Chicken Pot Pie Soup and Parmesan Drop Biscuits

10.23.2013

Creamy Chicken Pot Pie Soup | Cooking Classy
Do you guys like how I take the same shot of soup every time a post a soup recipe lately (you know, the red pot (that needs a bleaching) and the cheap ladle dunking in)? There’s something that’s just so comforting about a big pot of soup, so how do I resist taking a photo of it? Nothing classy about it, just a pot loaded full of that home-style goodness that will take you back to those delicious meals yours Grandma would make.

Oh this soup. Could I say enough good things about it? It is seriously the ultimate comfort food. It tastes just like chicken pot pie but in soup form. I made Chicken Pot Pie Crumble yesterday for guests and it reminded me that I’ve been wanting to try it in a soup version. Now, I don’t know which one I like better, that crumble or this soup. I do like the addition of potatoes in the soup as it gives it just a little something more. I’ve never been a big fan of the pie crust with chicken pot pie and I don’t like the soggy crust on bottom, so the chicken pot pie crumble is the only kind I ever make, with that said I wanted a biscuit for these (that is much like that crumble) rather than a slice of crust. If you prefer pie crust over a crumble/biscuit chicken pot pie then you could garnish them with pie crust portions, or you could try it out with biscuits because you’ll likely convert too :).

On another note, I learned something incredible today. I can now peel carrots in half the time it’s taken me for the last 20 years. Why didn’t I ever realize you can peel both directions, back and forth and get it done twice as fast (as long as you aren’t holding it too close to your hands then things could get ugly)? Things you can figure out when your in a rush. Most of you probably already peel them that way and I’m just way behind on things. I’d spend 30 minutes peeling carrots if it meant I got some of this soup though. Enjoy!

**This recipe has been updated on 9/15/14. I decided it works much better to make the roux (butter/flour mixture) separate from the soup and after the veggies have boiled and cooked. If you cook the roux/béchamel with the soup that long at that high of a heat it’s likely it can separate leaving you with a soup that isn’t as thick and creamy. So now it is perfect :).

Creamy Chicken Pot Pie Soup | Cooking Classy

Chicken Pot Pie Soup with Parmesn Drop Biscuits | Cooking Classy

Chicken Pot Pie Soup with Parmesan Drop Biscuits | Cooking Classy

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: About 4 - 6 servings

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Ingredients

  • 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
  • 5 1/2 Tbsp butter
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced celery (about 3 stalks)
  • 1 cup peeled and diced carrots (about 2 carrots)
  • 1 (15 oz) can low-sodium chicken broth
  • 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried crushed rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup frozen or fresh peas
  • 2 1/2 cups milk
  • 6 Tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 1/2 tsp lemon juice
  • 1 recipe parmesan drop biscuits, recipe follows

Directions

  • In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
  • In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
  • Remove bay leaf and serve warm with Parmesan Drop Biscuits.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/10/chicken-pot-pie-soup-parmesan-drop-biscuits/

Parmesan Drop Biscuits | Cooking Classy

Parmesan Drop Biscuits

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: About 10 biscuits

Parmesan Drop Biscuits

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper (optional)
  • 6 Tbsp butter (I used salted)
  • 2 oz finely shredded parmesan cheese
  • 1/2 cup milk
  • 1/4 cup heavy cream

Directions

  • Preheat oven to 450 degrees. In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper for 30 seconds. Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until evenly distributed it comes together like the size of peas. Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky). Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet. Bake in preheated oven until golden, about 10 minutes. Remove from oven and cool on wire rack.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/10/chicken-pot-pie-soup-parmesan-drop-biscuits/

73 comments

  • Melanie @ carmelmoments.com: Mmmm. I can almost taste it now. Looks super good! Perfect meal for a cold day. October 23, 2013 at 7:54am Reply

  • Jessica @ A Kitchen Addiction: I agree, this is seriously the ultimate comfort food! October 23, 2013 at 12:54pm Reply

  • Georgia @ The Comfort of Cooking: THIS is comfort food! So cozy, warm and delicious. Absolutely love this recipe, Jaclyn! October 23, 2013 at 1:22pm Reply

  • Kristy @ Sweet Treats & More: Mmm, could so go for a bowl of this right now!! Love that first shot of the ladle dunking in:) October 23, 2013 at 2:58pm Reply

  • Diane: Well Jaclyn, great minds think alike! I just made Chicken Pot Pie Crumble for dinner last night too!

