This Creamy Chicken Pot Pie Soup with Biscuit Toppers turns all the comforting flavors of classic chicken pot pie into an easy, cozy soup.
Tender chicken, carrots, celery, peas, potatoes, garlic, and herbs simmer in a creamy broth, then each bowl is finished with a warm flaky biscuit instead of a traditional pastry crust.
It is rich enough to feel like comfort food but still simple enough for a weeknight dinner.
This is especially good for chilly fall and winter evenings when you want a warm meal that feels homemade without spending hours in the kitchen.
Why You Will Love This Recipe
- It has all the flavors of chicken pot pie without making a pie crust.
- The creamy broth is rich but still spoonable.
- Chicken and vegetables make it a complete meal.
- Flaky biscuits make the soup extra comforting.
- It works well for cold-weather dinners.
- Leftover cooked chicken can be used.
- The soup reheats well for meal prep.
- It can be customized with your favorite vegetables.
Ingredients
For the Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream or half-and-half
- 3 cups cooked chicken, shredded or diced
- 1½ cups potatoes, peeled and diced small
- 1 cup frozen peas
- ½ cup frozen corn, optional
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
For the Biscuit Toppers
- 6 large refrigerated or homemade biscuits
- 1 tablespoon melted butter, optional
- Fresh thyme or parsley for garnish
🍳 Step-by-Step Masterclass Instructions
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Step 1: Bake the Biscuits
Prepare the biscuits according to package or recipe directions.
Bake until tall, flaky, and deeply golden.
Brush lightly with melted butter if desired.
Set aside while making the soup.
Step 2: Prepare the Vegetables
Dice the onion.
Slice the carrots and celery.
Cut the potatoes into small, evenly sized cubes.
Masterclass Tip: Small potato pieces cook faster and make the soup easier to eat with a spoon.
Step 3: Start the Soup Base
Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, carrots, and celery.
Cook for approximately 5–6 minutes, stirring occasionally.
The vegetables should begin to soften without browning heavily.
Step 4: Add the Garlic
Add the minced garlic.
Cook for approximately 30 seconds, stirring constantly.
Step 5: Add the Flour
Sprinkle the flour evenly over the vegetables.
Stir continuously for approximately 1 minute.
The flour will coat the vegetables and help thicken the soup.
Step 6: Add the Broth Gradually
Slowly pour in the chicken broth while stirring constantly.
Scrape the bottom of the pot to incorporate any flour.
Continue stirring until smooth.
Step 7: Add the Potatoes and Herbs
Add:
- Potatoes
- Thyme
- Rosemary
- Salt
- Black pepper
Bring the soup to a gentle simmer.
Step 8: Cook Until Tender
Simmer uncovered for approximately 10–12 minutes, stirring occasionally.
The potatoes and carrots should become fork-tender.
Step 9: Add the Milk and Cream
Reduce the heat to medium-low.
Pour in the milk and cream.
Stir gently.
Masterclass Tip: Avoid rapidly boiling the soup after adding dairy, as high heat can cause the creamy broth to separate.
Step 10: Add the Chicken
Stir in the cooked chicken.
Simmer gently for approximately 3–4 minutes.
Step 11: Add the Peas
Add the frozen peas and optional corn.
Cook for another 2–3 minutes, just until heated through.
Step 12: Adjust the Thickness
If the soup is too thick, add a small splash of broth or milk.
If it is too thin, let it simmer gently for another few minutes.
The ideal texture should be creamy and rich but still easy to spoon.
Step 13: Add Fresh Parsley
Remove the pot from the heat.
Stir in the chopped parsley.
Step 14: Taste and Season
Taste the soup.
Adjust with extra salt, pepper, or thyme if needed.
Step 15: Prepare the Bowls
Ladle the hot soup into individual bowls.
Step 16: Add the Biscuit Toppers
Place one warm biscuit on top or slightly against the edge of each bowl.
You can also split the biscuit in half so the fluffy interior absorbs a little of the creamy broth.
Step 17: Garnish and Serve
Finish with fresh thyme, parsley, and cracked black pepper.
Serve immediately.
The finished soup should have a rich creamy broth, tender chicken and vegetables, cozy herb flavor, and a buttery flaky biscuit in every serving.
🔒 Storage & Reheating Tips
Refrigerator: Store the soup in an airtight container for up to 3 days.
Store biscuits separately: Keep the biscuits in a separate airtight container so they do not absorb moisture from the soup.
Stovetop reheating: Reheat gently over medium-low heat, adding a splash of broth or milk if the soup becomes too thick.
Microwave: Reheat individual portions in short intervals, stirring between each interval.
Biscuits: Reheat separately in a 325°F (165°C) oven for approximately 5 minutes or until warm.
Make ahead: Prepare the soup up to 1 day ahead, refrigerate, then reheat gently before serving.
Freezing: For the best texture, freeze the soup before adding the milk, cream, peas, and biscuits. Add those ingredients after thawing and reheating.
Meal prep tip: Pack soup and biscuits in separate containers, then combine only when ready to eat.
