Chicken Pot Pie Soup. Everyone’s favorite comfort food in soup form! This simple to make soup is makes a complete meal when paired with biscuits and salad.
Chicken Pot Pie Soup
The cold weather is here, and a great dinner is soup like this Chicken Pot Pie Soup makes the perfect meal. This soup is hearty, flavorful and easy to make. The perfect meal to make when it is cold and you want to warm everyone up from the inside.
If you love chicken pot pie then you are going to love this classic comfort food turned soup recipe. This easy stove top soup recipe is full of flavor, hearty enough that it will fill you and goes great with a warm roll is the perfect cold night meal.
This Chicken Pot Pie Soup is packed with veggies, chicken and potatoes in a creamy broth. This homemade soup makes one satisfying bowl of soup! Add a homemade biscuit for dipping and you have all your loved chicken pot pie flavors in one bowl.
What to Serve with Chicken Pot Pie Soup
Soup is a great meal to make for dinner or lunch and there are many options for things to serve with it. It all depends on what I am in the mood for and how much time I have that night to get dinner on the table.
- cheddar biscuits
- Buttermilk Biscuits
- Chicken Caesar Salad
- Chicken Taco Salad
- Beef taco salad
- BLT Salad
- Strawberry Spinach Salad
- Crispy chicken, cranberry and apple salad
- Big Mac Salad
- Olive Garden Salad
Tips and Variations
While making this soup, you will want to use my trick on how to shred chicken.
Use left over chicken. If you want to cut down on the cook time you can use a rotisserie chicken instead of boiling the chicken.
Bake chicken instead of boiling chicken. Spray a baking sheet with non stick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
Use Frozen Veggies. If you are in a pinch on time you can use frozen veggies instead of fresh.
Chicken Broth. You can use homemade chicken broth or store bought chicken broth.
Chicken Pot Pie Soup Ingredients
- 2.5 cups boneless skinless chicken breast (20 ounces)
- 5 1/2 tablespoons butter
- 1 small yellow onion, chopped
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 32 oz low-sodium chicken broth
- 2 cups russet potatoes, peeled and 1/2-inch diced
- 1 teaspoon fresh parsley, chopped
- 2 twigs of fresh thyme
- 1/4 teaspoon rosemary, diced
- 1 bay leaf
- pinch Salt
- pinch freshly ground black pepper
- 1 cup frozen or fresh peas
- 2 1/2 cups milk
- 6 tablespoons all-purpose flour
- 1/2 cup heavy cream
Chicken Pot Pie Soup Directions:
Fill a medium stock pot with water and bring your chicken breast to a boil. Reduce the heat to medium high and cook for about 20- 30 minutes. Remove the chicken and shred or cut it to bite size pieces.
In a medium stock pot, melt 1 1/2 tablespoons butter over medium-high heat. Add in onion, carrot and celery and sauté 3 minutes.
Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to the pot. Bring soup to a boil, then reduce heat to medium, cover with lid, and allow to cook. Making sure you stirring occasionally.
Once the potatoes are tender, about 15 – 25 minutes. Reduce heat to low and stir in chicken and peas. Remove the thyme twigs and bay leaf.
In a medium saucepan set over medium heat, melt remaining 4 tablespoons butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes.
While whisking very slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste.
Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream.
Stir the cream mixture into the pot with the chicken and veggies and mix well.
Easy Soup Recipes
- Chicken Noodle Soup
- Crockpot Taco Soup
- French Onion Soup
- Cheeseburger Soup
- Loaded Cauliflower Soup
- Broccoli Cheddar Soup
- Roasted Butternut Squash Soup
- Chicken Gnocchi soup
- Lentil soup with ham
Chicken Pot Pie Soup
Ingredients
- 2.5 cups boneless skinless chicken breast
- 5 1/2 tablespoons butter
- 1 small yellow onion chopped
- 3 stalks celery diced
- 2 carrots peeled and diced
- 32 ounces chicken broth
- 2 cups russet potatoes peeled and 1/2-inch diced
- 1 teaspoon fresh parsley chopped
- 2 twigs of fresh thyme
- 1/4 teaspoon rosemary diced
- 1 bay leaf
- pinch Salt
- pinch freshly ground black pepper
- 1 cup peas frozen or fresh
- 2 1/2 cups milk
- 6 tablespoons all-purpose flour
- 1/2 cup heavy cream
Instructions
- Fill a medium stock pot with water and bring your chicken breast to a boil. Reduce the heat to medium high and cook for about 20- 30 minutes. Remove the chicken and shred it to bite size pieces.
- In a medium stock pot, melt 1 1/2 tablespoons butter over medium-high heat. Add in onion, carrot and celery and sauté 3 minutes.
- Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to the pot. Bring soup to a boil, then reduce heat to medium, cover with lid, and allow to cook. Making sure you stirring occasionally.
- Once the potatoes are tender, about 15 – 25 minutes. Reduce heat to low and stir in chicken and peas. Remove the thyme twigs and bay leaf.
- In a medium saucepan set over medium heat, melt remaining 4 tablespoons butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes.
- While whisking very slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste.
- Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream.
- Stir the cream mixture into the soup.
Nutrition
Makes 8 Servings
9 SmartPoints on Weight Watchers FreeStyle Plan if you use fat free milk.
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Sandi says
I am having problems finding recipes with directions and as for the Cheddar cheese biscuits I didn’t find the recipe at all. Frustrating.
Stephanie says
https://www.midgetmomma.com/garlic-cheddar-biscuits/garlic-cheddar-biscuits-2/