Chicken Pot Pie Soup (Printable)
Cozy creamy chicken soup filled with vegetables, finished with golden biscuit topping for warmth and flavor.
# What's Needed:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 5 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 2 cups cooked chicken breast, shredded or diced
11 - 1 cup frozen peas
12 - 1 cup frozen corn
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried rosemary
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons fresh parsley, chopped
→ Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon salt
22 - 1/2 cup cold unsalted butter, cubed
23 - 3/4 cup cold buttermilk
24 - 1 tablespoon fresh chives, chopped (optional)
# How to Make It:
01 - Set the oven temperature to 400°F.
02 - In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add diced onion, carrots, and celery; cook until softened, approximately 5 to 6 minutes.
03 - Stir minced garlic into vegetables and cook for 1 minute. Sprinkle flour over the mixture and stir continuously for 2 minutes to form a roux.
04 - Gradually whisk in chicken broth followed by whole milk, stirring until the mixture is smooth. Bring to a gentle simmer.
05 - Add shredded chicken, frozen peas, corn, dried thyme, rosemary, salt, and pepper. Simmer gently for 8 to 10 minutes until vegetables are tender and soup thickens. Stir in fresh parsley before proceeding.
06 - While the soup simmers, combine flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until the mixture achieves a coarse crumb texture. Add buttermilk and fresh chives if using, stirring just until the dough forms.
07 - Turn the dough onto a lightly floured surface, pat it to 1-inch thickness, then cut into rounds using a biscuit cutter or glass.
08 - Transfer the hot soup into an oven-safe casserole dish or keep it in the Dutch oven. Arrange biscuit rounds evenly over the surface.
09 - Lightly brush the biscuit tops with additional buttermilk to promote browning.
10 - Bake uncovered for 20 to 25 minutes until biscuits are golden brown and fully cooked through.
11 - Allow to cool slightly before serving to enhance flavors and texture.
# Tips for Success:
01 -
- It gives you all the cozy comfort of chicken pot pie without the fuss of rolling out pastry or worrying about a soggy bottom crust.
- The biscuits bake right on top, soaking up just enough broth to stay tender while the tops turn golden and flaky.
- You can use rotisserie chicken and frozen vegetables, so even on a busy night this feels doable and still tastes homemade.
02 -
- If your butter isn't cold when you make the biscuits, they won't rise properly and you'll end up with sad little hockey pucks instead of fluffy clouds.
- Don't skip the step of cooking the flour with the vegetables, it gets rid of that raw taste and helps the soup thicken without any weird chalkiness.
- Taste your soup before you assemble it, because once those biscuits are on top you can't easily adjust the seasoning.
03 -
- Use a bench scraper to cut in your butter if you don't have a pastry cutter, it's faster and keeps your hands from warming the dough.
- For extra flaky biscuits, fold the dough over itself a couple times before you pat it out, it creates layers that puff up beautifully in the oven.
- If your Dutch oven isn't oven-safe, transfer the soup to a casserole dish before topping with biscuits, better safe than melted handles.