Chicken Pot Pie Soup

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.

Course Soup

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 396kcal

Author Sara Welch

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.

Video

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.

Nutrition