Chicken Pot Pie Soup with Homemade Biscuits
This creamy chicken pot pie soup is a quick, comforting, and budget-friendly meal. Paired with from-scratch biscuits, it’s like a warm hug in a bowl. It makes a great addition to your weeknight meal plan!
I love chicken pot pie, especially with a good homemade pie crust. But oftentimes, it’s just too much of a hassle for a weeknight meal. I need something that comes together in 30-45 minutes, max. This quick and comforting soup tastes just like the beloved classic — without the fuss!
This easy weeknight recipe makes the most of roast whole chicken leftovers and is a tasty way to use up chicken thighs. It uses staple vegetables we always have on hand in fall and winter and is delicious with just about any carby side, including crusty sourdough bread.
When I want to take this up a notch, our favorite side for this 30-minute chicken pot pie soup is homemade biscuits! They take just 10 minutes to whip up and are still tender, even without buttermilk. As someone who doesn’t really meal plan, that’s music to my ears!
Don’t forget to pin this recipe!
How to make this Chicken Pot Pie Soup recipe allergen-friendly
For gluten sensitivities: Here, the purpose of the wheat flour is to thicken the soup base. You could easily substitute wheat flour with cornstarch or arrowroot powder. Or, you can leave it out altogether and have a slightly thinner soup.
For dairy allergies: This easy one-pot meal can be made dairy-free by trading the heavy cream with a dairy-free alternative or swapping 1 cup of broth with an unsweetened dairy-free milk like almond, coconut, or soy milk.
Can you use an Instant Pot?
Yes, you can! To begin, you need to sauté your veggies in the Instant Pot. Turn your IP onto the sauté setting and melt the butter in the pot. Then, add the onion, carrots, celery, and garlic to the IP and sauté for 3 minutes or until the onion is soft and translucent. Once the veggies are soft, add the thyme, bay leaves, salt, and pepper. Stir to combine this, and then add the potatoes, broth, shredded chicken, frozen peas, and corn.
Now, place the lid on the IP and set the cook time to 7 minutes. Press start to begin. When the IP is done, allow it to naturally release pressure for 5 minutes. You can manually release pressure by turning the valve to venting. Now, remove the lid and pour in the flour and cream mixture, stirring to prevent lumps. You can keep the Instant Pot on the sauté setting to thicken the soup.
Tips for freezing this soup
Soups with dairy typically don’t freeze well. If you’re making this for meal prep, I would advise freezing it before you add the cream. When you reheat it, simply add the cream and flour mixture.
Can homemade biscuits be made ahead?
Yes, they can. Feel free to make these biscuits up to two days before serving this soup. I’d recommend storing the cooled biscuits in an airtight container. To reheat the biscuits, simply place them back in a 350°F oven for 3-5 minutes.
Chicken Pot Pie Soup Ingredients
- Butter or olive oil
- Onion
- Carrots
- Celery
- Garlic
- Dried or fresh thyme
- Bay leaves
- Salt and pepper
- Potatoes
- Low-sodium chicken broth or bone broth
- Leftover roast chicken or pre-cooked chicken breasts or thighs
- Frozen peas
- Frozen corn
- Flour
- Heavy cream
What you need to make No Buttermilk Homemade Biscuits
- All-purpose flour
- Baking powder
- Salt
- Butter
- Milk
Tips:
- You can use low-sodium homemade or store-bought broth in your soup, but I highly recommend homemade bone broth. Not only does it taste better, but it also increases your dish’s protein, vitamin, and mineral content.
- You can definitely use frozen mixed vegetables (corn, carrots, peas, and green beans) instead of frozen peas and corn separately.
Tools you’ll need:
- Large lidded pot or Dutch oven — I’m using a 5.5 quart Dutch oven here
- Knife — I can’t live without this 6 inch Victorinox knife. It stays sharp for a long time but is also easy to sharpen.
- Chopping board
- Potato peeler
- Garlic press
- Measuring spoons
- Measuring cups
- 1 mixing bowl
- Pastry cutter or fork
- Bench scraper or knife
- Rolling pin (optional)
- 2¼ inch round biscuit cutter — I love this 4 piece set of cutters
- Pastry brush
- Small baking tray or cast-iron skillet
How to make a Quick Chicken Pot Pie Soup with Homemade Biscuits
Before you start: If you plan to make the biscuits as a side, set your oven to 425℉.
For the Chicken Pot Pie Soup Recipe
Heat the butter or olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots to the pot, and sauté until the onions are translucent. While this cooks away, pull all of the meat off your roasted chicken, shredding any large pieces.
Save the bones for your next batch of homemade bone broth! I store mine in the freezer until I have enough to make broth.
