turns a light golden color, which removes any raw taste. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Season with thyme, rosemary, bay leaf, salt, and pepper. Bring the pot to a gentle simmer to meld all those flavors together.
Step 4: Simmer and Thicken the Soup
Add in your frozen peas and optional potato cubes for extra comfort and bulk. Let the soup simmer for about 10 to 15 minutes until those veggies are tender and the aroma fills your kitchen with homely warmth. Then stir in the heavy cream and butter, which gives the soup that unmistakable, creamy richness you crave. Keep cooking for another 5 to 7 minutes until the soup reaches the perfect thickness.
Step 5: Add the Chicken
Return your cooked chicken to the pot, stirring it through gently so every spoonful has a hearty amount of tender meat. Taste your soup now and adjust the seasoning by adding more salt, pepper, or herbs if you wish. This is where it really comes together as a balanced, comforting meal.
Step 6: Prepare the Biscuit Topping
If you want to go full comfort food, preheat your oven to 375°F (190°C) and bake the biscuit dough according to the package instructions. When golden and flaky, brush the tops with melted butter and sprinkle fresh parsley for a little pop of color and buttery flavor. These biscuits are more than a side — they are part of what makes this Chicken Pot Pie Soup Recipe so delightfully indulgent.
Step 7: Serve the Soup
Ladle your steaming soup into bowls and serve alongside or topped with those warm biscuits. A final sprinkle of fresh parsley makes it look as bright and inviting as it tastes. Grab a spoon, dive in, and savor the harmony of flavors that feel like a warm hug on a cold day.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley is the classic choice to add a touch of green that brightens every bowl. You might also consider a little cracked black pepper or a drizzle of extra cream for an elegant finish. These simple garnishes elevate the look and flavor, making each serving feel extra special.
Side Dishes
This soup serves beautifully as a meal on its own, especially when paired with the buttery biscuits. If you want to round out the meal, consider a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables for added texture and nutrition. The soup’s richness pairs well with something fresh and light.
Creative Ways to Present
Try serving the soup in individual oven-safe bowls topped with a biscuit, then broil briefly to get the biscuit golden right on top of the soup for a fun twist. Or, use puff pastry rounds in place of biscuits for a flaky, elegant cover. You can even spoon the soup into hollowed-out bread bowls if you want that hearty presentation guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Pot Pie Soup Recipe in airtight containers in the refrigerator for up to 3 days. Keep the biscuits separate if you want to preserve their texture, as they can become soggy when stored with the soup.
Freezing
This soup freezes well without the biscuit topping. Portion the soup into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the cream from separating. You can add a splash of broth or cream during reheating if it’s too thick. Reheat biscuits separately in the oven to restore their fresh-baked texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using pre-cooked rotisserie chicken is a great shortcut and adds wonderful flavor. Just add the shredded chicken towards the end of cooking to warm through.
Is there a dairy-free version of Chicken Pot Pie Soup Recipe?
Yes, you can substitute the heavy cream and butter with coconut milk or a creamy non-dairy alternative, and use olive oil or dairy-free margarine instead of butter.
What can I use instead of biscuit dough?
Homemade biscuits, puff pastry, or even a flaky pie crust cut into smaller pieces work well as a biscuit alternative for topping or serving alongside.
How do I make this recipe gluten-free?
Use gluten-free flour to thicken the soup and swap the biscuit dough for a gluten-free version or skip the biscuits altogether. This way, the soup stays delicious and safe for gluten-sensitive eaters.
Can I add other vegetables to the soup?
Definitely! Feel free to add mushrooms, green beans, or corn for extra veggies. Just adjust the cooking time accordingly so everything cooks through evenly.
Final Thoughts
This Chicken Pot Pie Soup Recipe is pure comfort in a bowl and an absolute game-changer when you want all the cozy flavors of pot pie without the fuss. Whether you’re making a weeknight meal, feeding a crowd, or just craving something warm and satisfying, this recipe delivers every time. Give it a try—you might just find it becoming your go-to comfort food that everyone asks for again and again.
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines tender chunks of chicken with a medley of vegetables in a creamy, herb-infused broth, topped with flaky baked biscuits for a delightful twist on the classic pot pie. It’s a hearty, satisfying meal perfect for cozy dinners.
Ingredients
Soup Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 6 cups chicken broth
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- 1 ½ cups frozen or fresh potato cubes (optional, for extra heartiness)
- 2 tablespoons butter
- Fresh parsley for garnish
Biscuit Topping Ingredients (Optional)
- 1 can refrigerated biscuit dough (or homemade if you prefer)
- 1 tablespoon butter, melted (for brushing the biscuits)
- Fresh parsley (for garnish)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables begin to soften.
- Make the Soup Base: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, until the flour is lightly golden. Slowly add the chicken broth while stirring constantly to avoid lumps. Add the thyme, rosemary, bay leaf, and salt and pepper to taste. Bring the soup to a simmer.
- Simmer and Thicken the Soup: Add the frozen peas and potato cubes (if using) to the soup. Let it simmer for about 10-15 minutes, until the vegetables are tender. Stir in the heavy cream and butter, and cook for an additional 5-7 minutes until the soup thickens.
- Add the Chicken: Return the cooked chicken to the pot and stir to combine. Taste and adjust seasoning as necessary, adding more salt, pepper, or herbs if desired.
- Prepare the Biscuit Topping (Optional): While the soup is simmering, preheat the oven to 375°F (190°C). Arrange the biscuit dough on a baking sheet and bake according to the package directions. Once golden and cooked through, brush the tops with melted butter and sprinkle with fresh parsley.
- Serve the Soup: Ladle the soup into bowls and top with the freshly baked biscuits. Garnish with fresh parsley for added color and flavor.
Notes
- For a gluten-free option, use gluten-free flour and gluten-free biscuit dough if available.
- Potato cubes are optional but add extra heartiness to the soup.
- You can use either chicken breasts or thighs depending on preference; thighs offer more moisture.
- Adjust the seasoning to taste especially after adding the heavy cream.
- Leftover soup can be stored in the refrigerator for up to 3 days; store biscuits separately to keep them crisp.
