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.
Soup is always a favorite in my house, and I always find myself making crockpot chicken noodle soup, hamburger soup, creamy chicken gnocchi soup and this hearty chicken pot pie soup.
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.
This soup is perfect with side dishes and salads like pear salad, cheesy pull apart bread, garlic knots and a wedge salad.
Table of Contents
Chicken Pot Pie Soup Ingredients
To make this rich and delicious chicken pot pie soup you will need olive oil, chicken breasts, onion, carrots, celery, garlic, butter, flour, chicken broth, potatoes, Italian seasoning, thyme, a bay leaf, heavy cream, frozen peas, parsley, salt and black pepper. For the cheddar biscuits make sure to have flour, sugar, baking powder, garlic powder, salt, buttermilk, butter and cheddar cheese. See the recipe card below for amounts and details.
How Do You Make Chicken Pot Pie Soup?
This chicken pot pie soup recipe starts with heating olive oil in a large pot. Sear your boneless, skinless chicken breasts in the oil until golden brown. Remove the chicken from the pot, then add a mixture of onions, carrots and celery. Cook the vegetables until tender. Add garlic and cook for 30 seconds. Remove the veggies from the pot. Next, add butter and flour to the pot and whisk them together to form the thickener for the soup. Pour in chicken broth and whisk it into the butter and flour mixture. Add the reserved cooked chicken and veggies. Next add the potatoes and seasonings. Simmer the soup until the potatoes get tender. Stir in some heavy cream and frozen peas, then add a sprinkle of fresh parsley.
While your soup cooks make your cheddar biscuits by mixing together the dry ingredients and then the buttermilk and melted butter. Stir everything together until a dough forms then gently stir in the cheddar cheese. Place dollops of dough on a prepared sheet pan and bake them until golden brown. 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.
- I recommend you use Russet potatoes for this recipe for that classic chicken pot pie flavor. However, you could also use Yukon Gold potatoes.
- You can use store bought Italian seasoning or make your own Italian seasoning.
Quick Tip
Cut the vegetables into similarly sized pieces so that they cook at the same rate.
Recipe FAQs
Chicken pot pie with stays fresh in a refrigerator in an airtight container for 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.
Freezing chicken pot pie soup does not work well due to the dairy content. However, you can freeze the cheddar biscuits for up to 2 months in an airtight container or resealable bag. Simply microwave them to thaw them and then crisp up the outside in an oven or a toaster oven.
You thicken this soup by whisking together butter and flour to make a roux. This soup also thickens when you add heavy cream to the soup and cook it.
Follow Me
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.
- Cheesy: Feel free to sprinkle a little shredded cheddar cheese over the top of your soup or stir in some shredded cheddar when you add the cream.
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
Slow Cooker Chili
4 hrs 10 mins
Chicken Tortellini Soup (Slow Cooker)
4 hrs 10 mins
Minestrone Soup
40 mins
Cheeseburger Soup
45 mins
Slow Cooker Ham and Bean Soup
4 hrs 30 mins
Chicken Pot Pie Soup Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Chicken Pot Pie Soup
Ingredients
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
Instructions
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.
Notes
- 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.
- I recommend you use Russet potatoes for this recipe for that classic chicken pot pie flavor. However, you could also use Yukon Gold potatoes.
Can this be made in the slow cooker? It sounds delicious!
Has anyone made this in a crockpot or InstantPot? I would love to make but don’t get home until almost 630 at night. May have to wait until the weekend.
Love this soup this is my third try…and the biscuits AWESOME!!!
I’ve made a lot of your recipes which have always been a success and this one is excellent! May I suggest a tip if someone doesn’t have the time to make cheddar biscuits, I bought the Red Lobster cheddar bay biscuit mix that they sell at Walmart. I will definitely be making this one again!
Were getting fall weather here and my family was delighted to have this homemade recipe last night. I was thrilled it was easy to make!
This was delicious and very easy to make.
A classic comfort food turned into a comforting soup! I can’t wait to make this and warm my soul with it.
I really love how comforting this is!!
mmm…chicken pot pie soup..WOW! So comforting and delicious! I cannot wait to try this recipe!
Oh boy!! I am really excited to dig into a big bowl of this. Those biscuits are perfection!
This looks absolutely delicious! Yummy!
This looks so amazing I cannot wait to try it!
My beloved soup and my favorite comfort food combined! You can’t get much better than that. This is so good and a guaranteed crowd pleaser.
This has to be the ultimate comfort food! 🙂
Love traditional chicken pot pie, so this was a great find to make it into a soup. It turned out delicious!
This soup is so comforting & so tasty! We love chicken pot pie & soups, so this is the best of both worlds!
This soup was a win!my boys and the entire family loved it. Will be making it again for sure!