Chicken Pot Pie Soup
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Everyone’s favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!
Guys, it’s really happening.
We move to Chicago in just 3 days! I’ve packed 17 boxes dedicated just for kitchen needs, which means I should be ready to make these pot pie soups in no time.
I mean, what else will Butters and I be doing in 0 degree weather? You know Butters is just too dainty to be walking the streets laced with ice and snow.
So you can count on us being on the couch, wrapped in all the electric blankets we can find, inhaling these biscuits one by one as we sop up all the creamy goodness of this soup.
It has all the best flavors of a chicken pot pie but in soup form, which I personally think is even better than pie form. Plus, the flaky mile high biscuits are everything here.
Now I should mention that each soup should be served with 1 biscuit per serving, but I will totally turn a blind eye if you plan to have 3-4 biscuits with your soup…
Since that’s what I just did last night.
Chicken Pot Pie Soup
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 5 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 cup fresh cut green beans
- ½ cup heavy cream
- ¼ cup chopped fresh parsley leaves
- 1 ½ teaspoons white wine vinegar
Instructions
- Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
- Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
- Stir in parsley and vinegar; season with salt and pepper, to taste.
- Serve with Flaky Mile High Biscuits, if desired.
Did you make this recipe?
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Delish , so good crumbling the biscuits in the soup!
This tasted exactly like chix pot pie…until I added the vinegar. I was questioning it but didnt see any mentions in the reviews, so in it went. Next time I’ll leave it out. Only other issue was the green beans…I cut them in 1/4″ pieces and they just didnt cook. Scooped them all out, and added some pre-cooked frozen peas instead. Would’ve been 5 stars if not for the vinegar
Absolutely love. This has become a family regular and favorite!
I love this soup! I love biscuits! Together, this is a match made in heaven. So cozy. My husband and I love this soup. Perfect for when you need comfort food, but don’t want to bust the waistline!
This chicken pot pie literally saved my life and changed my life and gave me a whole new lease of life. Imagine just eating chicken pie filling and the sensation of that giddy realization. I love adulthood, I can eat chicken pot pie soup whenever I want. Even my Korean boyfriend liked it, and he is the pickiest eater of all time. Can’t wait to try more recipes.
Awesome recipe!
This soup is EXTRA tasty- I needed something kid friendly for my nieces (but something I would still enjoy) and this fit the bill perfectly! I served it with some puff pastry ‘breadsticks’ that I spread garlic herb butter on top of, and it was an absolute hit! This recipe is a serious keeper!
My whole family loved this- my 2 & 6 year old kept telling me it was “delicious” and asked if we could eat it every day. I subbed dry parsley and didn’t have white wine vinegar on hand, so left it out and it still was great.
Couldn’t wait to make this on a chilly Montana day! So yummy!
This Chicken Pot Pie Soup is amazing. It’s creamy and very delicious. Serving the soup with the Flaky Mile High Biscuits should be mandatory and not just an option. They are so good and go perfectly with the soup. Thanks for sharing.
This meal was delish! Just make it as written. I feel your pain on the move to Chicago. We move to southern WI from Southern California. I spent the first year wrapped in a blanket.
Cold night and this warm soup is the ticket, so darn good.
In Grand Rapids, not far from Chi town,
We make this soup often and LOVE, LOVE, LOVE it. Thank you for posting.
Another winner! I guess I am now going to have to try all your soup recipes because they are consistently amazing and delicious and require practically no tweaking but are open to additions – and my husband is a huge fan of them. I have been undergoing a kitchen remodel for about 4 months now and to make this soup, I used packaged rotisserie chicken and a pack of frozen vegetables, and a few baby Yukon Gold potatoes, chopped. I put it all in my slow cooker. My standard biscuit recipe is much like yours, but I had never thought to top a soup with them. And we are undergoing a surprise cold snap, so this was perfect. Thanks!
Simple and delicious! I only had some leftover rotisserie chicken so I used extra veggies to add volume: potatoes, bell pepper , peas and corn. Love the flavor from the wine and vinegar.
Awesome soup! I make a lot of soups and stews during the winter months and this is our new fav comfort food!
I used leftover rotisserie chicken, substituted frozen peas for the green beans and added some potatoes. Instead of poultry seasoning I added an OXO chicken flavouring cube.
I forgot to add the vinegar though…will try it next time!
This was good, but I had to add some ingredients into it because I found it a bit bland. I added extra vegetables, such as mushrooms and baby corn, and instead of green beans (didn’t have any), I put in sugar snap peas. I realized at the end that it could have used some potatoes, but they also weren’t missed. I didn’t add the white wine vinegar at the end, mostly because I forgot, but I don’t feel like it needed it. I used a good 4 tsp of salt in this, which for us is a lot of salt. I used store bought rotisserie chicken just to speed up the process. After I removed from heat, I added approx half a cup of freshly shredded parmesan cheese, and this took the flavor from an 8 to a 10. It would have been ok as is, but with some additions, it was a great soup. We paired it with a spinach salad and some fresh bread.
Damn delicious doesn’t even come close as to how good this soup is… The only change I made is I doubled the heavy cream!! This will be a monthly soup until summer…
This was AMAZING! My whole family loved it! I subbed plain oat milk for the heavy cream to accommodate food allergies. Wish I had made the biscuits too.
great recipe. I made with chobani extra creamy oatmilk and a dairy free butter because i’m lactose intolerant and it came out great. i would imagine this would be fab with mushrooms too!
I aboustley enjoy making this recepie!! I subbed natural yoghurt instead of using heavy cream!! And I add mushrooms in step 2 along with the celery, onions and carrots. I also add potatoes into step 5!!