Marry Me Chicken Pot Pie Soup – The Ultimate Cozy Comfort Meal

If Marry Me Chicken and chicken pot pie had a baby, this would be it, a creamy, dreamy Marry Me Chicken Pot Pie Soup topped with a golden garlic butter cheddar biscuit that melts right into every bite. It’s the kind of recipe that makes the whole house smell like comfort and warmth, the kind that feels like a hug after a long day.

The moment we slip into the -ber months, it’s like a switch flips in my brain and suddenly all I want is soup. Instead of asking myself, “What should I make for dinner?” my thoughts instantly turn into, “How can I turn this dish into soup?” and that’s exactly how this Marry Me Chicken Pot Pie Soup came to life. Now that I think about it, maybe I need to turn this Ground Beef Stroganoff into a soup…

Luckily, I had a box of Red Lobster Cheddar Bay Biscuit Mix sitting in the pantry practically begging to be used (and while we’re on the subject, if you’ve got that same box at home, you have to try my little hack to make it even better, I share it here!). Needless to say, this one ended up being a huge hit in my house and is now officially on our “crave-worthy cozy dinner” list.

It has all the rich, garlicky, sun-dried tomato flavors you love from Marry Me Chicken, but with a comforting, soupier consistency that makes it perfect for chilly nights. It’s not as thick or heavy as a traditional pot pie but it does incorporate the best part, a crusty, cheesy top. It’s the perfect marriage of cozy and crave-worthy.

Why You’ll Love This Marry Me Chicken Pot Pie Soup

What I love most about this Marry Me Chicken Pot Pie Soup is that it captures all the flavors of Marry Me Chicken, that, garlicky, sun-dried tomato goodness, but in a cozier, soupier form. It’s not thick or heavy like a pot pie, yet it still feels just as comforting. Each bite has that perfect balance of silky broth, and a golden cheddar bay biscuit topping that gives you the best part of a pot pie.

The best part is you bake the biscuits right on top of the soup, which means fewer dishes and no need for a separate baking pan. It’s the kind of meal that hits all the cozy notes without feeling over the top, and it’s just as good on a lazy Sunday as it is for an easy weeknight dinner.

Ingredients You’ll Need

For the Soup:

• 6 tbsp butter
• 1 small yellow onion, diced
• 1 carrot, diced
• 1 tsp Italian herbs
• Salt & pepper, to taste
• 7 oz sun-dried tomatoes in oil, chopped (about 1 small jar)
• 1 tbsp tomato paste
• 8 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 cup heavy cream
• 4 cups chicken stock
• 1 bay leaf
• 1 lb chicken breast, diced, seasoned & cooked
• 1 cup grated Parmesan cheese
• 2 cups chopped kale or spinach
• 1 box Red Lobster Cheddar Bay Biscuit Mix (prepared according to package)
• 6 dollops mascarpone cheese (optional – one per ramekin)
• 6 mini cocottes, bonus points if it’s fall and theyre pumpkin shaped like these!

For the Garlic Butter:

• 1 tbsp finely chopped parsley
• 3 tbsp melted butter
• 1 garlic clove, grated (or ½ tsp garlic powder)

Step-by-Step Instructions

1. Preheat your oven. Set it to 375°F and prepare the Cheddar Bay Biscuit dough according to the box. Set aside while you start the soup.
2. Sauté the aromatics. Melt butter in a large pot over medium heat. Add the onion, carrot, salt, and pepper. Cook for 5 minutes until softened and fragrant.
3. Add the flavor base. Stir in sun-dried tomatoes, garlic, Italian herbs, and tomato paste. Cook another 5 minutes, stirring often to caramelize everything just slightly.
4. Make the roux. Sprinkle in flour and stir constantly for 3–4 minutes. Slowly whisk in heavy cream, then chicken stock, until smooth and creamy.
5. Add the heart of the dish. Stir in cooked chicken, bay leaf, and Parmesan cheese. Simmer gently for about 20 minutes, stirring occasionally, until thickened.
6. Finish with greens. Add chopped kale or spinach and cook just until wilted. Remove from heat and discard the bay leaf.
7. Assemble the ramekins. Ladle soup into 6 oven-safe ramekins, filling each about ¾ full. Add a dollop of mascarpone in the center (if using) and top with biscuit dough.
8. Brush with garlic butter. Combine melted butter, garlic, and parsley. Brush evenly over the biscuit tops.
9. Bake to perfection. Place ramekins on a baking sheet and bake 14–18 minutes, or until the biscuits are golden and the soup is bubbling at the edges.

Cooking Tips

• Make it faster: Use rotisserie chicken instead of cooking chicken breast from scratch.
• Creamy swaps: If you don’t have mascarpone, a spoonful of cream cheese or even ricotta works beautifully.
• Add veggies: Potatoes or carrots can turn this into a heartier pot pie vibe.
• Want a bigger batch? Double the soup portion and bake in a 9×13 dish topped with biscuit dough for an easy family-style dinner.
• Leftovers tip: Store any leftovers in the fridge (without the biscuit topping if possible). Reheat in the oven or air fryer to re-crisp the biscuit.

Final Thoughts

This Marry Me Chicken Pot Pie Soup checks all the boxes, creamy, cozy, and full of flavor, with a buttery biscuit that makes it feel special. It’s the kind of meal that signals cool crisp weather is among us.

If you make this recipe, tag me @misslizheart I love seeing your recreations! And if you’re craving more comfort food dinners, try my One Pot Ground Beef Stroganoff next. It’s another weeknight favorite that feels fancy without the fuss.