Julie Clark
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Chicken Pot Pie Soup
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Comfort food is at its best with this chicken pot pie soup recipe. It’s creamy, loaded with veggies, and cooks on the stovetop.
We’re gearing up for cooler weather and the peak holiday season, which means…soup! But really, is any season not soup season?
This Chicken Pot Pie Soup is the perfect comfort food for this season, especially when topped with a fluffy biscuit. I’ll share hints on making this chicken soup recipe quickly, answering your questions on substitutions and serving ideas.
About this Creamy Chicken Pot Pie Soup:
- Flavor: If you love pot pie, you’ll quickly come to enjoy the familiar taste in this chicken pot pie soup. It has the comforting flavor of chicken noodle soup thanks to the chicken, onions, carrots and celery. Thyme gives the soup an earthy flavor with hints of mint and pepper.
- Texture: Flour thickens the soup and heavy cream makes it creamy. This soup has texture thanks to the veggies, but you’ll cook them to be soft and tender.
- Method: This soup cooks on the stovetop and cooks in about 30 minutes. I’ll give tips on making this in the slow cooker and Instant Pot as well.
What is chicken pot pie soup?
Chicken pot pie soup is the soup version of a chicken pot pie, which is veggies and chicken in a creamy gravy sauce, baked in a pastry shell. (We also have heart shaped chicken pot pies that are irresistible.)
I grew up eating Banquet chicken or ham pot pies, so this recipe is a grown up version of that classic freezer meal.
Think of this recipe as the filling to chicken pot pie made into a soup, with biscuits served on top.
Ingredients
This recipe has a short list of ingredients. Here are a few tips about ingredients and even shortcuts.
- Chicken. Use leftover shredded chicken, grilled chicken or even rotisserie chicken.
- Carrots, onions and celery. For a shortcut, you can buy a bag of mirepoix, which is in the freezer vegetable aisle. Mirepoix is a prepared mix of frozen onions, celery and carrots. It’s nice to have on hand for soups such as this.
- Chicken broth. Or chicken stock works as well.
- Thyme. I use dried thyme leaves rather than ground thyme. If you only have ground thyme, start with ½ teaspoon.
How to Make Chicken Pot Pie Soup
Here’s 6 easy steps to make this creamy chicken soup:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.
- Sprinkle the flour over the vegetables.
- Stir the flour and vegetables until well combined.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
Biscuits for Pot Pie Soup
The best part about this soup is dunking a fluffy, flaky biscuit into the creamy soup. Here are 4 great options for this:
- Homemade Buttermilk Biscuits. I spent several months testing homemade biscuit recipes, and this one is the best. I teach exactly what you need to do to get flaky layers.
- Sourdough Biscuits. If you keep sourdough starter on hand, use the discard to make these lightly tangy sourdough biscuits.
- Cheddar Bay Biscuits. This is our homemade biscuit recipe turned into a garlic and cheddar lover’s dream. Cheddar cheese would be a complementary flavor to this soup.
- Frozen Pillsbury Biscuits. Refrigerated Pillsbury biscuits are quick and easy, but the flavor is just ok. If you want more of a homemade flavor, buy Pillsbury unbaked frozen biscuits. These are surprisingly delicious and a great way to save time.
Want to get fancy? Try serving our spinach cheese stuffed biscuits with this soup.
Recipe Variations
- Want the soup a little heartier? Try adding cubed potatoes, such as Yukon gold potatoes.
- Add frozen green beans instead of peas.
- Have leftover turkey? Make turkey pot pie soup!
- Instead of biscuits, roll out pie dough and make shapes to fit any occasion. Use the pie crust shapes to dip in the soup.
- Make the soup gluten free by using 2-3 tablespoons of cornstarch instead of all-purpose flour.
Chicken Pot Pie Soup Recipe
Comfort food is at its best with this chicken pot pie soup recipe. It's creamy, loaded with veggies, and cooks on the stovetop.
Servings 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 tablespoons unsalted butter diced
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.
- Sprinkle the flour over the vegetables and stir until well combined.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
- Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot.
- Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
- Place soup in bowls and garnish with fresh parsley if desired.
- Serve with biscuits on top.
Notes
Slow Cooker Instructions
- In a slow cooker liner, combine butter, onion, garlic, carrots, celery, chicken broth, thyme, salt and pepper.
- If you’re using uncooked chicken, add 2 chicken breasts at this point. If the chicken is already cooked, add it later.
- Cover and cook on low for 6 hours. (If using chicken breasts, the chicken should be cooked through and easily shredded with a fork.)
- About 1 hour before serving shred chicken with two forks (or add in the cooked chicken, and add in the peas and corn.
- Then stir in heavy cream. Cover and heat through for one more hour.
- If you want the soup thicker, add more heavy cream or you can make a cornstarch slurry with ¼ cup heavy cream and two tablespoons of cornstarch. Drizzle this into the soup before slow cooking for the last hour.
Instant Pot Instructions
- Set the Instant Pot to Sauté and add the unsalted butter.
- Add the onion, garlic, carrots and celery. Sauté for 5-7 minutes or until the onions are translucent. Press cancel and add 1 cup of the broth to deglaze the pot.
- Add the remaining broth, cooked chicken, peas, corn, thyme, salt and pepper.
- Put the lid on the Instant Pot and set to high pressure for 10 minutes. Allow to natural release for 5 minutes, then open the valve to release any extra pressure.
- Add the heavy cream and mix to heat through.
- If the soup isn’t thick enough, you can thicken it with a cornstarch slurry as explained above.
Nutrition
Calories: 274kcal | Carbohydrates: 20g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1035mg | Potassium: 427mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5719IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg
