Chicken Pot Pie Soup
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Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes! Use canned biscuit dough to save time on busy weeknights when you’re craving a hot homemade meal!
Easy Chicken Pot Pie Soup Recipe
When you’re craving something rich, creamy, hearty in the cold winter months, look no further than this easy homemade chicken pot pie soup.
The soup has all the comfort food feels of pot pie, but in soup form. There is juicy shredded chicken, tender potatoes, added texture from the peas, carrots, and corn.
The soup is finished off with a splash of heavy cream to give it a luxurious richness that’ll keep you going back for more!
To make up for the lack of crust that you’d find in a pot pie, I topped the soup with biscuits.
Although you could make homemade biscuits, I went the canned biscuit dough route and no one was complaining!
This creamy chicken pot pie soup is easy to make, ready in just 30 minutes, and will make your house smell amazing in the process.
Ingredients in Chicken Pot Pie Soup
To make this hearty and comforting chicken pot pie soup, you’ll need the following easy to find ingredients:
- Canned biscuit dough (or homemade if preferred)
- Unsalted butter
- White or yellow onion
- All-purpose flour
- Chicken broth
- Dry white wine, optional
- Cooked shredded chicken
- Poultry seasoning
- Bay leaves
- Heavy cream
How to Make Chicken Pot Pie Soup
This soup is fast and easy to make, ready in just 30 minutes. Follow these simple steps to make homemade chicken pot pie soup:
Step 1: Get the canned biscuit dough in the oven and make the biscuits and they bake while you then move onto making the soup.
Step 2: Sauté the onion, celery, and garlic with butter in a large Dutch oven until the vegetables are translucent.
Step 3: Add the flour and stir to combine.
Step 4: Add the broth, optional wine, carrots, potatoes, and cook for 10 to 15 minutes, until the potatoes are tender.
Step 5: Add the chicken, corn, peas, salt, pepper, poultry seasoning, bay leaves, parsley, and cook for 5 minutes.
Step 6: Add the heavy cream and heat until just warmed, don’t overheat it!
Step 7: Serve the soup topped with the freshly made biscuits.
What Kind of Vegetables Are Best in the Soup?
For the carrots, I use fresh carrots that I slice thinly and cook when I add the potatoes.
You can use either frozen, fresh, or canned — which is my order of preference — when it comes to the peas and corn.
I am not a big pan of canned vegetables, ever. And fresh peas and corn are pretty tricky to find in the dead of winter. However, I always have bags of frozen on hand so that’s what I use.
What Are the Best Potatoes for Soups?
I recommend Yukon Gold potatoes for chicken pot pie soup. They become tender without falling apart nor are they too waxy.
Baby red or red potatoes are also a good choice, as are fingerling potatoes since they’re waxier and hold together better.
I’m less fond of Russet potatoes in soup and find them to be better for baking, but if that’s all you have they will suffice.
Is Wine Necessary in Chicken Pot Pie Soup?
You don’t have to use wine and can simply add more chicken broth, if desired. The alcohol burns off in the simmering process and what remains is the extra luxuriousness of flavor but if you’re averse to cooking with wine, you can omit it.
What Type of Wine Should I Use?
I like a dry white wine such as chardonnay, sauvignon blanc, or pinot grigio because they just amp up the depth of flavor compared to broth alone.
Do I Have to Use Heavy Cream in Chicken Pot Pie Soup?
Again, like wine, no you don’t have to use heavy cream and could instead use half-and-half. I wouldn’t go any less than that in terms of fat percentage though. Meaning, avoid 2% and skim milk.
You could probably use less of either heavy cream or half-and-half, such as 1/2 cup rather than one full cup.
I do love the richness the dairy adds and really turns this soup into what chicken pot pie tastes like, so I wouldn’t eliminate entirely.
I haven’t tested what would happen if you use a non-dairy milk and how the soup tastes.
How to Store Pot Pie Soup
Store leftover soup in the fridge for up to five days. I recommend storing it in an airtight container.
Can You Freeze Chicken Pot Pie Soup?
I haven’t tested it but I don’t think this soup will freeze particularly well.