    This will be just as good as that fabulous recipe. I’m sure of it! October 23, 2013 at 7:58pm Reply

    • Jaclyn: Indeed they do Diane :)! I hope you love this soup too! October 25, 2013 at 5:45pm Reply

  • Mimi @ Culinary Couture: Omg, you CAN peel carrots both ways…thank you for enlightening me! I can’t believe I didn’t think of this! October 23, 2013 at 8:02pm Reply

    • Jaclyn: I’m glad I’m not the only one :). October 23, 2013 at 9:05pm Reply

  • Chung-Ah | Damn Delicious: Jaclyn, this looks so cozy and comforting! I’ve been on a soup kick lately so you know I’ll be making this for sure! October 23, 2013 at 11:44pm Reply

    • Jaclyn: I hope you love it Chung-Ah :)! October 24, 2013 at 8:51am Reply

  • Laura @ Lauras Baking Talent: This soup look DELICIOUS! Thanks for sharing :) October 24, 2013 at 9:26am Reply

  • Kim (Feed Me, Seymour): It has been about 3 degrees here lately (and only getting colder) so a big pot of comfort food is exactly what I need! This soup, and the biscuits, looks delish! October 25, 2013 at 4:47am Reply

  • Dina: this is perfect now that the weather’s getting colder! October 25, 2013 at 11:49am Reply

  • Molly: I just made this and it’s delicious. My husband and I loved it! October 25, 2013 at 3:07pm Reply

    • Jaclyn: I’m so happy to hear you and your husband loved it Molly! Thanks for returning to leave a comment! October 25, 2013 at 5:43pm Reply

  • Elissa: Here’s a tip…. Instead of using heavy cream, try using the same amount of powder coffee creamer. During a pinch i ran out of cream and thats what i had on hand. It has no saturated fat either. After using it, i will never use heavy cream again. The taste from the coffee creamer is much more rich. October 27, 2013 at 8:10am Reply

  • Chicken Pot Pie Soup | PugLifeEats: […] Recipe courtesy of Cooking Classy. […] October 29, 2013 at 11:52am Reply

  • Elizabeth: This was so delicious! My kids and husband just really enjoyed it! The biscuits were a big hit :) need to double the recipe next time! They’re really good crumbled on top of the soup. October 31, 2013 at 9:32am Reply

    • Jaclyn: I’m so glad your family liked this Elizabeth! Thanks for leaving a comment! November 7, 2013 at 6:58am Reply

  • Kelly: Made this tonight… Delicious! Whole family loved it and 6 year old is on her second bowl. Both kids have requested it in their lunch thermos tomorrow too. Thanks for sharing! November 4, 2013 at 8:13pm Reply

    • Jaclyn: That’s so great to hear Kelly! Thanks so much for your comment! November 16, 2013 at 9:17pm Reply

  • christie fazio: Can you make this in the crockpot? If so, how long would you think and on low or high? December 10, 2013 at 1:16pm Reply

    • Jaclyn: I think that would be okay. I would probably do the usually, 3 1/2 – 4 on high or 6 – 8 on low. December 20, 2013 at 5:04pm Reply

  • christie fazio: christie fazio: Can you make this in the crockpot? If so, how long would you think and on low or high? December 10, 2013 at 1:46pm Reply

  • Adalia: Oh. My. Word. I just made this soup, and it is the best I have ever had! Tastes exactly like chicken pot pie filling, and is soooo flavorful and delicious! It is absolutely divine!!!! September 25, 2014 at 10:15pm Reply

  • Ima Tiered: I made this recipe last night, thinking I should double it, since it said it served 4, but I always do the recipe EXACTLY as stated, then if it is worth repeating, I make changes as needed, to suit me. First of all, it makes more than 4 servings. But because it is SO FREAKING GOOD, you may find that you DO NOT want to share ANY OF IT. In which case, I could make that one serving, even though there is no way to eat it all (I tried!). It does seem to have a lot of steps, but frankly, it was worth every one of them! This is going into my fall and winter recipe file, the only thing added, is one can of corn. Thank you so much for a GREAT RECIPE, definitely a FIVE STAR*****! September 26, 2014 at 8:03am Reply

    • Jaclyn: Thanks for your feedback Ima! I’ve updated the servings above, my family probably just eats servings that are way too big :). I’m so glad you liked it! September 26, 2014 at 9:05am Reply

  • Chicken Pot Pie Soup: […] finally decided to make it. I wish I could take credit for such a delicious dish, but Jaclyn from Cooking Classy, provided an impeccable recipe which I stuck pretty close to when making my own. It’s creamy, […] September 29, 2014 at 4:46pm Reply

  • Angela Mills: Do you think everything would still come out well if I left out the heavy cream? Unfortunately heavy cream makes me sick :(. I’ve used the substitute of milk and butter in other recipes before, but do you think it would be okay if i just omitted it from this? October 1, 2014 at 8:47am Reply

    • Jaclyn: I won’t be as rich and creamy but you could probably sub just milk (I might add more butter/flour though). November 4, 2014 at 10:46pm Reply

