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Chicken Pot Pie Soup with Biscuits — Gluten-Free Options Included

Overhead photo of chicken pot pie soup with biscuits in a gray bowl. A biscuit is resting in the soup. The soup is creamy, there are chunks of potato, carrots, mushrooms, chicken, and peas in the soup. A hand is touching the left side of the bowl, along with another hand holding a spoon in the soup. Another bowl of soup is in the upper right hand corner, and a plate of biscuits is in the upper left corner. The scene has been photographed on a distressed white wood plank surface. #foodphotography

If you love the flavors of chicken pot pie but want something faster and less fussy, this chicken pot pie soup with biscuits is the perfect solution. All the classic ingredients—tender chicken, carrots, potatoes, peas, corn and savory herbs—come together in a creamy broth. The optional homemade buttermilk biscuits stand in for the crust so you can dunk and enjoy every spoonful.

This soup is cozy, hearty, and packed with vegetables. It’s simpler than making a full pot pie and the leftovers reheat beautifully—without the sogginess that often comes from leftover pie. With a few easy swaps you can make the soup and biscuits gluten free, too.

Overhead photo of ingredients in bowls - cut up chicken, frozen peas, cut up potatoes, corn, cut up carrots and mushrooms, diced onion, chicken broth, and an herb bundle. This scene is photographed on a white distressed wood surface. #foodphotogrpahy

Ingredients for chicken pot pie soup with biscuits

The full measurements are in the recipe card below.

Chicken pot pie soup

  • unsalted butter – for sautéing the vegetables and forming the roux.
  • yellow or white onion – diced.
  • carrots – sliced.
  • garlic cloves – minced.
  • mushrooms – thinly sliced (optional but adds savory depth).
  • all-purpose flour – to thicken the soup; swap with rice flour for a gluten-free roux.
  • low-sodium chicken broth – the soup’s base.
  • fresh thyme (and sage, optional) – tie into a bundle to infuse flavor.
  • kosher salt – to taste (use half the amount if using table salt).
  • black pepper – for warmth and balance.
  • Yukon Gold potatoes – peeled and cut into 1-inch cubes.
  • heavy cream – for a rich, silky finish.
  • canned or fresh corn – drained if canned.
  • rotisserie or cooked chicken – shredded or chopped; instructions for cooking raw chicken in the soup are included in the notes.
  • frozen peas – added at the end so they stay bright and tender.
  • fresh parsley (optional) – chopped, for garnish.

Buttermilk Biscuits (optional)

  • unsalted butter – cold and cubed for flakiness.
  • all-purpose flour – or a 1:1 gluten-free baking blend if needed.
  • baking powder – leavener for the biscuits.
  • kosher salt – to enhance flavor.
  • buttermilk – adds tang and tenderness.
  • egg – for an egg wash to achieve a golden top.

Overhead photo of a white Dutch oven with soup in it. There are lots of mushrooms floating on the surface with a bundle of herbs. A hand is holding a wooden spoon in the soup. The scene has been photographed on a distressed white wood plank surface. #foodphotography

What is chicken pot pie soup?

Chicken pot pie soup captures the familiar flavors of a classic chicken pot pie—chicken, root vegetables, peas and a creamy, herb-infused base—but in a spoonable format. It’s lighter than a traditional pot pie filling and is commonly served with biscuits, pie crust crackers or puff pastry for dipping to recreate the “crust” experience.

Does it taste like chicken pot pie?

Yes—especially when served with a biscuit or other crusty accompaniment. The soup is slightly lighter than a pie filling but delivers the same comforting, savory flavors.

An overhead phot of a white Dutch oven with chicken pot pie soup in it. The soup is creamy with chunks of potatoes, carrots, peas, and mushrooms. It is garnished with fresh parsley and black pepper. A ladle is spooning some of the soup up to the camera. The scene has been photographed on a distressed white wood plank surface. #foodphotography

Crust options to serve with the soup

  • Pie crust crackers – bake pie dough scraps into crisp pieces for dipping.
  • Puff pastry – cut and bake store-bought puff pastry into shapes for a flaky accompaniment.
  • Buttermilk biscuits – soft, buttery biscuits are ideal for dunking into the soup.

All of these make excellent partners to bring that pot-pie feel to each bowl.

An overhead photo of freshly baked biscuits on a parchment lined baking pan. The scene has been photographed on a distressed white wood plank surface. #foodphotography

Gluten-free adaptations

To make the soup gluten free, swap the all-purpose flour in the roux for rice flour. For the biscuits, use a 1:1 gluten-free baking flour blend. These simple swaps keep the flavor and texture you want without gluten.

