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Do you ever want a chicken pot pie, but you don’t want to go through the effort of making a crust, plus cooking some chicken, and making a sauce, then actually baking a pie?! Enter, chicken pot pie SOUP with biscuits!!!
Yes, that’s right, it’s all of our favorite flavors of a chicken pot pie, made into a soup! Does it get any cozier than that?
You’re going to love this chicken pot pie soup. It’s bursting with succulent chicken, tender sweet carrots, mushrooms, tender pieces of potato, crunchy corn, and sweet peas – all in a creamy, savory broth that tastes just like the inside of a chicken pot pie. The homemade buttermilk biscuits acts as that lovely “crust” component that you can dip right into the soup. Of course, the biscuits are optional if you prefer to just enjoy the soup as is.
But come on, biscuits for dipping into a chicken pot pie soup?!?! Yes, Please!
This chicken pot pie soup is hearty, comforting, bursting with veggies, and is easier to make than an actual chicken pot pie. Plus, the leftovers are way better than a soggy leftover chicken pot pie – just sayin’!
My chicken pot pie soup can easily be made gluten free with a simple swaps. Use rice flour in place of all purpose flour when you make the roux for the soup. For the biscuits, you can use Bob’s Red Mill gluten free 1 to 1 baking flour in place of all purpose flour. It works like dream!
Just trust me, this is going to become one of your new favorite soups to make all fall and winter long!
Ingredients for chicken pot pie soup with biscuits
As always, the full list of ingredients, along with the measurements are in the recipe card below. Be sure to check it out!
Chicken pot pie soup
- unsalted butter – to both cook the veggies in, and to make the roux to help thicken the soup a bit.
- yellow, or white onion – any good soup, or savory winter meal begins with an onion.
- carrots – sweet, tender, and essential to a chicken pot pie.
- garlic cloves – again, pretty much any good soup, has some garlic in it!
- mushrooms – mushrooms aren’t always traditional in a chicken pot pie, but I will add them to just about anything because I love them so much. They add a lovely savory, umami flavor and tender texture. You can easily omit them, if you want.
- all purpose flour – this is to make the roux to give the soup a bit of a creamy texture. To make it gluten free, simply swap it with rice flour.
- low sodium chicken broth – a must to add that savory, chicken flavor.
- fresh thyme – a bundle of fresh time adds a lovely herb-y flavor that compliments the chicken pot pie. Tying the thyme into an herb bundle is an easy way to infuse the soup with flavor, without the effort of chopping it up. Bonus, the thyme leaves will fall off as it cooks in the soup, and you can easily remove the stems tied up in the bundle. I also like to add a little sage, if I have it.
- kosher salt – to bring out all the flavors, and to balance the dish. If using table salt, reduce the amount by half.
- black pepper – any creamy soup, or sauce requires a good amount of black pepper for a hint of spice.
- Yukon gold potatoes – potatoes aren’t always in chicken pot pie, but I like them in this soup. This way you have a hearty, carb-y element if you want to omit the biscuit.
- heavy cream – The essential creamy, and dairy element to a good chicken pot pie filling. Trust me, it’s essential in the soup as well.
- canned corn – I like the sweet, crunchy flavor the corn adds. I prefer using canned corn, over frozen, I think it has a better texture. Of course, use fresh, if it’s in season.
- rotisserie chicken – an easy way to add the succulent, savory chicken to the soup is to use a pre-cooked rotisserie chicken that you cut up. You can also use any other leftover, cooked chicken you might have on hand. Or, you can use raw chicken breast, and cook it right in the soup – I have directions for this in the notes of the recipe card.
- fresh parsley, chopped (optional) – If you want to add a pop of color to the soup for presentation, parsley is always welcome.
Buttermilk Biscuits (optional)
- unsalted butter – cold, butter cut into cubes is what gives the biscuits their signature buttery flavor, and also what helps the biscuits to rise in the oven.
- all purpose flour – the easy flour of choice for a classic biscuit. To make them gluten free, simply swap the all purpose flour with a gluten free flour blend.
- baking powder– the leavening agent. It helps the biscuits to rise in the oven, along with the cold butter.
- kosher salt – to flavor the biscuits – without salt, the biscuits are pretty bland.
- buttermilk – to make a classic buttermilk biscuit. I love how it provides a lovely tangy flavor.
- egg – an egg wash to brush onto the biscuit so that the tops get a nice golden color.
Note: I have some more ideas for what you can dip into your soup, such as using frozen pie crust scraps to make pie crust crackers, in the notes of the recipe card below.
What is chicken pot pie soup?
Chicken pot pie soup is inspired by the classic chicken pot pie, but in soup form.
Chicken pot pie soup has all of the flavors, and veggies that are normally in a traditional chicken pot pie, only it is has more broth in it, making it a little lighter. A biscuit, pie crust crackers, or puff pastry is often made and served on the side of the soup for dipping to act as the “crust” element.
Does this chicken pot pie soup with biscuits actually taste like chicken pot pie?
Yes! I think so!
