Chicken Pot Pie Soup with Cheddar Biscuits

Creamy chicken pot pie soup with peas and carrots served with cheddar biscuits makes great comfort food as the weather gets cooler.


Chicken Pot Pie Soup | www.chocolatemoosey.com

It’s funny – growing up, I never considered soup a meal. When I started cooking for myself in college, I only ate soup if I wasn’t feeling well. Most of the time, it was ramen noodle soup. Now? Soup is all I crave for dinner, even during the summer. I ate some soup during the summer, but I’ve been waiting for the cooler weather to try some new recipes. I used to think soup wasn’t quick because you would simmer it for hours for the flavors to develop. Although that still may be true for some soups, there are also soup recipes that can be ready in less than an hour, like this Chicken Pot Pie Soup with Cheddar Biscuits. Creamy, hearty, and delicious.


Chicken Pot Pie Soup | www.chocolatemoosey.com

As an adult, I get cravings for food I was never fond of as a kid. I tend to crave chicken pot pie. A lot. As a kid, my parents served me those frozen mini pot pies in that famous red box. I claimed that I hated pot pie, but that wasn’t true. I just never had a good one until a few years ago when my dad and I visited Philadelphia. For some reason, the waiter convinced me to try the turkey pot pie with a puff pastry crust. And I haven’t stopped craving pot pie since.


Chicken Pot Pie Soup | www.chocolatemoosey.com

Sometimes, though, pot pie can be a little time consuming if you have to make a crust. This soup solves that problem. I did cheat a little bit because I made biscuits instead of pie crust. Maybe it’s not an authentic pot pie, but who cares when it tastes this good?


Chicken Pot Pie Soup | www.chocolatemoosey.com

Making the soup itself is fairly quick; however, you need to consider cooking time for the chicken. I’m a huge fan of chicken quarters (leg and thigh), so I boil them in a pot of water for roughly 30 minutes. Once cooled, I pull the chicken off the bone. I tend to make an extra quarter just to have it for quick meals throughout the week. You could also use a rotisserie chicken from the store. I’ve heard some people can get a great price for a lot of chicken if they are on sale. Feel free to use turkey meat, especially if you have leftovers from Thanksgiving.

Chicken Pot Pie Soup
 
You can save time by using 2 cups cooked chicken.
Author:
Serves: 4
Ingredients
Soup
  • 2 chicken quarters, thawed
  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 cup carrots, peeled and chopped into coins
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1/2 cup potatoes, peeled and cut into cubes
  • 1/2 cup frozen peas, thawed
Biscuits
  • 2 tablespoons cold butter, cut into 4 pieces
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon dried chives (or herb of choice)
  • 1/4 cup heavy whipping cream
Instructions
  1. Have everything prepped, measured, and ready to go because you will be making the biscuits as you wait for the soup to cook.
For the soup
  1. Fill a large pot with water and bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 30 minutes or until the chicken is completely cooked through. Remove from the water and let the chicken cool. Once it’s cool enough to handle, pull the meat off of the bones, discarding skin and bones. Set aside chicken.
  2. Preheat the oven to 425F and have a cookie sheet ready. You can make the biscuits while the soup is cooking (see below).
  3. In another large pot, melt the butter. Add the onion and carrots; saute until the onions are soft. Stir in the flour, salt, and garlic powder to form a roux (paste).
  4. Gradually stir in the broth and cream/milk. Bring to a boil then add the potatoes. Reduce the heat to simmer and cook for 10-15 minutes or until the potatoes are soft. Add the peas and chicken and cook for 2-3 minutes more or until everything is hot.
For the biscuits
  1. While the soup is cooking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, chives, and cream, stirring until everything is moistened.
  2. Divide the dough into four pieces and freeform into biscuits (it’s ok if they are rustic looking). Bake for 10-12 minutes or until golden brown. Cool for 5 minutes then serve warm with soup.

 
Source: Adapted from Food Network
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Comments

  1. That soup looks soooooo good! I think I need to add it to the menu for next week! YUM! Thanks for including my pot pie cupcakes in your post!! xoxo

  2. So I just woke up with a cold this morning, and this shows up in my RSS Feed, and now all I want is this soup. I think you should totally come here and make some for me.

  3. The cheddar biscuits are perfect for this!

  4. So funny- I thought I hated pot pie when I was a kid as well, until I had an incredible homemade pot pie at neighbor’s house and I’ve been in love with it every since! Making a pot pie soup is such a great idea, and perfect now that it’s so (yay!) cold outside.

  5. mmmmm SUCH a yummy comfort food!!!!

  6. Love, love, love the idea of turning chicken pot pie into soup!

  7. Love this! And I love chicken pot pie. Any way I can get it!

  8. sounds like a really great winter dish!

  9. Oh my goodness, I am in LOVE with this soup! This looks fantastic!

  10. Pinned so that i can make this as soon as possible. I can’t begin to tell you how much I love chicken pot pie but the stuff they sell in restaurants is usually less than mediocre and the version I make takes for-ev-ah. You’re brilliant for turning it into soup!

  11. Wow, this looks totally delicious! I love comfort food when the weather starts to get chilly!!

  12. I eat soup year round! Love it so much. This Chicken Pot Pie soup looks like it would make a perfect dinner!

  13. Carla,
    That’s a brilliant idea. You get all the flavors and textures of pot pie in each bite. I’ve got a thing about wasting food, though, so I’d probably need to turn that chicken quarter boiling water into stock for future soups.
    Thanks!

  14. This is definitely being added to the menu this month, can’t wait to enjoy this! Thanks so much!

  15. Kimberley says:

    Great recipe thank you for sharing

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