Chicken Pot Pie Soup
Chicken Pot Pie Soup is like your favorite comfort food in a cozy bowl. It’s packed with tender chicken, sweet carrots, soft potatoes, and peas, all swimming in a creamy,…
By Emily
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Chicken Pot Pie Soup is like your favorite comfort food in a cozy bowl. It’s packed with tender chicken, sweet carrots, soft potatoes, and peas, all swimming in a creamy, flavorful broth that feels warm and inviting. The soup even has that classic pot pie taste without the crust, making it easy to enjoy on chilly days.
I love making this soup when I want something hearty but simple to feed the family. It’s one of those recipes that feels like a hug from the inside, and I always find myself adding a little extra herbs or a sprinkle of pepper to make it just right. Sometimes, I toss in a bit of thyme because I like that fresh, herby kick it adds to the creaminess.
Served with a slice of crusty bread or a warm biscuit, this soup turns into a full meal that’s perfect for lunch or dinner. Whenever I make it, everyone sits down ready to dig in, and I swear it’s because it tastes like that classic chicken pot pie we all love—just easier to eat and less fussy. It’s definitely one of my go-to dishes when I want something homey and satisfying.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is great here. Rotisserie chicken works perfectly for quick prep. You can also boil chicken breasts or thighs and shred them yourself for a fresher finish.
Vegetables: Carrots, celery, potatoes, peas, and corn give that classic pot pie feel. Frozen peas and corn are fine if fresh isn’t available, and they add great color and sweetness.
Milk or Half-and-Half: Using whole milk or half-and-half keeps the soup creamy. For a lighter option, try using milk alone or a dairy-free milk like oat or almond milk, but the soup will be less rich.
Biscuit Topping: The biscuits add a wonderful texture contrast. You can swap all-purpose flour for gluten-free flour blends if needed. For a shortcut, store-bought biscuits also work well.
How Do You Make the Soup Thick and Creamy Without Lumps?
The secret is adding flour correctly and whisking constantly when you add liquids. Here’s how to do it:
- After sautéing veggies, sprinkle flour evenly over the mixture and stir it well for 2 minutes. This cooks out the raw taste and begins thickening.
- Slowly pour in the chicken broth while stirring or whisking to prevent lumps from forming.
- Add milk gradually, continuing to whisk until the soup is smooth.
- Keep stirring occasionally as the soup simmers to keep that creamy texture.
Patience here makes a big difference—it’s better to pour slowly and stir than to rush the liquid in all at once.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and holding all the ingredients comfortably.
- Wooden spoon or silicone spatula – great for stirring the thick soup without scratching your pot.
- Whisk – helps to blend flour into liquids smoothly without lumps.
- Baking sheet – for baking the biscuit topping until golden and fluffy.
- Mixing bowl – handy for preparing biscuit dough quickly and easily.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a holiday twist or to use leftovers.
- Add mushrooms for earthiness and extra texture.
- Stir in sharp cheddar cheese for a richer, tangy flavor.
- Include fresh thyme or rosemary for a stronger herb aroma when you like bold flavors.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup corn kernels (fresh or frozen)
- 3 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup milk
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the vegetables, plus 15-20 minutes simmering time, and another 10-12 minutes baking the biscuit topping. All in all, expect around 40-50 minutes for a warm and comforting meal.
Step-by-Step Instructions:
1. Cook the Vegetables:
Melt butter in a large pot over medium heat. Add diced onion and cook until softened, 3-4 minutes. Add garlic, carrots, celery, and potatoes; sauté for about 5 minutes until they start to soften.
2. Make the Creamy Base:
Sprinkle flour over the vegetables. Stir well and cook for 2 minutes to take away the raw flour taste. Slowly whisk in chicken broth, then milk or half-and-half, stirring constantly to avoid lumps.
3. Simmer and Flavor:
Add thyme, parsley, salt, pepper, and optional red pepper flakes. Bring to a simmer and cook 15-20 minutes until vegetables are tender.
4. Add Chicken and Veggies:
Stir in shredded chicken, peas, and corn. Cook another 5 minutes until heated through.
5. Prepare Biscuit Topping:
In a bowl, mix flour, baking powder, and salt. Cut in cold butter until mixture looks like coarse crumbs. Stir in milk just until combined.
6. Bake Biscuits:
Drop spoonfuls of dough on a greased baking sheet. Bake at 425°F (220°C) for 10-12 minutes or until golden brown.
7. Serve:
Ladle soup into bowls and top each with a warm biscuit. Garnish with fresh herbs if you like, and add extra pepper to taste.
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to thaw the chicken completely before shredding it. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup and refrigerate for up to 2 days. When ready to serve, gently reheat on the stove, adding a bit more milk or broth if it’s too thick.
How Should I Store Leftovers?
Store leftover soup and biscuits separately in airtight containers in the fridge. Soup will keep well for 3-4 days; reheat gently on the stove or microwave.
Can I Skip the Biscuit Topping?
Yes, if you want a lighter meal or are short on time, the soup is delicious on its own. You can also serve with crusty bread or crackers instead.
