Chicken Pot Pie Soup

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Chicken Pot Pie Soup is creamy and comforting. It’s loaded with chicken, potatoes, and veggies. And, it’s served with biscuits for dipping.

Chicken pot pie soup and a biscuit served in an orange bowl.

This is the first recipe in season two of my Fall Soup Series! This cozy soup is perfect for a busy Fall weeknight because it takes about half the time it takes to make a chicken pot pie, but with all the comforting flavors.

How To Make Chicken Pot Pie Soup

Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.

  • Add butter and olive oil to a large pot.
  • Add carrots, celery, and onion.
A large soup pot with butter, olive oil, sliced carrots, sliced celery, and chopped yellow onion.
  • Cook until the veggies are tender.
  • Add minced garlic and flour.
Stirring flour and minced garlic into the pot.
  • Cook for two minutes.
  • Slowly stir in chicken broth.
  • Add chopped potatoes.
Adding chicken broth and chopped potatoes to the pot.
  • Add dried parsley, salt, dried thyme, garlic powder, pepper, and dried bay leaves.
Adding parsley, salt, pepper, garlic powder, thyme, and dried bay leaves to the pot.
  • Bring the liquid to a simmer.
  • Cook until the potatoes are tender.
  • As the soup cooks, bake some refrigerated biscuits.

I use Grands southern homestyle biscuits (no affiliation). But, any biscuits will work. Of course, homemade biscuits would be amazing!

Placing refrigerated biscuit dough onto a baking sheet.
  • Add shredded rotisserie chicken, half & half, and frozen peas.
Adding shredded rotisserie chicken, half & half, and frozen peas to the soup pot.
  • Cook until the chicken and peas are warmed through.
  • Serve the soup with warm biscuits.
Chicken pot pie soup and a biscuit served in an orange bowl.

How To Store

Store the soup in a sealed container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave.

I also store leftover biscuits in a sealed container in the refrigerator. To reheat, wrap the biscuits in a slightly damp paper towel and microwave for just a few seconds (10-15).

Find more of my recipes on TikTok

Chicken pot pie soup and a biscuit served in an orange bowl.

Chicken Pot Pie Soup Recipe

5 from 2 votes
Chicken Pot Pie Soup is creamy and comforting. It's loaded with chicken, potatoes, and veggies. And, it's served with biscuits for dipping.
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes

Video

Servings 6 servings
Calories 575 kcal

Ingredients
 

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 1/2 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped yellow onion
  • 2 minced garlic cloves
  • 3 Tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups peeled and chopped russet potatoes
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 dried bay leaves
  • 1 (16 oz.) tube refrigerated biscuits
  • 2 cups shredded rotisserie chicken
  • 1 cup half & half
  • 1 cup frozen peas

Instructions

  • Add the butter and olive oil to a large pot over medium-high heat.
  • Once the butter is melted, add the carrots, celery, and onion. Cook, stirring occasionally, for about 6 minutes, until the veggies are tender.
  • Add the garlic and flour. Cook, stirring often, for two minutes.
  • Slowly stir in the chicken broth.
  • Add the potatoes, parsley, salt, thyme, garlic powder, pepper, and bay leaves. Stir well.
  • Bring the liquid to a simmer. Cook, stirring occasionally, for about 15 minutes, until the potatoes are tender.
  • As the soup cooks, bake the biscuits according to their package directions.
  • Remove the bay leaves. Add the chicken, half & half, and peas. Stir well. Cook just until the chicken and peas are warmed through, about 3 minutes.
  • Serve the soup with warm biscuits.

Nutrition

Serving: 1/6th of the recipe | Calories: 575kcal | Carbohydrates: 59g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1906mg | Potassium: 809mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5890IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 4mg
Course Dinner, Entree, Soup
Keyword how to make chicken pot pie soup
Cuisine American
Author Amanda Finks
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Comments

  1. 5 stars
    This is one of the best soups Iโ€™ve ever tasted!! You have to try it. Easy to make and you will be delighted you did.

About Amanda Finks

Iโ€™m a Registered Dietitian Nutritionist living in Zionsville, IN. Iโ€™m an avid cook, travel nerd, & lover of good food! Iโ€™m trained in Food Science & recipe development. Itโ€™s my mission to bring you the BEST recipes your whole family will love!

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