There’s nothing like a warm bowl of soup to comfort you on a chilly evening or after a long day. This hearty chicken pot pie soup with herb biscuit topping takes everything you love about a classic chicken pot pie—the creamy filling, tender chicken, savory vegetables, and flaky biscuits—and transforms it into a delicious, cozy soup.
Imagine each spoonful filled with creamy broth, soft potatoes, and chunks of flavorful chicken, all topped with a buttery herb biscuit. It’s the ultimate comfort food for your family or when you need a warm, homey dish to brighten your day.
Why You’ll Love This Recipe
- Comfort Food at Its Best: Combines the creamy goodness of soup with the heartiness of chicken pot pie.
- Simple and Convenient: Easy-to-follow steps and pantry-friendly ingredients make it approachable for any cook.
- Customizable: Swap ingredients to suit your taste or dietary preferences.
- Perfect for Leftovers: Reheats beautifully, making it ideal for meal prep or next-day lunches.
Ingredients for Hearty Chicken Pot Pie Soup with Herb Biscuit Topping
Soup Base
| Ingredient | Amount |
|---|---|
| Tender, pulled chicken thighs | 1 cup |
| Chicken broth | 6 cups |
| Yukon Gold potatoes, chopped | 2 ½ cups |
| Onion, chopped | 1 medium |
| Carrots, shredded | 1 cup |
| Mushrooms, chopped | 1 cup |
| Frozen peas | 1 cup |
| Heavy cream | 2/3 cup |
| Celery, chopped | ½ cup |
| All-purpose flour | ¼ cup |
| Butter | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Lemon juice | 3 tablespoons |
| Parsley, chopped | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Rosemary | ½ teaspoon |
| Thyme | ½ teaspoon |
| Red pepper flakes (optional) | ¼ teaspoon |
Biscuit Topping
| Ingredient | Amount |
|---|---|
| Butter, melted | 1 tablespoon |
| Can of biscuits (16.3 ounces) | 1 |
| Parsley, chopped | 1 teaspoon |
| Garlic powder | ¼ teaspoon |
| Salt | To taste |
Step-by-Step Instructions
Follow these steps to create a bowl of creamy, hearty soup topped with buttery herb biscuits:
1. Sauté the Base Flavors
- Heat the butter and olive oil in a large saucepan over medium heat.
- Add the chopped onion, celery, and shredded carrots, and sauté for about 5 minutes until softened.
- Stir in the garlic powder, thyme, rosemary, black pepper, salt, and red pepper flakes (if using). Let the spices bloom for about 1 minute to enhance the flavor.
2. Incorporate the Vegetables and Broth
- Stir in the all-purpose flour, ensuring the vegetables are evenly coated. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while whisking vigorously to create a smooth consistency.
- Add the chopped Yukon Gold potatoes and mushrooms to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are fork-tender.
3. Add the Chicken and Cream
- Stir in the pulled chicken thighs, frozen peas, heavy cream, and lemon juice. Let the soup simmer for another 5 minutes to meld the flavors together.
- Sprinkle in the chopped parsley for a fresh, bright finish.
4. Bake the Herb Biscuits
- Preheat your oven according to the biscuit package instructions.
- Arrange the biscuits on a baking sheet. Brush them with melted butter mixed with parsley and garlic powder, and sprinkle lightly with salt.
- Bake the biscuits until golden brown and fluffy, following the package instructions.
5. Assemble the Dish
- Ladle the hot soup into bowls, ensuring each serving gets a hearty mix of chicken, vegetables, and creamy broth.
- Top each bowl with a warm, buttery biscuit. Serve immediately and enjoy!
Nutritional Benefits of This Recipe
This soup isn’t just comforting—it’s packed with nutrients that your body will thank you for:
| Nutrient | Health Benefit |
|---|---|
| Chicken Thighs | Rich in protein to support muscle repair and growth. |
| Yukon Gold Potatoes | Provide potassium, fiber, and energy-boosting carbohydrates. |
| Carrots and Peas | Packed with vitamins A and C for healthy skin and immunity. |
| Mushrooms | High in selenium and antioxidants to promote a strong immune system. |
| Herbs (Parsley, Thyme, Rosemary) | Offer antioxidants and anti-inflammatory properties that enhance overall health. |
Tips for the Best Chicken Pot Pie Soup
1. Use Rotisserie Chicken
Save time by using store-bought rotisserie chicken for a quick, flavorful protein option.
2. Customize the Vegetables
Feel free to add or swap in vegetables like green beans, corn, or zucchini to suit your taste.
3. Adjust the Consistency
For a thicker soup, add another tablespoon of flour during the sautéing step. For a thinner soup, add a splash of chicken broth before serving.
4. Dairy-Free Option
Replace the heavy cream with unsweetened coconut milk or almond milk for a dairy-free version.
