Chicken Pot Pie Soup brings the flavors of a classic favorite into one creamy, cozy, meal that’s perfect for winter. With tender chicken, fresh veggies, and buttery biscuits, it’s a nourishing dish that comforts with every warm spoonful.
Try my Low-Carb Chicken Pot Pie Soup and Beef Pot Pie next!
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Chicken Pot Pie Soup Recipe
This hearty chicken pot pie soup is packed with flavorful chicken, a variety of veggies, and a creamy base. It warms you up from the inside out so it's perfect for fall and winter.
I love how customizable it is! It's perfect for adding your favorite veggies or using what you have on hand. I go with fluffy biscuits instead of a traditional pie crust for that soft, buttery touch.
It’s a simple way to make homemade soup in under 1 hour. So you spend less time in the kitchen and more time enjoying a cozy meal with your family and friends.
Ingredients
- Butter and Olive Oil: These create a rich base for searing the chicken and sautéing the vegetables, adding a smooth, velvety texture and flavor. The olive oil also helps prevent the butter from burning.
- Chicken breast: Lean and perfect for absorbing flavors, these chicken breasts become juicy and tender as they simmer in the soup. Use boneless, skinless chicken breasts.
- Seasoning: All purpose seasoning, garlic powder, paprika, and black pepper add depth and a well-rounded flavor to the chicken and soup base. Paprika lends a subtle smokiness and color, while garlic powder and black pepper enhance the savory profile.
Vegetables
- Onion: Adds a sweet, aromatic base when sautéed, enhancing the soup's overall richness.
- Carrots & Celery: These classic pot pie vegetables provide natural sweetness, color, and a slight crunch that balances the creamy texture of the soup.
- Frozen corn & frozen peas: These optional ingredients contribute bursts of sweetness and color, making the soup more vibrant and hearty.
- Fresh thyme: Thyme brings an earthy, aromatic note that seamlessly ties together the chicken and vegetable flavors. Sub with ½ teaspoon dried thyme if necessary.
Soup base
- Flour: Used to create a roux that thickens the soup, giving it a luscious, creamy consistency.
- Chicken stock: Forms the flavorful base of the soup, infusing the dish with a savory depth that complements the other ingredients.
- Heavy cream: Adds a luxurious creaminess to the soup, making it rich and velvety.
- Salt and pepper: Essential for adjusting and balancing the flavors to taste.
- Canned biscuits: These are baked separately and served alongside the soup for a soft, buttery companion. Brushed with melted butter, parsley, and garlic powder, they bring an extra layer of flavor.
How to Make Chicken Pot Pie Soup
See recipe card for ingredient quantities and full instructions.
Preparing the Chicken
I melt the butter and olive oil in a heavy-bottom stockpot over medium-high heat.
While that heats up, I season the chicken breasts with all-purpose seasoning, garlic powder, and black pepper.
Once the pot is ready, I add the chicken and sear each side for 7-10 minutes.
Once the chicken is golden brown, I set it aside. It’s fine if it’s not fully cooked yet since it’ll finish cooking in the soup.
Sautéing the Vegetables
With some butter and oil still left in the pot, I toss in the diced onions, carrots, celery, and any other vegetables. If the pot seems a little dry, I add another tablespoon of olive oil. I sauté the veggies for 5-7 minutes until they’re nice and tender.
Next, I sprinkle the flour over the vegetables and stir until it’s fully absorbed and everything looks well combined. I keep mixing for 2-3 minutes to cook off the raw flour taste.
Making the Soup Base & Baking the Biscuits
Then, I slowly pour in the chicken stock, making sure to stir it well into the veggie and flour mixture, before covering the pot and letting it simmer on medium heat.
While the soup simmers, I prepare the biscuits. I place them on a baking sheet, brush them with melted butter mixed with garlic powder and parsley, and bake according to the package instructions.
They come out golden and perfect for dunking.
Finishing Touches
As the soup simmers, I shred the chicken using two forks and return it to the pot.
I cover the pot and let it all simmer together for another 10-15 minutes, so the flavors meld and the chicken finishes cooking.
To finish, I stir in the heavy cream and add salt and pepper to taste. I serve it up with the warm, buttery biscuits and enjoy every comforting bite.
What to Serve with Chicken Pot Pie Soup
Chicken Pot Pie Soup pairs perfectly with warm, buttery biscuits for dipping and soaking up the creamy broth. For a holiday twist, serve your soup with Sweet Potato Biscuits. A crisp, fresh salad on the side adds a nice contrast to the rich, hearty soup, balancing out the meal with a touch of lightness and crunch.
Pro Tips
- Don’t skip searing the chicken. Searing adds a layer of flavor and helps lock in juices, making the chicken more flavorful when added back to the soup.
- Sauté the vegetables until tender. Cooking the vegetables for 5-7 minutes before adding the flour ensures they are soft and well-flavored, enhancing the overall texture of the soup.
