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Chicken Pot Pie Soup: Comfort in a Bowl

Chicken Pot Pie Soup: Comfort in a Bowl

By Colleen Kennedy

When the temperature dips below freezing, comfort food seems to be what we crave. Dishes like casseroles, hearty soups, macaroni and cheese, and pot pies warm us up and hit the spot!

Since it’s still brisk outside, this deliciously simple Chicken Pot Pie Soup is exactly what you need to wait out spring. It’s like a bear hug in a bowl and satisfies every time.

It also happens to be my 13-year-old son’s favorite soup on the planet! Whenever I slide a steaming bowl of this hearty soup in front of him, the smile, excitement, and look of love he shoots over makes me want to do it again, and again, and again. He says the flavor is “the best,” and loves breaking apart the small biscuits and dunking them into the soup. He comes over and kisses the cook, every time. If that doesn’t make a momma feel good, I don’t know what does!

Food memories are so powerful. I for one love them, and enjoy creating new ones as often as I can. Whip up a bowl of this unique take on the classic chicken pot pie, and maybe you will create a new food memory of your own.

More Chicken Soup Recipe:

Spicy Southwest Chicken Soup

Chicken and Lime Soup with Rice

Thai Coconut Chicken Soup

Chicken Pot Pie Soup

Makes: 6 servings


  • 6 tablespoons butter
  • 1/2 cup sweet onion, chopped
  • 1 heaping cup potatoes, diced (from 1 large potato, peeled)
  • 32 ounces chicken stock
  • 10 ounces bag of frozen peas and carrots (combo)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon chicken bullion
  • 6 tablespoons flour
  • 1 pint half-and-half
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco
  • 2 cups cooked chicken, shredded (rotisserie or leftover roasted chicken)
  • salt and pepper (to taste)
  • 10 biscuits*


1. Heat a medium-sized pot over medium heat. Melt 2 tablespoons of your butter and saute onion for 3 minutes, stirring occasionally. Add in potatoes and saute 1 minute more. Add in stock and stir until combined. Bring to a boil, then reduce to a simmer. Simmer uncovered for 10 minutes.

2. Add in your peas and carrots, parsley, and chicken bullion and simmer for another 5 minutes.

3. Remove from heat. In a small pan make your roux by melting your remaining 4 tablespoons butter and whisking in the flour. Whisk until fully combined, thick, and beginning to brown. Then slowly add in the half-and-half, whisking vigorously until combined. Allow it to bubble and thicken while continuing to whisk.

4. Add roux to your soup, gently whisking it in over medium heat until combined. Bring soup to a simmer, add in Worcestershire, Tabasco, and chicken.

5. Remove from heat, taste, and adjust if needed with salt and pepper. Spoon into bowls, top with 2 small biscuits, and serve. This soup reheats very well and in my opinion tastes better after it gets to sit for a couple of hours. Simply reheat just to a simmer and serve topped with a couple of biscuits.