Chicken Pot Pie Soup
Twin Cities food blogger greens & chocolate shares her recipe for Chicken Pot Pie Soup — it’s so creamy, rich, and comforting, it’s sure to become a fall favorite!
We are doing a full-blown kitchen gut and renovation this fall, and while I am beyond excited for the end result, I’m really dreading the 3-plus months of not having my kitchen. First world problems, I know. But while everyone else is baking all of the pumpkin things and braising meats to their hearts desire, I’m going to be stuck cooking with my hot plate, slow cooker, and Instant Pot all fall long. It could be worse, I know.
To get my fall food fix and stock up on some freezer meals, I did a bunch of soup-making and pumpkin-baking in August. It felt wrong to be bubbling a pot of soup when it was 80 degrees out, but when I was making things like Chicken Pot Pie Soup, I didn’t even care.
There’s really no wrong time to make this soup! It’s basically comfort food in a bowl. One of the best parts about it? Since it’s a soup, it doesn’t have to be baked like traditional chicken pot pie, which means that I can still make it during our kitchen renovation.
The soup is made with basic ingredients like onion, carrots, celery, mushrooms, chicken, broth and cream. If you want to make it even easier, you can definitely use rotisserie chicken. While homemade biscuits are totally worth the time and effort, canned biscuits would be a great option if you’re short on time. I grew up on those canned biscuits and they definitely hold a spot in my heart.
I think Chicken Pot Pie Soup is perfect for a cozy autumn afternoon, game day, taking a meal to a friend who just had a baby or sharing with neighbors! I can tell you — this Chicken Pot Pie Soup is something we’ll be making all soup season long. It’s so comforting and crazy easy to make … even without a fully functioning kitchen!
Preparation time: 60 minutes
Cook time: 40 minutes
For the biscuits:
4 cups flour*
4 teaspoons baking powder
1 teaspoon salt
1 cup cold unsalted butter, cut into cubes
1 ½ cups buttermilk
2 tablespoons butter, melted
For the Chicken Pot Pie Soup:
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, diced
2 tablespoons butter
1 white onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
⅓ cup flour
4 cups chicken broth
1 ½ cups frozen peas
1 cup heavy cream or milk
*I used a combination of all-purpose and white whole wheat, but you can use all all-purpose if you’d like!
- To make the biscuits: Heat the oven to 450F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder and salt and whisk to combine.
- Add the cold butter and incorporate with a pastry cutter, fork or your fingers until it resembles fine crumbs.
- Stir in the buttermilk with a wooden spatula.
- Transfer the dough to a floured surface and roll out with a rolling pin.
- Cut into 9 to 10 biscuits. I used a pizza cutter to cut them into squares, but you can use a round biscuit cutter, too.
- Place the biscuits on the prepared baking sheet. Brush the tops with melted butter.
- Bake the biscuits in the oven for 15 to 17 minutes, until golden brown.
- To make the pot pie soup: Add the olive oil to a large soup pot over medium-high heat.
- Add the diced chicken and cook until golden brown and cooked through. Remove the chicken from the pot.
- Add the butter to the remaining olive oil and melt.
- Add the diced onion, carrots, celery, and mushrooms and stir to combine.
- Cook for 10 minutes, until the vegetables have softened, stirring occasionally.
- Add the garlic, salt, and pepper and stir well to combine, cooking 1 more minute.
- Add the flour, stirring to combine and cook for 1 minute.
- Slowly add the chicken broth, stirring constantly to incorporate with the vegetable mixture.
- Add the chicken and peas to the pot, bring the mixture to a boil and simmer for 5 minutes.
- Stir in the cream or milk.
- Serve with the biscuits and enjoy!