There is just something about a classic chicken pot pie that instantly brings comfort to the table. It is creamy, hearty, rich with flavor, and filled with all those familiar ingredients that make you feel like you are wrapped up in your favorite cozy blanket. This Chicken Pot Pie Soup takes everything you love about traditional chicken pot pie and transforms it into a warm, spoonable bowl of comfort, perfect for chilly evenings or slow weekends at home. Instead of a full crust, each bowl is topped with a golden-brown biscuit made from store-bought Grands biscuits, rolled to fit the top of your bowl, and baked until perfectly fluffy and crisp. It is easy, satisfying, and exactly the kind of meal that feels homemade without requiring hours in the kitchen.

How to Make the Biscuit Dough Topper

Making biscuit dough from scratch is an option, but before you pull out all the ingredients, try using store-bought biscuit dough. The toppers are thick, crispy on the outside, and tender on the inside.

CAN I USE STORE-BOUGHT PIE DOUGH INSTEAD OF BISCUIT DOUGH?

Another option for topping each bowl of soup is to use a store-bought pie crust in place of the biscuit dough. You can roll out the pie crust and cut it to fit the top of your bowls, then bake it until lightly golden for a more traditional pot pie style finish. That said, I personally prefer using the biscuit dough. The biscuits tend to have a richer flavor and a thicker texture, and, as they bake, the tops become beautifully golden and slightly crisp. Pie crust, on the other hand, is much thinner, offers less flavor, and does not crisp up in quite the same way. The biscuit topper delivers a hearty, comforting bite that pairs perfectly with the creamy chicken pot pie soup underneath.

Take TWO biscuits and press them together.

2. Roll the dough into a circle that will fit the top of the bowl the soup will be served in. 3. Crimp the edges like a pie, brush with an egg wash, sprinkle on salt and pepper.

4. Bake until golden.

What Makes This Recipe Special

For me, this soup is all about bringing the nostalgic flavors of a homemade chicken pot pie into a simpler, more approachable format. You still get the creamy base, tender chicken, hearty vegetables, and savory herb flavor that makes chicken pot pie such a family favorite, but in a way that is weeknight-friendly and incredibly cozy.

The addition of the biscuit topper really makes this dish feel complete. Instead of serving biscuits on the side, rolling store-bought Grands biscuits to fit right on top of each bowl creates a classic pot pie experience in a fun, comforting way. As the biscuits bake in the oven, they become golden brown and slightly crisp on the outside while staying soft and fluffy on the inside. Once placed on top of the warm soup, they soak up just enough of the creamy broth to create that perfect pot pie texture with every bite.

This is the kind of meal that feels like it came straight from a vintage kitchen table, which is exactly the cozy, nostalgic comfort food I love sharing here at Lady Behind the Curtain, especially as we start easing out of winter and into those still-chilly early spring evenings.

Tips and Tricks for the Best Chicken Pot Pie Soup

When making a soup meant to mimic the flavors of a traditional chicken pot pie, a few small techniques can make a big difference in the final result. Try switching up the original recipe while keeping the original flavor with these few changes.

Use rotisserie chicken to save time without sacrificing flavor. It adds richness and depth while reducing prep work.
Make sure your vegetables are cooked until just tender. Overcooking them can result in a mushy texture that detracts from that classic pot pie bite.
Allow the soup to simmer until the flavors have melded. The herbs, chicken, and creamy base need a little time to come together for that full comfort food flavor.
Roll your Grands biscuits slightly thinner before baking them. This helps them cook evenly and fit neatly on top of each bowl without becoming doughy in the center.
Bake the biscuits separately, not directly in the soup. This keeps them golden and crisp and allows everyone to add their topper right before serving.
Brush the tops of the biscuits with a little melted butter before baking for extra color and flavor.

Recipe Variations

One of my favorite things about this soup is how easy it is to customize depending on what you have in your kitchen or what your family prefers.

LEFTOVER TURKEY: Swap out the chicken for leftover turkey, which makes this a wonderful way to use up holiday leftovers.
POTATOES: Add diced potatoes for an even heartier version that feels extra filling.
FROZEN VEGETABLES: Use frozen mixed vegetables for convenience if you are short on time.
CHEESE: Stir in a little shredded cheddar cheese for a creamy twist that adds a subtle richness.
THICKER SOUP: If you enjoy a slightly thicker soup, simmer it a bit longer to reduce and concentrate the base.
THICKER SOUP: Add an extra splash of heavy cream at the end for an even more luxurious texture.
HERBS: For extra herb flavor, increase the amount of thyme or add a pinch of rosemary.
OPTIONAL SERVING IDEA: You can even serve the soup in oven-safe crocks with the biscuit placed on top just before serving for a more traditional pot pie presentation.

Facebook Community — We’re a community built on sugar, flour, and friendship! Our mission is to create a warm, supportive space where bakers and treat makers of all skill levels can connect, share recipes, swap tips, and inspire one another. Every creation — big or small — deserves to be celebrated! CLICK HERE TO JOIN →BAKERS & TREAT MAKERS COMMUNITY

CLICK HERE FOR MORE SOUP RECIPES

Storage Instructions

Room Temperature: This soup should not be left at room temperature for more than two hours due to its creamy base.

Refrigerator: Store cooled soup in an airtight container for up to 5 days. Keep the biscuits stored separately to maintain their texture.

