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A bowl of chicken pot pie soup with a biscuit on top.

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 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 396kcal
Author Sara Welch


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.



Calories: 396kcal | Carbohydrates: 19g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 795mg | Potassium: 1126mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5530IU | Vitamin C: 31.4mg | Calcium: 68mg | Iron: 3.5mg