Craving pot pie but short on time? This Chicken Pot Pie Soup with cheddar biscuits brings all the cozy flavors of pot pie into a bowl—no pie crust required. It’s the perfect, easy comfort food for a weeknight.
I didn’t always think of soup as a full meal. In college it was something I reached for when I felt under the weather, usually a cheap packet of ramen. Now, whenever the temperature dips, soup is what I want for dinner—hearty bowls of lasagna soup, broccoli cheddar, or homemade tomato soup are regulars in my kitchen.
Soup is also a great shortcut when you want the flavors of a comfort dish without all the fuss. Take chicken pot pie: making it the traditional way means rolling out crusts and spending extra time on pastry that often feels like too much effort after a long day. That’s why I love this Chicken Pot Pie Soup. It delivers the filling flavors—tender chicken, carrots, peas, potatoes, and a creamy base—served with cheddar biscuits instead of a crust.
This version is made from scratch—no canned cream of chicken. The chicken cooks right in the pot with the vegetables and broth, so you don’t need leftover cooked meat (though you can use precooked chicken added at the end if you have it). The potato and a simple roux help thicken the broth into a rich, comforting soup, while the biscuits bring the golden, cheesy element that makes this feel like pot pie in a bowl.
Ingredients For Chicken Pot Pie Soup
To make this creamy chicken pot pie soup you’ll need:
- Oil: For browning the chicken and sautéing vegetables.
- Chicken: Boneless skinless chicken thighs or breasts, cut into pieces; thighs add more flavor but breasts work fine.
- Onion, carrots, and garlic: Sautéed until soft to build flavor.
- Flour: To form a roux and thicken the soup.
- Salt: To season and enhance the flavors.
- Broth: Chicken stock or broth to make the soup base.
- Potato: Russet or another starchy potato, peeled and cubed; it cooks in the broth and helps thicken the soup.
- Peas: Frozen peas stirred in at the end to warm through.
- Milk: Whole milk or a preferred alternative for creaminess.
- Homemade Cheddar Biscuits: Make these while the soup cooks for that pot-pie feel without rolling dough.
How To Make Chicken Pot Pie Soup
Quick overview of the method:
- Brown the chicken in oil until cooked through, then set aside.
- Sauté onion, carrots, and garlic in the same pot until softened.
- Add flour and cook briefly to form a roux that will thicken the soup.
- Whisk in the broth, scraping up browned bits, and bring to a boil.
- Simmer with the cubed potatoes until they are fork-tender.
- Stir in the cooked chicken, peas, and milk; heat through and adjust seasoning.
- Prepare the cheddar biscuits while the soup simmers so everything is ready at once.
Store leftover soup in the refrigerator for up to 4 days. Biscuits are best the day they’re made but can be kept for up to 2 days.
What To Serve With Chicken Pot Pie Soup
The cheddar biscuits are the natural companion, but you can round out the meal with a light salad such as a green onion salad or a grain-based freekeh salad for extra vegetables and texture.
More Chicken Pot Pie Recipes
If you like this soup, try these other comforting pot pie variations:
- Chicken Pot Pie Casserole – topped with bacon cheddar biscuits for a hearty baked dish.
- Chicken Pot Pie Pasta – an easy, creamy pasta version of the same comforting flavors.
- Chicken Pot Pie Baked Potato – a quick, comforting option that uses a baked potato as the base.
Chicken Pot Pie Soup
4 servings
20 minutes
30 minutes
50 minutes
All the flavors of chicken pot pie—tender chicken, vegetables, and a creamy broth—served with cheddar biscuits for an easy, comforting dinner.
Ingredients
- 2 tablespoons vegetable or olive oil
- 2 small boneless skinless chicken breasts (or 1 large), 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 (make while soup cooks)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper so you can bake the biscuits while the soup cooks.
- In a Dutch oven or large pot, heat 1 tablespoon oil. Lightly season the chicken with salt and add to the hot oil in a single layer. Cook 3–4 minutes per side until browned and cooked through. Transfer chicken to a bowl and keep warm.
- Add the remaining 1 tablespoon oil to the pot. Once hot, add the onion, carrots, and a pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
- Stir in the flour, coating the vegetables to form a roux. Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Reduce heat to a simmer and add the potatoes and a pinch of salt. Cook until potatoes are tender, about 10–12 minutes.
- Stir in the cooked chicken, peas, and milk. Heat until warmed through. Taste and adjust salt as needed.
- While the soup simmers, make the cheddar biscuits. Refrigerate leftover soup for up to 4 days.
Notes
- *You can substitute 1 cup of leftover precooked chicken if you have it; add it near the end just to warm through.
- If you enjoyed this recipe, try other pot pie variations like pot pie casserole, pot pie pasta, or a pot pie topped baked potato for more comfort food options.
Recommended Products
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- Dutch Oven (recommended for soup and one-pot cooking)
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First published October 17, 2013