Indulge in the ultimate comfort food experience with this incredibly rich and creamy Chicken Pot Pie Soup. It’s a delightful deconstructed version of the classic chicken pot pie, transformed into a hearty soup brimming with tender chicken, wholesome potatoes, and an array of colorful vegetables. Each spoonful is a taste of pure bliss, perfectly complemented by warm, homemade cheddar biscuits nestled on top. This comforting meal is an absolute dream for chilly evenings, bringing warmth and satisfaction to any table.
In countless homes, soup holds a special place, often becoming a cherished staple, especially during cooler months. While beloved recipes like crockpot chicken noodle soup, satisfying hamburger soup, and the ever-popular creamy chicken gnocchi soup are frequently on rotation, this robust chicken pot pie soup stands out as a unique and equally adored option. Its familiar flavors, reimagined in a comforting bowl, make it an instant family favorite.
This chicken pot pie soup recipe offers an innovative and exciting twist on the traditional pot pie, consistently earning glowing reviews from both discerning adults and enthusiastic children alike. The harmonious blend of succulent chicken pieces and a vibrant mix of fresh vegetables creates a flavor profile that is simply unbeatable. What truly elevates this soup into something extraordinary are the freshly baked, homemade cheddar biscuits, providing the perfect crumbly, cheesy topping that makes every bite memorable.
To complete this cozy meal, this soup pairs wonderfully with a variety of side dishes and salads. Consider serving it alongside a refreshing pear salad for a touch of sweetness, or perhaps some irresistibly cheesy pull-apart bread or classic garlic knots for an extra layer of savory indulgence. A crisp wedge salad would also offer a delightful contrast to the soup’s rich creaminess.
Table of Contents
- Chicken Pot Pie Soup Ingredients
- How to Make Chicken Pot Pie Soup
- Tips For The Perfect Soup
- Quick Tip for Meal Prep
- Recipe FAQs
- Chicken Pot Pie Soup Toppers
- Pot Pie Soup Variations
- More Hearty Soup Recipes
- Chicken Pot Pie Soup Video Guide
- Love This Recipe?
- Full Chicken Pot Pie Soup Recipe Card
Essential Chicken Pot Pie Soup Ingredients
Crafting this incredibly rich and delicious chicken pot pie soup requires a selection of fresh, high-quality ingredients that build layers of flavor. For the soup base, you will need aromatic olive oil, lean chicken breasts, a medley of finely diced onion, carrots, and celery, and pungent minced garlic. To create the creamy, luscious texture, you’ll use unsalted butter and all-purpose flour for a roux, robust chicken broth, hearty Russet potatoes, fragrant Italian seasoning, fresh thyme sprigs, and a bay leaf. Finally, heavy cream, vibrant frozen peas, and a garnish of fresh parsley, along with salt and black pepper to taste, complete the soup.
The accompanying homemade cheddar biscuits are just as crucial for the authentic pot pie experience. Gather all-purpose flour, a touch of sugar for balance, baking powder for lift, garlic powder for an savory kick, and salt. Buttermilk and melted butter bring the dough together, while shredded sharp cheddar cheese is folded in for that irresistible cheesy goodness. Make sure to have cooking spray on hand for baking. For precise measurements and detailed instructions for both the soup and the biscuits, please refer to the comprehensive recipe card located further below.
How to Make Homemade Chicken Pot Pie Soup
The process of making this comforting chicken pot pie soup begins by heating olive oil in a substantial pot or Dutch oven over medium-high heat. Season your boneless, skinless chicken breasts generously with salt and pepper, then sear them in the hot oil until beautifully golden brown on all sides. This crucial step locks in flavor and creates a delicious crust. Once cooked, remove the chicken from the pot and set it aside, covering it to keep warm.
Next, in the same pot, add the diced onions, carrots, and celery. Sauté these aromatic vegetables for about 4-5 minutes, allowing them to soften and release their natural sweetness. Introduce the minced garlic and cook for just another 30 seconds until fragrant, being careful not to burn it. Remove these cooked vegetables from the pot and reserve them with the chicken.
Now, it’s time to build the creamy base of your soup. Melt butter in the empty pot, then whisk in the all-purpose flour to form a smooth roux. Cook this mixture for about a minute to cook out the raw flour taste. Gradually pour in the chicken broth, whisking constantly to ensure a lump-free, thick base. Return the reserved cooked chicken and vegetables to the pot. Add the diced Russet potatoes, Italian seasoning, fresh thyme sprigs, and a bay leaf. Season the soup with additional salt and pepper to taste.
Bring the soup to a gentle simmer and let it cook for approximately 20 minutes, or until the potatoes become tender when pierced with a fork. Finally, stir in the heavy cream and frozen peas, allowing them to cook for another 5 minutes to heat through and further enrich the soup. Before serving, remember to remove the bay leaf and thyme sprigs. Garnish with a sprinkle of fresh chopped parsley for a burst of color and freshness.
