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!
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.