Chicken Pot Pie Soup

5 from 1 vote

Enjoy the classic flavors of chicken pot pie in a comforting soup form, complete with a creamy sauce, tender chicken, and vegetables, topped with golden biscuits.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 471kcal

Author: Lynda - Southern Kissed

Ingredients

4 tablespoons unsalted butter
1 onion finely chopped
2 celery stalks finely chopped
¼ cup all-purpose flour
3 ½ cups chicken broth or chicken stock
1 ½ cups heavy cream
¾ cup milk
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups potatoes (peeled and chopped into small pieces)
2 cups mixed frozen vegetables carrots, corn, peas, green beans
2 cups cooked chicken shredded
8 count refrigerated biscuits baked according to package directions

Instructions

In a large pot or Dutch oven, melt butter over medium-high heat.
Add onion and celery to the pot and cook, stirring frequently, until they become tender and translucent, about 5 minutes.
Stir in all-purpose flour and cook for another minute, stirring constantly to form a roux.
Gradually pour in chicken broth, heavy cream, and milk, whisking continuously to combine everything. Add the garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the soup thickens and becomes smooth.
Add the chopped potatoes to the liquid mixture and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, which usually takes around 15-20 minutes, depending on the size of the potato pieces.
Once the potatoes are cooked, add the thawed mixed frozen vegetables and shredded cooked chicken. Simmer for a few more minutes until everything is heated through.
Serve with baked biscuits.

Video

Notes

Nutrition information does not include biscuits.

Nutrition