Chicken Pot Pie Soup | Recipe | Robyns.World


My latest recipe is for Chicken Pot Pie Soup with Cheddar Drop Biscuits. This was dinner last night, and lunch today, and is so comforting and warm. The soup is also pretty easy to make and drop biscuits are super simple. I originally found this recipe for Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits from Cooking Classy and adapted her recipe to this one.

Chicken pot pie has always been a favorite comfort food of mine. When I was a kid we had the Banquet frozen ones regularly. As an adult I now keep the Marie Callender’s variety in the freezer for easy meals. While I do love them, the pie crusts are probably the least healthy part of the meal. By creating this creamy soup version and making the biscuits separately I can portion control that “crust” by making a small biscuit for myself. This way I still get a bit of the yummy crust taste without going overboard. Of course, the rest of the family kind of went nuts for the biscuits and they each had several of them.

carrots celery onions garlic

Start by sautéing your veggies in a little butter – just a little. I cut the onions and celery smaller, but I do the carrots a little larger because I like them that way in the finished soup.

add seasonings to soup

Once those veggies have cooked for about 15 minutes and are fairly soft then you are going to add your cooked and shredded chicken, chicken stock, potatoes, and the seasonings. The thyme, rosemary, and bay leaves are really essential to the end flavor.

Simmer the soup

Don’t worry that it is not thick and creamy as you simmer the chicken pot pie soup at this stage. We are going to take care of that in the next step.

Add cream cheese to the soup

Now add your cream cheese. I use the 1/3 less fat cream cheese aka Neufchatel. If you want to use the regular cream cheese you can, but you really will not notice a difference so why not save on some of that fat? Keep the pot on low while you let the cheese slowly melt and stir it gently a few times.

Drop biscuits onto baking sheet | Robyns.World

Drop biscuits are the easiest homemade biscuits you can make. I added Cheddar cheese to the recipe this time. My original plan was to use Parmesan cheese, but I was out so I made due with what I had. Stir together Bisquick, milk, and the cheese and then just drop spoonfuls onto the baking sheet. No need to roll them out, let them rise, or anything like that – I told you they were easy!

Drop biscuits onto baking sheet | Robyns.World

And here you have it! A thick and creamy Chicken Pot Pie Soup with wonderful Cheddar Drop Biscuits on the side. This was a big hit with my family, Hubby actually said he was impressed with this soup even!

Chicken Pot Pie Soup with Cheddar Drop Biscuits

Serves 8-10
Meal type Soup
Website Robyns.World


  • 1 tablespoon butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 cups carrots, sliced into coins
  • 40oz chicken broth
  • 3 cups peeled and diced potatoes
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 2lb Cooked boneless, skinless chicken thighs, shredded
  • 2 cups frozen peas
  • 3oz 1/3 less fat cream cheese
  • salt and pepper, to taste
  • 2 cups Bisquick baking mix
  • 2/3 cups milk
  • 2/3 cups shredded cheddar cheese


Melt butter in large pot and add chopped onions, celery, carrots, and garlic. Saute on medium for about 15 minutes or until onions and celery are soft. Add chicken broth, potatoes, thyme, rosemary, and bay leafs and bring to a boil. Taste for seasoning and add salt and pepper to your liking. Reduce heat to medium again and cook until potatoes are tender, about 20 minutes. Reduce heat to low and stir in cooked chicken and frozen peas. Simmer soup for at least 30 minutes. Stir in cream cheese and let slowly melt, stirring occasionally. Cook at least 15 minutes before serving.

Preheat oven to 450° F. In a bowl combine Bisquick, milk, and shredded Cheddar cheese. Use a fork to mix up the ingredients. If you still see a bit of dry ingredients add just a tiny bit more milk. Drop spoonfuls of dough onto an ungreased cooking sheet and bake for 10 minutes. Let cool 2-3 minutes before removing from pan. This will make 9 average size biscuits.

Does this meal sound good to you? What changes, if any, might you make?



Chicken Pot Pie Soup with Cheddar Cheese Drop Biscuits  |  Recipe  |  Robyns.World