Creamy Chicken Pot Pie Soup has all the comforts of the traditional pot pie without the time and hassle of rolling a freshly baked pie crust. This is comfort food at its best, topped with fresh biscuits.
With a few easy steps, like using already baked rotisserie chicken and easy drop biscuits, you too can indulge in one of life’s most excellent comfort meals. Are you always pushed for time? Then, pick up a refrigerated can of biscuits or bakery-style biscuits at the grocery store.
If you like this soup, try my Chicken Lemon Orzo Soup, Chicken Taco Soup, and Chicken Vegetable Soup.
Why this recipe works!
- This soup is the ultimate comfort meal, bringing back great memories of the meals that Mom and Grandmas used to make. Great food can be so incredibly nostalgic.
- With already-cooked chicken and four-ingredient biscuits that can be prepared in advance, there is not a lot of fuss here. It is an easy-to-prepare one-pot homemade meal that friends and family will appreciate.
- Loaded with wholesome hearty ingredients, this soup is one that you most certainly can feel good about serving to your loved ones.
- All the ingredients are readily available at your local grocery, and many of them you may already have on hand.
How to make Chicken Pot Pie Soup
Start by adding a little oil to a Dutch Oven or heavy stockpot over medium heat. Then, add the onion and celery, cooking until soft. Then, reduce heat to low and add the garlic, poultry seasoning, black pepper, rosemary, and thyme. Cook for about 1 minute, stirring constantly. Now turn off the heat and plate the vegetables and seasonings.
Then, return the heat to medium-low and melt the butter. Whisk in the flour, cooking over the heat for about 2-3 minutes, stirring continuously. Slowly add the chicken broth while whisking. Now add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated. Bring the pot to a boil, then reduce the heat and simmer until the potatoes and carrots are tender. Finally, add the peas and chicken and let simmer for an additional 5 minutes or so. Remove from heat and stir in the heavy cream. Spoon into bowls and serve with homemade or store-bought biscuits and garnish with parsley or thyme leaves.
Recipe notes and tips
- Any cooked, shredded, or cubed chicken will work for this recipe. However, rotisserie chickens are available in most grocery stores and big club stores like Sam’s and Walmart. They are simply delicious and so tender. This recipe is also delicious with leftover turkey.
- Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
- For a change of pace, try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
- I usually use Yukon gold potatoes for this recipe, but in a pinch, I have used Russet potatoes. I usually don’t recommend Russet Potatoes, but with this recipe, I really think it is fine. This soup does not simmer long enough for the potatoes to break down, and the added starch helps thicken the soup.
- Other veggies to add include corn, green beans, and baby bella mushrooms.
- Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season season the soup to suit your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Can you freeze Chicken Pot Pie Soup?
Of course, you can; however, you are not going to get the rich creamy flavor and texture that was achieved from a fresh pot of soup, so I really don’t recommend it. You can always cut the recipe in half.
Other soup recipes to try!
Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes, and tender rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: Southern
Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium yellow onion finely chopped
- 3 celery ribs chopped
- 2 cloves garlic minced
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper (or white pepper)
- 1 teaspoon crushed rosemary
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 4 cups low sodium chicken broth
- 3 carrots peeled and chopped
- 2 Yukon gold potatoes peeled and small diced
- 2 bay leaves
- 1 cup frozen peas
- 2 ½ cups cooked cubed rotisserie chicken breast
- 1/2 cup heavy cream
- kosher salt and fresh ground black pepper
- dried parsley and thyme leaves for garnish
Instructions
- Add oil to a Dutch Oven or heavy stockpot over medium-high heat. Add the onion and celery, cooking until soft: 5-7 minutes. Reduce heat to low. Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute, stirring constantly. Turn off the heat and plate the vegetables and seasonings.
- Melt the butter over medium heat. Whisk in the flour, cooking for 2-3 minutes, stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated.
- Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until the potatoes and carrots are fork tender, 15-20 minutes. Add the peas and chicken and let the mixture simmer for an additional 5 minutes.
- Remove from heat and stir in heavy cream. Season with kosher salt and freshly ground black pepper. If desired, serve with homemade or store-bought biscuits. Garnish with parsley or thyme leaves.
Notes
- Any cooked, shredded, or cubed chicken will work for this recipe. However, rotisserie chickens are available in most grocery stores and big club stores like Sam’s and Walmart. They are simply delicious and so tender. This recipe is also delicious with leftover turkey.
- Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
- For a change of pace, try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
- I usually use Yukon gold potatoes for this recipe, but in a pinch, I have used Russet potatoes. I usually don’t recommend Russet Potatoes, but with this recipe, I really think it is fine. This soup does not simmer long enough for the potatoes to break down, and the added starch helps thicken the soup.
- Other veggies to add include corn, green beans, and baby bella mushrooms.
- Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season season the soup to suit your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Keywords: how to make chicken pot pie soup, easy chicken pot pie soup, best chicken pot pie soup
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jennifer L Prince
What a great fall combination! It also sounds like the ideal comfort food. I need to try it out. Yum!
Erin
This was so comforting and incredibly delicious! Thanks for the great recipe!
Fransic
This is one of our favorite soups. So comforting and full of flavor. Thank you for sharing!
★★★★★
Zab
Such a comforting soup. I made homemade drop biscuits to go with the Chicken Pot Soup. So delicious and easy with all the tasty flavors of a chicken pot pie.
★★★★★
Amanda
Oh my goodness! I love chicken pot pie and I love soup this time of the year. I cannot wait to make this! Thanks for sharing. Beth.
Mary
I don’t think I have the patience to make pot pie, and it is nice to have a soup that has similar elements. This looks so good and like it is the perfect comfort food.
Olga
Such yummy soup! We really loved it. So creamy and delicious. Next weekend will be rainy, so I am going to make it again.
★★★★★
Debbie
I really enjoy making soup in the fall and winter. This creamy chicken pot pie soup is so tasty and easy. It has become a new family favorite and it is on regular rotation at our house.
★★★★★
Beth Pierce
Thanks, Debbie! I am glad that everyone enjoys it!
Lori
One of my favorite soups! Perfect for when you are sick or when the weather is chilly.
Sammie
I love this. Creamy Chicken Pot Pie Soup is the perfect solution for a busy day when you crave some comforting food but don’t have time to prepare a full pot pie from scratch. With its creamy texture and the comforting flavor of chicken pot pie, this soup hits all the right spots. The best part is that you don’t have to worry about making a crust from scratch, thanks to the easy drop biscuits that top off the soup.
Bryan Carey
I love chicken pot pie, but the crust can make it quite filling. Soup is an excellent alternative and with added biscuits, you can better control how much bread/grain you add to the meal.
Nicki
Wow! This looks absolutely delicious and tasty I am going to try this. Thanks for sharing.
pedja
I just love creamy soups. And chicken – butter combination cant go wrong. Thanks for sharing!
★★★★★
Vanessa
This is FANTASTIC! I never make regular pot pie because the crust always gets soggy. Making it a soup with biscuits is genius!
★★★★★
Ben
If there were ten stars on this post, I would rate this a ten. This is one of the best pot pie iterations of any kind I’ve ever made. I love the biscuits with it.
★★★★★
Kate
My chicken pot pie soup turned out so creamy and delicious! This is certainly going to be in rotation in my home.
★★★★★
Beth Pierce
Thanks Kate!
Andrea
What a fantastic way to enjoy chicken pot pie without having to deal with a crust. Love the idea of biscuits on top too!
★★★★★
Beth Pierce
Yes indeed! Enjoy!
Tavo
Very creamy and comforting soup recipe! Thank you, it was fabulous!
★★★★★
Beth Pierce
Thanks Tavo! So happy that you liked it!
Kelley
This was so creamy and delicious. Thank you for sharing!!
★★★★★
Beth Pierce
The pleasure is all mine!
Amanda Wren-Grimwood
This is my idea of total comfort food. So rich and creamy and a meal on its own too.
★★★★★
Beth Pierce
So true!
Jessica Burgess
Two words: ABSOLUTELY AMAZING! It was cold and rainy here yesterday so I wanted a warm soup for dinner and this was the perfect choice. It was delicious. Thank you!
★★★★★
Beth McDonald
There is no better comfort food! This is SOOOO delicious!
★★★★★
Anna
This soup is pure comfort food! My family enjoyed it with biscuits!
★★★★★
Chris Collins
I love chicken pot pie so much so this soup is right up my street!
★★★★★
Adrianne
Can I bring my spoon and come to your place? This soup looks SO tasty. I love the comfort food aspect whilst still being protein based and hearty!
★★★★★
Nathan
HUGE fan of chicken pot pie, so this soup looks absolutely delicious! Especially now that the weather is getting colder, this seems like the perfect comfort food.
★★★★★
Karen
This looked so good I just had to copy it….Thanks.
Beth Pierce
My pleasure Karen! Enjoy!!
Sue
I love chicken pot pie and can’t wait to try it in soup form!
Katie
Looks so good! Can’t wait to try this one.
★★★★★
Kevin
This soup has to happen! I love everything packed in there!
★★★★★
Allyson Zea
I am going to try to make this vegetarian style! It looks so delicious!
Haley Williams
An amazing comfort food! I will definitely be making again this winter
★★★★★
Toni Dash
I really love how comforting this is!! Perfect meal for weeknights!
★★★★★
Catalina
Love how creamy and hearty this soup looks! Yummy!
★★★★★
Erin
This Chicken Pot Pie Soup is seriously making me hungry!
★★★★★
Amanda
This looks so hearty and comforting, I will be making it this weekend!