Chicken Pot Pie Soup (Printable)

A creamy chicken and vegetable soup topped with golden, fluffy biscuits for a warm, hearty dish.

# What You'll Need:

→ 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, cut into cubes
23 - 3/4 cup cold buttermilk
24 - 1 tablespoon chopped fresh chives (optional)

# Steps:

01 - Preheat the oven 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; sauté until softened, about 5 to 6 minutes.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes.
04 - Gradually whisk in chicken broth followed by whole milk, stirring until smooth. Bring the mixture to a simmer.
05 - Add shredded chicken, frozen peas, frozen corn, dried thyme, dried rosemary, salt, and black pepper. Simmer gently for 8 to 10 minutes until vegetables are tender and soup thickens. Stir in fresh parsley.
06 - While soup simmers, whisk together flour, baking powder, baking soda, and salt in a large bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in cold buttermilk and optional chives just until the dough comes together.
07 - Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds using a biscuit cutter or glass.
08 - Pour the hot soup into an oven-safe casserole dish or leave it in the oven-safe Dutch oven. Arrange biscuit rounds evenly over the surface.
09 - Brush the tops of the biscuits lightly with buttermilk.
10 - Bake uncovered for 20 to 25 minutes, until biscuits are golden brown and cooked through.
11 - Allow to cool slightly before serving.

# Expert Tips:

01 -
  • It gives you all the creamy, savory comfort of chicken pot pie but in a fraction of the time.
  • The biscuits bake right on top, soaking up just enough broth to stay tender inside while crisping up on the edges.
  • You can use rotisserie chicken and frozen veggies, so it comes together even on a busy weeknight.
02 -
  • Don't skip stirring the roux constantly, or you'll end up with a lumpy soup that never smooths out.
  • If your biscuits sink into the soup, the liquid was too thin, let it simmer a bit longer before topping.
  • Use cold butter and cold buttermilk for the biscuits, room temperature ingredients won't give you that flaky lift.
03 -
  • Use rotisserie chicken to save time, and don't be afraid to use the dark meat for extra flavor.
  • Let the soup simmer long enough to thicken before adding the biscuits, or they'll sink and get gummy.
  • Brush the biscuit tops with buttermilk right before baking for a beautiful golden crust.

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