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Chicken Pot Pie Soup in a bowl with 2 biscuits on top.

Hey everyone! Chelsea back from Chelsea’s Messy Apron! I’m slightly obsessed with all things Fall and Winter, so there have been all kinds of pumpkin and apple recipes lately on my site.

I’ve also been making soup like CRAZY and have tons of recipes to share. This soup was one of our favorites. It’s pure comfort food, rich & creamy, plus SO easy to make. My whole family loved it and thought it was even better than a from-stratch chicken pot pie! The ingredient list is short, but it’s packed with flavor and easy to adapt to your personal preference. Feel free to add in some extra spices or whatever you generally like in your pot pies.

And the biscuits to top it are totally optional but such a fun “pot pie” touch! Hope you all enjoy 🙂 And if it’s still too hot where you are at, definitely make sure to bookmark this recipe for the first cold day!

Chicken Pot Pie Soup in a bowl with 2 biscuits on top.

Recipe adapted from AllRecipes.

More soup recipes from Chelsea’s Messy Apron:

Collage of favorite soups: Crockpot Sweet Potato, Chicken, and Quinoa Soup, Crockpot Quinoa Chicken Parmesan Soup, Crockpot Tortellini Lasagna Soup, Crockpot Mexican Tortilla Chicken and Quinoa Soup

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Chicken Pot Pie Soup

5 from 1 vote
By: Chelsea Lords
This soup was one of our favorites. It’s pure comfort food, rich & creamy, plus SO easy to make. 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 Servings


  • 1 tablespoon olive oil
  • 1/2 cup yellow onion chopped
  • 1 teaspoon garlic minced
  • 1 cup celery chopped
  • 2 cups chicken cooked and shredded
  • 1 package mixed vegetables 16 ounce, frozen
  • 3/4 teaspoon pepper
  • 1 can condensed cream of potato soup 10.75 ounces
  • 1 can condensed cream of chicken soup 10.75 ounces
  • 2 cups milk I used 1%
  • Grand biscuits optional to top with
  • Optional: fresh parsley


  • In a large pot over medium heat, pour in the olive oil.
  • Sauce the onion and garlic until tender. Add in the celery, chicken, vegetables, pepper, both soup containers and milk.
  • Heat through and pour into bowls.
  • Meanwhile, cook the grand biscuits if desired.
  • Place a cooked and warm biscuit on top of the bowl and enjoy immediately. Top with chopped fresh parsley if desired.


Calories: 225kcalCarbohydrates: 21gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 28mgSodium: 748mgPotassium: 385mgFiber: 3gSugar: 6gVitamin A: 2763IUVitamin C: 7mgCalcium: 131mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Chelsea Lords

Chelsea is the blogger behind Chelsea's Messy Apron. She is always experimenting in the kitchen and making new things to eat. "Or I am in the kitchen eating. Both are good." She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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Recipe Rating

1 Comment

  1. 5 stars
    Hello Chelsea, I just made this and it is delicious! I made my own cream of chicken soup and chicken breast, so it was a little more work than the written recipe. I used 1-3/4 cup skim milk and 1/4 cup of half and half. I followed the rest of the recipe, and it’s so good! Really creamy and hearty.