Milk products tend to “break” during the freezing and subsequent thawing processes. Rather than having a creamy texture, the soup could look like it has little white particles floating in it.
The taste would probably be the same but it wouldn’t be pretty to look at.
Recipe Shortcuts You Can Take
Making biscuits isn’t something that I do routinely and find it far easier to pop open a tube of biscuit dough and bake those off while the soup simmers. If you want to make homemade biscuits, by all means go ahead.
I am a huge fan of shortcuts in the kitchen when I can and specifically, I recommend using rotisserie chicken that you shred.
You could of course poach and shred your own chicken but rotisserie is definitely my first choice for ease.
Some grocery stores in my area also shred their rotisserie chickens and sell already shredded chicken in plastic containers nearby where they sell whole rotisserie chickens. If you come across already shredded chicken, even better in terms of saving time.
Tips for the Best Chicken Pot Pie Soup
After you add the heavy cream, make sure not to overheat the soup. Warm it gently until the soup is up to temperature, but dairy and high heat don’t mix so don’t boil it like crazy.
Even better, let the cream sit out so it comes up to room temp before you add it.
I prefer to bake the biscuits separately rather than cook them atop the soup, like you might cook dumplings. This means you can store the leftover biscuits and soup separately and nothing gets soggy.
- one 10-count package canned biscuit dough OR homemade biscuits
- 5 tablespoons unsalted butter
- 1 medium white or yellow onion, diced small
- 3 stalks celery, diced small
- 3 to 5 cloves garlic, finely minced
- 1/3 cup all-purpose flour
- 5 cups chicken broth (I use no salt added or low-salt broth)
- 1/2 cup dry white wine, optional (chardonnay, sauvignon blanc, pinot grigio)
- 3 medium carrots, peeled and sliced thin
- 4 medium potatoes, cubed in 1/2-inch pieces* (See Notes)
- 2 cups cooked shredded chicken** (See Notes)
- 1 cup frozen corn (canned may be substituted)
- 1 cup frozen peas (canned may be substituted)
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 2 tablespoons fresh parsley, finely minced OR 1 teaspoon dried parsley
- 1 cup heavy cream
- Prepare and bake the canned biscuit dough as directed on the packaging. If desired, you can make scratch biscuits using your favorite recipe.
- To a large Dutch oven, add the butter, onions, celery, garlic, and cook for about 5 minutes over medium-high heat, or until vegetables begin to turn soft and translucent.; stir nearly constantly.
- Evenly sprinkle the flour over the top, stir to combine, and cook for about 1 minute.
- Whisk in the broth, optional wine (if not using wine, add an additional 1/2 cup broth), and add the carrots, potatoes, and cook over medium-high heat until the potatoes are fork tender, about 10 minutes. Tip - Make sure not to cube the potatoes any bigger than approximately 1/2-inch or they will take much longer to cook through.
- Add the chicken, corn, peas, salt, pepper, poultry seasoning, bay leaves, parsley, bring to slow boil, and cook for about 5 minutes.
- Turn the heat to low, add the heavy cream, and just bring the soup up to temperature. Tip - Don't boil the soup at this point because the cream can break as dairy is prone to doing this if heated too high; just warm it.
- Remove the bay leaves, taste the soup, and if necessary add more salt or pepper, to taste.
- Portion out the soup into bowls, and top with biscuits before serving.
*I recommend Yukon Gold potatoes for chicken pot pie soup. They become tender without falling apart nor are they too waxy. Baby red or red potatoes are also a good choice as are fingerling potatoes since they’re waxier and hold together better. I’m less fond of Russet potatoes in soup and find them to be better for baking, but if that’s all you have they will suffice.
**I recommend using rotisserie chicken that you shred. You could of course poach and shred your own chicken but rotisserie is definitely my first choice for ease.
Storage: Soup will keep airtight in the fridge for up to 5 days. I don't know how the soup freezes/thaws since dairy is prone to breaking during those processes so this likely isn't a good soup to freeze although I haven't tested it. Reheat leftover soup gently on the stove or in the microwave.
Amount Per Serving: Calories: 441Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 1037mgCarbohydrates: 43gFiber: 5gSugar: 6gProtein: 16g
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