Chicken Pot Pie Soup (Printable)
Creamy chicken soup with veggies and golden flaky biscuits for a cozy, hearty meal.
# What You'll Need:
→ For the Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 5 cups low-sodium chicken broth
09 - 2 cups whole milk
10 - 3 cups cooked chicken breast, shredded or cubed
11 - 1 cup frozen peas
12 - 1 cup frozen corn
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt (more to taste)
→ For the Biscuit Topping
17 - 2 cups all-purpose flour
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon baking soda
20 - 1 teaspoon salt
21 - 1/2 cup (1 stick) cold unsalted butter, cubed
22 - 3/4 cup cold buttermilk (plus more for brushing)
23 - 1 tablespoon chopped fresh parsley (optional)
# How-to Steps:
01 - Preheat oven to 400°F.
02 - In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
03 - Sprinkle flour over vegetables; stir and cook for 2 minutes.
04 - Gradually whisk in chicken broth, stirring to avoid lumps. Add milk and bring to a gentle simmer.
05 - Add shredded chicken, peas, corn, thyme, parsley, pepper, and salt. Simmer 10–15 minutes, stirring occasionally, until thickened.
06 - While soup simmers, prepare the biscuits: In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in buttermilk and parsley just until dough comes together.
07 - Turn dough onto a floured surface. Pat to 3/4-inch thickness. Cut into 2-inch rounds or squares.
08 - Ladle soup into a large oven-safe baking dish or individual ramekins. Arrange biscuits on top, leaving a little space between each.
09 - Brush biscuit tops with additional buttermilk.
10 - Bake 20–25 minutes, until biscuits are golden and soup is bubbling.
11 - Cool slightly before serving.
# Expert Pointers:
01 -
- It delivers all the creamy, vegetable-packed comfort of pot pie without the fuss of shaping and crimping pastry edges
- The biscuit topping gets impossibly golden and fluffy while the soup bubbles underneath, creating the most satisfying bread-to-soup ratio
02 -
- Cold butter and cold buttermilk are nonnegotiable for fluffy biscuits, so I stick both in the freezer for 10 minutes before starting
- Letting the soup simmer uncovered while the biscuits bake prevents the broth from becoming too thin
03 -
- Use a pastry blender or your fingertips to cut in the butter, avoiding a food processor which can overwork the dough
- If the soup feels too thick, add more broth a splash at a time until it reaches your preferred consistency