Chicken Pot Pie Soup With Biscuits

Why We Love This Chicken Pot Pie Soup

Want some serious comfort food with barely any effort? This fabulous homey Chicken Pot Pie Soup recipe is made with a slightly thinner base so it’s soupy, but has all the flavor of classic chicken pot pie with gravy… Tender chicken, potatoes, and vegetables are all right there! To simplify the recipe, we’re using fluffy frozen biscuits, baked until golden brown, to top each bowl of soup. However, if you want something with a thicker filling like a classic chicken pot pie with biscuits, you can add a bit more butter and flour to the roux for a thick gravy base. From start to finish this loaded stew takes only 40 minutes to make. So it’s perfect for serving the family a familiar and satisfying meal even on a busy weeknight!

Ingredients You Need

Butter – unsalted All-purpose flour – to thicken the soup Onion – peeled and chopped Garlic – minced Potatoes – russets or yukon gold potatoes – skins left on, diced into 1-inch cubes Chicken base and water – to make a rich chicken broth Poultry seasoning – the “secret ingredient” for an extra savory soup Chicken – use precooked shredded chicken to make this a super easy chicken pot pie soup recipe Frozen vegetable mix – a classic blend of frozen diced carrots, peas, green beans, and corn Fresh parsley – to garnish Biscuits – use frozen biscuits or homemade biscuits

How to Make Chicken Pot Pie Soup

Preheat the oven to 400°F for the biscuits. (Or check the back of the biscuit package for an alternative temperature.) Set a large 6-8 quart Dutch oven (or soup pot) over medium heat. Add the butter and flour to the pot. Whisk as the butter melts to create a smooth foamy roux. Cook the roux for 2-3 minutes until golden brown, stirring continuously. Then add in the garlic and onions. Stir and sauté for another 2-3 minutes to soften the onions. Add the diced potatoes, water, chicken base, and poultry season. Bring to a boil, reduce the heat, and simmer for 10 minutes. Meanwhile, make the biscuits to top the soup: Place 12 frozen biscuits on a baking sheet. Place in the oven and bake for 15 minutes (or according to the package instructions) until golden brown. You can also quickly air fry biscuits! After the soup base has simmered for 10 minutes, add in the shredded chicken. Add frozen vegetables. Stir well and simmer for another 5 to 10 minutes. Finally, stir the chopped parsley. Taste, then salt and pepper if needed.

Recipe Variations

Protein – Use leftover chicken from another meal, or rotisserie chicken. Swap cooked chicken with shredded leftover turkey. You can also use fresh chicken or turkey, if you like! Before making the roux, chop the poultry into bite-sized pieces and saute in the pan with a bit of oil. Cook for 8-10 minutes, until brown on all sides. Remove from the pot, set aside on a plate, and wipe the pot clean. Vegetarian – Leave out the chicken and use vegetable broth for a simple chicken-less pot pie soup recipe. To keep it hearty, I suggest using more potatoes and/or canned drained garbanzo beans. Vegetables – We love the convenient classic blend of frozen mixed veggies. However, you can use other frozen vegetables if you like. Alternatively, this soup can be made with fresh veggies, like celery, chopped peppers, or turnips. Just note that they will take a few more minutes to cook. Thicker – If you want to make a thicker chicken pot pie with biscuits, add 2 tablespoons of butter and 2 tablespoons of flour to the roux. You can also stir in a splash of heavy cream at the end for an extra silky base. Gluten-free – Sub all-purpose flour with your favorite GF flour replacement. Use gluten-free biscuits as well.