Chicken Pot Pie Soup


All of our favorite things in one dish.

Chicken Pot Pie Soup
Photo: Alison Miksch; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Melissa Gray
Active Time:
45 mins
Total Time:
1 hrs

Comforting, warm, and delicious, this Chicken Pot Pie Soup is all of our favorite things in one dish. We've turned Chicken Pot Pie, a classic Southern dish, into an easy-to-achieve soup that will warm up any cold winter night.

While there's no denying that we love the original, this soup will help you replicate the flavor with a little less pressure because you're just tossing all the ingredients into your trusty Dutch Oven.

If you find yourself short on time during busy weeks, you can speed up the cooking time by substituting shredded, store-bought rotisserie chicken for the bone-in chicken breasts that the recipe calls for. And if you prefer to skip the wine you can, but you'll need to replace it with chicken stock.

Most importantly, make sure you have plenty of fresh-baked biscuits on hand to serve with the soup to ensure that everyone enjoys the true flavor of a Chicken Pot Pie.


  • 2 bone-in, skin-on chicken breasts (about 2 lb.)

  • 1/2 teaspoon black pepper

  • 1 1/4 teaspoons kosher salt, divided

  • 1/4 cup unsalted butter

  • 1 1/2 cups chopped yellow onion (about 1 medium onion)

  • 1 cup chopped carrot (about 2 medium carrots)

  • 3/4 cup chopped celery (about 2 stalks)

  • 1 tablespoon minced garlic (about 3 garlic cloves)

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh rosemary

  • 1 teaspoon chopped fresh sage

  • 1/4 cup all-purpose flour

  • 1/2 cup dry white wine

  • 4 cups chicken broth

  • 1 cup frozen green peas, thawed

  • 1/2 cup heavy whipping cream

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 1 (12-oz.) can refrigerated biscuits, prepared according to pkg. directions, for serving


  1. Heat a Dutch oven over medium. Place chicken, skin-side down, in Dutch oven, and cook until golden brown, most of the fat has rendered out, and skin is crispy, about 10 minutes. Transfer chicken to a plate, reserving drippings in Dutch oven. Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of the salt.

  2. Melt butter in hot drippings over medium; add onion, carrots, and celery, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, thyme, rosemary, and sage; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute. Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds. Stir in broth. Bring to a boil over high. Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.

  3. Simmer, partially covered, stirring occasionally, until a thermometer inserted into thickest part of chicken registers 165°F, about 30 minutes. Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones.

  4. Add shredded chicken to Dutch oven over medium-low; stir in peas and whipping cream. Cook, stirring occasionally, until mixture is warmed through, about 2 minutes. Stir in parsley and lemon juice. Serve with biscuits.

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