Chicken Pot Pie Soup

By: Justine Howell

  • Yield:

    5 Servings


1 1/2 cups potatoes, peeled and diced
2 cups pre-cooked chicken, (or turkey)
1 cup onion, diced
2 tablespoons minced garlic
2 cups frozen mixed vegetables
1 sprig thyme
1 sprig rosemary
30 ounces chicken broth
1/4 teaspoon salt
1/2 teaspoon garlic salt
1 cup heavy whipping cream
3 tablespoons cornstarch
3 tablespoons cold water
1 can biscuits


  1. Add all ingredients, except heavy cream and cornstarch/water mixture into a 6-quart stockpot over medium heat. Bring to a low rolling boil.
  2. Stir intermittently, allowing the potatoes and frozen vegetables to soften and become as tender as you want them to be.
  3. Once the diced potatoes and vegetables are the perfect texture for you, add 1 cup of heavy whipping cream and stir.
  4. At this time, put your refrigerated biscuits on a 11x17-inch baking sheet and put into a preheated oven using the directions listed on the can for temperature and timing.
  5. In a small bowl, whisk together the 3 tablespoons of cold water and 3 tablespoons of cornstarch until smooth. Dump mixture into the pot and stir.
  6. Stir slowly, allowing your chicken pot pie soup to thicken. (It will continue to thicken as it sits and cools down, too).
  7. Remove from heat when the soup is the thickness you desire. (You can whisk 1 more tablespoon of cornstarch + 1 tablespoon of cold water together and add in if you want it even thicker).
  8. Serve in bowls with biscuits on the side or halved and put on top/inside your bowl of chicken pot pie soup.