Description
This Chicken Pot Pie Soup is everything you love about a classic pot pie—rich, creamy, and packed with comforting flavors—all in a hearty soup form. Loaded with tender chicken, vegetables, and a creamy broth, this soup is topped with flaky biscuits or puff pastry for the ultimate comfort food experience. Perfect for chilly evenings or when you need a little extra warmth in your life!
Ingredients
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 6 cups chicken broth
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- 1 ½ cups frozen or fresh potato cubes (optional, for extra heartiness)
- 2 tablespoons butter
- Fresh parsley for garnish
For the Biscuit Topping (optional but highly recommended):
- 1 can refrigerated biscuit dough (or homemade if you prefer)
- 1 tablespoon butter, melted (for brushing the biscuits)
- Fresh parsley (for garnish)
Instructions
-
Cook the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside. -
Sauté the Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables begin to soften. -
Make the Soup Base:
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, until the flour is lightly golden. Slowly add the chicken broth while stirring constantly to avoid lumps. Add the thyme, rosemary, bay leaf, and salt and pepper to taste. Bring the soup to a simmer. -
Simmer and Thicken the Soup:
Add the frozen peas and potato cubes (if using) to the soup. Let it simmer for about 10-15 minutes, until the vegetables are tender. Stir in the heavy cream and butter, and cook for an additional 5-7 minutes until the soup thickens. -
Add the Chicken:
Return the cooked chicken to the pot and stir to combine. Taste and adjust seasoning as necessary, adding more salt, pepper, or herbs if desired. -
Prepare the Biscuit Topping (Optional):
While the soup is simmering, preheat the oven to 375°F (190°C). Arrange the biscuit dough on a baking sheet and bake according to the package directions. Once golden and cooked through, brush the tops with melted butter and sprinkle with fresh parsley.
-
Serve the Soup:
Ladle the soup into bowls and top with the freshly baked biscuits. Garnish with fresh parsley for added color and flavor.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer, you can skip the biscuit topping and serve the soup with a side of crusty bread.
- You can add other vegetables, like corn or green beans, to the soup for added variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop, Oven (for biscuits)
- Cuisine: American