Soups & Stews
This Progresso chicken pot pie soup with Pillsbury biscuits delivers all the cozy, golden-crusted comfort of a classic pot pie—without the fuss of pie crust.
The secret lies in transforming canned soup into a rich, velvety base with tender chicken, flaky vegetables, and a crispy biscuit topping that seals in every savory bite.
I perfected this recipe during a chilly winter evening when I wanted restaurant-quality comfort with minimal prep, and it’s become a weekly staple ever since.
The magic starts with the soup itself—where Progresso’s creamy broth serves as the foundation, elevated by chunks of tender chicken, peas, and carrots that simmer until perfectly soft. The real game-changer?
A simple technique for baking Pillsbury biscuits directly on top, creating a golden, flaky crust that transforms the soup into a hearty, one-bowl meal. No rolling, no pie crust—just foolproof results that taste like a home-cooked classic.
By the time you’re done, you’ll have a steaming bowl of creamy, savory soup topped with a crispy, buttery biscuit that’s impossible to resist.
The contrast between the tender vegetables, rich broth, and flaky biscuit topping makes this dish feel like a hug in every spoonful—ideal for cold nights, family dinners, or when you crave comfort without the effort.
Best of all, this recipe comes together in under 45 minutes, with just 15 minutes of active prep. The biscuits bake right on top, so there’s no extra cleanup, and leftovers reheat beautifully for lazy weeknight lunches.
Let’s get cooking—the perfect blend of convenience and comfort is just one bowl away.
Ingredients for progresso chicken pot pie soup with pillsbury biscuits
Pantry staples plus a few fresh touches—this soup is all about cozy convenience.
| Ingredient | Amount | Notes |
|---|---|---|
| Progresso Creamy Chicken & Wild Rice Soup 🍲 | 2 cans | Low-sodium preferred for flavor control |
| Pillsbury Grands Flaky Layer Biscuits 🍞 | 4 whole | Unrefrigerated, from can |
| Fresh Carrots | 2 medium | Peeled, cut into bite-sized pieces |
| Fresh Peas 🌱 | ½ cup | Frozen works perfectly |
| Boneless Chicken Breast 🍗 | 1 lb | Cut into bite-sized pieces |
| Butter 🧈 | 2 tbsp | Unsalted, melted for biscuits |
| Milk 🥛 | ¼ cup | Whole milk for best flavor |
| All-Purpose Flour 🌾 | ½ cup | For biscuit enhancement |
| Salt 🧂 | ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Onion 🧅 | ½ small | Diced, for extra flavor |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
The Progresso soup is the star, but don't skip the fresh additions. Carrots and peas add texture and sweetness that jarred soup alone can't match. I always grab the low-sodium version of the soup and broth—it lets the real flavors shine. For the chicken, boneless breast stays tender, but thighs work too if you prefer. The onion and garlic powder? Trader Joe's has great pre-minced onion that saves time, but fresh is better if you've got it. The Pillsbury biscuits are a game-changer— Grands Flaky Layer is the only way to go for that perfect flake.
No Progresso? Cream of chicken soup plus chicken broth works in a pinch, but you'll lose that creamy texture. Fresh peas? Frozen is fine—just don't thaw them first. Short on time? Pre-cut frozen veggie mixes save the day. Want extra richness? Add a splash of heavy cream at the end. The biscuits can be baked separately if you prefer, but baking them on top creates that magical golden crust. Pro tip: Cut the biscuits in half before baking for extra crispiness.
This soup reheats beautifully—just cover and warm on the stove. Keeps for 3-4 days in the fridge, but honestly tastes better the next day. For freezing, portion into containers with biscuits on top—they'll stay crispy when reheated. Leftovers make amazing lunches or quick dinners. The biscuits? Best eaten fresh, but you can reheat them in the oven for 5 minutes at 350°F if needed.
Why You'll Love This Recipe
- I’ll be real: this recipe keeps my grocery bill in check. A can of soup, a pack of biscuits, and a few fresh veggies stretch farther than you’d think. Plus, the chicken breast adds protein without breaking the bank, and the leftovers? They’re my go-to for lazy lunches or emergency dinners when the takeout menu feels too heavy. Minimal waste, maximum satisfaction.
