Servings
Font
Back
Chicken Pot Pie Soup
4.8 from 78 votes

Chicken Pot Pie Soup

Chicken Pot Pie Soup mimics the flavors of classic chicken pot pie in a creamy, hearty soup form. It features cooked chicken, onions, celery, garlic, carrots, potatoes, corn, peas, and herbs in a savory broth thickened with flour and enriched with heavy cream. Biscuit dough baked separately serves as a companion to scoop into or alongside the soup.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 441 kcal
Course: Soup
Cuisine: American

Ingredients

  • biscuit dough one 10-count package canned, or homemade biscuits
  • 5 tablespoons butter unsalted
  • 1 white onion diced small, medium or yellow onion
  • 3 celery diced small, stalks
  • 3 to 5 cloves garlic finely minced
  • ⅓ cup all-purpose flour
  • 5 cups chicken broth I use no salt added or low-salt broth
  • ½ cup white wine optional (chardonnay, sauvignon blanc, pinot grigio, dry
  • 3 carrot peeled and sliced thin, medium
  • 4 potato cubed in 1/2-inch pieces* (See Notes, medium
  • 2 cups chicken See Notes, cooked shredded
  • 1 cup corn canned may be substituted, frozen
  • 1 cup peas canned may be substituted, frozen
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • 1 teaspoon poultry seasoning
  • 2 bay leaf
  • 2 tablespoons parsley finely minced OR 1 teaspoon dried parsley, fresh
  • 1 cup heavy cream

Instructions

    Cup of Yum
  1. Prepare and bake the canned biscuit dough as directed on the packaging. If desired, you can make scratch biscuits using your favorite recipe.
  2. To a large Dutch oven, add the butter, onions, celery, garlic, and cook for about 5 minutes over medium-high heat, or until vegetables begin to turn soft and translucent.; stir nearly constantly.
  3. Evenly sprinkle the flour over the top, stir to combine, and cook for about 1 minute.
  4. Whisk in the broth, optional wine (if not using wine, add an additional 1/2 cup broth), and add the carrots, potatoes, and cook over medium-high heat until the potatoes are fork tender, about 10 minutes. Tip - Make sure not to cube the potatoes any bigger than approximately 1/2-inch or they will take much longer to cook through.
  5. Add the chicken, corn, peas, salt, pepper, poultry seasoning, bay leaves, parsley, bring to slow boil, and cook for about 5 minutes.
  6. Turn the heat to low, add the heavy cream, and just bring the soup up to temperature. Tip - Don't boil the soup at this point because the cream can break as dairy is prone to doing this if heated too high; just warm it.
  7. Remove the bay leaves, taste the soup, and if necessary add more salt or pepper, to taste.
  8. Portion out the soup into bowls, and top with biscuits before serving.

Notes

  • Use Yukon Gold or waxier potatoes to retain shape and texture in the soup.
  • Rotisserie chicken is recommended for ease of preparation; alternatively, poach and shred your own chicken.
  • Soup stores well in the refrigerator for up to five days in an airtight container.
  • Reheat gently on the stove or microwave to avoid breaking the dairy elements.
  • Baking biscuits separately ensures fresh, flaky accompaniment to the creamy soup.

Nutrition Information

Serving 1 Calories 441kcal (22%) Carbohydrates 43g (14%) Protein 16g (32%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 8g (47%) Cholesterol 81mg (27%) Sodium 1037mg (43%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 441

% Daily Value*

Serving 1
Calories 441kcal 22%
Carbohydrates 43g 14%
Protein 16g 32%
Fat 22g 34%
Saturated Fat 12g 60%
Polyunsaturated Fat 8g 47%
Cholesterol 81mg 27%
Sodium 1037mg 43%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.