You probably realize by now that I love a good one pot dinner situation. This Chicken Pot Pie Soup is one I come back to again and again when I want something hearty and comforting. It has all the cozy, nostalgic flavours of classic chicken pot pie, but without all the hassle of having to roll pastry or waiting on it to bake. This soup is comforting and exactly what you need when you want something that tastes like it has been cooking forever but needs to be practical.

This recipe cuts out time-consuming steps that chicken pot pie requires. Additionally, it’s more forgiving which allows you to customize the recipe to your liking. For example, I don’t like corn in this soup, so I don’t add it in. Want it thicker or thinner? Easy to adjust that part! It’s extremely dependable and always delivers, especially on busy weeknights or cold evenings when you just want something warm and familiar on the table. Serve it with my buttermilk biscuits and call it a night! Want more cozy soups? Try my Sausage Tortellini Soup or my Easy Chicken Noodle Soup.

😍 Why You’ll Love This Chicken Pot Pie Soup

One-pot comfort: everything cooks in a single pot, which means minimal clean-up.
Classic flavours, less work: all the goodness of chicken pot pie without making crust.
Family-friendly: mild, comforting flavours everyone enjoys.
Easy to customize: swap veggies, adjust thickness, or use rotisserie chicken.

What is Chicken Pot Pie?

From what I found out on google: “It’s an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.”

🥣 Ingredients To Make This Chicken Pot Pie Soup

Chicken: I use cooked chicken breasts, but rotisserie chicken works just as well and saves time. Dice it into small bite-sized pieces so it stays tender and evenly distributed throughout the soup.
Butter: creates a rich base and helps sauté the vegetables, adding that classic pot pie flavour right from the start.
Carrots: bring a subtle sweetness and that familiar chicken pot pie feel.
Celery: adds depth and balances the sweetness of the carrots.
Yellow onion: softens and builds flavour as it cooks down in the butter.
Yellow potatoes: make the soup hearty and filling while also helping to naturally thicken the broth as they cook.

Frozen peas: stirred in at the end for freshness, colour, and a little pop of sweetness.
Garlic: adds warmth and layers of flavour without overpowering the soup.
Heavy cream: gives the soup its creamy, velvety texture and classic comfort-food richness.
Chicken stock: forms the savoury backbone of the soup and ties everything together. Low-sodium works best so you can season to taste.
All-purpose flour: thickens the soup into that signature chicken pot pie consistency.
Salt: enhances all the flavours. Adjust at the end depending on how salty your stock is.
Black pepper: adds gentle warmth and balance.
Italian seasoning: brings a soft herbal note that complements the chicken and vegetables.
Dry mustard: subtle but important. This adds depth and rounds out the creaminess.
Fresh dill: stirred in at the end for brightness and a fresh, slightly herby finish.

For the buttermilk biscuits

Unsalted butter: frozen and grated so it stays cold, which is key for creating flaky, tender biscuit layers.
Buttermilk: adds moisture and a slight tang while helping the biscuits bake up soft and fluffy.
All-purpose flour: forms the structure of the biscuits while keeping them light and tender.
Baking powder: gives the biscuits their lift and helps them rise tall.
Baking soda: works with the buttermilk to create extra softness and a delicate crumb.
Kosher salt: enhances flavour and balances the richness of the butter.

✔ How To Make This Chicken Pot Pie Soup Recipe

Begin by chopping the vegetables and set aside until ready to use. To a large pot, add the butter and set to low/medium heat.

Next, add the carrots, celery and onion and allow to sauté for 5-6 minutes, or until softened. Add the garlic, and all seasoning (except the fresh dill) and let sauté for another minute.

Add the flour and whisky continuously for about a minute over medium heat. Add the chicken broth and heavy cream and whisk for a minute or two ensuring no flour clumps remain.

Add the potatoes and allow the soup to simmer for 15-20 minutes or until the potatoes are cooked through and the soup has thickened.(make the biscuits now if you are planning to make them!)

Once the soup has thickened and the potatoes are cooked, add the chicken, frozen peas and fresh dill.Lightly simmer until the peas are tender, about 3 minutes.

Mix and taste to see if you want to add additional salt.

🤝 Sammy’s Tips for Chicken Pot Pie Soup

• Depending if you used a salted stock or not, you may need to add additional salt.
• If you want a thinner soup, feel free to add an additional cup of chicken broth.

For the Buttermilk Biscuits

Preheat your oven to 450 °F. Lightly grease a 10 or 12 inch cast iron pan with butter.

In a large bowl gently mix the flour, baking powder, baking soda and salt.

Grate the frozen butter using a box grater directly into the flour mixture, then gently mix until the mixture is crumbly and coarse.

Slowly pour in the buttermilk and gently stir until just combined.Do not over mix.

Turn the dough out onto a lightly floured surface. Knead it a few times until it’s smooth and cohesive. Then, using a rolling pin, gently flatten the dough to about ½ to ¾ inches thick. Next, use a round biscuit cutter to cut straight down into the dough to form your biscuits. Continue until all the dough is used.

Add to the prepared cast iron skillet (it’s okay if the biscuits are touching) and bake for 15-17 minutes, or until golden brown.

🗒 Variations

Extra veggies: add corn, green beans, or mushrooms if you like.
Herb swap: fresh thyme or parsley work well if you don’t have dill.
Richer flavour: a splash more cream makes it extra indulgent.

🗒 Substitutions

Chicken: turkey works great if you have leftovers.
Potatoes: Yukon Gold or red potatoes both hold up well.
Dairy-free: use a dairy-free butter and oat cream.

🍴 Leftovers? Lucky You.

This soup stores well in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of chicken stock to loosen it up. I don’t recommend freezing, as the potatoes and cream can change texture once thawed.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Chicken Pot Pie Soup recipe, then make sure to check out a few of my other soups you may also love:

• Chicken Poblano Soup
• Easy Chicken Noodle Soup
• Stuffed Pepper Soup Recipe
• Potato and Leek Soup
• Sausage Tortellini Soup

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Chicken Pot Pie Soup (or any recipe of mine) don’t forget to leave a review.