Chicken Pot Pie Soup & Cheesy Herby Biscuits

Oh my goodness, I am so excited to share this yummy recipe with you. The best part about this recipe is that it actually originated from a family favorite recipe of my mother’s! Growing up, my mom made the absolute best chicken pot pie. Seriously, if you ever came to my house during high school she probably fed you some. It is simply scrumptious and the best part was that she was able to create that creaminess without using any heavy cream, which I think is a huge hallelujah.


Unfortunately for my mom, whenever she makes this recipe, she can barely get it into the pie shell quick enough before it all runs out. The filling alone is irresistible and none of us can resist sneaking a quick taste…or seven. Chatting about that over the weekend gave me the idea to take the parts we love best and make it into a soup. Luckily for me, I had some help in the kitchen working on this recipe, the original chef, my mom, made an appearance and credit to this recipe is as much hers as it is a DSBG creation. It was so helpful to have her there with me as we brainstormed ideas on transitioning it into a soup!! However, making it into a soup meant that you would lose that flaky puff pastry top and that was not ok!! Enter: Herby, Cheesy biscuits. You cannot go wrong with this quick recipe and perfect side for a chicken pot pie soup.


So from my kitchen to yours….or rather… from my moms kitchen to mine to yours…here it is! We hope you enjoy!



CPPS 2 (2)



  • 1 tablespoon of olive oil
  • 1 tablespoon of minced garlic
  • 1/2 of a white onion, sliced thin and small
  • 48 oz of low sodium chicken broth (approximately 1 and 1/2 32oz containers)
  • 1/2 cup of flour
  • 1/2 cup of milk
  • 1/2 stick of butter, cut into small cubes
  • 2 large carrots, diced
  • 5 medium red potatoes, cut into small cubes
  • 1 Rotisserie Chicken- White meat removed and sliced into small pieces
  • 1 cup of frozen peas
  • 1/2 tsp of paprika
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1 tsp of basil
  • 1 tsp of Italian seasoning
  • Salt & Pepper to taste



  1. In a large pot add the olive oil and heat on medium high. Add the onion and lower the temp to medium heat. When the onions are translucent, add in your garlic and cook for an additional minute.
  2. Add the butter and stir until melted, sprinkle in the flour and stir together to combine.. Let this cook on medium low heat, stirring frequently, for a few minutes to cook off the flour taste (it should be a thicken creamy consistency).
  3. Using a whisk, add in the milk and then the chicken broth slowly until it resembles a creamy soupy consistency.
  4. Add the carrots and potatoes and all the remaining spices. Cook on medium heat to allow the vegetables to soften and the liquid to thicken slightly, stirring occasionally. (You can adjust t the thickness of the soup by adding additional chicken broth.)
  5. Throw in the frozen peas and the chicken, cook for an additional 5 minutes
  6. Ladle this soup into a bowl, grab a large spoon and enjoy!

*** Not a soup fan? Use less chicken broth and create and thicker sauce. Pour this into two pie shells and bake it off at 350 until the crust is golden brown ***


but wait! Don’t you want some warm cheesy bready herby substance to go with your soup? Of course you do! This easy biscuit recipe can be made while you wait for your potatoes to soften and your soup to thicken up!


CHB 1 (2).jpg



  • 3/4 cup of flour
  • 3/4 tablespoon of baking soda
  • 1/2 cup of milk ( I suggest 2% or higher)
  • 2 cups of shredded Monterrey jack cheese
  • 1/2 tablespoon of Italian seasoning
  • 2 tsp of basil
  • 1 tsp of pepper
  • 1/2 tablespoon of garlic powder



  • Preheat the oven to 350 and grease your muffin tin.
  • Using a standing mixer, add the flour, baking soda and milk into the bowl and mix on high until combined.
  • Add in all remaining ingredients
  • Fill the muffin tins and cook for 15 minutes



That’s it!! This was the perfect thing for us to enjoy this week, as the weather plummeted down into the 40’s at one point. That’s basically arctic weather for anyone is Texas 🙂


I’d love for you to give this a try, and come back to tell me what you think.




I’m linking up with  Your Inspired Design Link Party – Go check out what those creative bloggers are sharing this week!!!!


One response to “Chicken Pot Pie Soup & Cheesy Herby Biscuits

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s