This post may contain affiliate links. Please read our disclosure policy.
This Chicken Pot Pie Soup Recipe has the classic dish’s comforting taste in a creamy and flavorful soup! Enjoy a thick base filled with sweet carrots, onions, peas, and corn with tender potatoes, chicken, and fluffy biscuits for dipping! It’s an easy recipe made in just one large pot and the perfect comfort food!
Why We Love This Recipe!
- Easy Recipe: Ready in under an hour, this homemade soup recipe with tender chicken and simple ingredients is an excellent weeknight dinner.
- Familiar Flavors: If you’re a fan of chicken pot pie, this soup is bound to be one of your favorites! And the best part is you don’t have to make a pie crust!
- Serve a Crowd: Double the recipe to feed a crowd– It’s a dish everyone will love and the ultimate comfort food.
This Chicken Soup Recipe is made from start to finish in under an hour. And the best part is, there is no crust to roll out and place. Just pop your favorite brand of biscuits in the oven, and done!
There’s nothing quite like the creamy and savory combination of a traditional chicken pot pie, especially if it’s a family recipe. And in soup form, it’s almost better! Right in time for the winter weather soup season!
But if you’re in the mood for the real deal, try my easy Chicken Pot Pie Recipe. Either way, you really can’t go wrong.
Ingredient Notes
Variations and Substitutions
How to Make Creamy Chicken Pot Pie Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Chop & Saute the veggies
Get ready to make the soup by washing and chopping all the fresh veggies and herbs.
First, add the carrots, celery, onion, unsalted butter, and minced garlic to a large pot over medium heat. Cook the ingredients for three to five minutes or until the onions are translucent, stirring occasionally.
Step 2 | Cook flour, stock, and herbs
Next, add the flour to the pot and stir until it is cooked about two or three minutes.
Mix in the chicken stock, Better Than Bouillon, pepper, thyme, salt, and bay leaves. Then, turn up the heat to medium-high and bring the ingredients to a boil.
Step 3 | Add potatoes
Now, add the potatoes and set the heat to medium-low. Bring to a slight simmer for about 14 minutes or until the potatoes are tender.
Step 4 | Bake biscuits
As the potatoes cook, bake the biscuits by following the instructions on the packaging. Then, remove the golden brown biscuits from the oven and transfer them to a serving tray.
Step 5 | Add chicken and remaining ingredients
Next, remove the bay leaves from the soup and add the cooked chicken, corn, peas, heavy cream, and parsley, sitting until well combined. Taste the soup and add more salt and pepper if desired.
Step 6 | Simmer and serve with biscuits!
Simmer the soup and mix for about five minutes until all ingredients are heated. Then, serve with the freshly made biscuits and enjoy!
Tips
- Salt Content– If you use regular broth or stock instead of low-sodium, omit the added salt (or to taste based on your typically use), then taste the recipe when it’s completed.
- Double the Recipe– If you’re serving a crowd, this recipe easily doubles and can be kept in a crockpot to stay warm.
- Cooked Chicken– Remember not to use raw chicken. Be sure it is cooked before adding. If you want to use raw chicken, add the chicken to the broth and simmer until fork tender for shredding. Then add potatoes and proceed with recipe. The cook time will vary based on size and cut of chicken. You may also want to increase the broth a bit.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
How to Make Gluten-Free Chicken Pot Pie Soup
There are a few things to adjust to make this recipe gluten-free enough for a Celiac to eat. But it is not impossible!
Make this recipe gluten-free by replacing the flour with cornstarch and water to thicken the soup. Ensure the stock or broth is gluten-free, and skip the Better than Boullion. Then, serve with gluten-free biscuits, and you have a gluten-free soup recipe.
Recipe FAQs
If the soup is not as thick as you’d like it to be, add a cornstarch slurry or more flour while stirring the ingredients over low heat.
This is a great recipe to make ahead! Make the recipe as directed, then store it in an airtight container in the fridge. Serve the dish in the next couple of days by reheating it in a pot or a slow cooker.
There is no difference! They are both names for the same recipe.