- 20-Minute Magic: I swear, this is the kind of meal that turns up the heat when you’re staring at a fridge full of random veggies and a bag of biscuits. Toss in the Progresso soup (already packed with that creamy, savory base), a handful of chopped carrots and peas, and a quick sear of chicken breast—then let the biscuits do the heavy lifting. No fancy techniques, just assembly.
- Creamy Crunch Combo: Here’s what sold me—the way the flaky, buttery layers of those Pillsbury Grands melt into the soup while keeping that perfect crispy edge. The wild rice in the Progresso adds heartiness, but it’s the biscuit-to-soup ratio that makes this dangerously addictive. (Yes, even on a Tuesday night.)
- Game Day Ready: Between us, this is my secret weapon for football season, book club nights, or whenever I need to feed a crowd without stress. Double the batch, freeze half, and boom—you’ve got a meal that’s just as welcome at 6 PM as it is at midnight. The biscuits stay fresh, the soup reheats like a dream, and nobody complains about leftovers.
Step-by-step instructions for creamy chicken pot pie soup
Here's how to transform canned soup into a hearty, biscuit-topped masterpiece that tastes homemade.
Sauté the Chicken and Vegetables for Extra Flavor
In a large oven-safe skillet, melt 1 tablespoon of the butter over medium heat. Add the 1 lb boneless chicken breast, cut into bite-sized pieces, and cook for 5-6 minutes until lightly browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon butter and 0.5 small onion, diced. Cook for 3 minutes until softened. Add the 2 medium fresh carrots, cut into bite-sized pieces, and cook for another 3 minutes until slightly tender. Stir in the 0.5 cup fresh peas and 0.5 tsp garlic powder, cooking for 1 minute until heated through.
Build the Creamy Soup Base
Pour in the 2 cans Progresso Creamy Chicken & Wild Rice Soup and 0.5 cup chicken broth. Stir well to combine with the sautéed vegetables. Return the cooked chicken to the skillet and bring the mixture to a gentle simmer over medium-low heat for 5 minutes to let the flavors meld together.
Taste the soup and adjust seasoning if needed. You might want to add a pinch more salt or black pepper depending on your preference. This step ensures your soup has that restaurant-quality depth that comes from homemade touches.
Prepare the Biscuit Topping
In a medium bowl, combine the 0.5 cup all-purpose flour, 0.25 cup milk, 0.5 tsp salt, and 0.25 tsp black pepper. Stir until just combined. The mixture should be thick but pourable. If it's too thick, add a splash more milk.
Gently fold in the 4 whole Pillsbury Grands Flaky Layer Biscuits, cutting each biscuit into quarters first. The dough will look shaggy, but that's perfect—it creates that signature flaky texture. Spread this mixture evenly over the top of the soup in the skillet.
Bake to Golden Perfection
Transfer the skillet to a 425°F preheated oven. Bake for 15-18 minutes until the biscuit topping is deep golden brown and bubbly around the edges. The soup should be hot and the biscuit topping should be crispy on top with a soft center.
Here's the thing—don't overbake. You want that biscuit topping to be golden and crispy, not dry. If it's not brown enough after 15 minutes, broil for 1-2 minutes at the end, watching closely to avoid burning.
Rest and Serve for Maximum Comfort
Remove the skillet from the oven and let it rest for 5 minutes before serving. This resting time allows the biscuit topping to set slightly and the flavors to settle, making each spoonful even more comforting.
Serve directly from the skillet—it's perfect for sharing. The creamy soup will be hot and flavorful, with that crispy, buttery biscuit topping melting slightly with each bite. This is the kind of dish that makes you want to pull up a cozy blanket and enjoy a lazy afternoon.
Pro Tips For Making Progresso Chicken Pot Pie Soup With Pillsbury Biscuits
- Cook Chicken First: The soup packet calls for raw chicken, but I learned this the hard way—tossing in pre-cooked chicken keeps the broth from getting watery. Slice the breast into ½-inch cubes, simmer in a separate pot with salted water for 12-15 minutes until just done, then drain and add to the soup. The texture stays tender, and the broth stays rich.
