0 from 9 votes
Chicken Pot Pie Soup (With Biscuits) Recipe + VIDEO
This recipe turns classic pot pie filling into a hearty soup loaded with shredded chicken, tender potatoes, and mixed vegetables. Top bowls with readymade biscuits for a cozy dinner any night of the week!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 - 12 servings
Calories: 325 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 7 tablespoons butter
- 7 tablespoons all-purpose flour
- 1 large onion peeled and chopped
- 4 cloves garlic minced
- 2 cups diced potatoes 1/2 inch cubes
- 8 cups water
- 3 tablespoons + 1 teaspoon chicken base or 10 bouillon cubes
- 1 tablespoon poultry seasoning
- 4 cups cooked shredded chicken
- 3 ½ cups frozen vegetables mix corn, peas, carrots, green beans
- 3 tablespoons fresh chopped parsley
- 12 frozen biscuits
Instructions
- Preheat the oven to 400°F for the biscuits. (Or check the back of the biscuit package for an alternative temperature.)
- Set a large 6-8 quart Dutch oven (or soup pot) over medium heat. Add the butter and flour to the pot. Whisk as the butter melts to create a smooth foamy roux. Cook the roux for 2-3 minutes until golden brown, stirring continuously. Then add in the garlic and onions. Stir and sauté for another 2-3 minutes to soften the onions.
- Add in the diced potatoes, water, chicken base, and poultry season. Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Meanwhile, place 12 frozen biscuits on a baking sheet. Place in the oven and bake for 15 minutes (or according to the package instructions) until golden-brown.
- After the soup base has simmered for 10 minutes, add the shredded chicken and frozen vegetables to the pot. Stir well and simmer for another 5 to 10 minutes. Finally, stir the chopped parsley.
- Serve each bowl of soup topped with a fluffy golden biscuit.
Cup of Yum
Notes
- If you want to make a thicker chicken pot pie with biscuits, add 2 tablespoons of butter and 2 tablespoons of flour to the roux.
- Cool the soup completely before transferring it to an airtight container. Keep in the fridge for up to 3 days.
- Store biscuits in a sealed container and keep them at room temperature for several days.
Nutrition Information
Serving
1cup
Calories
325kcal
(16%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
27mg
(9%)
Sodium
959mg
(40%)
Potassium
313mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4490IU
(90%)
Vitamin C
12mg
(13%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8- 12 servings
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1cup | |
| Calories | 325kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 959mg | 40% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4490IU | 90% |
| Vitamin C | 12mg | 13% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.