Creamy chicken and vegetable soup that tastes like a pot pie served with a Red Lobster Cheddar Biscuits.
This is everything you’d hoped it would be, I promise. I believe this is my most favorite soup of the season yet. It tastes just like I had hoped a pot pie would, except with more liquid so that it truly is a soup.
Don’t swap heavy cream for whole milk if you can avoid it. I find the cream to be buttery and have more flavor than milk, and it thickens the soup way better than whole milk. (You can always use what you don’t use here to make ice cream, salted caramel sauce or…. I’ll stop). This soup is creamy thanks to the combination of milk and flour.
I boiled the chicken in water in the same pot that I cooked the soup in. Three breasts at 1.38 pounds took 15 minutes. Let it cool until you can handle it, then dice it into small pieces fit for soup. If you want to buy a rotisserie chicken, go for it. Here, I only used white meat.
Thanks to a coworker who brought me one, I purchased a box of Red Lobster Cheddar Biscuits from Walmart to make the soup instead of a traditional biscuit or pie crust that you would expect. I’m not joking – this mix is the real deal. Do not – I repeat, do not even think about sharing these. Nope. Maybe after you eat the whole batch and you make another batch (because you knew this was going to be good and you should buy TWO boxes) you could THINK about sharing some, but I guarantee you will have a hard time not scaring down the whole batch in minutes.
These cheddar biscuits are not only almost identical to the biscuits you get at Red Lobster, they are extremely easy to make. Mix water, the package of mix and shredded cheddar cheese. Bake, baste with butter and the special seasoning and eat. Eat eat eat. I have not found them at Kroger yet, but if you’ve seen them at Meijer or Marsh or somewhere near you, please leave a comment so others can get their hands on it!
Creamy Chicken Pot Pie Soup
- 1/4 cup butter
- 1/4 cup flour + 1/3 cup flour
- 1 small yellow onion, diced
- 1 cup sliced white button mushrooms
- 2 cups yellow or gold potatoes
- 12 oz frozen vegetable mix (green beans, carrots, peas, and corn)
- 1 pound chicken breasts, cooked and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- Heat a dutch oven over medium high heat. Melt the butter, then whisk in 1/4 cup flour.
- Saute the diced onions, stirring frequently. Add the rest of the ingredients and bring to a boil. Simmer for 20 minutes or until potatoes are cooked.
- Add the rest of the ingredients and bring to a boil. Simmer for 20 minutes or until potatoes are cooked.
- Measure out 2 cups of soup with a large measuring cup or spoon.
- Try to get the broth but it’s okay if you get some of the vegetables. Place the soup in a resealable container – I used a quart sized Ziploc container.
- Add the remaining 1/3 cup of flour and seal the container. Holding the lid tightly, shake the container to incorporate the flour into the soup.
- Pour the thickened soup back into the pot and stir. Serve with the Red Lobster Cheddar Biscuits.