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- 1 lb boneless, skinless chicken thighs - 4 cups chicken broth - 1 medium onion - 2 cloves garlic - 3 medium carrots - 2 stalks celery - 1 cup frozen peas - 1 cup heavy cream (or coconut cream) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup refrigerated biscuit dough (or homemade) In this recipe, chicken thighs form the heart of the dish. They are juicy and tender, which gives the soup a rich flavor. The broth adds depth, making each bite comforting. The vegetables bring color and texture. Onions and garlic add a savory base. Carrots and celery add sweetness and crunch. Frozen peas bring a burst of green and freshness. The creamy base is what makes this soup special. Heavy cream creates a smooth texture, while thyme and rosemary add warmth. Adjust salt and pepper to make it just right for your taste. Finally, the biscuit dough gives the soup its charm. It creates fluffy dumplings that soak up the flavors. You can use store-bought dough or make your own for an extra touch. This combination of ingredients makes for a hearty, flavorful one-pot meal. Each element works together to create a cozy dish perfect for any day. {{ingredient_image_1}} First, heat the olive oil in a large pot over medium heat. Add the diced chicken thighs. Season them with salt and pepper. Cook the chicken until it is browned, about 5-7 minutes. Once done, remove the chicken from the pot and set it aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté the veggies until they begin to soften, about 5 minutes. This step builds a great base for your soup. Now, pour in the chicken broth and stir to mix well. Return the cooked chicken to the pot. Add the frozen peas, thyme, and rosemary. Bring the soup to a simmer and let it cook for about 10 minutes. This allows the flavors to meld together. Stir in the heavy cream and bring the soup back to a gentle simmer. Adjust the seasoning with salt and pepper to taste. Next, drop the biscuit pieces into the soup. Let them cook for about 7-10 minutes until they are fluffy and cooked through. Once the biscuits are ready, remove the pot from heat. Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy this warm, comforting dish! To make this soup shine, fresh herbs are key. I recommend adding fresh thyme and parsley right before serving. These herbs boost the flavor and add a lovely aroma. Cook the chicken until it turns golden brown. This step gives depth to the soup. If you skip this, you miss out on rich taste. If you want a dairy-free version, switch heavy cream for coconut cream. This swap keeps the soup creamy and adds a hint of sweetness. It works well with all the other flavors. To achieve the best biscuit texture, let the pieces cook in the soup. This allows them to soak up the broth and become fluffy. Keep an eye on them; they need about 7 to 10 minutes. You want soft, pillowy bites that complement the soup. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor profile of the soup. Add them just before serving for a vibrant taste. Customize the Vegetables: Feel free to add other vegetables like potatoes or corn for extra nutrition and flavor. Perfect Biscuit Texture: Avoid overcooking the biscuit pieces; they should be fluffy and slightly golden for the best texture. Make Ahead: This soup can be made in advance and stored in the refrigerator. Just reheat and add fresh biscuits when serving. {{image_2}} You can boost the soup's nutrition by adding more vegetables. Seasonal veggies work best. Try adding diced zucchini in summer or butternut squash in fall. Both add great flavor and texture. You can also toss in a handful of spinach or kale. Just stir them in during the last few minutes of cooking. This keeps them bright and fresh. If you want to switch things up, use chicken breast instead of thighs. Cook it the same way, but adjust the time. You can also use rotisserie chicken for a quick meal. Just shred the meat and stir it in after the broth. This saves time and gives a nice flavor. To make your soup even tastier, add spices like paprika or bay leaves. Paprika brings a warm flavor, while bay leaves add depth. Just remember to remove the bay leaves before serving. You can also experiment with herbs like oregano or basil. These small changes can make a big difference in taste. You can keep One Pot Chicken Pot Pie Soup in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want to enjoy it later, just reheat it on the stove or in the microwave. To freeze the soup, let it cool first. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you're ready to eat, move it to the fridge overnight to thaw. For quick reheating, you can put it directly in a pot on low heat. Stir often until it's hot. One Pot Chicken Pot Pie Soup is great for meal prep. You can make a big batch on the weekend. Store it in smaller containers for easy lunches or dinners. This way, you have quick meals ready to go. Just reheat and enjoy! Yes, you can use chicken breast in this soup. Chicken breast is leaner than thighs. This change may alter the soup's flavor and texture. The soup may be less rich, but it will still be tasty. Just cook the chicken until it is fully done. To thicken the soup more, try these methods: - Add more cream: Stir in extra heavy cream for extra richness. - Use a cornstarch slurry: Mix cornstarch with water, then add it to the soup. - Blend some soup: Take out a cup of soup, blend it, and return it. - Add mashed potatoes: Mix in some mashed potatoes for a hearty texture. Yes, this recipe is great for meal prep! It stores well in the fridge for up to four days. Just let the soup cool before you store it. You can also freeze it for up to three months. Reheat it on the stove or in the microwave when you're ready to eat. You can serve this soup with: - Crusty bread: A slice of crusty bread pairs well. - Salad: A fresh green salad adds crunch and color. - Cheese: Sprinkle some cheese on top for extra flavor. - Crackers: Serve with crackers for a fun crunch. This soup is a meal on its own, but these sides make it even better! This blog post covered how to make a delicious Chicken Pot Pie Soup. We explored ingredients like chicken, veggies, and herbs. I shared step-by-step instructions to ensure your soup turns out great. You learned tips for flavor, variations for creativity, and storage info for leftovers. Feel free to try different veggies or proteins to fit your taste. Enjoy making this cozy dish that warms both the body and soul!

One Pot Chicken Pot Pie Soup

A comforting and creamy chicken pot pie soup made in one pot, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 cup refrigerated biscuit dough, cut into small pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

  • In a large pot over medium heat, heat olive oil. Add the diced chicken thighs and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
  • Pour in the chicken broth and stir to combine. Return the cooked chicken to the pot.
  • Add the frozen peas, thyme, and rosemary. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
  • Stir in the heavy cream and bring back to a gentle simmer. Adjust seasoning with salt and pepper as needed.
  • Drop the biscuit pieces into the soup, allowing them to cook for about 7-10 minutes, until they are fluffy and cooked through.
  • Once the biscuits are ready, remove the pot from heat. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Use coconut cream for a dairy-free version.
Keyword chicken, one pot, pot pie, soup