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Made all in one-pot, this Chicken Pot Pie Soup is both hearty and comforting. Making it a great option when you’re craving the flavours of chicken pot pie, but don’t want to go through the hassle of making it.
This recipe cuts out time-consuming steps such as making pie crust and baking for at least 30 minutes. In addition, 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.
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.”
Chicken Pot Pie Soup ingredients
Here is a quick overview of the ingredients you’ll need to make this recipe. Additionally, I’ll leave the exact detailed measurements and ingredients at the bottom of this page on the recipe card.
- Chicken breasts: alternatively, you can use rotisserie chicken.
- Butter: alternatively, you can use olive oil.
- Carrots: by all means, frozen veggies work great.
- Celery: by all means, frozen veggies work great.
- Yellow onion
- Potatoes
- Frozen peas
- Garlic
- Heavy cream: you can substitute for milk, however the cream will make it more creamy.
- Chicken stock: obviously chicken broth will give this soup the more traditional taste, but if you want to swap with veggie stock you certainly can.
- All-purpose flour
- Fresh dill: fresh is best, but feel free to use dried if it’s all you have on hand. If using dried, don’t use more than 1/2 tsp.
- Seasoning: lastly, you’ll need a few different spices.
Don’t forget the biscuits in your chicken pot pie soup
At least serve this Chicken Pot Pie Soup with fresh buns if you don’t make the biscuits. Though, I love the buttermilk biscuits paired with the soup.
Give me more soup recipes
If you liked this recipe don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Roasted Red Pepper and Tomato Soup
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
FAQ’s + substitutions
Can I use frozen veggies in this recipe?
You sure can.
Is this recipe freezer friendly?
Sure is. Freeze for up to 3 months in an airtight container. Another option is to keep this in the fridge for up to 4 days.
Did you like this Chicken Pot Pie Soup recipe?
If you enjoyed this one, please consider leaving me a 5 star rating and review, it means so much to me!
Chicken Pot Pie Soup
Ingredients
Chicken Pot Pie Soup
- 2 chicken breasts (or rotisserie chicken), cooked, and cut into small cubed pieces
- 1/4 cup butter
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 small yellow onion, roughly chopped
- 2 yellow potatoes, roughly chopped
- 1 cup frozen peas
- 4 garlic cloves, minced
- 1 cup heavy cream
- 4 cups chicken stock, salted (you may want to add more chicken stock depending on how thick you want the soup)
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning blend
- 1/4 tsp dry mustard
- 2 tbsp fresh dill, chopped fine
Buttermilk Biscuits
- ¾ cup unsalted butter, frozen
- 1¾ cups buttermilk
- 4 cups all-purpose flour, + more for flouring the surface
- 3 tsp baking powder
- 1 tsp baking soda
- 1¼ tsp kosher salt
Instructions
Chicken Pot Pie Soup
- 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 mix continuously for about a minute, on 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.(Depending if you used a salted stock or not, you may need to).
- Sammy tips: if you want a thinner soup, add another cup of chicken broth.
- Serve and enjoy warm!
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 and gently combine.The mixture should be clumpy and look coarse.
- Slowly pour in the buttermilk and gently stir until just combined. Do not over mix.
- Pour the dough onto a lightly floured surface.Knead the dough a few times until it comes together.Using a rolling pin, gently roll out the dough until it is about ½-¾ inches tall. Using a round biscuit cutter, cut straight down into the dough making your biscuits. Repeat until all the dough has been 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.
- Enjoy warm with butter.
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me and my recipes on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your recreations!
This recipe is delicious! Made this last night with a few adjustments because I didn’t have everything on hand. Instead of heavy cream I used half and half and I didn’t have fresh garlic so I used garlic salt and this was *chefs kiss* this will definitely be on rotation for me from now on! Excellent recipe!
Hiiii! So happy you were able to make some adjustments on your end! Thanks for the review 🙂 Glad you enjoyed this recipe! -Sammy
This was INSANELY good!!! Thank you!
Hi Charisma! Oh thank you so much! I am so happy you enjoyed this soup, thanks for the awesome review! – Sammy
Like a hug in a bowl. Absolutely delicious, I made it for the first time on Saturday and am making it again on Monday! 10 out of 10, thank you Sammy
This is so so good! I would recommend adding a bit more broth, especially if you’re planning to have leftovers or freeze it! Will definitely be going in my recipe book:)
Hi Claire! Thank you for this review! So happy you made it, and enjoyed it!-Sammy
This soup was great! So cozy and perfect for a fall evening! And so much easier than a full pot pie! I didn’t have time to make the biscuits, but served with a crusty loaf and it was good too, but will do the biscuits next time for sure!
Hi Grace! Thank you for this lovely review. So happy you enjoyed the soup! -Sammy
Love this soup! Just delicious!
I made it a few weeks ago and I’m doing it again this week!
Thanks for sharing!
Haven’t tried the receipt yet! But adding the chicken was not included. I watched your video and saw it is supposed to be added with the peas.
Hi Nina! Oh, you are correct! I must have missed including this. The chicken goes in with the dill and frozen peas. I have updated the recipe! Let me know if you give it a go. -Sammy
When did you add the chicken to soup? Making it now😋!!