Chicken Pot Pie Soup Biscuits (Printable)
A creamy chicken and vegetable soup crowned with golden-brown biscuits
# What's Needed:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1/3 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
→ Soup Add-ins
09 - 2 cups cooked chicken breast, shredded or cubed
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 cup diced potatoes (about 1 medium potato)
13 - 1 cup whole milk or half-and-half
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried sage
16 - 1/2 teaspoon black pepper
17 - 1 teaspoon kosher salt (plus more to taste)
18 - 2 tablespoons fresh parsley, chopped
→ Biscuit Topping
19 - 2 cups all-purpose flour
20 - 1 tablespoon baking powder
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 1/2 cup unsalted butter, cold and diced
24 - 3/4 cup whole milk (plus 1 tablespoon for brushing)
25 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 400°F.
02 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 6 minutes.
03 - Stir in garlic and cook for 1 minute, until fragrant.
04 - Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes, stirring frequently.
05 - Gradually whisk in chicken broth, scraping bottom to deglaze. Add potatoes, thyme, sage, black pepper, and salt. Bring to simmer and cook for 10 minutes, until potatoes are just tender.
06 - Add shredded chicken, peas, and corn. Simmer for another 5 minutes.
07 - Stir in milk or half-and-half and simmer gently for 3 minutes, not boiling. Adjust salt and pepper to taste. Remove from heat and fold in parsley.
08 - Whisk together flour, baking powder, sugar, and salt in a bowl.
09 - Add cold butter and cut in with pastry cutter or fingers until mixture resembles coarse crumbs.
10 - Stir in milk until just combined. Do not overmix. Gently fold in parsley, if using.
11 - Drop heaping spoonfuls of biscuit dough over surface of soup in pot or transfer soup to large oven-safe baking dish and top with biscuits.
12 - Brush biscuit tops with a little milk. Bake uncovered for 20-25 minutes, until biscuits are golden and cooked through.
13 - Let cool for 5 minutes before serving.
# Tips for Success:
01 -
- You get all the creamy, herb-infused comfort of pot pie without the stress of perfecting pastry dough
- The biscuit topping creates the most irresistible golden crust that soaks up all that flavorful broth
02 -
- The most common mistake is boiling the soup after adding the milk, which can cause it to separate, so keep it at a gentle simmer
- Cold butter is the secret to tall, fluffy biscuits, work quickly and don't let it warm up too much
03 -
- If your Dutch oven isn't oven-safe, transfer the soup to a baking dish before adding biscuits
- Position your oven rack in the upper third so the biscuits get nicely golden without the soup reducing too much