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Chicken Pot Pie Soup

By
Test Kitchen
Fall 2025
This creamy Chicken Pot Pie Soup transforms the comfort of a classic pot pie into a hearty, one-pot meal filled with tender chicken, vegetables, and fresh herbs, served with flaky mini cheddar-chive biscuits for the perfect finishing touch.

Recipe Information

Total Time:
Yield:
12 servings (1⅔ cups each)

Ingredients

Chicken Pot Pie Soup

3 pounds boneless, skinless chicken breasts, cut into 1- to 1½-inch pieces

3 tablespoons olive oil

2 teaspoons coarse kosher salt, divided

1 teaspoon coarsely ground black pepper

1½ pounds Yukon gold potatoes, unpeeled and cut into 1- to 1½-inch pieces

2 cups bias-sliced carrots

2 cups bias-sliced celery

1½ cups chopped white onions

2 garlic cloves, minced

1 (0.8-ounce) container fresh poultry herb blend (rosemary, sage and thyme), finely chopped

2 (32-ounce) containers chicken bone broth

½ cup unsalted butter, melted

½ cup all-purpose flour

3 cups frozen green peas

2 cups heavy whipping cream

24 Mini Cheddar-Chive Biscuits; for serving

Directions

Chicken Pot Pie Soup
  1. Pat chicken dry with paper towels. In a 7- to 8-quart Dutch oven, heat oil over medium-high heat. Add chicken; season with 1 teaspoon salt and pepper. Cook for 4 to 5 minutes or until browned, stirring frequently. Using a slotted spoon, transfer chicken to a medium bowl.
  2. Add potatoes, carrots, celery, onions and garlic to the Dutch oven. Cook for 5 to 6 minutes or until carrots begin to soften slightly, stirring frequently.
  3. Reduce heat to medium. Stir in poultry herb blend; cook for 30 to 60 seconds or until fragrant. Add broth; bring to a simmer.
  4. Meanwhile, in a small bowl, whisk together melted butter and flour; set aside.
  5. Whisk flour mixture into simmering broth mixture until combined. Add chicken and remaining 1 teaspoon salt. Simmer, uncovered, for 8 to 10 minutes or until chicken reaches 165°F and potatoes are fork-tender.
  6. Stir in peas and cream. Return to a simmer to heat through before serving. To serve, ladle soup into serving bowls. Serve with Mini Cheddar-Chive Biscuits.

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