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Chicken Pot Pie Soup

Course: Meals, Soup
Cuisine: American
Keyword: chicken, Soup
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 466kcal
Author: Bella
Chicken pot pie soup if the ultimate comfort food. The heart shaped biscuit topping is an extra special addition to this tasty recipe. This deliciously creamy chicken pot pie soup with biscuits on top is one of my favourite soup recipes.
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  • 1 rotisserie chicken or 2 cooked chicken breasts, cubed 
  • 6 Cups chicken broth
  • 2 1/2 Cups potatoes Yukon gold, chopped
  • 1 onion medium, any colour, chopped 
  • 1 Cup carrots shredded
  • 1 Cup mushrooms chopped
  • 1 Cup peas frozen
  • 2/3 Cup heavy cream
  • 1/2 Cup celery chopped
  • 1/4 Cup 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


  • 1 Tablespoon butter
  • 1 Can biscuits 16.3 Ounces
  • 1 Teaspoon parsley chopped
  • 1/4 Teaspoon garlic powder
  • salt


  • 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. 
  • 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. 


Calories: 466kcal | Carbohydrates: 31g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 133mg | Sodium: 1452mg | Potassium: 850mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4399IU | Vitamin C: 53mg | Calcium: 78mg | Iron: 2mg


If you prefer a thicker soup, you can add a cornstarch slurry to the soup. 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. 

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.