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
- How Do You Make Chicken Pot Pie Soup?
- Tips For The Perfect Soup
- Quick Tip
- Recipe FAQs
- Chicken Pot Pie Soup Toppers
- Pot Pie Soup Variations
- More Hearty Soup Recipes
- Chicken Pot Pie Soup Video
- Love This Recipe?
- Chicken Pot Pie Soup Recipe
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
How long does chicken pot pie soup last in the refrigerator?
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.
Can you freeze chicken pot pie soup?
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.
How do you thicken chicken pot pie soup?
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.
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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!
