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Chicken Pot Pie Soup
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!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
servings
Calories:
585 kcal
Course:
Soup
Cuisine:
American
Ingredients
For the Soup:
- ¼ cup butter unsalted
- 10 ounces mixed vegetables frozen
- 1 cup pearl onions frozen
- ½ cup celery diced
- ½ cup carrot sliced
- 2 garlic minced, large cloves
- 1 teaspoon thyme fresh leaves
- 1 teaspoon rosemary fresh, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock low-sodium
- 2 cups cooked chicken see Notes, shredded or chopped
- 1 cup half-and-half
For the Biscuits:
- 1¾ cups self-rising flour White Lily Enriched Bleached brand
- 1 cup heavy cream
- 2 tablespoons butter melted, salted
- 1 teaspoon sea salt such as Maldon Sea Salt Flakes, 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.
Cup of Yum
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
(29%)
Carbohydrates
45g
(15%)
Protein
24g
(48%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
124mg
(41%)
Sodium
575mg
(24%)
Potassium
596mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5332IU
(107%)
Vitamin C
10mg
(11%)
Calcium
122mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 585
% Daily Value*
| Serving | 6 | |
| Calories | 585kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 124mg | 41% |
| Sodium | 575mg | 24% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5332IU | 107% |
| Vitamin C | 10mg | 11% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.