Print

Chicken Pot Pie Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy Chicken Pot Pie Soup that captures the rich flavors and creamy goodness of a classic pot pie, topped with flaky biscuits.

Ingredients

Scale
  • 16 oz canned biscuit dough
  • 1 tablespoon olive oil
  • 5 tablespoons butter (divided)
  • 1 small yellow onion (diced)
  • 1 cup celery (sliced)
  • 6 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground sage
  • 12 oz frozen vegetables (peas, carrots, corn, green beans)
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups rotisserie chicken (shredded)
  • Kosher salt (to taste)
  • Fresh cracked pepper (to taste)
  • Fresh chopped parsley (for garnish)

Instructions

  1. Preheat the oven and bake the biscuits according to the package directions while you start cooking the soup.
  2. Sauté the diced yellow onion and sliced celery in olive oil and butter until the onions are translucent.
  3. Add the minced garlic, thyme, oregano, and ground sage; cook for a minute until fragrant.
  4. Melt 4 tablespoons of butter in the center of the pot.
  5. Stir in the frozen vegetables and cook for about 2 minutes.
  6. Thicken the mixture by stirring in the flour and cooking for another minute.
  7. Add chicken broth to deglaze the pot, scraping the bottom for flavor.
  8. Whisk in the remaining chicken broth and heavy cream until smooth.
  9. Bring in the shredded rotisserie chicken and simmer for 3-5 minutes.
  10. Serve the soup with warm biscuits and garnish with fresh parsley.

Notes

This soup can be stored in the fridge for up to 3 days and frozen for up to 3 months. Enjoy it with cornbread or a fresh garden salad.

Nutrition

Find it online: https://tashirecipez.com/chicken-pot-pie-soup/

Scroll to Top