Especially if you serve it with the biscuits, or pie crust crackers (see the notes of the recipe card), for dipping, it tastes very much like chicken pot pie. The main difference to me, is that the soup is less rich than a chicken pot pie filling would be. I enjoy this lighter version a lot.
What other “crust” toppings can I serve with my chicken pot pie soup?
- pie crust crackers – bake up some pie crust into crackers. I used pie crust scraps that I had saved in my freezer, which mad it super easy. Directions for this are in the notes of the recipe card below.
- puff pastry – you can use some store bought puff pastry that you cut into squares, circles, or other shapes.
- buttermilk biscuits – of course, you can make my buttermilk biscuits that I included in this recipe.
Any of these options will be a delicious choice.
Do I need to have a “crust” topping for my chicken pot pie soup?
No.
You can omit the crust topping and serve the chicken pot pie soup as is. This is why I included the potatoes in the soup, so that if you don’t want to make a crust topping for dipping, then you still have a carb element to round out the meal.
The soup is still delicious without the biscuits, or other crust topping, but it does give more chicken pot pie vibes with a crust topping.
How do I make this chicken pot pie gluten free?
You simply need to make a few ingredient swaps to make this recipe gluten free.
For the roux, use rice flour instead of all purpose flour.
For the buttermilk biscuits use a 1 to 1 gluten free baking flour blend. I recommend Bob’s Red Mill gluten free 1 to 1 baking flour – works great!
If making a pie crust cracker, I recommend using my gluten free pie crust recipe. If I use the pie crust to make a sweet pie, I save the scraps, form them into a disc, and put them into a baggy in my freezer. This way, making the pie crust crackers for the chicken pot pie soup are incredibly easy.
Does this chicken pot pie soup make good leftovers?
YES!
The soup itself re-heats beautifully. Honestly, it’s better than a soggy leftover piece of actual chicken pot pie, if you ask me.
Leftover biscuits can either be eaten cold, they’re still good this way – or, they can be re-heated (directions are in the notes of the recipe card below). Or, if you happen to run out of biscuits completely, they are easy enough to make another batch!
Equipment I used to make this recipe
(affiliate links)
- Dutch oven
- Chef’s knife
- plastic cutting board
- automatic Pepper grinder
- Danish dough whisk
- kitchen twine
Reasons You will fall in love with this chicken pot pie soup
- It’s so cozy, comforting, and hearty.
- It’s easier to make than traditional chicken pot pie.
- It’s still got all of the great flavors of chicken pot pie.
- It’s bursting with chicken, veggies, and it’s creamy!
- It makes great leftovers.
- It serves a crowd.
- It can easily be made gluten free!
- It’s the perfect meal for fall or winter!
More soup recipes to warm up to
- Lasagna soup (one pot)
- turkey pumpkin chili
- instant pot white chicken chili (healthy)
- the best beef chili (with beans)
- roasted tomato and red pepper soup
- homemade corn chowder
- dairy free Zuppa Toscana soup
- the best egg drop soup
- instant pot lentil soup
Leave a comment
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Chicken Pot Pie Soup with Biscuits (with Gluten Free Options)
- Prep Time: 15 mins
- Biscuits baking time: 17 mins
- Cook Time: 20 mins
- Total Time: 52 minutes
- Yield: 6 to 8 1x
- Category: entree, soup, chicken
- Method: saute, simmer
- Cuisine: gluten free, healthy, nut free
- Diet: Gluten Free
Description
Chicken pot pie soup has all the flavors of classic chicken pot pie, but with a lot less work. The soup has plenty of veggies, and succulent chicken, in a savory, creamy broth. The soup is served with buttermilk biscuits for dipping, as the “crust”. You’re going to love this one!
Ingredients
Chicken Pot Pie Soup
- 2 ounces unsalted butter (1/4 cup)
- 1 large yellow, or white onion, chopped
- 2 to 3 carrots, sliced
- 3 to 4 garlic cloves, minced
- 8 ounces mushrooms, thinly sliced
- 1/4 cup all purpose flour (sub rice flour for gluten free option)
- 6 cups low sodium chicken broth
- 1 bundle fresh thyme, and sage (sage is optional)
- 1 to 2 teaspoons kosher salt (reduce by half if using table salt)
- 2 teaspoons black pepper
- 1 pound yukon gold potatoes, cut into 1 inch cubes
- 1/2 to 3/4 cup heavy cream
- 1 15 ounce can of corn (unsweetened)
- 1 rotisserie chicken (or leftover chicken) chopped/shredded (about 3 cups of chicken)
- 2 cups frozen peas
Optional Garnish
- Parsley, chopped
Buttermilk Biscuits (optional)
- 8 tablespoons unsalted butter
- 2 cups unbleached all purpose flour (see notes for gluten free option)
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt (reduce to 3/4 teaspoon if using table salt)
- 1 cup + 1 tablespoon buttermilk
- 1 egg (for egg wash)
Instructions
- Prepare – Prep all of the veggies as instructed above: chop the onion, slice the carrots, mince the garlic, slice the mushrooms, tie your sprigs of thyme and sage into an herb bundle using kitchen twine, and cut the potatoes. Also cut up your rotisserie chicken, or other leftover chicken and set aside. Also drain the canned corn. This soup moves quickly once it’s started, so it’s helpful to have everything prepped.
- Preheat your oven (if making biscuits) – Preheat your oven 450 degrees Fahrenheit for the biscuits. At this time also line a medium sheet pan with parchment paper, set aside.
- Cook the veggies – Heat a dutch oven, or a large pot over medium high heat. Once hot add the butter and allow it to melt, then add the onions, carrots, mushrooms, and garlic. Sauté until tender, stirring occasionally, about 5 minutes.
- Make the roux – Once the veggies are cooked, add the 1/4 cup of flour and cook the flour stirring constantly, for about 2 minutes, until the flour starts to smell nutty, and look a little browned. Slowly stream in the chicken broth while stirring the roux mixture to eliminate any lumps.
- Add the herbs and potatoes – Add the potatoes, and the herb bundle, along with 1 to 2 teaspoon kosher salt, and 2 teaspoons black pepper. NOTE: If using raw chicken, add the chicken to the soup and allow to simmer for 5 minutes before adding the potatoes (see notes for more details). Allow the soup to come to a simmer, allow it to simmer for 10 minutes, uncovered, or until the potatoes are fork tender.
- Mix up the biscuits (if making – optional step) – while the soup is simmering, mix up the biscuits. Cut the butter into cubes, place in a bowl in the freezer. To a large mixing bowl add the flour, baking powder, and kosher salt – mix using a fork, or a Danish dough whisk to combine. Next, add the cold butter cubes and toss in the flour. Use your fingers to cut the butter into the flour until small, pea-sized pieces of butter remain. Add 3/4 cup of the buttermilk and mix using a fork, or Danish dough whisk to combine. A shaggy dough will form, if the dough looks dry, add about 2 tablespoons of the buttermilk until the dough looks mostly moistened – you may not need all of the buttermilk.
- Roll out the dough (if making biscuits – optional step) – turn the dough out on to a clean, work surface that has been lightly floured. Knead the dough 2 to 3 times, just until it comes together. Use a rolling pin to roll the dough out about 1/2 inch thick. You can either use a sharp knife to cut the dough into squares, or use a 3 inch biscuit cutter to cut into circles. If cutting the biscuits into circles you will need to re-roll the dough to get as many biscuits as you can. Transfer the biscuits to the prepared baking pan. Add the egg to the measuring cup that was used for the buttermilk and whisk. Brush the egg wash onto the tops of each biscuit.
- Bake the biscuits (if making – optional step) – Bake in the 450 degree preheated oven for 15 to 17 minutes, or until the biscuits have risen, and the tops look golden brown. Allow them to cool for 5 minutes before serving with the soup. See notes for how to re-heat the leftover biscuits. NOTES – If the soup is done before the biscuits, that’s okay, the soup can hang out in the pot with the heat off, and lid on to keep it warm, until the biscuits are done.
- Add the remaining ingredients to the soup – Add the heavy cream, along with the cooked chicken, and corn, simmer for 5 minutes, just until the chicken is warmed through. Stir in the frozen peas and simmer for another 2 minutes, just until the peas are warm. Taste and adjust seasoning as needed.
- Serve – Ladle soup into severing bowls and serve hot. Garnish with a sprinkle of fresh parsley, if desired. Serve with biscuits on the side for dipping, if you want. See notes for other ideas on what to serve the soup with.
Notes
Gluten free option – Make sure to swap the all purpose flour for rice flour to make the roux for the soup. If making the biscuits, you can easily swap the all purpose flour for Bob’s Red Mill gluten free 1 to 1 baking flour. It works great!
chicken – you can also use about 2 pounds of chicken breasts and cook them directly in the soup. Add the chicken to the soup and simmer for 5 minutes before adding the potatoes. Remove the chicken when the potatoes are cooked. Allow the chicken to rest for 10 minutes while adding the remaining ingredients to the soup. Shred, or cut up the chicken and add it back to the soup right at the end.
Biscuits are optional – You can easily omit the biscuits if you want a lighter meal. The soup on it’s own is just as delicious and satisfying. This is why I added the potatoes to provide a carb-y eliminate to the soup if you don’t want the biscuits. You can also try the pie crust option below, or even use a store bought puff pastry crust.
How to re-heat leftover biscuits – The biscuits are fine eaten cold too, but to re-heat them, preheat your oven to 400 degrees Fahrenheit and bake for 5 to 10 minutes, just until warmed through. They will be a little dryer than when they are fresh, but they’re still good.
Pie crust crackers option – Whenever I make pie crust, I store the scraps in a disc in the freezer. You can roll out that pie crust, cut it into squares, or use a fun cookie cutter. Place it on a parchment lined sheet pan, brush it with a little egg wash. Poke a few holes with a fork, and bake at 400 degrees Fahrenheit until the pie crust is golden brown and crispy – about 10 mins. If looking for a gluten free pie crust, try my flaky gluten free pie crust recipe!
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