Description
A comforting and hearty Chicken Pot Pie Soup combining tender chicken, fresh vegetables, and creamy broth topped with flaky baked biscuits. This recipe merges the classic flavors of a chicken pot pie into a warm, brothy soup perfect for a satisfying meal.
Ingredients
Biscuit Topping
- one 10-count package canned biscuit dough OR homemade biscuits
Soup Base
- 5 tablespoons unsalted butter
- 1 medium white or yellow onion, diced small
- 3 stalks celery, diced small
- 3 to 5 cloves garlic, finely minced
- 1/3 cup all-purpose flour
- 5 cups chicken broth (no salt added or low-salt)
- 1/2 cup dry white wine (optional; chardonnay, sauvignon blanc, pinot grigio)
Vegetables & Protein
- 3 medium carrots, peeled and sliced thin
- 4 medium potatoes, cubed in 1/2-inch pieces
- 2 cups cooked shredded chicken
- 1 cup frozen corn (canned may be substituted)
- 1 cup frozen peas (canned may be substituted)
Seasonings & Extras
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 2 tablespoons fresh parsley (finely minced) OR 1 teaspoon dried parsley
- 1 cup heavy cream
Instructions
- Prepare Biscuits: Bake canned biscuit dough as per package instructions or make homemade biscuits according to your favorite recipe. Set aside for serving atop the soup.
- Sauté Vegetables: In a large Dutch oven, melt butter over medium-high heat. Add diced onions, celery, and minced garlic. Cook for about 5 minutes, stirring frequently, until vegetables soften and become translucent.
- Add Flour: Sprinkle flour evenly over the softened vegetables, stirring constantly to combine. Cook for about 1 minute to remove the raw flour taste, creating a roux base for the soup.
- Incorporate Broth and Cook Veggies: Slowly whisk in the chicken broth and optional white wine (or an additional 1/2 cup broth if not using wine). Add sliced carrots and cubed potatoes. Simmer over medium-high heat until potatoes are fork-tender, approximately 10 minutes, ensuring potato cubes are around 1/2-inch for consistent cooking.
- Add Chicken and Seasonings: Stir in the cooked shredded chicken, frozen corn, frozen peas, salt, freshly ground black pepper, poultry seasoning, bay leaves, and parsley. Bring to a gentle boil and cook for about 5 minutes to meld flavors.
- Finish Soup with Cream: Reduce heat to low and stir in heavy cream. Warm the soup just until heated through, being careful not to boil to prevent the cream from breaking and curdling.
- Final Seasoning Adjustments: Remove bay leaves. Taste the soup and adjust salt and pepper as needed to balance flavors.
- Serve: Ladle the hot soup into bowls and top each serving with a warm baked biscuit. Enjoy immediately.
Notes
- For best texture and cooking time, cut potatoes into 1/2-inch cubes. Larger pieces will increase cooking time.
- Use cooked shredded chicken from rotisserie, leftovers, or freshly cooked chicken breasts or thighs.
- If white wine is omitted, increase the chicken broth by 1/2 cup to maintain adequate liquid.
- You may substitute canned corn and peas for the frozen versions if desired.
- Do not boil the soup after adding heavy cream to avoid curdling.