While your delightful soup is simmering, you can prepare the irresistible cheddar biscuits. In a bowl, combine the dry ingredients: flour, sugar, baking powder, garlic powder, and salt. In a separate bowl, whisk together the buttermilk and melted butter. Add the wet ingredients to the dry, stirring gently until a cohesive dough forms. Carefully fold in the shredded cheddar cheese. Drop dollops of the dough onto a prepared baking sheet and bake them in a preheated oven until they turn a beautiful golden brown. Serve these warm, cheesy biscuits directly on top of each bowl of steaming soup for the ultimate comfort food experience.
Pro Tips for Crafting the Perfect Chicken Pot Pie Soup
- Chicken Choice Flexibility: While boneless, skinless chicken breasts are specified, you can effortlessly substitute chicken thighs if you prefer a richer flavor and more tender texture. To significantly cut down on preparation time, consider using pre-cooked, cubed, or shredded rotisserie chicken. Simply add it to the soup along with the vegetables and broth, as it only needs to be heated through.
- Potato Perfection: For that quintessential, hearty chicken pot pie flavor and texture, I highly recommend using Russet potatoes. Their starchy nature helps to slightly thicken the soup as they break down. However, if you’re looking for an alternative, Yukon Gold potatoes also work wonderfully, offering a creamier texture.
- Seasoning Secrets: You have the option to use store-bought Italian seasoning for convenience, or you can elevate the flavor profile by making your own homemade Italian seasoning blend. Freshly ground black pepper and high-quality salt make a noticeable difference in the overall taste. Don’t be shy about tasting and adjusting seasonings throughout the cooking process.
- Vegetable Prep: Ensure all your vegetables, especially the carrots and potatoes, are cut into similarly sized pieces. This crucial step guarantees even cooking, preventing some vegetables from being mushy while others are still firm. A consistent dice also contributes to a more appealing presentation.
- Achieving the Right Consistency: The roux (butter and flour mixture) is key for thickening. Whisk it thoroughly and cook for a minute before adding broth. If your soup seems too thin after simmering, you can create a slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then slowly whisk it into the simmering soup until it reaches your desired thickness.
Quick Tip for Meal Prep
To simplify meal prep on busy weeknights, consider chopping all your vegetables and chicken ahead of time. Store them in airtight containers in the refrigerator for up to 2 days, making assembly a breeze.
Common Recipe Questions Answered
Chicken pot pie soup, when stored properly in an airtight container, will remain fresh and delicious in the refrigerator for up to 3 days. It’s important to cool the soup completely before transferring it to storage to prevent bacterial growth. Any leftover homemade cheddar biscuits should also be stored in an airtight container in the refrigerator and are best warmed up in the microwave or oven just before serving to restore their freshness.
Unfortunately, freezing chicken pot pie soup is not recommended due to its dairy content. Heavy cream and potatoes tend to separate and become grainy or mealy when thawed, compromising the soup’s creamy texture and overall quality. However, you can successfully freeze the cheddar biscuits! Store them in an airtight container or a resealable freezer bag for up to 2 months. To enjoy, simply microwave them briefly to thaw, then crisp up the outside in an oven or a toaster oven for a fresh-baked taste.
This particular soup is primarily thickened by whisking together butter and flour to create a roux, which forms a sturdy, creamy base. As the broth is gradually added to the roux and simmered, it naturally thickens. The addition of heavy cream towards the end of the cooking process also contributes significantly to the soup’s rich and velvety consistency. The starches released from the Russet potatoes during simmering further enhance the soup’s body.
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Creative Chicken Pot Pie Soup Toppers
While this chicken pot pie soup is undeniably fabulous when crowned with our irresistible homemade cheddar biscuits, we understand that sometimes time constraints call for simpler solutions. Fear not! There are plenty of fantastic alternative toppings that will still capture that beloved pot pie essence and add delightful texture to your soup.
- Crispy Pie Crust Pieces: For a quick and easy option, purchase a pre-made pie crust from the store. Cut it into strips or small shapes, then bake according to package directions until they are golden brown and wonderfully crisp. Serve them crumbled generously over each bowl of hot soup.
- Flaky Puff Pastry Squares: Thaw a sheet of frozen puff pastry, cut it into squares or rounds, and bake as per the package instructions until puffed and golden. These light, airy pastry pieces make an elegant and delicious topper for your soup.
- Store-Bought Biscuits: When you’re truly short on time, a tube of pre-made biscuit dough from the refrigerated section of your grocery store is a lifesaver. Prepare them according to the package directions for a convenient, warm, and fluffy topping.