Storage
Storage: Cover the pot with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.
Freeze: I do not typically like to freeze cream-based soups as the cream seems to separate when thawing. This one is best served fresh.
What to Serve with Easy Chicken Pot Pie Soup
Serve the easy chicken pot pie recipe with these irresistible Butter Swim Biscuits. Or enjoy a soup and salad combo by serving the dish with the Columbia Restaurant’s 1905 Salad tossed with a garlic vinaigrette dressing or a nutritious Kale Crunch Salad– Yum!
More Creamy Soup Recipes
- Creamy Potato Soup Recipe
- Zuppa Toscana Soup
- Creamy Tomato Basil Soup
- Instant Pot Butternut Squash Soup
- Mexican Street Corn Chicken Chili
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.
Chicken Pot Pie Soup Recipe
Equipment
- spoon
- large soup pot
Ingredients
- 6 biscuits, cooked
- 1 cup carrots, sliced
- 1 cup celery stalk, slice
- ½ cup onion, finely chopped
- 6 tablespoons unsalted butter
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 6 cups low sodium chicken broth or stock
- 2 tablespoons low sodium Better Than Bouillion
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme, (or ½ teaspoon ground thyme)
- ½ teaspoon coarse kosher salt
- 2 bay leaves
- 2 pounds Yukon gold potatoes, cubed
- 2 cups chicken, cooked and shredded
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
Instructions
- In a large pot add the carrots, celery, onion, unsalted butter, and garlic cloves over medium heat. Cook, stirring occasionally for 3-5 minutes or until the onion is translucent.
- Add in the flour and stir for 2-3 minutes or until flour is cooked.
- Add the chicken stock, better than bouillon, pepper, thyme, *salt, and bay leaves. Turn the burner to medium to high and bring to a boil.
- Next add the potatoes to the pot. Turn the burner to medium-low and bring to a low simmer for 12-15 minutes or until the potatoes are tender.
- While the potatoes are cooking, bake the biscuits for the time according to the packaging. Approximately 13 minutes. Place the biscuits on a parchment paper lined 9×13 baking sheet. Once baked remove from the baking sheet and place on a serving tray.
- Then remove the bay leaves. Add the chicken, peas, corn, whipping cream, and parsley to the pot. Stir until combined.
- Taste to see if more salt and pepper is needed (add to taste if needed).
- Bring to a simmer and mix for 3-5 minutes until heated through.
- Serve with the biscuits.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
The best of a pot pie, in soup form! It’s so easy and my family loved every drop and asked me to make it again!
I am so happy to hear your family enjoyed it! Thank you for making it!
This soup was so easy to make and next time I’ll double the recipe so we have leftovers for another meal. It disappeared way too quickly!
That is always a good sign! Thank you for trying it and sharing the results with us!
This is one of those recipes that warms your heart and soul! Pure comfort food at its best. Delicious recipe.
Thank you so much! It is a comfort food recipe for sure.
This chicken pot pie soup was delicious. My family loved it and I’ll be making it again. Thank you!
I am so glad your family enjoyed it! Thank you for stopping by to let us know.
This is amazing! I love when comfort foods are turned into a soup variation and this one certainly didn’t disappoint. Great flavors and easy to make!
Thank you, Dana! I agree, you can’t beat comfort cooking!
This recipe makes SO much sense. It’s a pet peve when my chicken pot pie comes out too soupy. If I’m making a pot pie, I want it to hold together. But now I have a reason to enjoy these flavors and let it go soupy! Thanks!
I love the way you think! I love the sauce in a pot pie and this you get even more!
Nothing beats this! It’s so comforting and perfect for this time of year.
It’s been rainy and cool here and the perfect time for soup. I am so glad you enjoyed it.
Your Chicken Pot Pie Soup recipe is a real comfort food delight! The flavors blend together perfectly, creating a cozy and satisfying meal. I appreciate the clear instructions and handy tips, making the cooking process enjoyable and stress-free. This dish has definitely earned a spot in my regular meal rotation.
Thank you, Tavo! I’m glad to hear you will be enjoying this comfort dish time and time again.