Freezer: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to two months for the best quality.

Defrosting: Thaw the soup overnight in the refrigerator, then reheat.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk to bring back the creamy consistency.

How to Reheat the Biscuit Toppers

TOASTER OVEN: When reheating the biscuit toppers, the goal is to restore that freshly baked texture, keeping them warm on the inside and lightly crisp on the outside. The best way to do this is in the oven or a toaster oven. Simply place the biscuits on a baking sheet and warm them in a low-temperature oven until heated through. This helps maintain their soft, fluffy centers while restoring their golden exteriors.

TOASTER: If you are short on time, a toaster works just as well and gives you the added benefit of gently crisping the outside without drying them out. Avoid using the microwave if possible, as it can make the biscuits rubbery instead of tender and flaky.

HOW TO MAKE BISCUIT DUMPLINGS

If you would rather skip the biscuit topper, another delicious option is to turn those store-bought biscuits into soft, fluffy biscuit dumplings. Instead of rolling and baking them, simply cut each biscuit into smaller pieces and gently drop them into the simmering soup during the last few minutes of cooking. As they cook, the biscuit pieces puff up and become tender, soaking in all that creamy chicken pot pie flavor while creating a comforting dumpling-style texture throughout the soup. It is an easy way to give this dish a slightly different feel while still keeping all the classic flavors you love about chicken pot pie.

LATEST POSTS

Serves 6

Chicken Pot Pie Soup

Ingredients

For the Biscuit Topper:

2 (16.3 ounce) cans Pillsbury Grands biscuits
1 large egg
1 tablespoon of cold water
sprinkle of salt and pepper

For the Soup:

6 cups cold water
20 ounces of chicken breasts
2 cups of chicken stock or broth
3 medium carrots, chopped
1 large onion, chopped
1 bay leaf
1 (8-ounce) container of mushrooms, sliced
3 celery stocks, chopped

For the Creamy Thickener:

2 cups chicken stock or broth
3 tablespoons unsalted butter
¼ cup + 2 teaspoons all-purpose flour
¼ cup heavy cream
1 teaspoon poultry seasoning
2 teaspoons salt
¼ teaspoon black pepper
1 cup frozen peas

Instructions

For the Biscuit Toppers:

Preheat the oven to 375℉.
Press TWO biscuits together and roll to the width of the bowls you will be serving the soup in (mine were 6 inches).
Place the rolled biscuits (as you roll them) onto a cookie sheet lined with parchment paper.
Crimp the edges (like you would a pie crust) to form a circle.
Make the egg wash (1 large egg + 1 tablespoon of cold water) and brush it on the tops of the biscuit rounds. Add a sprinkle of salt and pepper. Cut slits in the tops for heat to escape.
Bake 12 to 17 minutes or until the tops are golden brown.

For the Chicken Pot Pie Soup

Add raw chicken breasts to a Dutch Oven along with 6 cups of cold water. Salt the water with at least 1 tablespoon of salt. Bring to a boil, then reduce the heat to a simmer for 20 minutes or until the chicken is cooked through and no longer pink in the center.
Remove the chicken and set it aside until cool enough to handle. Shred into large pieces. RESERVE 4 CUPS of the liquid from the boiling chicken.
Add 2 cups of store-bought chicken stock or broth to the reserved liquid.
Add the chicken, carrots, onion, bay leaf, mushrooms, and celery, and bring to a boil. Once the stock reaches a boil, reduce the heat and simmer 30 minutes or until the vegetables are tender.

For the Creamy Thickener:

Transfer the 2 cups of chicken stock to a microwave-safe bowl. Heat for 2 minutes. In a medium skillet, melt the butter, then sprinkle in the flour and mix until smooth. Cook for about 1 minute.
Stir in chicken stock and cream. Simmer until thickened. Add the poultry seasoning, salt, pepper, and peas.
Pour the creamy mixture into the soup pot. Stir to combine. Discard the bay leaf. Bring to a boil and serve.

Notes

How to Reheat the Biscuit Toppers

Frequently Asked Questions

Can I make this soup ahead of time? Yes, the soup itself can be made a day in advance and stored in the refrigerator. Simply reheat it gently on the stove before serving, and bake the biscuits fresh when ready to eat.
Can I freeze chicken pot pie soup? Yes, but it is best to freeze the soup without the biscuit topper. Dairy-based soups freeze best when cooled completely before storing.
What is the best way to reheat the soup? Reheat the soup slowly over medium-low heat, stirring occasionally to maintain the creamy texture.
Can I use homemade biscuits instead of store-bought? Absolutely. Homemade biscuits work wonderfully if you have the time.
Why should I bake the biscuits separately? Baking them separately keeps them from becoming soggy and keeps them golden and fluffy.
Can I make this soup gluten-free? Yes, simply use a gluten-free thickener and gluten-free biscuits.
Can I add other vegetables? Of course. Corn, green beans, or mushrooms are all great additions.
Is this soup thick like traditional pot pie filling? It should be creamy, yet still spoonable, like a hearty soup.
Can I use canned chicken? You can, although freshly cooked or rotisserie chicken will provide the best flavor.
How do I keep the biscuits from overbaking? Keep an eye on them during the last few minutes of baking and remove once golden brown.

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Chicken Pot Pie Soup with Golden Biscuit Toppers