Ultimate Chicken Pot Pie Soup with Fluffy Cheddar Biscuits: Your New Favorite Weeknight Comfort Meal

Imagine all the heartwarming flavors of a classic chicken pot pie, but without the fuss of making a delicate pie crust. This Chicken Pot Pie Soup, perfectly complemented by golden, fluffy cheddar biscuits, delivers on that promise. It’s an irresistible bowl of comfort, packed with tender chicken, wholesome vegetables, and a rich, creamy broth – making it the ideal solution for an easy, yet incredibly satisfying, weeknight dinner.

From Soup Skeptic to Soup Lover: Embracing the Comfort of a Bowl

For many years, soup wasn’t truly a “meal” in my eyes. Growing up, it was something you ate when you were feeling under the weather, often the quick, inexpensive instant variety. College reinforced this idea, with ramen noodles being a staple for convenience rather than culinary delight. However, as I embarked on my own cooking adventures, my perspective on soup completely transformed.

Fast forward to today, and soup is often my number one craving, especially when the weather turns chilly. The moment I feel that crisp autumn air, I find myself reaching for my largest pot to whip up hearty dishes like one-pot lasagna soup or a rich and cheesy broccoli cheddar soup. But soup isn’t just for cold weather; a vibrant homemade tomato soup, made with sun-ripened heirloom tomatoes from the farmer’s market, is a summer delight you absolutely shouldn’t miss.

Soup has a unique ability to capture the essence of your favorite comfort meals, transforming them into a quicker, often healthier, and always delicious, experience. It allows you to enjoy those beloved flavors even when you’re short on time, offering a simple yet profoundly satisfying solution to dinner dilemmas.

The Magic of Chicken Pot Pie Soup: All the Flavor, None of the Fuss

Consider the classic chicken pot pie. While undeniably delicious, it typically involves a multi-step process: preparing not one, but two pie crusts, chilling them, rolling them out, and *then* assembling the filling. After a long, exhausting day, the thought of all that effort can be daunting. You might be tempted to just make the filling and forgo the crust entirely, but then you’d miss that essential, flaky texture.

That’s precisely where this magnificent Chicken Pot Pie Soup, served alongside homemade cheddar biscuits, steps in as your culinary hero. It captures every beloved flavor and texture of traditional chicken pot pie – the tender chicken, the medley of vegetables, the creamy, savory sauce – all in a comforting bowl. The cheddar biscuits aren’t just an accompaniment; they are an integral part of the experience, offering that satisfying bready element that perfectly soaks up the rich broth, making up for any “lack” of a pie crust. Who needs a pie crust when you have these delightful, cheesy morsels?

Why This Homemade Chicken Pot Pie Soup Recipe Shines

Unlike many recipes that rely on canned cream of chicken soup for convenience, our homemade chicken pot pie soup is crafted entirely from scratch. This approach allows for a depth of flavor that simply can’t be achieved with processed ingredients. A standout feature of this recipe is that you cook the chicken directly in the pot, alongside fresh carrots, peas, and potatoes. This infuses the broth with even more chicken goodness, making the soup incredibly rich and flavorful.

I’ve always found it frustrating when pot pie recipes call for pre-cooked chicken. For many home cooks, myself included, leftover cooked chicken isn’t always readily available. This recipe bypasses that hurdle, letting you start with raw chicken and build the flavors from the ground up. Of course, if you do happen to have cooked chicken on hand, you can easily adapt the recipe by adding it towards the end to warm through, making it even faster.

While this creamy chicken pot pie soup might not be a traditional pie, it delivers an unparalleled taste experience. The combination of the hearty soup and those warm, cheesy biscuits creates a meal that is both profoundly comforting and incredibly satisfying. Get ready to add this to your regular rotation!

Essential Ingredients for Your Creamy Chicken Pot Pie Soup

Crafting the best chicken pot pie soup begins with selecting quality ingredients. Here’s a breakdown of what you’ll need and how each component contributes to the delicious final dish:

• Oil: A good quality vegetable or olive oil is essential for sautéing. It helps to brown the chicken and soften the aromatic vegetables, building the foundational flavors for the soup.
• Chicken: For maximum flavor and tenderness, I highly recommend using boneless, skinless chicken thighs (dark meat). However, if you prefer white meat, boneless, skinless chicken breasts also work wonderfully, just be mindful not to overcook them to keep them juicy.
• Onion, Carrots, and Garlic: These classic aromatics form the flavor base of your soup. Sautéing them until softened and slightly caramelized adds a depth of sweetness and savory notes that are crucial for a truly rich pot pie flavor.
• Flour: All-purpose flour is key for creating a roux, which is what thickens your soup to that luscious, creamy consistency we all love in a pot pie. It’s the secret to a rich body without being watery.
• Salt: More than just seasoning, salt enhances all the other flavors in the soup. Using kosher salt often provides a cleaner taste, and remember to adjust to your preference throughout the cooking process.
• Broth: Chicken stock or broth forms the liquid base of the soup. Opt for a good quality, low-sodium broth to control the overall saltiness of your dish and ensure a rich chicken flavor.
• Potato: Russet potatoes are ideal here because they cook directly in the broth, absorbing all the wonderful flavors. Their natural starch also contributes to the soup’s thickness, making it even more satisfying.
• Peas: These vibrant green peas add a touch of sweetness and color. Because they cook quickly and can become mushy if added too early, they’re best stirred in at the very end, just to warm through.
• Milk: Whole milk is added to give the soup its signature creamy texture and rich mouthfeel, completing the classic pot pie experience. For a slightly lighter version, you could use 2% milk, but whole milk yields the best creaminess.
• Homemade Cheddar Biscuits: While not directly in the soup, these are the essential accompaniment! They replace the pie crust, offering a warm, cheesy, and tender bite to scoop up every last drop of your delicious soup.

Step-by-Step Guide: How To Make Your Best Chicken Pot Pie Soup

Creating this comforting chicken pot pie soup with cheddar biscuits is simpler than you might think. Follow these straightforward steps to culinary success:

• Brown the Chicken: Start by searing your chicken pieces in a Dutch oven or large pot until beautifully browned and fully cooked through. This step locks in flavor and creates delicious fond at the bottom of the pan, which will infuse the entire soup.
• Sauté Aromatics: In the same pot, add a little more oil if needed, then cook your diced onion, carrots, and minced garlic until they are tender and fragrant. This develops the aromatic base of the soup.
• Form a Roux: Stir in the all-purpose flour, mixing it thoroughly with the cooked vegetables and any remaining drippings. This creates a roux, a paste that will serve as your soup’s natural thickener.
• Whisk in Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, ensuring the roux fully dissolves and begins to thicken the liquid.
• Simmer Potatoes: Reduce the heat to a simmer and add the cubed potatoes. Cook until they are perfectly soft and fork-tender, absorbing the rich flavors of the broth as they cook.
• Finish the Soup: Stir in the cooked chicken, frozen peas (which will quickly warm through), and whole milk. Heat the soup until it’s hot and creamy, but avoid bringing it to a rolling boil once the milk is added. Taste and adjust seasoning with salt as needed.
• Bake Biscuits: While your soup simmers, prepare and bake your homemade cheddar biscuits. They’ll be ready to serve warm alongside your hot, creamy soup!

This soup is a fantastic make-ahead option. Leftovers can be refrigerated for up to 4 days, making it perfect for meal prep. For the best texture, cheddar biscuits are ideal when eaten fresh on the day they’re made, but they can also be stored for up to 2 days in an airtight container.

Perfect Pairings: What To Serve With Chicken Pot Pie Soup

While the homemade cheddar biscuits are undeniably the star accompaniment, enhancing the meal with a fresh side can create a beautifully balanced dinner. Consider serving your creamy chicken pot pie soup with a light and crisp green onion salad for a refreshing contrast. The sharp notes of green onion cut through the richness of the soup beautifully. Alternatively, a hearty and nutritious freekeh salad offers a delightful texture and earthy flavor, making for a truly wholesome and satisfying meal.

Tips for the Perfect Chicken Pot Pie Soup

• Don’t Rush the Roux: When making the roux, cook the flour and fat for a minute or two until lightly golden. This helps to cook out the raw flour taste and ensures a smooth, lump-free soup.
• Gradual Broth Addition: Always add broth slowly, whisking continuously, to prevent lumps from forming. Start with a small amount to create a thick paste, then gradually add the rest.
• Seasoning in Layers: Season at different stages – with the chicken, the vegetables, and when adding the broth and potatoes. This builds complexity of flavor. Always taste and adjust before serving.
• Vegetable Variations: Feel free to customize your vegetables! Add corn, celery, green beans, or mushrooms to the mix. Just consider their cooking times; harder vegetables should go in with the carrots, while softer ones can be added later.
• Herb Power: Fresh herbs like thyme, rosemary, or parsley can elevate the flavor profile. Add dried herbs with the flour, and fresh herbs (chopped) at the very end for a bright finish.
• Creaminess Control: If you want an extra rich soup, a splash of heavy cream at the very end can make it incredibly decadent.

More Chicken Pot Pie Inspired Recipes

If you’ve fallen in love with this chicken pot pie soup, you’ll be thrilled to explore these other creative takes on the classic comfort meal:

• Chicken Pot Pie Casserole – This dish offers a similar concept to the soup, featuring layers of chicken and vegetables, but with a topping of savory bacon cheddar biscuits baked right on top.
• Chicken Pot Pie Pasta – When your ultimate comfort food craving meets the satisfying embrace of carbs, this pasta dish is the delicious result.
• Chicken Pot Pie Baked Potato – This is quite possibly the fastest way to enjoy pot pie flavors, especially if you opt to microwave your potato instead of baking it conventionally.

Chicken Pot Pie Soup

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

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!

Ingredients

• 2 tablespoons vegetable or olive oil
• 2 small boneless skinless chicken breasts or 1 small boneless skinless chicken breast, cut into 1/2 inch pieces*
• 1/2 cup diced yellow or white onion
• 1 large carrot, peeled and diced
• 1 garlic clove, minced
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt, preferably kosher
• 3 cups chicken stock or broth
• 1 large Russet potato, peeled and cubed
• 1/2 cup frozen peas
• 1/2 cup whole milk
• Homemade Cheddar Biscuits (get recipe here)

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper. You will be making the biscuits while the soup is cooking.
2. In a Dutch oven or large pot, heat 1 tablespoon oil. Lightly season the chicken with salt then add to the hot oil in a single layer. Cook for 3-4 minutes or until brown then flip and cook until no longer pink in the middle, another 3-4 minutes. Transfer the chicken to a bowl and keep warm.
3. Add the remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add onion, carrots, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 30 seconds.
4. Stir in the flour until everything is coated and a roux (paste) is formed. Slowly whisk in the broth and salt, scraping up any brown bits left on the bottom of the pan. Bring to a boil.
5. Once boiling, turn the heat down to a simmer and add the potatoes and a big pinch of salt. Cook until the potatoes are soft, about 10-12 minutes.
6. Stir in the cooked chicken, peas, and milk. Heat until hot. Taste and adjust salt as necessary.
7. While the soup is cooking, make the biscuits (get recipe here).

   Refrigerate leftover soup for up to 4 days.

Notes

• *You can also use 1 cup leftover precooked chicken.
• Enjoyed this recipe? Check out my Chicken Pot Pie For Two and Chicken Pot Pie Pasta.

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• Dutch Oven

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First published October 17, 2013