Chicken Pot Pie Soup and Parmesan Drop Biscuits

10.23.2013

Chicken Pot Pie Soup with all the classic flavors of pot pie but in rich and creamy, perfectly comforting and cozy soup form! This soup is a lot less work than a pot pie yet it’s equally as delicious! It’s filled with chicken and veggies and a hearty broth.

Creamy Chicken Pot Pie Soup | Cooking Classy

Chicken Pot Pie Soup

Oh this soup. Could I say enough good things about it? It is seriously the ultimate comfort food.

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!

It’s one of those homestyle recipes that people of all ages will enjoy!

It’s packed with fresh veggies and the potatoes make it even heartier. 

Creamy Chicken Pot Pie Soup | Cooking Classy

And can we talk about the biscuits for a second? They are the easiest tastiest biscuits!

They include parmesan for extra flavor, they’re super tender, and they don’t require any rolling.

Just drop and bake!

Chicken Pot Pie Soup with Parmesn Drop Biscuits | Cooking Classy

So much goodness in a one perfectly satisfying bowl of soup. I hope you love it!

Chicken Pot Pie Soup with Parmesan Drop Biscuits | Cooking Classy

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Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

4.88 from 16 votes

Chicken Pot Pie Soup with all the classic flavors of pot pie but in rich and creamy, perfectly comforting and cozy soup form! This soup is a lot less work than a pot pie yet it's equally as delicious! It's filled with chicken and veggies and a hearty broth.

Servings: 6
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

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

Instructions

  1. 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. 
  2. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. 
  3. 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.
  4. 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. 
  5. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. 
  6. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream, milk mixture and lemon juice. 

  7. Remove bay leaf and serve warm with Parmesan Drop Biscuits.

Recipe Notes

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

  1. Preheat oven to 450 degrees.
  2. In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper.
  3. Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until it comes together like the size of peas.
  4. Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky).
  5. Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet.
  6. Bake in preheated oven until golden, about 10 minutes.
  7. Remove from oven and cool on wire rack.
Course: Soup
Cuisine: American
Keyword: Chicken Pot Pie Soup, Chicken Pot Pie Soup
Author: Jaclyn
Parmesan Drop Biscuits | Cooking Classy

101 comments

  • Darlene: I made this last night, and it was good. However, it was a bit bland so I added some garlic powder and a tad more salt and pepper. This made a big difference. The biscuits were good. I think next time I will brush the tops with melted butter and place a few shreds of the cheese on top before I put them in the oven. The cheese sort of got lost in the biscuit dough. November 2, 2018 at 7:38am Reply

  • Gina: Yum, this soup is delicious and the biscuits are the perfect side. October 19, 2018 at 9:36pm Reply

  • Bess Hume: This looks so yummy! I would love to make it for a large crowd. I’m wondering about the lemon juice… what exactly does this do to the recipe? Why is it necessary? Thanks! September 10, 2018 at 9:03pm Reply

    • Jaclyn: It just adds a little hint of flavor. You could omit it if desired. Hope you enjoy! September 11, 2018 at 10:35am Reply

  • Destiny: Total go-to crowd pleaser. July 3, 2018 at 1:27pm Reply

    • Jaclyn: So glad you liked it! Thanks for commenting! July 6, 2018 at 1:47pm Reply

  • Rose: I loved this recipe. I did not have milk so I used Buttermilk and I utilized whipping cream for the heavy cream. I also had mashed turnip on the side instead of the Parmesan Drop Buscuit. Outstanding. March 3, 2018 at 5:40pm Reply

    • Jaclyn: I’ve never tried mashed turnip, I’ll have to add that to my long list of foods to try :). Glad you enjoyed this soup Rose, thanks for your review! March 3, 2018 at 8:33pm Reply

  • Erin: Fantastic recipe – well-written and actually turns out like the beautiful photos! Don’t skip the biscuits. A keeper. February 18, 2018 at 5:23am Reply

    • Jaclyn: Thanks for the wonderful feedback Erin – so glad you liked it! February 21, 2018 at 10:41am Reply

  • Allan: Great flavor! Tests exactly as it should. It was a little rich for me but on small helping delicious January 26, 2018 at 5:20pm Reply

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