Creamy Chicken Pot Pie Soup with Biscuits

This creamy chicken pot pie soup gives you the best part of chicken pot pie—the tender chicken, vegetables and thick, flavorful filling—without having to make and roll out pie crust.

I serve it with warm homemade biscuits, so you still get something buttery and delicious for dipping. It feels like a complete chicken pot pie dinner, but it’s much easier to make on a regular weeknight.

I also add a small cornstarch slurry at the end because I want chicken pot pie soup to have a creamy, almost pot-pie-filling consistency rather than a thin broth.

This is also a great use-what-you-have dinner. Rotisserie chicken or leftover cooked chicken works perfectly, and the corn can be frozen, canned or cut from leftover corn on the cob.

Why You’ll Love This Chicken Pot Pie Soup

• It has all the comfort of chicken pot pie without making pie crust.
• Cooked or rotisserie chicken makes it easy enough for a weeknight.
• A cornstarch slurry creates a thick, creamy consistency.
• You can use frozen, canned or leftover fresh corn.
• Chicken, potatoes and vegetables make it hearty enough for dinner.
• Warm biscuits provide the perfect buttery accompaniment.

Recipe Inspiration

This recipe is adapted from The Country Cook’s Chicken Pot Pie Soup. Her recipe was my starting point, and I always want to give credit where credit is due.

I added a slurry made with one tablespoon of cornstarch and one tablespoon of cold water because I prefer a thicker soup. I also made homemade biscuits with grated butter to serve alongside it.

Ingredients You’ll Need

The exact amounts are listed in the printable recipe card below.

Butter: The vegetables cook in salted butter, creating a flavorful base for the soup.

Carrots, celery and onion: This classic combination adds flavor and plenty of vegetables. Dice everything fairly small so the vegetables cook evenly.

Garlic: Add the garlic after the other vegetables soften so it doesn’t burn.

All-purpose flour: Cooking flour with the butter and vegetables begins thickening the broth.

Chicken stock: Since the stock provides much of the soup’s flavor, use one that you enjoy.

Yukon Gold potatoes: Yukon Golds have a naturally creamy texture and hold their shape well in soup.

Bay leaf, thyme and black pepper: These simple seasonings give the soup its familiar, savory chicken pot pie flavor.

Cooked chicken: Rotisserie chicken is an easy shortcut, but leftover roasted or baked chicken works just as well.

Heavy cream: Heavy cream gives the broth a rich, creamy finish.

Peas: Frozen peas can go directly into the soup without being thawed first.

Corn: Frozen, drained canned corn or fresh corn will work. This recipe is a great way to use leftover corn on the cob—just cut the kernels from the cob and add them to the soup.

Cornstarch and cold water: Mixing these together creates a slurry that thickens the soup at the end.

How to Make Chicken Pot Pie Soup

Begin by melting the butter in a Dutch oven or large stockpot over medium heat.

Add the carrots, celery and onion. Cook the vegetables for approximately 10 minutes, stirring occasionally, until softened and beginning to brown slightly.

Stir in the garlic and cook for another 30 seconds, just until fragrant.

Sprinkle the flour over the vegetables. Stir well and cook it for one minute. This cooks out the raw flour taste and helps create the soup’s creamy base.

Slowly pour in the chicken stock while stirring. Add the potatoes, bay leaf, thyme and black pepper.

Bring the soup to a boil, then reduce the heat to low. Simmer for approximately 15 minutes, stirring occasionally, until the potatoes are fork-tender.

Add the cooked chicken, heavy cream, peas and corn. Bring the soup back to a gentle simmer and cook for another five minutes.

Whisk together one tablespoon of cornstarch and one tablespoon of cold water in a small bowl. Slowly pour the slurry into the simmering soup while stirring.

Simmer for another one to two minutes, until the broth thickens. Remove the bay leaf, taste the soup and add salt or additional pepper if needed.

Serve hot with my easy homemade biscuits with grated butter.

How to Thicken Chicken Pot Pie Soup

This soup uses both flour and cornstarch to produce its creamy consistency.

The flour is cooked with the butter and vegetables before the chicken stock is added. This creates the initial creamy base.

I found that I still wanted the finished soup a little thicker, so I added a slurry made with one tablespoon of cornstarch and one tablespoon of cold water.

Always mix the cornstarch with cold water before adding it. Pouring dry cornstarch directly into hot soup can create lumps.

After adding the slurry, let the soup return to a gentle simmer. It should begin thickening within one or two minutes and will continue to thicken slightly as it cools.

Frozen, Canned or Fresh Corn

You can use whichever type of corn you already have.

• Add frozen corn directly from the freezer.
• Drain canned corn before adding it.
• Cut fresh or leftover cooked corn directly from the cob.

I especially love this recipe as a way to use leftover corn on the cob. Even if you only have one ear left, those kernels won’t go to waste and can become part of another full dinner.

What to Serve with Chicken Pot Pie Soup

Warm biscuits are my favorite thing to serve with this soup. They give you that buttery bread-and-filling combination you expect from chicken pot pie without requiring you to make an actual pie.

My easy homemade biscuits with grated butter are made with six basic ingredients. Grating the cold butter makes it easy to distribute throughout the dough.

Refrigerated biscuits also work when you need the easiest possible option.

You could also serve the soup with crusty bread, dinner rolls, crackers or a simple green salad.

Storage and Reheating

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate it for up to three or four days.

Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stovetop. The soup will thicken as it sits, so add a splash of chicken stock, water or cream if needed.

Store leftover biscuits separately so they don’t absorb moisture from the soup.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Rotisserie chicken is one of the easiest options because it is already cooked. Remove the meat from the bones, shred or dice it and stir it into the soup near the end so it doesn’t overcook.

Can I use leftover turkey?

Yes. Replace the chicken with an equal amount of cooked turkey. This is a great way to use leftover Thanksgiving turkey.

Can I use milk instead of heavy cream?

You can substitute milk, although the soup won’t be quite as rich. Half-and-half is a closer substitute for heavy cream. Keep the soup at a gentle simmer after adding dairy rather than boiling it aggressively.

What if my soup becomes too thick?

Stir in a small amount of chicken stock until the soup reaches your preferred consistency. You may especially need to do this when reheating leftovers.

More Creamy Soup Recipes

If creamy soups are the only way to go in your house too, try these next:

• Creamy Chicken Noodle Soup
• Slow Cooker Marry Me Chicken Gnocchi Soup
• Easy Fall Chicken Recipes

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