Leftovers

The soup reheats very well and often tastes even better after resting. Leftover biscuits can be eaten cold or warmed in a 400°F oven for 5–10 minutes until heated through.

Overhead photo of chicken pot pie soup with biscuits in a gray bowl. The soup is creamy, there are chunks of potato, carrots, mushrooms, chicken, and peas in the soup. A hand is touching the left side of the bowl, along with another hand holding a spoon in the soup. Another bowl of soup is in the upper right hand corner, and a plate of biscuits is in the upper left corner. The scene has been photographed on a distressed white wood plank surface. #foodphotography

Key equipment

  • Dutch oven or large heavy pot
  • Chef’s knife and cutting board
  • Mixing bowl for biscuits
  • Rolling pin and biscuit cutter (if making biscuits)

An overhead, close up photo of chicken pot pie soup with biscuits in a gray bowl. A biscuit is resting in the soup. The soup is creamy, there are chunks of potato, carrots, mushrooms, chicken, and peas in the soup. A hand is touching the left side of the bowl, along with another hand holding a spoon in the soup. Another bowl of soup is in the upper right hand corner, and a plate of biscuits is in the upper left corner. The scene has been photographed on a distressed white wood plank surface. #foodphotography

Why you’ll love this soup

  • Cozy, comforting, and hearty.
  • Faster and easier than a traditional chicken pot pie.
  • All the classic pot pie flavors in spoonable form.
  • Veggie-packed, creamy, and satisfying.
  • Makes reliable, delicious leftovers.
  • Scales easily to feed a crowd.
  • Simple to adapt to gluten-free diets.
  • Perfect for fall and winter meals.

Overhead photo of chicken pot pie soup with biscuits in a gray bowl. The soup is creamy, there are chunks of potato, carrots, mushrooms, chicken, and peas in the soup. A hand is dipping a biscuit into the bowl, on the left side. Another hand is holding a spoon in the soup. Another bowl of soup is in the upper right hand corner, and a plate of biscuits is in the upper left corner. The scene has been photographed on a distressed white wood plank surface. #foodphotography

Instructions overview

  1. Prep: Chop the onion, slice carrots and mushrooms, mince garlic, tie thyme (and sage if using) into a bundle, cube potatoes, drain corn, and shred or chop the cooked chicken. Have ingredients ready before you start.
  2. Optional—preheat oven for biscuits: If making biscuits, preheat the oven to 450°F and line a baking sheet with parchment.
  3. Sauté vegetables: In a Dutch oven over medium-high heat, melt butter and sauté onion, carrots, mushrooms and garlic until tender (about 5 minutes).
  4. Make the roux: Stir in the flour and cook for about 2 minutes until it smells slightly nutty. Gradually stir in the chicken broth to avoid lumps.
  5. Add potatoes and herbs: Add the potato cubes and the herb bundle, along with salt and pepper. Bring to a simmer and cook uncovered about 10 minutes, until potatoes are fork-tender. If using raw chicken breasts, add them early and simmer briefly before the potatoes (see notes).
  6. Mix biscuits (optional): While the soup simmers, prepare biscuit dough by cutting cold butter into flour, baking powder and salt, then stirring in buttermilk until a shaggy dough forms.
  7. Shape and bake biscuits (optional): Roll dough to about 1/2-inch thickness, cut into biscuits, brush with egg wash and bake at 450°F for 15–17 minutes until golden. Let rest 5 minutes before serving.
  8. Finish soup: Stir in heavy cream, cooked chicken and corn and simmer 5 minutes to warm through. Add frozen peas and simmer 1–2 minutes until heated. Taste and adjust seasoning.
  9. Serve: Ladle into bowls, garnish with parsley if desired, and serve with biscuits, pie crust crackers or puff pastry for dipping.

Notes

  • Gluten-free option: Use rice flour for the roux and a 1:1 gluten-free flour blend for biscuits.
  • Cooking raw chicken in the soup: Add raw chicken breasts early, simmer briefly, remove to rest and shred, then return shredded chicken to the soup at the end.
  • Biscuits optional: The potatoes provide a satisfying carb if you skip the biscuits.
  • Pie crust crackers: Roll out pie dough scraps, cut into shapes, brush with egg wash, poke holes, and bake at 400°F until golden and crispy for quick dipping crackers.

Overhead photo of chicken pot pie soup with biscuits in a gray bowl. The soup is creamy, there are chunks of potato, carrots, mushrooms, chicken, and peas in the soup. A hand is dipping a biscuit into the bowl, on the left side. Another hand is holding a spoon in the soup. Another bowl of soup is in the upper right hand corner, and a plate of biscuits is in the upper left corner. The scene has been photographed on a distressed white wood plank surface. #foodphotography

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