Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can refrigerated biscuits; 2 tablespoons butter; 1 12 lbs boneless skinless chicken breasts, cut in 1-inch cubes; 2 (15 ounce) cans chicken broth; 2 teaspoons chicken soup base; ¼ teaspoon dried thyme leaves; ¼ cup chopped fresh parsley; 1 tablespoon butter, softened; 3 tablespoons all-purpose flour; 1 (4 ounce) can mushroom pieces, drained; 1 (10 ounce) package frozen peas and carrots; ½ cup heavy cream (optional)

Servings: persons

1 (14 ounce) can refrigerated biscuits
2 tablespoons butter
1 12 lbs boneless skinless chicken breasts, cut in 1-inch cubes
2 (15 ounce) cans chicken broth
2 teaspoons chicken soup base
¼ teaspoon dried thyme leaves
¼ cup chopped fresh parsley
1 tablespoon butter, softened
3 tablespoons all-purpose flour
1 (4 ounce) can mushroom pieces, drained
1 (10 ounce) package frozen peas and carrots
½ cup heavy cream (optional)

1
Bake biscuits according to package directions.
2
Set aside to cool.
3
Melt 2 tablespoons of butter in a large pot over medium heat.
4
Stir in the cubed chicken, and cook, until firm and no longer pink in the center, about 10 minutes.
5
Remove chicken meat and set aside.
6
Pour in the chicken broth and bring to a boil over high heat.
7
Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley.
8
Mix together the softened butter and flour in a small bowl to form a paste.
9
Whisk this paste into the simmering soup a little at a time, whisking constantly, and cook 10 minutes or until thickened.
10
Stir in the cooked chicken, mushroom pieces, peas and carrots, and cream.
11
Return soup to a simmer, and cook a few minutes until hot.
12
Place a biscuit in each bowl, and ladle soup over to serve.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 ounce) can refrigerated biscuits, 2 tablespoons butter, 1 12 lbs boneless skinless chicken breasts, cut in 1-inch cubes, 2 (15 ounce) cans chicken broth, and more.

Yes, Chicken Pot Pie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Pie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions