Chicken Pot Pie Soup

Craving pot pie but don’t have time to make it? This Chicken Pot Pie Soup with cheddar biscuits has all of your favorite ingredients in one bite without having to make pie crust. It’s ideal comfort food for an easy weeknight dinner!

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 in the winter is soup. As soon as there is a chill in the air, I’m making one pot lasagna soup and broccoli cheddar soup all the time.

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, 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 with cheddar biscuits comes in handy as a comforting, easy weeknight dinner.

This homemade chicken pot pie soup recipe is made from scratch without canned cream of chicken soup. In fact, you cook the chicken directly in the recipe along with carrots, peas, and potatoes.

One thing I hate about most chicken pot pie recipes is they call for precooked chicken.

I don’t often keep leftover chicken on hand; hence why I make small batch soups so I don’t waste ingredients.

However, if you do have cooked chicken, you can skip that part and add it at the end to warm it up.

My creamy chicken pot pie soup may not be a traditional pot pie, but the biscuits more than make up for the lack of crust. Who cares when it tastes this good?

Ingredients For Chicken Pot Pie Soup

Here’s what you need to make your creamy chicken pot pie soup:

• Oil: To cook your chicken and vegetables before adding the broth
• Chicken: I prefer dark meat with chicken thighs, but you can also use white meat with chicken breast.
• Onion, carrots, and garlic: Vegetables you want to brown and soften first
• Flour: Thickens the soup by making a roux
• Salt: Flavors the ingredients to make it the best chicken pot pie soup ever
• Broth: Needed to make it a soup
• Potato: Cooks directly in the broth so you don’t have to make it separately. Also the starch helps thicken the soup as well
• Peas: Another vegetable but because it doesn’t need to soften, you can add it at the end to warm up
• Milk: Makes your soup creamy

How To Make Chicken Pot Pie Soup

Ready to make your chicken pot pie soup with biscuits:

• Brown chicken until fully cooked.
• Cook onion, carrots, and garlic until softened.
• Add flour to form a roux (flour paste).
• Whisk in broth then bring to a boil.
• Boil potatoes in broth until soft and fork-tender.
• Stir in cooked chicken, peas, and milk.
• Make the biscuits while the soup is cooking.

Leftover soup can be refrigerated for up to 4 days. Biscuits are best eaten the day they’re made but can be stored for up to 2 days.

What To Serve With Chicken Pot Pie Soup

Of course you have the cheese biscuits, but you can also add green onion salad or freekeh salad for a well-balanced meal.

More Chicken Pot Pie Recipes

If you enjoyed this chicken pot soup, then you’ll enjoy these other pot pie recipes:

• 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.

First published October 17, 2013