Creamy Chicken Pot Pie Soup [+Video]

Warm up with a delicious and hearty pot pie soup filled with chicken or turkey, vegetables, and a creamy broth.

Take your favorite comfort food and turn it into the best cold weather soup ever, chicken or turkey pot pie soup! We even added biscuits on top!

It’s like taking our classic chicken pot pie and eating it inside out. We make the filling a little creamier so it’s more soup-like and instead of being in a crust, we top it with golden crispy little biscuits. They are totally optional but I love the extra texture and flavor it adds.

Ingredients for Chicken Pot Pie Soup

All of these ingredients come together in one pot and this soup so simple to make. Here are the ingredients you will need:

• Olive Oil: used to sauté the onions and garlic
• Onion: adds flavor
• Garlic: an aromatic that adds flavor
• Fresh Thyme and Fresh Parsley: adds fresh flavor
• Yukon Gold Potatoes: Russet potatoes or even red potatoes could be used. I just love the flavor and texture of gold potatoes in this soup.
• Flour: helps thicken the soup
• Kosher Salt and Fresh Black Pepper: adds flavor
• Rotisserie Chicken: I just grab a rotisserie chicken at Costco and break it down myself or buy the packaged rotisserie chicken at Costco.
  • NOTE: If you don’t want to use rotisserie chicken, you could cook your own whole chicken or cook 3 chicken breasts in whatever your favorite method for cooking chicken is – grilled, baked, boiled (please never), etc.
• Half and Half: Adds creaminess and richness to the soup. For a healthier soup use milk instead.
• Chicken Broth or Stock: adds flavor and more substance to the base of the soup
• Heavy Cream: add more richness and creaminess to the soup
• Bay Leaf: adds flavor
• Frozen Carrot and Pea Mixture: can be bought in the freezer section at the grocery store

For the Biscuits

• Flour: Just regular all purpose flour is all you need.
• Sea Salt: adds flavor
• Sugar: adds a touch of sweetness
• Baking Powder: gives the biscuits their rise and fluff
• Buttermilk: adds acidity, flavor, and rise to the biscuits
• Egg: gives the biscuit structure
• Shortening: adds fat and richness
• Butter: adds fat and flavor

All of the measurements and details for the ingredients can be found in the recipe card at the end of the post.

How to Make Chicken Pot Pie Soup

If you have the time in the morning, the best way to make this soup is to get it all going in the morning and then let it sit in the fridge all day. Right before dinner pull it out and get it simmering on the stove top again. This allows the flavors to really build and become delicious without simmering away the liquid until you’re left with pot pie filling instead of soup.

If you don’t have that time in the morning, you can just make it at dinner time, but know that the flavor could be so much richer and deeper if it has time to sit. Here are the steps:

1. Sauté: Heat the oil in a dutch oven and when the oil is shimmering, add the onions and cook until tender. Then add the garlic, thyme, parsley and potatoes and stir everything together.
2. Make a Roux: Whisk in the flour and stir for a minute to cook the flour taste out. Add the half and half, stock, cream and bay leaf and bring a boil.
3. Simmer: Reduce the heat to low and season with salt and pepper and add the chicken and vegetables and simmer for at least 30 minutes and up to 2 hours. Don’t let the liquid cook out.
4. Serve: Remove the bay leaf and season more if needed. Add the biscuits (see section below) on top if desired.

For the Biscuits:

1. Prep: Preheat the oven to 375 degrees F.
2. Mix: Add all the dry ingredients into a bowl and stir to combine.
3. Whisk: Add the buttermilk and egg to a glass measuring cup and whisk together until combined.
4. Stir: Make a well in the center of the dry ingredients and pour the wet ingredients into the well and gently stir together.
5. Cut: Add the shortening and butter into the dough mixture and use a pastry cutter to cut the fat into the mixture. Use your hands to knead everything together a few times. There should still be chunks of butter and shortening visible in the dough. Be sure to not overmix!
   • PRO TIP: The secret to the best biscuits is cold fats and not over pressing or mixing the dough. We just turn out the dough on a silpat so it doesn’t stick, gently pat into an oven or circle and use a pizza cutter to cut little squares.
6. Form: Pat the dough into a flat disc and then cut into 1″ squares using a sharp knife or pizza wheel.
7. Bake: Place the mini biscuits onto a baking sheet lined with parchment and place in the oven. Bake for 8-10 minutes until golden brown.

All of these instructions can be found in the recipe card at the end of the post where you can also print or save the recipe.

Watch Chicken Pot Pie Soup Video

What to Serve with Chicken Pot Pie Soup

I am a huge fan of having some sort of bread to dip in soups. I know we are adding the biscuits to the soup, but if you want to skip the biscuits and make something else, I would recommend our Potato Rolls or Herbed Focaccia Bread.

With a hearty and heavy comfort food like chicken pot pie soup, I also like to have something light to balance out the heavy. Our spinach berry salad or our simple tomato cucumber salad are both great options.

Why You Will Love This Soup

This soup is pure comfort food and so full of those cozy flavors that make you feel home and happy. It is so easy to make and a great way to use up leftovers. If you have leftover turkey after Thanksgiving or Christmas, this recipe is a great way to use them up! You get the flavors of a chicken pot pie but you don’t have to make a pie crust or worry about the pie filling setting up.

Every part of this soup recipe is made from scratch so you know exactly what you’re eating. It’s also so versatile! You can swap out the protein – chicken, turkey or even ham all taste great in this recipe! The vegetables are also easily swapped. Other veggies like corn, green beans, celery, broccoli, cauliflower, etc. could all be added or substituted. Mushrooms would also be a tasty addition.

Can This Recipe Be Gluten-Free?

Yes, you can swap the flour for a slurry of cornstarch and water to thicken the soup. Mix together 1/2 cup of cold water and 2 Tablespoons of cornstarch and I would add it in step 6 of instructions after the soup has simmered. And obviously, skip the biscuits on top!

As long as we are talking allergies, if you want to make this recipe dairy free, substitute unsweetened almond milk for both the half and half and heavy cream.

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for 4-5 days. I usually zap a bowl in the microwave to reheat a single serving for myself. I’ve I’m reheating more than that, I prefer to do it on the stovetop.

Can Turkey or Chicken Soups Be Frozen?

Freeze soups for an easy meal down the road. Soup should be put in a container with an airtight lid, or placed in a heavy duty zip top freezer bag.

Soups that are made with milk or cream do not freeze as well as other soups. They tend to have a bit of a grainy texture when thawed. But, a little stirring as it thaws and warms will help keep it from separating and losing its texture.

How Long Will Frozen Soup Keep?

Properly stored, soup will keep for 4-6 months in the freezer.

This hearty chicken pot pie soup recipe is a twist on traditional pot pie, featuring tender chicken or turkey, vegetables, and a creamy broth. Perfect for a cozy night in, and easy to make with the included video tutorial.

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