Name: Chicken Pot Pie Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tbsp butter; ¼ cup all-purpose flour; 2 cups chicken broth; 2 cups milk; 2 cups chopped cooked chicken; 2 cups frozen mixed vegetables; ¼ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; 1 (7.5-oz) can refrigerated buttermilk biscuits

Creamy Chicken Pot Pie Soup Recipe – the ultimate comfort food! Quick homemade soup with biscuits baked on top. Juicy chicken, chicken broth, mixed vegetables, seasonings, and refrigerated biscuits. Ready in 30 minutes! Effortless to make and tastes great!

bowl of chicken pot pie soup with text overlay

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Comforting Chicken Pot Pie Soup with Biscuits

This Chicken Pot Pie Soup is the ultimate comfort food. Tender chicken and veggies simmered in a creamy broth and topped with biscuits. All the flavors of chicken pot pie in soup form. This is a great recipe for the winter months. It really hits the spot on a cold day. The best part about this recipe is that it is ready in about 30 minutes. Just put everything in the pot, bring it to a boil on the stovetop and let it simmer. Once the soup is done, top it with some biscuits and pop it in the oven until they are done. This is a complete meal in one pot.

dutch oven of biscuit topped chicken pot pie soup

How to Make Homemade Chicken Pot Pie Soup

This soup is effortless to make with only a few simple ingredients. In a large pot or Dutch oven melt unsalted butter over medium-high heat. Stir in all-purpose flour and cook for one minute. Slowly whisk in chicken stock. Bring the soup to a boil and reduce to medium heat and simmer. Add milk, cooked chicken, frozen vegetables, garlic powder, onion powder, salt and black pepper. Simmer until heated through. Remove the pot from the heat. Gently place refrigerated biscuits on top of the soup. Bake in a preheated oven until the biscuits are golden brown. Garnish with parsley or fresh thyme..

Helpful Tips & Frequently Asked Questions

You can use any cooked chicken in this recipe that you have on hand. I use shredded rotisserie chicken. Leftover chicken breasts, chicken thighs, or chicken tenderloins all work great.
- Can substitute leftover turkey for turkey pot pie soup.
I use frozen mixed vegetables with corn, carrots, green beans, and green peas.
Add your favorite veggies to the soup:
- yukon gold potatoes
- celery
- yellow onion
Can substitute heavy cream for a creamier soup.
Use low-sodium or unsalted chicken broth.
This recipe uses a small can of refrigerated buttermilk biscuits. Look for a 7.5-oz can of biscuits. You can substitute the Grands or Grands Jr biscuits if you can’t find them. You might need to adjust the baking time at the end if you use bigger biscuits.
- You can also cut the Grands biscuits into 4 pieces and place them on top of the soup. That way, there are enough biscuits for everyone.
Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.

What to Serve with Chicken Soup

This comforting soup is an instant family favorite. This is a hearty soup. You don’t need a lot of side dishes to go with it. We usually just eat a bowl of soup without any sides. If you want to make this soup stretch for a crowd, whip up a green salad. YUM! Make this for dinner tonight. It is sure to be a hit!

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