This post may contain affiliate links, please see the privacy policy for details.
For me, no matter what season it is, it’s essential to have a hearty meal prepared to warm your belly and put a grin on your face. The heart shaped biscuit topping is an extra special addition to this tasty recipe. This deliciously creamy chicken pot pie soup with biscuits is one of my favorite soup recipes – and if you’re thinking “how the heck does a pie become a soup,” you’ll definitely want to check out this comfort food recipe!
This cozy dish has tender chicken, vegetables and a heart shaped biscuit on top. It’s the ultimate comfort food if you have leftover rotisserie or roasted chicken on hand.
If you like this, also try rosemary cheddar biscuits, beer cheese muffins, crockpot chicken pot pie, and these pull-apart jalapeno popper rolls.
Why You’ll Love It
It has all those pot pie flavors: This chicken pot pie soup tastes virtually the exact same as a yummy chicken pot pie, except there’s no crust.
It looks so inviting: The heart-shaped biscuit topping is so cute!
It’s easy to make: This is a simple recipe, even for newbie home cooks. Everything, including the chicken, cooks in one pot making it a simple weeknight dinner.
No need for sides: Side dishes are optional but not required at all, since this is a meal-in-one.
Chicken Pot Pie Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Shredded chicken: Your shredded chicken can be leftover chicken, shredded rotisserie chicken or you can cook up some chicken breast to shred. If you make a whole roasted chicken, this is a great recipe to make the left day with leftovers.
Chicken broth: The basis of the soup.
Vegetables: All the typical pot pie favorites are in here: potatoes, onion, carrots, mushrooms, celery, and peas.
Heavy cream: For a luxurious, creamy texture and flavor.
All-purpose flour: To get the consistency just right.
Lemon juice: Brightens up the flavor.
Herbs: I used fresh rosemary and thyme.
Biscuits: Canned biscuits are a handy shortcut for the topping.
How to Make Chicken Pot Pie Soup with Biscuits
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the biscuit hearts: Open your can of biscuits and cut the dough into heart shapes using a cookie cutter. Mix the butter with parsley, garlic powder and salt, and brush this over the biscuit hearts and bake in the oven.
Sauté the vegetables: Sauté the onions, celery and mushrooms in oil.
Add the flour and seasonings: Stir in the flour, butter, soup, chicken broth and lemon juice.
Add more ingredients: Add the potatoes, chicken, carrots and peas.
Simmer the soup: Let it simmer until the potatoes are tender.
The finishing touches: Add cream and parsley and simmer a little more. Serve with a heart biscuit on top and a parsley garnish.
Substitutions and Variations
Gluten-free option: To make this soup gluten-free use gluten-free flour instead of all-purpose to thicken the soup and omit the biscuits on top or substitute them for some gluten free crackers or biscuits.
Broth: You can make home chicken stock or use pre-made broth.
Chicken: Substitute turkey or even pork instead.
Vegetables: Substitute or add in other seasonal vegetables, like fresh or frozen corn or green beans. Frozen veggies can be used instead of fresh and they help to decrease the prep time, too.
Herbs: You can use fresh or dried.
Serving Suggestions
Appetizers: Begin your meal with this dill pickle pasta salad.
Side dishes: You don’t need to serve anything on the side but some crusty bread is always nice or perhaps some crispy cheese twists.
Desserts: Finish up with lemon tart.
How to Store Soup with Biscuits on Top
Store: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Freeze: You can freeze a creamy soup, but I don’t recommend it because soups with dairy tend to separate. Also, the potatoes might go mushy.
Reheat: Warm it back up in a pot on the stove.
Top Tips
Biscuit topping: These biscuits are made from canned buttermilk biscuits but you can do homemade biscuits instead or even cut up a sheet of puff pastry.
Don’t let them burn! Keep an eye on the biscuits in the oven – they can turn from golden brown to burned so fast.
Don’t boil the soup: Although it should simmer after you add the cream, don’t let it reach a boil, otherwise the soup might separate.
Chicken Pot Pie Soup FAQs
Yes, you can make this soup both vegetarian and vegan. Use chickpeas instead of chicken as the protein. Also, substitute in a vegetarian broth and a dairy free milk (such as almond milk). Coconut milk could be used, but it will change the taste of the soup quite a bit.
If you don’t want the biscuits you can omit them. If you are looking for something simpler, you can use some crackers, pastry crust strips, or even some bread to enjoy it the same way you would with a pot pie. I love dunking them in, soaking them up, and plopping them into my mouth to relish in the crust goodness.
The potatoes do thicken it up but if you prefer a thicker soup, you can add a cornstarch slurry to it. To make a cornstarch slurry add 2 tablespoons of cornstarch to ¼ cup of cold water and mix until combined, then add the slurry to the soup starting with just half of the slurry, letting the soup come to a boil for a moment then you can decide if you want to add the other half.
Best Chicken Pot Pie Soup Recipe
Chicken Pot Pie Soup
Equipment
Ingredients
- 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 Teaspoons 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 , 16.3-Ounce
- 1 Teaspoon parsley, freshly chopped
- 1/4 Teaspoon garlic powder
- salt
Instructions
Make the Heart Biscuits:
- Preheat the oven according to the directions on the back of the can of biscuits.
- In a small microwave safe bowl, melt 1 tablespoon of butter. Add the parsley, garlic powder, and a dash of salt.
- Open the can of biscuits. Taking one biscuit at a time, use a heart shaped cookie cutter to cut each biscuit into a heart shape. Place the heart onto a baking sheet and brush the top with the melted butter mixture.
- Bake in the oven as directed on the back of the biscuit can, watching carefully to be sure the tops do not get too dark.
Make the Soup:
- In a large pot mix the oil with the onions, celery, and mushrooms. Sauté for about 10 minutes to soften and get some color on the vegetables.
- Add in the butter, soup seasonings, and flour. Stir continuously for a few minutes to cook the flour, then add in the chicken broth and lemon juice.
- Add the potatoes, chicken, carrots, and peas. Let the soup come to a boil, then reduce heat to simmer and let simmer for 20 minutes or until the potatoes are tender.
- Add the cream and parsley, let come back up to a simmer for 5 minutes.
- Remove from heat and serve with fresh parsley and a heart biscuit (or two!) on top.
Notes
Don’t let them burn! Keep an eye on the biscuits in the oven – they can turn from golden brown to burned so fast.
Don’t boil the soup: Although it should simmer after you add the cream, don’t let it reach a boil, otherwise the soup might separate.
Nutrition
This chicken pot pie soup is a real winner and the heart shaped biscuits on top are the perfect topper. If you are looking for a tasty comfort soup, then this is it! It is absolutely delicious and tastes exactly like a chicken pot pie filling but in soup form. If this one doesn’t become a part of my “grandma recipe cards” when I’m older, I don’t know what will!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Absolutely delicious every single time I make it!! Wonderful on cold winter nights!
I love it too!
Yum
I will never get tired of this soup. It is so hearty and perfect for cold nights (or days!).
This is one of my go-to recipes of yours. Thank you!!