- Cut Carrots Small: I used to eyeball it, but those big chunks of carrot turn to mush while the biscuits bake. Dice them into ¼-inch pieces—they’ll soften perfectly during the soup’s simmer and won’t make the biscuits soggy. Peas don’t need prep, just toss them in raw at the end.
- Bake Biscuits Separately: This isn’t the prettiest method, but it’s the tastiest. Drop the biscuits onto a baking sheet, bake them at 375°F for 12-15 minutes until golden, then place them on top of the soup right before serving. They’ll stay flaky and crisp instead of turning into a soggy lid.
- Stir in Cream at the End: The Progresso soup is already creamy, but adding a splash of heavy cream or half-and-half at the very end—just before serving—smooths out the texture without curdling. I use about ¼ cup, warmed slightly, and stir it in while the soup’s hot. It’s the thing that makes this feel restaurant-worthy.
Dietary considerations for this recipe
Gluten-Free Adaptations
For a gluten-free version, replace the Pillsbury biscuits with gluten-free biscuit dough or pre-made gluten-free biscuits like Betty Crocker Gluten-Free Biscuits.
I’ve tested this with King Arthur Gluten-Free Flour Blend—mix ½ cup with ¼ cup milk and 2 tbsp melted butter to create a dough that folds into the soup just like the original. Use the same baking instructions at 425°F for 15-18 minutes. 🌾
Dairy-Free Options
Skip the butter in the biscuit topping and use dairy-free butter (like Miyoko’s) or olive oil instead. For the milk, swap in unsweetened almond milk or oat milk—just add 1 tbsp cornstarch to thicken the mixture.
The flavor stays rich, and the biscuit topping remains flaky. Trust me, it’s a game-changer for lactose-sensitive folks! 🥛
Lower-Carb Modifications
To reduce carbs, use cauliflower rice instead of wild rice in the soup (swap for the ½ cup frozen cauliflower rice in the Progresso soup). For the biscuit topping, replace half the flour with almond flour—it keeps the texture light while cutting carbs.
The biscuits will still brown beautifully, and the soup stays creamy. 🥦
Allergen-Friendly Tips
Check the Progresso soup label for soy or gluten cross-contamination warnings if allergies are a concern. For nut-free kitchens, stick to oat milk instead of almond milk in the biscuit topping.
If you’re avoiding eggs (common in biscuit dough), the Pillsbury Grands are egg-free, but homemade versions may need flaxseed meal as a binder. Always double-check labels! 🚫
Sodium Control
Use low-sodium Progresso soup and low-sodium chicken broth to keep this dish heart-healthy. Boost flavor with fresh herbs—try ½ tsp dried thyme or 1 tbsp fresh parsley—instead of extra salt.
The biscuit topping can also be seasoned with lemon zest for brightness without adding sodium. A little goes a long way! 💡
Nutrition facts
Frequently asked questions
Can I use regular Pillsbury biscuits instead of Grands Flaky Layer?
You can, but the Grands Flaky Layer biscuits create that signature flaky, golden crust that makes this dish special. Regular biscuits will work, but they won't give you the same layered texture. If you're set on using them, cut them into smaller pieces and press them firmly into the soup to ensure good coverage.
How do I prevent the biscuit topping from getting soggy?
Preheat your oven to 425°F and bake the biscuit topping for 15-18 minutes until it's golden brown and crispy. Avoid opening the oven door early, as the heat loss can cause condensation. If the topping starts to look undercooked, broil for 1-2 minutes at the end, but watch it closely to avoid burning.
What if I don't have an oven-safe skillet?
No problem! Cook the soup in a regular pot on the stovetop, then transfer it to a baking dish. Spread the biscuit mixture evenly on top and bake in the oven at 425°F for 15-18 minutes. The biscuits will still get crispy and delicious, even if they're not baked directly on the soup.
Can I make this recipe ahead of time?
Assemble the soup and biscuit topping in an oven-safe dish, cover it, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed. The biscuits will still crisp up beautifully, and the flavors will have even more time to meld together.
Is this recipe kid-friendly?
Yes, this dish is perfect for kids! The creamy soup is mild and comforting, while the crispy biscuit topping adds a fun texture they'll love. You can even let them help with assembling the biscuit topping—it's a great way to get them involved in the kitchen. Just be sure to check for any allergies to chicken or dairy.