There is something special about a warm, creamy Chicken Pot Pie. It’s the kind of meal that feels like a hug in a bowl. But let’s be honest, making one from scratch with a full crust can be a lot of work. Sometimes you just want that comforting flavor without all the fuss.
That is where this amazing soup recipe comes in. It has all the rich, savory filling you love, transformed into a simple, hearty soup. And the best part? We top it with cute, buttery biscuits instead of a traditional crust. It’s a fun and delicious take on a classic.
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Why You’ll Love This Recipe
First off, this easy pot pie recipe is incredibly simple to make. Using a rotisserie chicken saves a ton of time. The vegetables and creamy base come together in one pot, which means less cleanup for you. It is a fantastic weeknight meal.
The flavor is just so comforting. It’s packed with chicken, potatoes, carrots, and peas in a rich, herby cream sauce. Every spoonful is a taste of home. It’s a wonderful homemade pot pie experience without the extra steps.
And can we talk about the biscuits? Using canned biscuits is a great shortcut. Cutting them into heart shapes adds a touch of fun that makes the meal feel extra special. Kids and adults both get a kick out of it. It truly is a delightful Chicken Potpie Recipe.
Ingredients
For the Soup
- 1 rotisserie chicken (or 2 cooked chicken breasts, cubed)
- 6 Cups chicken broth
- 2 1/2 Cups potatoes (Yukon gold, chopped)
- 1 onion (medium, chopped)
- 1 Cup carrots (peeled and shredded)
- 1 Cup mushrooms (chopped)
- 1 Cup peas (frozen)
- 2/3 Cup heavy cream
- 1/2 Cup celery (chopped)
- 1/4 Cup all purpose flour
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 3 Tablespoons lemon juice
- 3 Tablespoons parsley (chopped)
- 1 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon rosemary
- 1/2 Teaspoon thyme
- 1/4 Teaspoon red pepper flakes
For the Biscuit Topping
- 1 Tablespoon butter
- 1 can biscuits (a 16.3 ounce can)
- 1 Teaspoon parsley (freshly chopped)
- 1/4 Teaspoon garlic powder
- salt
Step-By-Step Instructions
Step 1: Make The Heart Biscuits
First, get your oven ready. Preheat it according to the directions on the biscuit can. While that’s heating up, melt one tablespoon of butter in a small bowl. You can do this easily in the microwave. Stir in the chopped parsley, garlic powder, and a little pinch of salt. This mixture is going to make the biscuits so flavorful.
Next, open your can of biscuits. Take one biscuit at a time and use a heart shaped cookie cutter to press out a heart shape. Place each heart onto a baking sheet. Then, brush the tops with that lovely melted butter mixture you just made. Be generous!
Bake the biscuits following the package instructions. Keep a close eye on them to make sure the tops get golden brown but do not get too dark. Once they are done, set them aside. They are the perfect topping for our Chicken Pot Pie soup.
Step 2: Sauté The Vegetables
Now for the soup. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, celery, and mushrooms. Let them cook for about 10 minutes. You want them to soften up and get a little bit of color. This step builds a delicious flavor base.
Step 3: Build The Soup Base
Once the veggies are soft, add in the two tablespoons of butter. Let it melt completely. Then, sprinkle in the flour and all the seasonings. That includes the garlic powder, salt, pepper, rosemary, thyme, and red pepper flakes. Stir this mixture continuously for a couple of minutes. Cooking the flour like this gets rid of its raw taste and helps thicken the soup.
Slowly pour in the chicken broth while stirring. This will prevent lumps from forming. Once the broth is mixed in, add the lemon juice. The lemon juice adds a nice brightness that cuts through the richness of this homemade pot pie soup.
Step 4: Simmer The Soup
Time to add the main ingredients! Stir in the chopped potatoes, chicken, shredded carrots, and frozen peas. Bring the soup to a boil, then immediately reduce the heat to a simmer. Let it gently bubble away for about 20 minutes. You will know it is ready when the potatoes are tender. You can test one with a fork.
Step 5: Finish And Serve
Almost there! Pour in the heavy cream and the chopped parsley. Stir everything together and let the soup return to a simmer for about 5 more minutes. This allows the cream to heat through and the flavors to meld together. What you have now is a beautiful, creamy Chicken Pot Pie soup.
Ladle the hot soup into bowls. Top each serving with a sprinkle of fresh parsley and one or two of your baked heart biscuits. Now it is ready to enjoy!