  • Erin: This recipe was super delicious, such a comfort food meal on a chilly day! It never really happens where I can follow a recipe to a t and I don’t have to make changes, that wasn’t the case for this recipe. I used the cooked rotisserie chicken from Costco, easy and delicious! Will definitely be making this again! October 5, 2014 at 7:29pm Reply

    • Jaclyn: I’m so glad you liked it Erin! October 6, 2014 at 12:54am Reply

  • Casey: Could you sub in frozen veggies (carrot, pea, bean blend?) October 10, 2014 at 3:52pm Reply

    • Jaclyn: I think that should be just fine. I hope you love it! November 6, 2014 at 10:09pm Reply

  • Rachel: I modified both recipes to be gluten free, it came out delicious! This meal will be one we have over and over this fall/winter. Thanks!! October 10, 2014 at 6:19pm Reply

  • Sandy Chang: I decided to try this recipe tonight so that I could have comfort food as leftovers tomorrow since rain is in the forecast. I think the soup has the perfect velvety-smooth consistency. I used Costco rotisserie chicken to save time and because it’s wonderfully delicious in any recipe. I also added two tablespoons of Better Than Bouillon. I can’t wait to taste this the day after since most soups just get better with age. Thanks for the recipe! October 14, 2014 at 10:20pm Reply

  • Ashley: Can I make this the day before, and will it still hold up well? I want to make it for a dinner party but will be juggling several dishes that day, so any recommendations you have on storing, reheating or adjusting the recipe to accommodate for this would be greatly appreciated!! I’m not sure if the veggies might get too mushy or if the base could separate or thin/thicken, etc. Thank you! :) October 17, 2014 at 12:14pm Reply

    • Jaclyn: I think it still tastes great the next day just be careful when reheating it that it doesn’t get too hot or the roux will separate causing a thinner soup. November 6, 2014 at 10:12pm Reply

  • Mandy: Looks great! Trying to decide what to substitute for potatoes in this recipe…I have wheat egg noodles, wild rice, brown rice, and wheat gemelli pasta. Any suggestions? October 21, 2014 at 9:19am Reply

    • Jaclyn: I would probably recommend cauliflower. October 21, 2014 at 6:53pm Reply

  • CC: sooo amazing!!! Not sure if my favorite is fresh or left over… Totally a keeper!

    THANK YOU October 21, 2014 at 6:00pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it CC! Thanks for leaving a review! October 21, 2014 at 6:48pm Reply

  • Bridgette: I’m wondering if this can be frozen. October 24, 2014 at 11:21am Reply

    • Jaclyn: I wouldn’t recommend freezing this one because of the dairy. November 26, 2014 at 10:10am Reply

  • Jessica: This recipe rocks! I’ve made it twice now, and my whole family devourers it… The only thing I do a little different is I add in corn, because we’re corn fans! It has become a regular in our weekly dinner rotations! October 28, 2014 at 11:16am Reply

  • marti: I just made this for supper and it is so good! I would like to add that the prep time and the cook time were both more than 20 min. I started making it at 5:30 and it took nearly 80 min until it was done and ready to eat! November 3, 2014 at 5:31pm Reply

  • Brittney: Can you freeze this? November 5, 2014 at 4:59pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure, I’m not sure how well it would hold up with the dairy when thawed. November 6, 2014 at 10:02pm Reply

  • Vanessa: Delicious. Tastes just like pot pie. Stumbled across this on Pinterest so I will continue to spread this great find there. November 13, 2014 at 3:54pm Reply

  • Bert: Amazing!!! November 18, 2014 at 8:05pm Reply

  • Chrissy Nicholas: Hi, just wanted to tell you I made this over the weekend for a small party, and everyone raved! It is simply delicious! Thanks for a wonderful new recipe. November 20, 2014 at 2:07pm Reply

  • Erin: Wonderful! I would agree, this recipe serves more than 4. We had plenty left over.

    The biscuits were delicious as well. It would be helpful to know more specifically how much Parmesan cheese to add (in cups as opposed to ounces). I estimated, and it turned out well for me. November 25, 2014 at 8:39am Reply

  • Barbara Milligan: DELICIOUS!! I fixed this for supper tonight and loved it. My girls loved the biscuits and said it reminded them of the cheddar bay biscuits at Red Lobster. Thanks for sharing this recipe! Will be making this again and again! November 26, 2014 at 5:37pm Reply

  • Stephanie: I’ve made soups,for my daughter her whole life (she’s now 23). She said this was the best soup I ever made. The thyme really makes this soup shine in my opinion! December 31, 2014 at 11:52am Reply

    • Jaclyn: I’m so happy to hear that! Thanks for your feedback Stephanie! January 20, 2015 at 10:45pm Reply