Sauté the vegetables
Shred the pre-cooked chicken
Now, add the minced garlic, thyme, salt, pepper, and bay leaves to the pot. Then, add the cubed potatoes, shredded chicken, chicken broth, and water. Cover and bring the soup to a simmer.
Add the seasonings
Add the broth
Add the chicken
Cover the pot and simmer
Simmer the soup on medium-low heat for 20-25 minutes, or until the potatoes are fork tender. This is a good time to make your biscuits!
When the potatoes are cooked, remove the bay leaves. Then, whisk together the flour and heavy cream in a small bowl, and slowly pour the mixture into the soup, stirring quickly to prevent lumps. Then, add the frozen peas and corn.
Remove the bay leaves
Add the cream and flour mixture
Return the soup to a simmer — it should thicken as it cooks. Cover the pot and turn the heat down to low while the biscuits cook.
For the no-buttermilk homemade biscuits
In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the cubed butter to the flour. Cut the butter into the flour mixture, using a pastry cutter or fork, until the butter is pea-sized and distributed throughout. Do not overwork this step, chunks of butter make the biscuits flaky!
Now, add milk to the flour mixture a little at a time, stirring with a fork, until all of the flour is moistened and large clumps form. Note, you might not use all of the milk.
Add the milk to the flour mixture
Mix until all of the flour is moistened
Transfer the dough onto a lightly floured work surface and gently pat into a small, rough square. Now, we are going to form the flaky layers. Using a bench scraper or knife, cut the dough into four equal parts. Stack these quarters, and press down into a rough square.
Pat into a small square
Quarter the dough square
Stack the dough quarters
Press this down into another square
Cut this new square into four equal parts and stack them. Finally, roll or press the dough into a 1-inch thick sheet.
Cut the biscuit dough into 10 biscuits using a 2¼ inch round cutter or regular mouth jar. Place the biscuits close together on a small baking tray or skillet.
Bake in a 425°F oven for 16 minutes or until the tops are golden brown. Brush melted butter over the top of the biscuits and cool for a few minutes before eating.
When you’re ready to serve everything, simply ladle the soup into bowls and serve with your warm from-scratch biscuits. Delicious!
If you tried this cozy soup recipe and loved it, I would appreciate it if you gave it 5 stars! Thank you xx
Chicken Pot Pie Soup and Homemade Biscuits
Ingredients
For the Chicken Pot Pie Soup
- 1 tbsp butter or olive oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 garlic cloves minced
- 1 tsp thyme dried or fresh
- 1 tsp salt
- ½ tsp pepper
- 2 bay leaves
- 2 lbs potatoes peeled and cubed
- 1 lb precooked chicken shredded, preferably chicken thighs
- 4 cups low-sodium chicken broth or chicken bone broth
- 2 cups water
- 1 cup frozen peas
- ½ cup frozen corn
- 2 tbsp all-purpose flour
- 1 cup heavy cream
For the From-Scratch Biscuits
- 2 cups all-purpose flour spooned and leveled
- ½ tsp salt
- 2 tsp baking powder
- 6 tbsp cold butter cubed
- ¾ cup cold milk
- 1 tbsp butter melted
Instructions
- Preheat oven to 425℉ for the biscuits.
For the soup
- Heat butter or olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery to the pot. Sauté until onions are translucent.
- Add minced garlic, thyme, salt, pepper, and bay leaves. Stir to combine.
- Add potatoes, chicken, chicken broth, and water.
- Simmer the soup for 20-25 minutes or until the potatoes are cooked through.
- Remove the bay leaves.
- Whisk the flour and heavy cream in a small bowl. Slowly pour the mixture into the soup, stirring to prevent lumps.
- Add frozen peas and corn.
- Allow the soup to return to a simmer. The soup should thicken as it cooks. Turn heat down to low while the biscuits cook.
For the biscuits
- In a large mixing bowl, whisk together flour, salt, and baking powder.
- Add cubed butter to the flour. Cut the butter into the flour mixture, using a pastry cutter or fork, until the butter is pea-sized and distributed throughout.
- Add milk to the flour mixture a little at a time, stirring with a fork, until all of the flour is moistened and large clumps form. You might not use all of the milk.
- Transfer the dough onto a lightly floured work surface and press into a small, rough square.
- Using a bench scraper, cut the dough into four equal parts. Stack them, and pat again into a rough square.
- Cut this new square into four equal parts and stack them. Finally, roll or press the dough into a 1-inch thick sheet.
- Cut the biscuit dough into 10 biscuits using a 2¼ inch round cutter or regular mouth jar.
- Place the biscuits close together on a small baking tray or skillet.
- Bake for 16 minutes or until the tops are golden brown.
- Brush melted butter over the top of the biscuits and cool for 5 minutes before eating.