- Add flour gradually to avoid clumping. Sprinkle the flour evenly over the vegetables and stir until it absorbs the oil, creating a smooth base for the soup.
- Stir the chicken stock slowly. Pouring the stock gradually and mixing well helps create a consistent, lump-free soup base that thickens properly.
- Bake the biscuits while the soup simmers. This timing allows everything to finish around the same time, so you can serve the warm biscuits with the hot soup.
- Shred the chicken once it’s slightly cooled. Using two forks makes shredding easy and ensures the chicken integrates well when added back to the pot.
- Adjust seasoning at the end. Taste the soup after adding the heavy cream and make final adjustments to salt and pepper for the perfect flavor balance.
Storage
To store leftovers, place the cooled chicken pot pie soup in an airtight container and refrigerate for up to 3 days. Store the biscuits separately in an airtight container at room temperature for up to 2 days to prevent them from getting soggy.
To reheat the soup, warm it on the stovetop over medium heat, stirring occasionally until heated through, and add a splash of chicken stock if it’s too thick. For the biscuits, reheat in a preheated oven at 350°F for 5-7 minutes to restore their warm, flaky texture.
Recipe Variations
- Precooked Chicken: Rotisserie chicken or any leftover cooked chicken works great and saves time. You can even use leftover turkey for a fun twist, especially around the holidays.
- Instant Pot: Use the sauté function for the initial steps, then cook the soup on high pressure for 10 minutes before quick-releasing the pressure. This method is perfect for a quicker, hands-off version of the recipe.
- Crockpot: Sauté the chicken and vegetables in a pan first, then transfer everything to the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. Add the heavy cream and shredded chicken during the last 30 minutes.
- Add Potatoes: Diced potatoes can be added with the carrots and celery for extra heartiness. They’ll cook alongside the vegetables, giving the soup a richer, more filling texture.
FAQ
Can you freeze chicken pot pie soup?
Yes, you can freeze chicken pot pie soup for up to 3 months. Let the soup cool completely, then transfer it to a freezer-safe container, leaving some space at the top for expansion. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a bit of chicken stock if needed to adjust the consistency.
What vegetables can I substitute or add?
You can swap or add vegetables like green beans, diced potatoes, or zucchini. Just keep in mind that harder vegetables like potatoes may need to cook longer.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great alternative as they tend to be more flavorful and remain juicy. Just make sure to adjust the cooking time slightly, as thighs may cook faster than breasts.
More Soup Recipes
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📖 Recipe
Ingredients
- 1 tablespoon Butter unsalted
- 1 tablespoon Olive oil
- 3 whole Chicken breast boneless skinless
- 1 tablespoon All purpose seasoning
- 2 teaspoons Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
Vegetables
- ½ medium Onion diced
- 1 cup Carrots chopped
- 2 stalks Celery chopped
- 1 cup Frozen corn optional
- 1 cup Frozen peas optional
- 1 sprig Fresh thyme sub ½ teaspoon dried thyme
Soup base
- 2-3 tablespoons Flour add until oil is absorbed
- 1 pint Chicken stock
- ¼ cup Heavy cream
- Salt and pepper to taste
- 1 can Biscuits
- Melted butter mixed with parsley and garlic powder
Instructions
- Add the butter and olive oil into a heavy bottom stockpot over medium-high heat. While the butter and oil are heating up, season your chicken breasts with the all purpose seaosning, garlic powder, and black pepper.
- Once the oil and butter are heated and your chicken is evenly coated, add your chicken to the stockpot and sear it on each side for 7-10 minutes. Remove the chicken from the pot (it may not be cooked all the way through, which is okay because it will finish cooking in the soup).
- There should still be some butter and oil left in the pot, if not- add one more tablespoon of olive oil. Now add in your chopped and diced vegetables to the pot and saute them for 5-7 minutes until they are soft.
- Now sprinkle in the flour, and mix it in with the vegetables until all of the oil is absorbed and combined with the vegetables. Stir around for 2-3 minutes to cook off the flour taste.
- Gently pour in the chicken stock and thoroughly mix it in with the vegetables and flour mixture. Turn the heat to medium, cover the pot, and let it simmer.
- Add your biscuits to a baking sheet and brush them with the melted garlic butter. Bake them according to package instructions.
- While the vegetables are simmering, use two forks to shred the chicken. Once the chicken is shredded, add it back into the pot with the vegetables. Cover it back up with a lid and allow the chicken pot pie soup to simmer for 10-15 minutes.
- Mix in the heavy cream, and add salt and pepper to your taste. Serve with the warm biscuits, and enjoy!
Lynette says
Made this for dinner last night with some leftover chicken we had and it was so good! My kids are asking me to make it again. I’m happy to have something new to add to our dinner rotation so thank you!
Tamara J. says
I'm so happy you guys enjoyed it! 🙂