Chicken Pot Pie Soup

I made this on a Sunday afternoon when the rain wouldn't stop and I wanted something that felt like a hug in a bowl. The kitchen smelled like butter and thyme, and when I pulled those biscuits out golden and puffed, I knew I'd never go back to regular chicken soup. It's everything I love about pot pie without the fuss of a pie crust, and honestly, the biscuits on top might be even better.

The first time I served this, my neighbor knocked on the door asking what smelled so good. I ended up bringing her a bowl with two biscuits on top, and she texted me later asking for the recipe. That's when I realized this wasn't just dinner, it was the kind of thing people remember.

Ingredients

• Unsalted butter and olive oil: The butter adds richness while the oil keeps it from burning when you sauté the vegetables.
• Yellow onion, carrots, and celery: This classic mirepoix base builds deep, savory flavor that makes the whole soup taste homemade.
• Garlic: Always add it after the other aromatics so it doesn't burn and turn bitter.
• All-purpose flour: This thickens the soup into that creamy, spoonable texture you want.
• Low-sodium chicken broth: Using low-sodium lets you control the salt level, especially if your rotisserie chicken is already seasoned.
• Whole milk: It makes the soup velvety without being too heavy.
• Cooked chicken breast: Rotisserie chicken is a lifesaver here, just shred it and toss it in.
• Frozen peas and corn: No need to thaw, they cook perfectly in the simmering broth and add little pops of sweetness.
• Dried thyme and rosemary: These herbs give it that classic pot pie flavor, warm and a little earthy.
• Fresh parsley: Stir this in at the end for a bright, fresh finish.
• Cold unsalted butter (for biscuits): Keep it cold so the biscuits turn out flaky and tender.
• Buttermilk: It makes the biscuits soft and gives them a slight tang that balances the rich soup.
• Baking powder and baking soda: Together, these make the biscuits rise tall and fluffy.

Instructions

Start with the aromatics:

Melt butter and oil together in your Dutch oven, then add the onion, carrots, and celery. Let them soften slowly until they smell sweet and the onion turns translucent.

Build the roux:

Stir in the garlic, then sprinkle flour over everything and keep stirring for a couple minutes. This cooks out the raw flour taste and creates the base for a thick, creamy soup.

Add the liquids:

Whisk in the chicken broth gradually to avoid lumps, then pour in the milk. Bring it to a gentle simmer, stirring often so nothing sticks to the bottom.

Simmer with the fillings:

Add your chicken, peas, corn, thyme, rosemary, salt, and pepper. Let it bubble gently until the vegetables are tender and the soup has thickened, then stir in the parsley.

Make the biscuit dough:

While the soup simmers, whisk together your dry ingredients, cut in the cold butter until it looks like coarse crumbs, then stir in the buttermilk just until it comes together. Don't overmix or the biscuits will be tough.

Shape and top:

Pat the dough out on a floured surface, cut into rounds, and arrange them on top of the hot soup in your oven-safe dish. Brush the tops with a little buttermilk so they bake up golden.

Bake until golden:

Slide the whole thing into a 400°F oven and bake until the biscuits are puffed and golden brown, about 20 to 25 minutes.

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One winter evening, I made this for a friend who'd just had a rough week. We sat at the table with bowls piled high, and she tore a biscuit in half to soak up the broth. She didn't say much, but she finished two servings. Sometimes the best comfort food doesn't need words.

How to Store and Reheat

Store the soup and biscuits separately if you have leftovers, otherwise the biscuits will get soggy. Keep the soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth or milk if it's thickened too much. Warm the biscuits in the oven at 350°F for a few minutes to crisp them back up.

Variations You Can Try

Swap the chicken for turkey if you have leftover holiday meat. Add diced potatoes or mushrooms for extra heartiness. If you want a little kick, stir in a pinch of cayenne or a splash of hot sauce. You can even use puff pastry squares instead of biscuits for a fancier presentation.

What to Serve Alongside

This is a full meal on its own, but a simple green salad with a tangy vinaigrette balances the richness. Roasted green beans or a side of sautéed spinach work too. If you're feeding a crowd, set out a basket of extra biscuits, they'll disappear fast.

• A crisp green salad with lemon vinaigrette cuts through the creaminess.
• Roasted or steamed green beans add a fresh, crunchy contrast.
• Extra biscuits on the side, because there's no such thing as too many.

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This soup has become my go to whenever I need something that feels like home. I hope it brings the same warmth to your table.

Recipe FAQs

→ What type of chicken works best?

Cooked chicken breast, either shredded or diced, works well, and rotisserie chicken is a convenient option for added flavor.

→ Can I make the biscuits dairy-free?

Yes, substituting dairy-free butter and plant-based milk for buttermilk will yield a similar biscuit texture.

→ How do I ensure the soup thickens nicely?

Sprinkling flour over sautéed veggies before adding broth and milk helps create a smooth, thickened base.

→ What herbs enhance the flavor?

Dried thyme, rosemary, and fresh parsley add depth and freshness to the soup’s savory profile.

→ Can I prepare this in advance?

You can make the soup ahead and refrigerate. Add biscuits and bake just before serving for best texture.