Recipe 6: Chicken Pot Pie Soup with Cheddar Bay Biscuit Topping

🍲 Chicken Pot Pie Soup with Cheddar Bay Biscuit Topping

Serves: 4–6 

Total Time: ~1 hour

Creamy, comforting chicken pot pie — but in soup form! This version skips the crust and adds a fluffy, golden cheddar bay biscuit right on top for the ultimate cozy meal.

🧂 Ingredients

🍗 For the Soup

• 2 tbsp butter

• 1 tbsp olive oil

• 1 onion, diced

• 2 carrots, peeled and sliced

• 2 medium potatoes, peeled and diced

• 1 cup frozen peas

• 2 cups shredded cooked chicken (rotisserie works great)

• 3 tbsp flour

• 4 cups chicken broth

• 1 cup milk or half & half

• ½ tsp thyme (dried or fresh)

• ½ tsp garlic powder

• Salt & pepper, to taste

🧀 For the Cheddar Bay Biscuits

• 1 box Cheddar Bay Biscuit mix (like Red Lobster brand)

• Ingredients listed on the box (usually butter, water, and cheese)

👩‍🍳 Step-by-Step Directions

🔹 1. Prepare the Biscuit Mix

1. Follow the package directions to mix your Cheddar Bay Biscuit dough.

2. Set aside while you make the soup (don’t bake yet).

🔹 2. Cook the Potatoes & Base Veggies

1. In a large soup pot or Dutch oven, melt 2 tbsp butter with 1 tbsp olive oil over medium heat.

2. Add onions and carrots, sauté 3–4 minutes until softened.

3. Add diced potatoes, stir to coat, and cook another 5 minutes.

🔹 3. Build the Gravy-Like Soup

1. Sprinkle 3 tbsp flour over the veggies. Stir constantly for 1 minute to cook off the raw flour taste.

2. Slowly whisk in chicken broth while stirring to avoid lumps.

3. Add milk, thyme, garlic powder, salt, and pepper.

4. Bring to a gentle simmer and cook 10–12 minutes, until potatoes are tender and the broth thickens slightly.

🔹 4. Add the Chicken & Peas

1. Stir in shredded chicken and frozen peas.

2. Simmer another 5–7 minutes on low heat, stirring occasionally, until heated through and creamy.

3. Taste and adjust seasoning as needed (more salt, pepper, or thyme).

🔹 5. Bake the Biscuits

1. While soup finishes simmering, bake the cheddar bay biscuits according to the box directions.

2. Bake until golden brown and cheesy on top.

🔹 6. Serve

• Ladle hot soup into bowls and top each one with a warm cheddar bay biscuit right before serving.

• The biscuit soaks up the creamy soup while keeping that perfect buttery crunch on top.

🛒 Shopping List

Protein

• 2 cups shredded chicken (rotisserie recommended)

Produce

• 1 onion

• 2 carrots

• 2 potatoes

• 1 cup frozen peas

Dairy

• Butter

• Milk or half & half

• Cheddar cheese (if not included in biscuit mix)

Pantry

• 1 box Cheddar Bay Biscuit mix

• Olive oil

• Flour

• Chicken broth

• Thyme

• Garlic powder

• Salt & pepper

⭐ Pro Tip: Make this soup a day ahead — it thickens overnight and tastes even better the next day. Add a splash of milk when reheating to loosen it back to that perfect creamy consistency.