Craving chicken pot pie but don’t have time to make it? This Chicken Pot Pie Soup For Two recipe with cheddar biscuits has all of your favorite ingredients in one bite without having to make a pie crust. Ideal comfort food as the weather gets colder!
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 the cheap 20 cent ramen noodle soup.
Fast forward to now where all I crave for dinner is soup. As soon as there is a chill in the air, I’m making soup at least once a week. Have a bunch of ingredients but don’t know what to make? Throw it into a soup and call it good.
I even eat Homemade Tomato Soup in the summer after I come home from the farmer’s markets with tomatoes galore. If you haven’t tried it with heirloom tomatoes, you’re missing out big time.
Soup is also an excellent way to eat your favorite comfort meals when you don’t have time to make the real thing. Take chicken pot pie for example. You have to make not one but two pie crusts, chill them, then roll them out in addition to making the actual filling.
When you had a long day at work, you’re tempted to make the filling and skip the whole pie part altogether. But then you can’t help but miss the crust.
That’s where this Chicken Pot Pie Soup For Two with Cheddar Biscuits comes into play. It may not be authentic, but the cheddar biscuits more than make up for the lack of crust. Who cares when it tastes this good, right?
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 the famous red box. I claimed I hated pot pie, but that wasn’t true; I just never had a good one until 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.
What vegetables should I put in my chicken pot pie?
Traditionally you add carrots, onion, garlic, potatoes, and peas. I’m not a big celery fan, but if you are, slice one celery rib and cook it with the carrots.
How should I cook the chicken for pot pie?
When I first published this recipe, I made it by separately cooking chicken quarters first, shredding them, then adding to the soup at the end. I updated the recipe and reduced the time by cooking chicken breast directly into the pot. Bonus – less dishes to wash!
However, you can speed the cooking time up even more by using leftover chicken from another meal, rotisserie chicken, or even leftover Thanksgiving turkey.
Other Ways To Eat Chicken Pot Pie:
- Traditional Chicken Pot Pie For Two – Sometimes you’re craving the real deal and substitutions won’t do!
- Chicken Pot Pie Casserole – Similar to the soup by layering bacon cheddar biscuits on top.
- Chicken Pot Pie Pasta – When comfort food meets carbs.
- Chicken Pot Pie Baked Potato – Probably the fastest way to eat pot pie if you microwave the potato instead of baking it.
Recipe updated 1/15/18