Chicken · 65 minutes

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 1/2 lbs chicken breast; 2 tsp salt (for the chicken); 1 tsp ground black pepper (for the chicken); 1 tsp paprika (for the chicken); 2 tsp garlic powder (for the chicken); 2 tbsp olive oil; 2 tbsp butter; 1 tub mirepoix, or 2 carrots, 2 stalks of celery, and 1 yellow onion, diced; 4 medium potatoes, cut into bite-size pieces (about 1 1/2 cups); 1/4 cup all purpose flour; 1/2 tsp salt (for the vegetables); 1 tsp garlic powder (for the vegetables); 1/2 tsp paprika (for the vegetables); 4 cups chicken or beef broth; 1 cup frozen peas; 1 1/2 cups heavy cream; 1 tube biscuits (about 8); 1 tbsp melted butter, for brushing biscuits

By Frida Sofia65 min totalServes 6 servings

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Chicken pot pie is one of my absolute favorite comforting foods. I actually didn’t have it until a couple of years ago, because it’s not something I grew up with, but I instantly fell in love. Something about the mix of chicken, vegetables, potatoes, and those biscuits on top just is comfort to me.

I loved this soup version so much that it might be the way I make it going forward, because comforting meals equal soup in my brain. You can make it thinner by adding more broth if you like, and I’d recommend keeping some on hand for reheating, since it thickens up quite a bit as it sits.

Why You'll Love This

•One pot, one mess
•Reheats beautifully, perfect for meal prep or to bring a friend
•Comfort food!

Ingredients

Chicken breast

Slice it thin so it cooks fast and picks up a good sear, and searing it in the pot means all that flavor stays in your soup. Boneless skinless thighs work great here too and are more forgiving if you get distracted (I always do), and rotisserie chicken is a great shortcut if you want to skip that first step entirely.

Potatoes

They release a little starch as they simmer, which helps the soup body along with the flour. Yukon golds are my pick because they hold their shape and taste buttery, but russets work if that’s what you have, and you can swap in cauliflower or just more vegetables if you want it lighter.

Heavy cream

Turns a good chicken and veggie soup into the creamy soup you want under a biscuit. Half and half or whole milk will work in a pinch, but the soup will be thinner and you’ll want the full 1/4 cup of flour to help it along. Add the cream at the end and keep the heat gentle so it doesn’t break. You can use Alfredo sauce in a pinch too.

Biscuits

Flatten them so they bake through instead of staying doughy underneath, and if you’d rather, crescent roll dough, puff pastry, or homemade drop biscuits works great. You can also bake them separately on a sheet pan and float them on top when you serve, which is what I do when I know we’ll have leftovers.

Storage and freezing

Leftovers keep in an airtight container in the fridge for 3 to 4 days. The biscuits will soften into the soup overnight, which some people love and some people don’t, so if you’re planning on leftovers, bake them on the side and store them separately in a bag or container at room temperature. Reheat the soup gently on the stove or in the microwave and add a bit more broth, because it will be much thicker the next day.
You can freeze it, with one heads up: cream and potatoes don’t always love the freezer. The cream can separate a bit and the potatoes can go slightly mealy. If you know ahead of time, freeze the soup before you add the cream and stir it in fresh when you reheat. Either way it keeps for up to 3 months in an airtight container, and I’d thaw it overnight in the fridge, then reheat low and slow, stirring often to bring it back together. Freeze the soup only, never the baked biscuit topping.