Chicken Pot Pie Soup is all of the great things about chicken pot pie, in soup form! Topped with homemade biscuits and this soup is pure comfort food.
As you might know, we are doing a full-blown kitchen gut and renovation this fall. While I am beyond excited for the end result, I’m really dreading the 3+ months of not having my kitchen. First world problems, I know. But while everyone else is baking all of the pumpkin things and braising meats to their hearts desire, I’m going to be stuck cooking with my hot plate, slow cooker, and Instant Pot all fall long. It could be worse, I know.
To get my fall food fix and stock up on some freezer meals, I did a bunch of soup making and pumpkin baking in August. It felt wrong to be bubbling a pot of soup when it was 80 degrees out, but when I was making things like Chicken Pot Pie Soup, I didn’t even care.
There’s really no wrong time to make this chicken pot pie soup! It’s basically comfort food in a bowl. One of the best parts about it? Since it’s a soup it doesn’t have to be baked like traditional chicken pot pie, which means that I can still make it during our kitchen renovation.
Ingredients in Chicken Pot Pie Soup
The soup is made with basic ingredients like onion, carrots, celery, mushrooms, chicken, broth, and cream. If you want to make it even easier, you can definitely use rotisserie chicken. While homemade biscuits are totally worth the time and effort, canned biscuits would be a great option if you’re short on time, or store-bought if you don’t have an oven. I grew up on those canned biscuits and they definitely hold a spot in my heart.
This soup is perfect for a cozy autumn afternoon, game day, to bring a friend who just had a baby, or to share with neighbors! I can tell you – this Chicken Pot Pie Soup is something we will be making all soup season long. It’s so comforting and crazy easy to make…even without a fully functioning kitchen!