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Chicken Pot Pie Soup
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5 from 1 vote

Chicken Pot Pie Soup

Chicken Pot Pie Soup is a comforting and delicious soup that is perfect for a cozy night!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 1038kcal
Author: Taylor Ellingson

Ingredients

Biscuits

  • 4 cups all-purpose flour
  • 4 teaspoon baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, cold, diced
  • 1 ½ cups buttermilk
  • 2 tablespoon melted butter

Chicken Pot Pie Soup

  • 2 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, diced
  • 2 tablespoon unsalted butter
  • 1 white onion, diced
  • 3 carrots, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups frozen peas
  • 1 cup heavy cream or milk

Instructions

For the Biscuits:

  • Preheat the oven to 450 degrees F.
  • Line a baking sheet with parchment paper
  • In a large bowl, combine the flour, baking powder, and salt and whisk to combine.
  • Add the cold butter and incorporate with a pastry cutter, fork, or your fingers until it resembles fine crumbs.
  • Stir in the buttermilk with a wooden spatula.
  • Transfer the dough to a floured surface and roll out with a rolling pin.
  • Cut into 9-10 biscuits.  I used a pizza cutter to cut them into squares but you can use a round biscuit cutter, too.
  • Place the biscuits on the prepared baking sheet.  Brush the tops with the melted butter.
  • Bake the biscuits in the preheated oven for 15-17 minutes, until golden brown.

To Make the Chicken Pot Pie Soup:

  • Add the olive oil to a large soup pot over medium-high heat.
  • Add the diced chicken and cook until golden brown and cooked through.  Remove the chicken from the pot.
  • Add the butter to the remaining olive oil and melt.
  • Add the diced onion, carrots, celery, and mushrooms, and stir to combine.
  • Cook for 10 minutes, until the vegetables have softened, stirring occasionally.
  • Add the garlic, salt, and pepper, and stir well to combine, cooking 1 more minute.
  • Add the flour, stirring to combine and cook for 1 minute.
  • Slowly add the chicken broth, stirring constantly to incorporate with the vegetable mixture. 
  • Add the chicken and peas to the pot, bring the mixture to a boil and simmer for 5 minutes. 
  • Stir in the cream or milk.
  • Serve with the biscuits and enjoy! 

Nutrition

Calories: 1038kcal | Carbohydrates: 86g | Protein: 34g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 204mg | Sodium: 1628mg | Potassium: 1143mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7261IU | Vitamin C: 20mg | Calcium: 273mg | Iron: 6mg