Chicken Pot Pie Soup with Cheddar Scallion Biscuits

A lighter chicken pot pie using a tiny amount of cream with all of the flavor and none of the fat.

I don't use as much heavy cream as many do when making anything - if I feel I can, I will sub half and half, and even with that, I may or may not use what's called for.  You could say it's a way of cutting calories, but in my case, it's because of the EPI.  Every little bit helps.

Chicken Pot Pie Soup

October 30, 2020

Yield: 4 servings

Prep time: 5

Cook time: 45

Total time:


2 boneless skinless chicken breasts

salt and pepper

half an onion, diced

2–3 cloves garlic, minced

1 tsp ground rosemary

2 tsp ground thyme

1 bay leaf

32 oz chicken broth

1 large russet potato, peeled and diced

1-2 carrots, sliced into discs

1 tbsp butter

2 tablespoons flour + 2 tbsp water

1/2 cup half and half

Fresh chopped parsley for garnish





In a large sauce pot or Dutch oven, add 1 tbsp olive oil and heat to medium, add the onions and carrots and sauté for 5-10 minutes until tender.  Add the garlic and spices, and cook for an additional 1 minute. 



Add the chicken broth and the chicken, cover and simmer for 30 minutes.  Then remove the chicken and shred, return to the pot for 15 additional minutes.


Make a slurry with 2 tbsp flour and 2 tbsp water, make sure it's smooth, then slowly stream into the pot stirring constantly.  This will thicken the soup.  Add the half and half, check your seasonings and serve!