How To Store Leftovers
If you have any leftover Chicken Pot Pie soup, you can store it in an airtight container in the refrigerator for up to 3 or 4 days. The soup actually tastes even better the next day as the flavors have more time to sit together.
Here’s a key tip. Store the biscuits separately in their own container at room temperature. If you store them in the soup, they will get soggy. When you are ready to eat the leftovers, simply reheat the soup on the stove or in the microwave and top it with a biscuit.
Tips
Don’t have a rotisserie chicken? No problem. You can easily boil or bake two chicken breasts and then cube them for this Chicken Potpie Recipe. It works just as well.
Feel free to get creative with the vegetables. If you have some corn or green beans in your freezer, throw them in. This is a great recipe for using up whatever veggies you have on hand.
When you add the cream, be sure to keep the heat low. You want to avoid boiling the soup rapidly after adding the cream, as it can sometimes cause it to separate. A gentle simmer is all you need.
The heart shaped biscuits are fun, but you can use any cookie cutter shape you like. Stars, circles, or animal shapes would be great for kids. Or, you can just bake the biscuits as they are. This easy pot pie recipe is very flexible.
Conclusion
This Chicken Pot Pie soup is everything you want in a comfort meal. It is warm, creamy, and full of hearty vegetables and tender chicken. It delivers all the classic flavors you crave in a much simpler format. It’s a recipe that is sure to become a regular in your meal rotation.
So next time you want a cozy and satisfying dinner, give this recipe a try. It is a wonderful way to enjoy a homemade pot pie without spending hours in the kitchen. Happy cooking!
FAQ
Can I Make This Dairy Free?
Yes, you can. To make this Chicken Pot Pie recipe dairy free, use a plant based butter alternative or oil in place of the butter. For the cream, you can substitute full fat canned coconut milk or a dairy free cooking cream. Also, make sure your canned biscuits are dairy free.
Can I Use Different Vegetables?
Absolutely! This is a very adaptable recipe. Corn, green beans, or even sweet potatoes would be delicious additions. Just keep in mind that harder vegetables might need a slightly longer cooking time to become tender.
What If I Don’t Have Canned Biscuits?
If you don’t have canned biscuits, you have other options. You could use puff pastry sheets and cut out shapes to bake. Even serving the soup with some crusty bread or crackers for dipping would be a great choice for this easy pot pie recipe.
Is This Recipe Freezer Friendly?
The soup itself freezes very well. Let it cool completely, then store it in a freezer safe container for up to three months. However, the biscuits should be made fresh when you are ready to serve the soup. Thaw the soup in the refrigerator overnight before reheating.
Hearty Chicken Pot Pie Soup
This warm, creamy Chicken Pot Pie soup delivers classic comfort without the fuss. Enjoy a rich, savory filling packed with chicken and vegetables, topped with cute, buttery biscuits for a delightful twist on a classic.
Requirements
Ingredients
Instructions
- Preheat oven for biscuits as per package. Melt 1 tablespoon butter in a small bowl. Stir in chopped parsley, 1/4 teaspoon garlic powder, and a pinch of salt.
- Use a heart-shaped cookie cutter to cut shapes from biscuits. Place on a baking sheet and brush tops with melted butter mixture.
- Bake biscuits according to package instructions until golden brown. Set aside.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add chopped onions, celery, and mushrooms. Cook for 10 minutes until softened.
- Add 2 tablespoons butter and let it melt. Sprinkle in flour, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and 1/4 teaspoon red pepper flakes. Stir continuously for 2 minutes.
- Slowly pour in 6 cups chicken broth while stirring to prevent lumps. Add 3 tablespoons lemon juice.
- Stir in chopped potatoes, chicken, shredded carrots, and frozen peas. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes until potatoes are tender.
- Pour in 2/3 cup heavy cream and remaining chopped parsley. Stir and simmer for 5 more minutes to meld flavors.
- Ladle hot soup into bowls. Top each serving with a sprinkle of fresh parsley and one or two baked heart biscuits. Serve immediately.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Store biscuits separately at room temperature to prevent sogginess.
If you don’t have a rotisserie chicken, boil or bake two chicken breasts and cube them.
Feel free to add other vegetables like corn or green beans. Harder vegetables may need longer cooking.
Keep heat low after adding cream to prevent separation.
Use any cookie cutter shape for biscuits, or bake them as they are.
The soup itself freezes well for up to three months. Thaw in the refrigerator overnight before reheating.
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