This easy Chicken Pot Pie Soup recipe features a flavorful, lightly creamy broth that’s loaded with tender chicken and vegetables, plus fresh herbs. The simple drop biscuits are a fun twist on a traditional pie crust!
Easy Chicken Pot Pie Soup Recipe
This easy Chicken Pot Pie Soup recipe is all your homemade soup dreams come true! It’s lightly creamy and so flavorful, brimming with tender chicken and a medley of vegetables and herbs. And I incorporate a fun, homemade twist on the pot pie pastry, with super simple drop biscuits. They’re a perfectly delicious finishing touch!
Why You’ll Love This Creamy Chicken Pot Pie Soup
When I was a kid, frozen pot pies were a favorite. Even though Mom made most everything from scratch, she kept some frozen dinners on hand (Hello, Schwan’s delivery truck!) for easy meals when she was away. I still crave those chicken pot pie flavors! Here’s why you’ll love this recipe:
- Flavorful & hearty. This soup includes several different veggies, flavorful fresh herbs, and protein-rich chicken. And the homemade biscuits go the extra mile, to deliver a delicious, filling, one-bowl meal.
- Simple. I use pre-cooked chicken (rotisserie chicken or chicken leftovers) and some frozen vegetables to cut down on active prep time, which helps get the soup on the table FAST!
- Comforting & nostalgic. Frozen veggies? Yep. That’s what drives home that frozen pot pie nostalgia from my younger years!
Recipe Ingredients
Here’s an overview of what you’ll need to make this soup. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
Soup
- Butter – This adds rich flavor and beautiful texture to the soup broth.
- Frozen vegetables – Pick up a bag of frozen mixed veggies – I like a combo of peas, carrots, corn, and green beans. I also incorporate frozen pearl onions.
- Fresh vegetables – Fresh celery, carrots, and garlic add varied flavor and texture.
- Fresh herbs – Thyme and rosemary offer fresh herbaceousness. You could substitute with dried herbs if you don’t have fresh on hand – just reduce the amount by half, using 1/2 teaspoon of each dried herb.
- Flour – All-purpose flour helps to lightly thicken the soup broth.
- Chicken stock – I use a low-sodium variety so I can control the amount of sodium.
- Chicken – I like to use rotisserie chicken in this soup, but leftover chopped or shredded chicken works as well.
- Half & half – This adds a touch of creamy flavor and texture to the soup. Substitute whole milk if needed.
Biscuits
- White Lily Enriched Bleached Self-Rising Flour – These super easy drop biscuits are based on this cream biscuits recipe. I highly recommend White Lily self-rising flour – it’s easy to find on Amazon.
- Heavy cream – This brings the biscuit dough together, adding richness and tender texture.
- Butter – I use salted butter for these biscuits, but you can use unsalted. The butter helps the biscuits brown and offers delicious flavor.
- Sea salt flakes – This adds a fabulous salty “crunch” to the top of the biscuits. I highly recommend Maldon Sea Salt Flakes.
How to Make Chicken Pot Pie Soup
I’ve outlined how to make chicken pot pie soup below. You can find the detailed instructions in the recipe card lower down.
To Make the Soup
- Cook the vegetables. Melt the butter in a large Dutch oven and add the vegetables, then cook until softened.
- Add aromatics. Stir in the garlic, thyme, and rosemary, then add the flour.
- Finish the soup. Add the chicken stock, half & half, and shredded chicken. Bring just to a boil, then immediately reduce the heat and simmer for 15 minutes.
To Make the Biscuits
- Create the biscuits. Mix the flour and cream to form a sticky dough, then drop scoops of dough onto a baking sheet lined with parchment paper. Brush them with butter and sprinkle with salt.
- Bake. Place them in a 425°F oven and bake until golden brown.
To Serve
- Serve. Ladle hot soup into individual bowls and top with 1-2 warm biscuits.
Tips & Variations
Here are a few of my best tips + some recipe variations for this soup:
- Vegetable options. I’ve included a package of frozen veggies, not only because it’s easy, but also because I like the nostalgic nod to frozen chicken pot pies. But you can sub the frozen veggies for 3 cups of chopped vegetables of your choice. Also feel free to switch up the vegetables – think potato, sweet potato, sliced pea pods, etc.
- Use leftover chicken. This easy soup is perfect for using up leftover chicken!
- Or cook some chicken. If you don’t have leftover chicken, start this soup by first cooking some chicken: Add 2 tablespoons of olive oil to the Dutch oven, over medium heat. Season 1 pound of skinless, boneless chicken breasts or thighs with salt & pepper. Sear the chicken for 3-4 minutes per side. Remove the chicken, chop, and set aside. The chicken will not be fully cooked at this point but will continue to cook in the soup as it simmers. Once the chicken has been seared, continue with step 1 for the soup.
- Swap turkey. This can also be made into a turkey pot pie soup, especially if you have leftover holiday turkey. Simply swap out the chicken for shredded or chopped turkey.
