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! Everyone LOVED this soup! So easy!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeComforting 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 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.
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 butter over medium-high heat. Stir in 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.
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 chicken.
- I use frozen mixed vegetables with corn, carrots, green beans, and green peas.
- Feel free to add some diced russet potatoes or red potatoes to the soup.
- Can substitute heavy cream for a creamier soup.
- 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.
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!
Looking for more soup recipes? Here are some popular recipes from the website:
Slow Cooker Cream Cheese Crack Chicken Chili
Slow Cooker Cream Cheese Crack Chicken Chili – this stuff is AMAZING! We’ve made it 3 times this month! We…
Slow Cooker Ham & White Beans
Slow Cooker Ham & White Beans – our favorite way to use our leftover holiday ham! Only 3 ingredients –…
Slow Cooker Cream Cheese Chicken Chili
Slow Cooker Cream Cheese Chicken Chili – black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese…
Slow Cooker Tomato Tortellini Soup
Slow Cooker Tomato Tortellini Soup – seriously delicious! Everyone LOVED this no-fuss soup recipe. Just dump everything in the slow…
Chicken Pot Pie Soup
Ingredients:
- 2 Tbsp butter
- ¼ cup 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
Instructions:
- Preheat oven to 400ºF.
- In a Dutch oven, melt butter. Stir in flour and cook on medium high heat for 1 minute.
- Slowly whisk in chicken broth. Bring to a boil and reduce heat to simmer.
- Add milk, chicken, vegetables, garlic powder, onion powder, salt and pepper. Simmer for 10 minutes.
- Gently place biscuits on top of soup.
- Bake, uncovered 12 to 15 minutes, until biscuits are golden brown.
Notes:
- 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 chicken.
- I use frozen mixed vegetables with corn, carrots, green beans, and green peas.
- Feel free to add some diced russet potatoes or red potatoes to the soup.
- Can substitute heavy cream for a creamier soup.
- 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.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
