Chicken Pot Pie Soup is creamy and comforting. It’s loaded with chicken, potatoes, and veggies. And, it’s served with biscuits for dipping.
This is the first recipe in season two of my Fall Soup Series! This cozy soup is perfect for a busy Fall weeknight because it takes about half the time it takes to make a chicken pot pie, but with all the comforting flavors.
How To Make Chicken Pot Pie Soup
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add butter and olive oil to a large pot.
- Add carrots, celery, and onion.
- Cook until the veggies are tender.
- Add minced garlic and flour.
- Cook for two minutes.
- Slowly stir in chicken broth.
- Add chopped potatoes.
- Add dried parsley, salt, dried thyme, garlic powder, pepper, and dried bay leaves.
- Bring the liquid to a simmer.
- Cook until the potatoes are tender.
- As the soup cooks, bake some refrigerated biscuits.
I use Grands southern homestyle biscuits (no affiliation). But, any biscuits will work. Of course, homemade biscuits would be amazing!
- Add shredded rotisserie chicken, half & half, and frozen peas.
- Cook until the chicken and peas are warmed through.
- Serve the soup with warm biscuits.
How To Store
Store the soup in a sealed container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave.
I also store leftover biscuits in a sealed container in the refrigerator. To reheat, wrap the biscuits in a slightly damp paper towel and microwave for just a few seconds (10-15).
More Creamy Soup Recipes
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Chicken Pot Pie Soup Recipe
Video
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 1/2 cups sliced carrots
- 1 cup sliced celery
- 1 cup chopped yellow onion
- 2 minced garlic cloves
- 3 Tablespoons all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups peeled and chopped russet potatoes
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
- 1 (16 oz.) tube refrigerated biscuits
- 2 cups shredded rotisserie chicken
- 1 cup half & half
- 1 cup frozen peas
Instructions
- Add the butter and olive oil to a large pot over medium-high heat.
- Once the butter is melted, add the carrots, celery, and onion. Cook, stirring occasionally, for about 6 minutes, until the veggies are tender.
- Add the garlic and flour. Cook, stirring often, for two minutes.
- Slowly stir in the chicken broth.
- Add the potatoes, parsley, salt, thyme, garlic powder, pepper, and bay leaves. Stir well.
- Bring the liquid to a simmer. Cook, stirring occasionally, for about 15 minutes, until the potatoes are tender.
- As the soup cooks, bake the biscuits according to their package directions.
- Remove the bay leaves. Add the chicken, half & half, and peas. Stir well. Cook just until the chicken and peas are warmed through, about 3 minutes.
- Serve the soup with warm biscuits.
This is one of the best soups I’ve ever tasted!! You have to try it. Easy to make and you will be delighted you did.
Awesome soup , love your recipe