- DIY self-rising flour: If you don’t have the White Lily self-rising flour that I’ve specified, you can mix 1¾ cups all-purpose flour with 1½ teaspoons of baking powder and ½ teaspoon of salt and proceed with the recipe. I have to be honest, though – you won’t get the same ultra-tender results as you would when using White Lily (because White Lily is milled with soft winter wheat and contains less protein than most all-purpose flours), but the biscuits will still be good. White Lily flour really is the best flour for these biscuits!
- Make more biscuits! My family loves these simple, tender biscuits. They always disappear fast. And they’re so easy to make. So my BEST TIP is to make a double batch of biscuits! Ha!
Serving Suggestions
Chicken pot pie soup is wonderful on its own, or you can pair it with a simple side. Here are some of my serving suggestions:
- Salad. Soup & salad is a classic combination, a beautiful contrast of comfy and fresh. Try my roasted beet salad, cucumber salad, or winter apple salad, or peruse all my salad recipes.
- Pickled vegetables. You know I love pickled vegetables! For a bright and tangy side, serve quick pickled asparagus, pickled carrots, pickled beets, or bread & butter pickles.
How to Store & Reheat Leftovers
It’s easy to enjoy a bowl of creamy chicken pot pie soup later in the week. You’ll want to store the soup and biscuits separately. Here’s how to store and reheat any leftovers:
- Soup storage – Place the cooled soup in an airtight container in the fridge for up to four days, or in an airtight freezer-safe container in the freezer for up to 3 months.
- Biscuits storage – Store leftover biscuits in an airtight container at room temperature for up to two days, or in the fridge for up to four days. You can also freeze the biscuits in an airtight, freezer-safe baggie or container for up to 3 months.
- To reheat soup & biscuits – Place the soup in a pot on the stove over medium heat, stirring occasionally until hot – or you can use the microwave. To revive the biscuits’ texture, place them in a 300°F oven for a few minutes while you’re heating up the soup, until they’re warmed and lightly crispy on the exterior.
More Cozy Soup Recipes To Try
- Chicken Noodle Soup
- Pasta Fazool
- Italian Sausage Soup
- Chicken Wild Rice Soup
- German Potato Soup
- Tomato Bisque
Chicken Pot Pie Soup
Yield: 6 servings
This easy Chicken Pot Pie Soup recipe features a flavorful, lightly creamy broth that’s loaded with tender chicken and vegetables, plus fresh herbs. The simple drop biscuits are a fun twist on a traditional pie crust!
Print
Ingredients
For the Soup:
- ¼ cup unsalted butter
- 10 ounces frozen mixed vegetables
- 1 cup frozen pearl onions
- ½ cup diced celery
- ½ cup sliced carrots
- 2 large cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh minced rosemary
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock
- 2 cups shredded or chopped cooked chicken (see Notes)
- 1 cup half & half
For the Biscuits:
- 1¾ cups White Lily Enriched Bleached Self-Rising Flour
- 1 cup heavy cream
- 2 tablespoons melted salted butter
- 1 teaspoon sea salt flakes (such as Maldon Sea Salt Flakes)
Instructions
For the Soup:
- Heat a large Dutch oven over medium heat. Add the butter, mixed vegetables, pearl onions, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are just beginning to soften.
- Next add the garlic, thyme, and rosemary. Cook for an additional minute.
- Sprinkle the flour over the top, then stir to coat the vegetables.
- Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan.
- Add the half & half and shredded chicken to the pot.
- Bring the soup just to a boil, then immediately reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender to your liking. While the soup simmers, make the biscuits.
For the Biscuits:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Add the self-rising flour and heavy cream to a medium bowl and mix until just combined and a sticky dough forms.
- Use a 3-tablespoon scoop to drop biscuits onto the parchment-lined baking sheet.
- Brush butter over the biscuits and then sprinkle with sea salt flakes.
- Bake for 9-12 minutes, or until golden brown on the tops and bottoms.
To serve the soup:
- Ladle hot soup into individual bowls, sprinkle with fresh parsley, and add 1-2 warm biscuits to each bowl (or serve alongside).
Notes
- Soup storage – Place the cooled soup in an airtight container in the fridge for up to four days, or in an airtight freezer-safe container in the freezer for up to 3 months.
- Biscuits storage – Store leftover biscuits in an airtight container at room temperature for up to two days, or in the fridge for up to four days. You can also freeze the biscuits in an airtight, freezer-safe baggie or container for up to 3 months.
- To reheat soup & biscuits – Place the soup in a pot on the stove over medium heat, stirring occasionally until hot – or you can use the microwave. To revive the biscuits’ texture, place them in a 300°F oven for a few minutes while you’re heating up the soup, until they’re warmed and lightly crispy on the exterior.
Nutrition Information:
Serving: 6 Calories: 585kcal Carbohydrates: 45g Protein: 24g Fat: 35g Saturated Fat: 20g Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 0.5g Cholesterol: 124mg Sodium: 575mg Potassium: 596mg Fiber: 4g Sugar: 5g Vitamin A: 5332IU Vitamin C: 10mg Calcium: 122mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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