ULTIMATE CHICKEN POT PIE SOUP

Forget wrestling with a fussy pie crust – imagine spooning up all the cozy, savory goodness of chicken pot pie in a bowl! This Chicken Pot Pie Soup recipe delivers all the creamy, comforting flavors you crave, without all the extra work. Get ready to enjoy the ultimate comfort food experience; I promise you’ll be making this again and again!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 cup cooked chicken, shredded or diced (rotisserie chicken works great!)
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup milk

For the Optional Biscuit Topping:

• 1 can (10 oz) refrigerated biscuit dough, cut into quarters

Let’s Talk About What Makes This Soup So Good

Okay, friends, let’s get real. What *is* it about chicken pot pie that just hits the spot? It’s the creamy sauce, the tender chicken, the perfectly cooked veggies… and that flaky crust! We’re capturing all of that in this Chicken Pot Pie Soup, but making it SO much easier. And trust me, once you taste how amazing the Creamy Chicken Pot Pie turns out, you’ll be hooked.

One of the best things about this Chicken Pot Pie Soup Recipe is how customizable it is. Don’t have mixed veggies? Use what you’ve got! Love mushrooms? Toss them in! The key is to get that creamy, savory base just right, and then let your creativity shine.

The Secret to Ultra-Creamy Goodness

The secret to that luxurious, creamy texture in this Pot Pie Soup is the combination of heavy cream and a simple flour-milk slurry. This prevents the soup from being too thin and watery. Make sure to whisk the flour and milk together REALLY well before adding it to the soup; otherwise, you’ll end up with little lumps of flour (and nobody wants that!). I’ve been there, done that, and learned my lesson the hard way. Trust me on this one!

And speaking of creaminess, if you’re looking for another super creamy soup, you absolutely MUST try the Creamiest Crockpot Chicken Chowder. It’s a total game-changer, especially when you’re short on time.

Step-by-Step Instructions

Get Started: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. This is where those amazing aromas start to develop – don’t rush this step!
3. Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, until fragrant.

Building the Soup: Simmer and Thicken

1. Pour in the chicken broth and bring to a simmer.
2. Add the cooked chicken and frozen mixed vegetables. Simmer for 10-15 minutes, or until the vegetables are tender.
3. In a small bowl, whisk together the heavy cream, flour, and milk until smooth.
4. Slowly pour the cream mixture into the soup, stirring constantly. Continue to stir until the soup thickens, about 2-3 minutes.

Finishing Touches: Taste and Adjust

1. Taste the soup and adjust seasonings as needed. You might want to add a little more salt, pepper, or thyme.
2. If using the biscuit topping, preheat your oven according to the biscuit package directions. Place the biscuit quarters on top of the soup (either directly in the pot if oven-safe, or in individual oven-safe bowls).
3. Bake until the biscuits are golden brown, about 12-15 minutes.

Variations and Substitutions: Make It Your Own!

Don’t be afraid to experiment with this Chicken Pot Pie Soup! Here are a few ideas to get you started:

• Veggies: Add diced potatoes, mushrooms, peas, or green beans.
• Protein: Use leftover turkey instead of chicken, or add cooked ham.
• Herbs: Try adding fresh parsley, chives, or dill.
• Spice: Add a pinch of red pepper flakes for a little heat.
• Crust: If you’re not into the biscuit topping, you could serve the soup with crackers or a slice of crusty bread.

I’ve also had success using different thickening agents. If you don’t have flour on hand, cornstarch can work in a pinch! Just mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the soup as it simmers. The flavor profile is really similar to Ultimate Creamy Chicken Soup when you use the cornstarch hack.

Serving Suggestions: Complete the Meal

This Chicken Pot Pie Soup is delicious on its own, but it’s even better when paired with a simple side salad or some crusty bread for dipping. And if you’re feeling extra fancy, you could top it with a dollop of sour cream or a sprinkle of fresh herbs.

If you are looking for an easier version, check out the Ultimate Slow Cooker Pot Pie! I love using my slow cooker in the cooler months.

Making Ahead and Storing: Soup-er Convenient!

This soup is perfect for making ahead of time. Simply prepare it according to the instructions, then let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat it gently on the stovetop or in the microwave. You can also freeze the soup for up to 2 months. Just be aware that the texture might change slightly after freezing and thawing.

I don’t recommend freezing it with the biscuits on top, but you can easily add them when you reheat. The flavors really remind me of Southwest Chicken Soup Fiesta because of how well it stores, but without the spice!

Why This Recipe Works: It’s All About Balance

This Chicken Pot Pie Soup Recipe works because it strikes the perfect balance between flavor, texture, and ease of preparation. The sautéed aromatics create a flavorful base, the chicken and vegetables add heartiness, and the creamy sauce brings it all together. And the biscuit topping? Well, that’s just the icing on the cake (or the crust on the pie, in this case!). And, compared to Marry Me Chicken Soup! it’s much easier to make!

So, there you have it! My ultimate Chicken Pot Pie Soup recipe. I hope you love it as much as I do. Happy cooking!

ULTIMATE CHICKEN POT PIE SOUP

Amelia Chen-Morrison

This Chicken Pot Pie Soup delivers all the creamy, comforting flavors of the classic dish in an easy-to-make soup. It’s packed with tender chicken, vegetables, and a rich, savory broth, perfect for a cozy meal. Serve with optional biscuit topping for the ultimate comfort food experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Small bowl
• Whisk
• Oven (optional, for biscuit topping)
• Oven-safe bowls (optional, for individual servings with biscuits)

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups chicken broth
• 1 cup cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables peas, carrots, corn, green beans
• ½ cup heavy cream
• ¼ cup all-purpose flour
• ¼ cup milk

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
• Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, until fragrant.
• Pour in the chicken broth and bring to a simmer.
• Add the cooked chicken and frozen mixed vegetables. Simmer for 10-15 minutes, or until the vegetables are tender.
• In a small bowl, whisk together the heavy cream, flour, and milk until smooth.
• Slowly pour the cream mixture into the soup, stirring constantly. Continue to stir until the soup thickens, about 2-3 minutes.
• Taste the soup and adjust seasonings as needed.
• If using the biscuit topping, preheat your oven according to the biscuit package directions. Place the biscuit quarters on top of the soup (either directly in the pot if oven-safe, or in individual oven-safe bowls).
• Bake until the biscuits are golden brown, about 12-15 minutes.

Notes

This soup is perfect for making ahead of time. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Add diced potatoes, mushrooms, peas, or green beans for variations. Use leftover turkey or ham instead of chicken. Add fresh parsley, chives, or dill for different herb flavors. Use cornstarch as a thickening agent instead of flour. Simply mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the soup as it simmers.