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Serve an easy Chicken Pot Pie Soup from scratch with a basket of warm, flakey biscuits. This simple dinner is the perfect comfort food for a chilly day — and it’s ready in 30 minutes!
Southern Chicken Pot Pie Soup is a fun twist on the classic chicken pot pie dinner! This creamy soup borrows all of the same flavors and ingredients that you love from the traditional casserole, but transforms them into an entirely new dish. Pair the soup with biscuits or crusty bread for an easy dinner recipe that the whole family will love!
How to make Chicken Pot Pie Soup from Scratch:
We’re making this soup from scratch, but it’s an easy recipe that’s ready for the table in just 30 minutes! Ideal for a weeknight meal…
Ingredients:
- Butter and olive oil
- Onion
- Carrots
- Celery
- Garlic
- All-purpose flour
- Thyme, salt, pepper
- Chicken broth
- Cooked, diced chicken (or you can start with raw boneless, skinless chicken breasts or thighs)
- Frozen peas and corn
- Half-and-half
- Fresh parsley
I use cooked, diced chicken (such as a store-bought rotisserie chicken) to get this soup on the table quickly, but you can certainly start with uncooked chicken if you prefer (just add extra time for browning the meat). Both methods are included below!
First, sauté the onion, carrots, celery and garlic in butter and olive oil until tender.
Next, use flour to thicken the soup, along with thyme, salt and pepper. Cook for about 1 minute, and then stir in the broth. Bring to a boil, and cook and stir for about 2 minutes — or until the mixture thickens.
Reduce the heat to low, add the chicken, peas, corn and half-and-half. Stir over low heat, just until the soup is warmed through. Do not let it boil! Then just give it a taste, and season with salt and pepper (if necessary).
How to serve Chicken Pot Pie Soup:
Ladle the warm soup into bowls and garnish with chopped fresh parsley. Just like a classic pot pie, this soup is best when served with a big, flakey, buttery biscuit for a “crust!” Of course, a crusty French baguette would also be a nice option if you prefer the bread for dipping.
If you’d like to offer additional sides with the soup, try pairing it with a simple green salad tossed in homemade buttermilk dressing. Soup, salad and biscuits — what more could you ask for?
Cook’s Tips and Recipe Variations:
- You can use leftover chicken from another meal, purchase a rotisserie chicken at the grocery store deli, or use packaged cooked chicken such as Perdue Short Cuts or Tyson Grilled n’ Ready.
- If you prefer to start with raw boneless, skinless chicken breasts or thighs, brown the chicken in about 1 tablespoon of olive oil over medium heat for about 4-5 minutes. Remove from the pot and proceed with Step 1 of the recipe. You will add your cooked chicken back to the pot in step #2, as instructed.
- By adding the peas and corn at the end of the cooking process, they stay colorful and firm — rather than turning brown and mushy. There’s no need to thaw the frozen vegetables before you stir them into the pot.
- For the creamy base, I used fat-free half-and-half, but you can also use regular half-and-half or heavy cream.
- Homemade biscuits are delicious with this recipe, but you can also use store-bought refrigerated biscuit dough or frozen biscuits for a shortcut. Pick whatever suits your schedule!
- Have leftovers? Store the soup in an airtight container in the refrigerator for up to 5 days.
- I do not recommend freezing this soup. The cream has a tendency to “break” when thawed, which results in an undesirable texture.
More soup recipes that you might enjoy:
Chicken Pot Pie Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large (or 3 medium) carrots, peeled and diced
- 1 cup diced celery (about 2 large stalks)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 4 cups cooked, diced chicken (or about 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs — SEE NOTE below for cooking instructions)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 ½ cups half-and-half cream (I used fat-free half-and-half, but any variety will work)
- ¼ cup chopped fresh parsley
- For serving: cooked biscuits
Instructions
- In a Dutch oven, sauté the onion, carrots, celery and garlic in butter and olive oil until tender (about 7 minutes). Stir in the flour, thyme, salt and pepper until blended. Cook, stirring, for about 1 more minute. Slowly add the broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chicken, peas, corn and half-and-half. Stir over low heat, just until warmed through (do not boil). Season with additional salt and pepper, if necessary. Garnish with parsley and serve with biscuits, if desired.
Notes
- You can use leftover chicken from another meal, purchase a rotisserie chicken at the grocery store deli, or use packaged cooked chicken such as Perdue Short Cuts or Tyson Grilled n’ Ready.
- If you prefer to start with raw boneless, skinless chicken breasts or thighs, brown the chicken in about 1 tablespoon of olive oil over medium heat for about 4-5 minutes. Remove from the pot and proceed with Step 1 of the recipe. You will add your cooked chicken back to the pot in step #2, as instructed.
- By adding the peas and corn at the end of the cooking process, they stay colorful and firm — rather than turning brown and mushy. There’s no need to thaw the frozen vegetables before you stir them into the pot.
- For the creamy base, I used fat-free half-and-half, but you can also use regular half-and-half or heavy cream.
- Homemade biscuits are delicious with this recipe, but you can also use store-bought refrigerated biscuit dough or frozen biscuits for a shortcut. Pick whatever suits your schedule!
- Have leftovers? Store the soup in an airtight container in the refrigerator for up to 5 days.
- I do not recommend freezing this soup. The cream has a tendency to “break” when thawed, which results in an undesirable texture.
