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Chicken & Biscuit Pot Pie Soup

Chicken & Biscuit Pot Pie Soup | Nevermore LaneLet me tell you about my addiction to chicken pot pie…mmmmm…

When I was a kid, my mother was the bread-winner in the family.  My dad was battle a drug addiction problem so he wasn’t exactly present despite being right in front of us. My mother worked long hours and even though she did cook a lot from scratch, she had her moments when oven was best. One of my favorite things was the frozen pot pies. I didn’t really know then how not-so-good those little doozies were. But, they were comfort food. 

When mom had a chance to make from scratch chicken pot pie, I was in heaven!

Now that I am older and a bit more mindful about what I eat, I seek that same comfort feeling without the high calories.

Some time ago I made a Skinny Chicken Pot Pie soup and it quickly became a household favorite. Before the Mr. and I separated I decide to change the recipe up a little bit because he felt that the skinny version still needed a “bit something more” as he put it. I wanted to give him and kiddo more of a ‘crust’ feel with still keeping with the soup. So, I took a page from my chicken and dumplings and revamped that into this creation.

Chicken & Biscuit Pot Pie Soup | Nevermore Lane

To start make a batch of my no eggs, no milk, homemade biscuits.  These will create the topping for your soup.

Olive Oil Biscuits | Nevermore Lane

You can also make these awesome olive oil biscuits as they work just as good. I found the recipe on Pinterest from Mommy Musings.

Chicken Pot Pie Biscuit Soup


  • 1/4 c flour
  • 1/2 c water
  • 3 chicken breasts diced
  • 1/2 pack 8oz frozen peas
  • 6 stalks celery diced
  • 1 small onion diced
  • 1 1/2 cup chicken stock
  • 4 cups water
  • 4 cups milk I've used skim and almond in this recipe and both work great.
  • salt
  • pepper
  • garlic powder
  • basil
  • oregano
  • parsley


  • In skillet, cook your chicken breasts.
  • In a small pan, add some water and your diced potatoes.
  • Bring the pan to a boil and continue cooking until potatoes are tender.
  • Set aside.
  • While the chicken is cooking,in a small bowl mix 1/2c flour with 1/2 cup water.
  • Whisk well and set aside.
  • Chop celery, onion add to a bowl.
  • In the same bowl add the peas
  • In a dutch oven, bring 1 1/2 cups chicken stock, 4 cups water and 4 cups milk to a boil.
  • Add the bowl of vegetables.
  • Continue to bring to a boil and add the garlic power, salt, and pepper to taste.
  • Reduce heat. Cover.
  • Cook for 20 minutes or until the vegetables are soft.
  • Remove lid.
  • Add the chicken to the dutch oven.
  • Drain the potatoes and add to the dutch oven.
  • Whisk in the slurry.
  • Cook an additional 5 minutes. Sauce will thicken gradually.
  • Garnish with oregano and parsley.


What I love about these types of recipes is that you can totally play around with ingredients and make them your own.

Let’s talk about your favorite comfort food meal growing up. I’d love to hear about it.

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  1. Yes, those things were so good as kids… but now. Yuck. I make these chicken pot pie “cupcakes”. You call anything a cupcake and my daughter will be excited. This looks great!

  2. This is the perfect time of the year to try this recipe. It looks so delicious and easy to make. My kids are going to love it.

  3. This looks very good. I love chicken pot pies, so I’m sure this soup would be amazing. I’ll have to put it on my list of recipes to try out.

  4. This Chicken Pot Pie Soup is an amazingly delicious idea. I will be making this recipe for sure. Thanks for the recipe and the idea.

  5. There is this hole in the wall chicken pot pie shop near my house. The owner passed away last year, and we’ve all been afraid it’ll close down. I better get making this recipe just in case. The soup looks yummy.

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