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!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken pot pie soup, creamy chicken pot pie soup, easy chicken pot pie soup, pot pie soup
Servings: 8
Calories: 441kcal
Author: Averie Sunshine
Ingredients
one 10-count package canned biscuit dough OR homemade biscuits
5tablespoonsunsalted butter
1medium white or yellow oniondiced small
3stalks celerydiced small
3 to 5clovesgarlicfinely minced
⅓cupall-purpose flour
5cupschicken brothI use no salt added or low-salt broth
½cupdry white wineoptional (chardonnay, sauvignon blanc, pinot grigio)
3medium carrotspeeled and sliced thin
4medium potatoescubed in 1/2-inch pieces* (See Notes)
2cupscooked shredded chicken**See Notes
1cupfrozen corncanned may be substituted
1cupfrozen peascanned may be substituted
1teaspoonsaltor to taste
1teaspoonfreshly ground black pepperor to taste
1teaspoonpoultry seasoning
2bay leaves
2tablespoonsfresh parsleyfinely minced OR 1 teaspoon dried parsley
1cupheavy cream
Instructions
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.
Notes
*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.