Chicken Pot Pie Soup

I threw this together on a rainy Wednesday when I had leftover chicken and no plan for dinner. The smell of butter and thyme rising from the pot reminded me why soup always feels like coming home. By the time the biscuits hit the oven, my kitchen smelled so good the neighbors texted asking what I was making.

The first time I made this, I served it to friends who showed up drenched from a spring storm. They stood at the stove with bowls in hand, tearing into biscuits before they even sat down. One of them said it tasted like someone's grandmother made it, which I took as the highest compliment even though I winged half the recipe.

Ingredients

• Unsalted butter and olive oil: Using both gives you the richness of butter without it burning when you sauté the vegetables.
• Yellow onion, carrots, and celery: This is your classic mirepoix base, the foundation that makes the soup taste like it simmered all day even when it didn't.
• Garlic: Fresh garlic adds a warmth that powdered just can't match, stir it in toward the end so it doesn't burn.
• All-purpose flour: This creates a roux that thickens the soup into something creamy and cling-to-your-spoon perfect.
• Low-sodium chicken broth: You control the salt this way, and it keeps the soup from tasting like a salt lick if you reduce it down.
• Whole milk: It makes the broth silky without being as heavy as cream, though cream works too if you want to go all in.
• Cooked chicken breast: Rotisserie chicken is your best friend here, shred it with your hands and toss it in.
• Frozen peas and corn: No need to thaw them, they cook through in the soup and add little pops of sweetness.
• Dried thyme and rosemary: These herbs taste like pot pie should, earthy and a little piney in the best way.
• Salt and black pepper: Taste as you go, every broth is different and your soup should sing.
• Fresh parsley: A handful at the end brightens everything up and makes it taste fresher than it has any right to.
• Biscuit ingredients (flour, baking powder, baking soda, salt): These are your leaveners and structure, measure them right or your biscuits will be dense.
• Cold unsalted butter: The colder the better, it creates steam pockets that make biscuits flaky instead of flat.
• Cold buttermilk: Tanginess and tenderness in one carton, plus it helps activate the baking soda for extra lift.
• Fresh chives: Optional but worth it, they add a mild oniony bite that plays well with butter.

Instructions

Get the oven ready:

Preheat your oven to 400°F so it's hot and waiting when your biscuits are ready to bake.

Start the base:

Melt butter and oil together in a big Dutch oven over medium heat, then toss in your onion, carrots, and celery. Let them sauté until they soften and smell sweet, about 5 or 6 minutes, stirring now and then so nothing sticks.

Add garlic and flour:

Stir in the garlic and let it cook just until fragrant, maybe a minute. Sprinkle the flour over everything and keep stirring for a couple minutes so the raw flour taste cooks out and it turns a little golden.

Build the soup:

Slowly whisk in the chicken broth, then the milk, making sure there are no lumps. Bring it to a gentle simmer and watch it start to thicken as it heats.

Finish the filling:

Stir in your chicken, peas, corn, thyme, rosemary, salt, and pepper. Let it all simmer together for 8 to 10 minutes until the vegetables are tender and the soup tastes like a warm hug. Stir in the parsley right before you take it off the heat.

Make the biscuit dough:

In a big bowl, whisk together the flour, baking powder, baking soda, and salt. Work the cold butter in with your fingers or a pastry cutter until it looks like wet sand with pea-sized bits of butter. Pour in the buttermilk and chives if using, and stir just until the dough holds together, don't overmix or they'll be tough.

Shape the biscuits:

Turn the dough out onto a floured counter, pat it down to about an inch thick, and cut out rounds with a biscuit cutter or the rim of a glass.

Assemble:

Pour your hot soup into an oven-safe casserole dish, or just leave it in the Dutch oven if it can go in the oven. Lay the biscuit rounds on top, spacing them so they have room to puff up.

Brush and bake:

Brush the tops with a little buttermilk for color, then slide the whole thing into the oven. Bake for 20 to 25 minutes until the biscuits are golden and cooked through, no doughy centers.

Serve:

Let it cool for a few minutes so you don't burn your tongue, then dig in while it's still steaming.

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This soup has become my go-to when I need to feed people something that feels like a hug in a bowl. I've made it for sick friends, for family dinners, and once for myself on a night when I just needed something reliable and warm. Every time, it does exactly what it's supposed to do.

What to Do with Leftovers

Store the soup and biscuits separately if you can, otherwise the biscuits turn into dumplings overnight, which isn't bad but it's not the same. Reheat the soup gently on the stove and warm the biscuits in the oven or toaster oven so they crisp back up. Leftovers keep in the fridge for up to three days.

Ways to Make It Your Own

You can swap in mushrooms, diced potatoes, or even green beans depending on what you have around. A splash of white wine or sherry in the soup adds a little depth if you want to get fancy. For a lighter version, use half-and-half instead of milk, or go the other direction and stir in a little heavy cream at the end for pure indulgence.

Things I Wish I'd Known Sooner

The first time I made this I didn't have buttermilk and used regular milk mixed with lemon juice, it worked fine but real buttermilk makes better biscuits. I also learned that if your soup is too thin, just let it simmer a little longer before adding the biscuits, it'll thicken as it cooks. And don't worry if your biscuits aren't perfect circles, the rustic ones taste just as good.

• If you're short on time, use store-bought biscuit dough and nobody will judge you.
• A little extra thyme never hurt anyone, this soup loves herbs.
• Serve it with a simple green salad to cut through the richness.

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This is the kind of recipe that makes your house smell like someone who knows what they're doing lives there. I hope it keeps you as warm as it's kept me.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works well and saves prep time while maintaining rich flavor.

→ How do I make the biscuit topping flaky?

Use cold butter cut into the flour mixture and handle the dough gently to ensure flakiness.

→ Can I substitute dairy in the soup?

Milk adds creaminess, but unsweetened plant-based milk can be used for a dairy-free option with slight texture changes.

→ Is it possible to prepare this in advance?

You can make the soup base ahead and add biscuits just before baking for freshness and texture.

→ What herbs complement the flavors best?

Thyme, rosemary, and fresh parsley enhance the savory notes and balance the richness.