- Buttery Croutons: Elevate simple croutons by tossing them with melted butter and a sprinkle of garlic powder before toasting until golden. These add a wonderful crunch and rich flavor.
- Classic Crackers: For a no-fuss approach, a handful of buttery crackers, traditional oyster crackers, or even simple saltine crackers make a delightful and satisfying crunch to your creamy soup.
- Crispy Fried Onions: For an extra layer of savory flavor and texture, a sprinkle of store-bought crispy fried onions can mimic that classic casserole topping.
Exciting Pot Pie Soup Variations
This chicken pot pie soup recipe is absolutely delicious as it is, offering a rich and satisfying meal. However, it’s also incredibly versatile, allowing you to easily incorporate other ingredients to tailor it precisely to your personal tastes and what you have on hand. Feel free to get creative and make this recipe your own!
- Alternate Proteins: Beyond chicken, this soup is perfect for using up other cooked proteins. Try using leftover roasted turkey instead of chicken – it’s an excellent way to transform your post-Thanksgiving holiday leftovers into another delicious meal! You could also experiment with diced ham or even a plant-based chicken alternative for a vegetarian twist.
- Enhanced Vegetable Medley: While carrots, celery, and peas are classic, don’t hesitate to add other vegetables to the mix. Corn kernels, fresh or frozen green beans, chunks of sweet butternut squash, or even sautéed mushrooms would all be fantastic additions, boosting both flavor and nutritional value. For a touch of green, consider adding spinach or kale during the last few minutes of cooking.
- Diverse Potato Options: While Russet potatoes are traditional for their starchiness and texture, other varieties can certainly be used. Yukon Gold potatoes offer a slightly waxier texture and a buttery flavor, while red potatoes can add a pop of color and hold their shape well. For a different flavor profile, sweet potatoes would introduce a subtle sweetness that complements the savory soup beautifully.
- Cheesy Indulgence: For those who adore extra cheese, feel free to sprinkle a generous amount of shredded cheddar cheese directly over the top of your soup just before serving, allowing it to melt into gooey perfection. Alternatively, stir in some shredded cheddar or a blend of your favorite cheeses when you add the heavy cream to infuse the entire soup with cheesy goodness.
- Herbal Boost: Beyond Italian seasoning and thyme, fresh rosemary or a hint of sage can deepen the savory notes of the soup, especially if you’re using turkey. A pinch of nutmeg can also enhance the creamy, comforting flavors.
- Spice It Up: If you enjoy a little heat, a pinch of cayenne pepper or a dash of hot sauce can add a subtle kick to the creamy base without overpowering the classic flavors.
This delightful soup is a regular request in my household, and I’m always happy to prepare it. It truly embodies comfort food at its absolute finest, bringing warmth, flavor, and smiles to everyone around the table!
More Hearty Soup Recipes to Explore
Slow Cooker Chili
4 hrs 10 mins
Chicken Tortellini Soup (Slow Cooker)
4 hrs 10 mins
Minestrone Soup
40 mins
Cheeseburger Soup
45 mins
Slow Cooker Ham and Bean Soup
4 hrs 30 mins
Chicken Pot Pie Soup Video Guide
A video demonstration of how to make this delicious Chicken Pot Pie Soup will be displayed here.
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Chicken Pot Pie Soup
Pin Recipe
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
- salt and pepper to taste
- 1/2 cup onion diced
- 3 carrots quartered and sliced into 1/2 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups Russet potatoes peeled and diced
- 1 teaspoon dried Italian seasoning
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup frozen peas
- 2 tablespoons chopped parsley
For the biscuits
- 1 cup all purpose flour
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup butter melted
- 3/4 cup shredded cheddar cheese
- cooking spray
Instructions
For the soup
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Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
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Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
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Remove the chicken from the pot; cover to keep warm.
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Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
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Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
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Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
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Slowly pour the broth into the pot, whisking constantly.
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Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
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Bring the stew to a simmer. Cook for 20 minutes or until potatoes are tender.
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Stir in the heavy cream and peas. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs. Sprinkle with parsley.
For the biscuits
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Preheat the oven to 450 degrees F.
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Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms. Gently stir in the cheese.
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Drop the dough into 6 equal sized mounds.
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Bake for 12-14 minutes or until biscuits are golden brown.
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Place the biscuits on top of bowls of the soup and serve.
Notes
- You can substitute chicken thighs for chicken breasts if you prefer. You can also use cubed or shredded rotisserie chicken to save a little time.
- Cut the vegetables into similarly sized pieces so that they cook at the same rate for even tenderness.
- I recommend you use Russet potatoes for this recipe for that classic chicken pot pie flavor and texture. However, you could also use Yukon Gold potatoes for a slightly different consistency.