  • Jenn: where and when do you had the heavy cream?! I may just be overlooking it January 19, 2015 at 10:18am Reply

  • KayDee: I just made this for the first time and it is absolutely delicious. I’m taking the pot over to my grandmother’s house today to share. I’m really excited and I think they will love it. January 25, 2015 at 12:37pm Reply

  • Michelle: I made this for dinner last night and it was delicious! I added mushrooms since I also put those in our pot pies. The biscuits were divine as well, and the little hit of cayenne just made them beyond perfect. Thank you so much for the recipe! February 10, 2015 at 7:59am Reply

  • Jeannette Townsend: I don’t suggest doing this in the crockpot. Didn’t taste as good as the other commenters have stated theirs turned out. February 10, 2015 at 12:08pm Reply

  • RachelO: Jaclyn, I am new to cooking and made this last night being super nervous because it was by far the “hardest” recipe I have attempted! My husband was super excited and kept saying how good it smelled as I was cooking it and it made me more nervous thinking it may not be as good as it was smelling! haha Well, I followed your recipe to the “T” and the finished result was PERFECT. MMmm! We both LOVED it and it is def going to be a recipe familiar to my family! Thanks for being so thorough in your measurements and explanation it helped a beginner a lot and I now have more confidence! Thank you tHANK YOU! The only part I was unsure on was with the biscuits I didn’t know if I was supposed to melt the 6 tbsp of butter first or try to dice it in the bowl…(prob b/c I am very new again at cooking) so I just melted it halfway (lol) and it still worked GREAT! Anyway, Ill def be following your website, looking forward to more delish receipes! :-) February 15, 2015 at 9:27am Reply

  • Cheryl Saltmarsh: All I can say is OMG! I wouldn’t change a thing! Thanks for sharing! Everything was yum. February 25, 2015 at 5:05pm Reply

  • Cecile @ My Yellow Farmhouse: This soup looks so creamy and delicious – and I love that you included the biscuit recipe. You know, I’m wondering if, perhaps, I could make dumplings with your biscuit recipes and ‘plop’ them into the soup during the last 20 mins or so. I’m a bit of a Dumpling Lover !! ; o ) March 18, 2015 at 12:27pm Reply

    • Melia: The dumplings sound like a great idea! Did you try it that way? November 12, 2015 at 1:29pm Reply

  • Jessica: Made this for dinner and it was so yummy and so easy!! Loved it! Thanks for sharing. 😊💗 September 10, 2015 at 6:05pm Reply

  • marci michelle: i was short on time, so i threw all ingredients in a slow cooker and let it do its thing over night. sooooo delish! October 21, 2015 at 8:13am Reply

  • Lucy: This was very good. I was hoping it would be easier than my tried and true family favorite crusted pot pie, but it took just as long and I find I prefer making our crust to biscuits. So, although it’s a great recipe, I’ll probably just stick to our old fav! Thanks for sharing and giving me the opportunity to try some thing new. October 25, 2015 at 6:21pm Reply

  • Jill: This soup was wonderful. So creamy and comforting even with skim milk, which was all I had on hand. In addition to the peas (which I halved), I added half a bag of frozen mixed vegetables. I served it with puff pastry cut into triangles… Puff pastry & this soup are what dreams are made of! This recipe is a keeper. Thank you! October 28, 2015 at 6:59am Reply

  • Jennifer: Is it necessary to add the lemon juice? Just curious. November 2, 2015 at 12:55pm Reply

    • Jill: In my opinion, not necessary… but I think it was like a “secret ingredient” that gave the soup just a little something special :) November 5, 2015 at 9:30am Reply

  • Melia: I made this for lunch today. It was really good. I didn’t have any rosemary so I used poultry seasoning in place of it and the thyme. I think the next time I make it I will make sure I have rosemary on hand. It just seemed like it was missing something. Also, like suggested before, can you make dumplings out of the biscuit recipe? November 12, 2015 at 1:35pm Reply

  • kelly: GET OUT! This is amazing!! So yummy, you gotta do the biscuits too! So happy I have leftovers November 17, 2015 at 7:22pm Reply

  • Kate: I made this tonight and added a half pound pork sausage since I add that to my pot pie, it was ah-mazing!! To save time I used matchstick carrots and used a trick of making roux in the microwave, perfect weeknight dinner!!! Everyone in my family agreed this was a keeper!! Thanks for the recipe! December 30, 2015 at 5:29pm Reply

  • angela: I love this recipe. I use it as a “base” I have made it with coconut flour and with just cornstarch so it’s gluten free and also so it’s lower carb. I’ve made it with my own biscuits or NO biscuits or with cornbread – all good. One thing i never falter on it – is using fresh thyme – instead of dried, mmmmmmm so good. February 22, 2016 at 4:34pm Reply

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