This Chicken Pot Pie Soup is creamy and loaded with veggies like potatoes, carrots, and peas, and topped with a biscuit. It takes an hour to make this cozy, comforting soup.
Should You Make This?
Time: About 60 minutes, most of that is hands off.
Ingredients: Chicken breast, spices, celery, onion, potatoes, frozen carrots, frozen peas, garlic, broth, cream, flour, olive oil, butter, and biscuits (optional).
Ease: Medium. You'll dice some veggies and bake the chicken, but after that, it's mostly adding everything to the pot and cooking!
Ingredients & Substitutions
- Chicken Breast - Bake and chop chicken breast, or use a rotisserie chicken.
- Onion - Yellow, white, or sweet onions work.
- Garlic - Fresh garlic is ideal, but garlic powder can be used ( ¼ teaspoon for every clove.
- Flour - Helps to thicken the soup. You can use any flour.
- Chicken Broth - I like to use low-sodium broth to control salt. Vegetable broth works for a lighter flavor.
- Potatoes - Yukon Gold potatoes are my go-to for a creamy texture. Russet or red potatoes can be used as a substitute.
- Heavy Whipping Cream - For a lighter option, use half-and-half or whole milk.
- Frozen Carrots - Convenient and quick. Fresh diced carrots can be used instead. Add them in with the potatoes.
- Buttermilk Biscuits - They are an optional side. Use canned biscuits or make homemade.
Full ingredient list with quantities in the recipe card below
How to Make Chicken Pot Pie Soup
Step 1 | Cook chicken
Season chicken breasts and bake at 400°F for 30-35 minutes until cooked through, then dice or shred.
Step 2 | Sauté
Melt butter. Cook the celery, onion, and garlic until they are soft. Stir in flour and cook for 1 minute.
Step 3 | Add broth and potatoes
Slowly whisk in chicken broth, then add potatoes, salt, and pepper. Simmer until the potatoes are tender.
Step 4 | Add remaining ingredients
Stir in shredded chicken, frozen peas and carrots, and cream. Simmer until heated through. Serve warm with biscuits on the side.
Tips & Notes
Shredded Chicken: I season one pound of chicken breast with salt, pepper, onion powder, and garlic powder, then bake at 400°F for 30-35 minutes (until it hits 165°F). You can also use rotisserie chicken.
Biscuits: Canned biscuits work great, or you can make your own. I really like these by Sally's Baking.
Make It Ahead of Time!
Fridge:
Make and store in an airtight container for up to 3-4 days. Reheat on the stove or in the microwave. Add a splash of broth or cream if it thickens.
Freezer:
Freeze before adding cream, peas, and carrots for best texture. Thaw in the fridge, then reheat on the stove and stir in the cream and veggies before serving.
Common Questions
Yes, dice them small so they cook quickly, and add them to the soup at the same time as the potatoes so they have time to soften.
Yes, russet or red potatoes work too.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Stovetop Chicken Pot Pie Soup
Ingredients
For the Chicken
- 1 pound chicken breast
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 tablespoon olive oil
For the Soup
- 6 tablespoons butter
- 1 cup diced celery about 3 stalks
- 1 medium yellow onion about 1 cup chopped
- 3 garlic cloves minced
- ⅓ cup flour
- 6 cups chicken broth
- 1 pound Yukon gold potatoes chopped into very small pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups diced cooked chicken*
- ½ cup heavy whipping cream
- 1 cup frozen carrots
- 1 cup frozen peas
- 6 biscuits optional
Instructions
- Preheat oven to 400°F. Place chicken breasts on a sheet pan and season with salt, garlic powder, onion powder, and pepper. Drizzle with olive oil. Bake for 30-35 minutes, or until the internal temperature reaches 165°F. Let rest briefly, then dice or shred into bite-sized pieces.
- While the chicken bakes, melt butter in a large pot over medium-high heat. Add celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth until smooth. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until potatoes are tender
- Stir in the diced chicken, frozen carrots, frozen peas, and heavy cream. Simmer uncovered for another 5-7 minutes, or until the vegetables are tender and the chicken is heated through.
- Taste and adjust seasoning with more salt and pepper, if needed. Serve warm with biscuits, if using.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!