5. Make It Vegetarian
Use vegetable broth instead of chicken broth and replace the chicken with diced tofu or chickpeas for a plant-based twist.
Why Herb Biscuits Are the Perfect Topping
The golden, buttery biscuits take this dish to the next level. They’re fluffy and rich, perfectly complementing the creamy soup with their savory herb-infused flavor. Each bite combines the warmth of the soup with the flaky texture of the biscuit, making this dish irresistible.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Sodium | ~700 mg |
Frequently Asked Questions
1. Can I use canned or frozen vegetables?
Yes! Frozen peas, carrots, and mushrooms work just as well, saving you time on prep.
2. Can I make this soup ahead of time?
Absolutely. Store the soup in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
3. Can I freeze this soup?
Yes, the soup base freezes beautifully for up to 3 months. Freeze without the cream for the best texture. Add cream when reheating.
4. How do I make the biscuits from scratch?
If you prefer homemade biscuits, use a simple recipe combining flour, baking powder, butter, milk, and herbs.
5. Can I use a different protein?
Yes! Shredded turkey, diced ham, or cooked shrimp are excellent substitutes for chicken.
6. What sides go well with this soup?
A fresh green salad, roasted vegetables, or a light vinaigrette dressing pair beautifully with this dish.
Conclusion: Your Ultimate Comfort Dish
This hearty chicken pot pie soup with herb biscuit topping is everything you could ask for in a comforting meal. It’s rich, creamy, and filled with savory vegetables and tender chicken. The herb biscuits add the perfect finishing touch, making every bite a delicious balance of flavors and textures.
So grab your ingredients, whip up a pot of this incredible soup, and let it warm your heart and soul. Don’t forget to top each bowl with a buttery biscuit for the ultimate indulgence.
Pro Tip: Add a sprinkle of Parmesan cheese or a drizzle of hot sauce to customize each serving to your liking!
Print
Comfort in a Bowl: Hearty Chicken Pot Pie Soup with Herb Biscuit Topping
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Transform the cozy flavors of a classic chicken pot pie into a warm and hearty bowl of soup with this hearty chicken pot pie soup with herb biscuit topping recipe. Creamy, flavorful, and topped with golden, buttery biscuits, this dish is the ultimate comfort food that’s perfect for family dinners, meal prep, or simply warming up on a cold evening. Each bite is packed with tender chicken, savory vegetables, and flaky biscuits that will leave you coming back for seconds!
Ingredients
Soup Base:
- 1 cup of tender (pulled chicken thighs)
- 6 cups chicken broth
- 2 ½ cups Yukon Gold potatoes (chopped)
- 1 medium onion (any color, chopped)
- 1 cup carrots (shredded)
- 1 cup mushrooms (chopped)
- 1 cup frozen peas
- 2/3 cup heavy cream
- ½ cup celery (chopped)
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons parsley (chopped)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes
Biscuit Topping:
- 1 tablespoon butter
- 1 can (16.3 ounces biscuits)
- 1 teaspoon parsley (chopped)
- ¼ teaspoon garlic powder
- Salt (to taste)
Instructions
1. Sauté the Base Flavors:
- Heat the butter and olive oil in a large saucepan over medium heat.
- Add the chopped onion, celery, and shredded carrots, and sauté for about 5 minutes until softened.
- Stir in the garlic powder, thyme, rosemary, black pepper, salt, and red pepper flakes (if using). Let the spices bloom for about 1 minute.
2. Incorporate the Vegetables and Broth:
- Stir in the all-purpose flour, ensuring the vegetables are evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while whisking vigorously to create a smooth consistency.
- Add the chopped Yukon Gold potatoes and mushrooms to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are fork-tender.
3. Add the Chicken and Cream:
- Stir in the pulled chicken thighs, frozen peas, heavy cream, and lemon juice. Let the soup simmer for another 5 minutes to meld the flavors together.
- Sprinkle in the chopped parsley for a fresh, bright finish.
4. Bake the Herb Biscuits:
- Preheat your oven according to the biscuit package instructions.
- Arrange the biscuits on a baking sheet. Brush them with melted butter mixed with parsley and garlic powder, and sprinkle lightly with salt.
- Bake until golden brown and fluffy, following the package instructions.
5. Assemble the Dish:
- Ladle the hot soup into bowls, ensuring each serving gets a hearty mix of chicken, vegetables, and creamy broth.
- Top each bowl with a warm, buttery biscuit. Serve immediately and enjoy!
Notes
- Dairy-Free Option: Replace the heavy cream with unsweetened almond milk, oat milk, or coconut milk for a creamy yet dairy-free version.
- Make It Vegetarian: Use vegetable broth and replace chicken with chickpeas or diced tofu for a vegetarian twist.
- Leftover Storage: Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to refresh the texture.
- Freezing Tips: Freeze the soup base (without cream) for up to 3 months. Add cream when reheating to maintain the smooth texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American-inspired