How to Make the Best Chicken Pot Pie Soup: 7 Cozy Tips!
This creamy and comforting Chicken Pot Pie Soup is packed with tender chicken, vegetables, and a flaky biscuit topping. It's the perfect way to enjoy the flavors of classic pot pie in a cozy soup form!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium Yellow onion diced
- 2 cups Carrots diced
- 2 cups Celery diced
- 4 cups Chicken broth low sodium
- 1 cup Heavy cream
- 0.5 cup Frozen peas
- 0.5 cup Frozen corn
- 0.25 cup All-purpose flour
- 2 tbsp Butter
- 1 tsp Dried thyme
- 0.5 tsp Salt or to taste
- 0.25 tsp Black pepper or to taste
- 1 package Refrigerated biscuit dough cut into quarters
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
- Add chicken, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream, peas, and corn. Cook until heated through.
- Drop biscuit pieces into the soup. Cover and cook for 10-12 minutes, or until biscuits are cooked through.
- Serve hot and enjoy!
Notes
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup before adding the heavy cream.