This chicken pot pie soup is a creamy soup loaded with tender chicken, potatoes and vegetables, then topped with homemade cheddar biscuits. A comfort food classic that’s perfect for a cold night.
This chicken pot pie soup is a fun twist on a classic pot pie that is sure to earn you rave reviews from both kids and adults alike. The blend of chicken and colorful vegetables just can’t be beat, and the homemade biscuits really make this soup something special.
How do you make chicken pot pie soup?
This soup starts with boneless skinless chicken breasts, which are seared until golden brown. Remove the chicken from the pot, then add a mixture of onions, carrots and celery. Cook the vegetables until tender, then add butter and flour to the pot to form the thickener for the soup. Pour in chicken broth, the reserved cooked chicken and potatoes. Simmer the soup until the potatoes are tender. Stir in some heavy cream and frozen peas, then add a sprinkle of fresh herbs. Place a biscuit on top of each bowl of soup, then serve and enjoy.
Tips for the perfect soup
- You can substitute chicken thighs for chicken breasts if you prefer. You can also use cubed or shredded rotisserie chicken to save a little time.
- Cut the vegetables into similarly sized pieces so that they cook at the same rate.
- This soup stays fresh in the fridge for up to 3 days. Store any leftover biscuits in the refrigerator in an airtight container, then warm them up in the microwave or oven right before serving.
- Pot pie soup is not a great candidate for the freezer due to the dairy content.
Chicken pot pie soup toppers
While I think this soup is fabulous with homemade biscuits on top, sometimes there’s just not enough time to make your own biscuits! Here are some other options to top your soup for that flavor reminiscent of pot pie.
- Pie Crust: Buy a pre-made pie crust. Cut into strips and bake according to package directions until golden brown. Serve crumbled over the soup.
- Puff Pastry: Thaw frozen puff pastry and cut into squares. Bake according to package directions. Top each bowl of soup with a square of pastry.
- Pre-Made Biscuits: Buy a tube of biscuit dough and prepare according to package directions.
- Crackers: Buttery crackers, oyster crackers or saltine crackers make a great soup topping.
Pot pie soup variations
This recipe is delicious as-is, but you can definitely add in other ingredients to customize it to your tastes.
- Protein: Try using turkey instead of chicken, this is a great way to use up leftover Thanksgiving turkey.
- Vegetables: Feel free to add other vegetables to the mix such as corn, green beans, butternut squash or mushrooms.
- Potatoes: While I typically use Russet potatoes, other great choices include Yukon Gold potatoes, red potatoes, or even sweet potatoes.
My kids request this soup on a regular basis, and I’m always happy to oblige. This is comfort food at its finest!
More hearty soup recipes
Chicken Pot Pie Soup Video
Chicken Pot Pie Soup
For the soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
- salt and pepper to taste
- 1/2 cup onion diced
- 3 carrots quartered and sliced into 1/2 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups Russet potatoes peeled and diced
- 1 teaspoon dried Italian seasoning
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup frozen peas
- 2 tablespoons chopped parsley
For the biscuits
- 1 cup all purpose flour
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup butter melted
- 3/4 cup shredded cheddar cheese
- cooking spray
For the soup
- Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
- Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
- Remove the chicken from the pot; cover to keep warm.
- Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
- Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
- Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
- Slowly pour the broth into the pot, whisking constantly.
- Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
- Bring the stew to a simmer. Cook for 20 minutes or until potatoes are tender.
- Stir in the heavy cream and peas. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs. Sprinkle with parsley.
For the biscuits
- Preheat the oven to 450 degrees F.
- Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms. Gently stir in the cheese.
- Drop the dough into 6 equal sized mounds.
- Bake for 12-14 minutes or until biscuits are golden brown.
- Place the biscuits on top of bowls of the soup and serve.