Chicken Pot Pie Soup

The winter my old radiator clanged its way through February, this soup became my absolute salvation. I had leftover rotisserie chicken and a craving for pot pie without the energy for rolling out crust. The smell of thyme and sage bubbling away made my tiny kitchen feel impossibly cozy, and when those biscuits started turning golden in the oven, I knew Id stumbled onto something that would stay with me forever.

My roommate walked in while the biscuits were baking and actually asked what restaurant Id ordered from. When I pulled that bubbling Dutch oven from the oven, her expression shifted from curious to absolutely delighted. We ate it standing up at the counter, too impatient to bother with proper plates, steam fogging up the windows while the snow fell outside.

Ingredients

• Unsalted butter and olive oil: This combination gives you richness from the butter while the olive oil prevents burning and adds a subtle fruity depth.
• Yellow onion, carrots, and celery: The classic mirepoix foundation that builds deep savory flavor from the very first step.
• Garlic cloves: Freshly minced garlic bloomed briefly in the hot fat adds an aromatic punch that dried garlic can never quite achieve.
• All-purpose flour: Essential for thickening the soup base into that luscious pot pie consistency we all crave.
• Low-sodium chicken broth: Using low sodium lets you control the seasoning perfectly since some ingredients will add salt as they cook.
• Cooked chicken breast: Rotisserie chicken works beautifully here and saves you a step, but any leftover cooked chicken does the job.
• Frozen peas and corn: Flash frozen vegetables are picked at peak ripeness and actually taste fresher than fresh ones out of season.
• Diced potatoes: They break down slightly as they simmer, naturally thickening the soup while adding satisfying bites.
• Whole milk or half-and-half: This creates that velvety creamy finish without being as heavy as straight cream.
• Dried thyme and sage: These herbs scream comfort food and pair perfectly with chicken in the most nostalgic way possible.
• Biscuit ingredients: Cold butter is non-negotiable here, and dont overwork the dough or youll lose that fluffy texture.

Instructions

Build your flavor foundation:

Heat the butter and olive oil in your Dutch oven over medium heat, then add your onion, carrots, and celery. Let them soften for about 6 minutes until theyre fragrant and starting to turn translucent.

Add the aromatic layer:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown or itll turn bitter.

Create the thickener:

Sprinkle the flour over the vegetables while stirring constantly to coat everything evenly. Cook for 2 minutes, stirring frequently, to cook out the raw flour taste.

Transform into soup:

Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to incorporate any browned bits. Add the potatoes, thyme, sage, black pepper, and salt, then bring to a simmer.

Simmer the base:

Let the soup cook for about 10 minutes until the potatoes are just tender when pierced with a fork.

Add the proteins and vegetables:

Stir in the shredded chicken, frozen peas, and frozen corn. Simmer for another 5 minutes until everything is heated through.

Creamy perfection:

Stir in the milk or half-and-half and simmer gently for 3 minutes, but dont let it come to a boil. Adjust your seasoning and fold in the fresh parsley before removing from heat.

Prepare the biscuit dough:

Whisk together the flour, baking powder, sugar, and salt in a bowl. Work in the cold butter with a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Bring the biscuits together:

Stir in the milk until just combined, being careful not to overmix. The dough should look shaggy and slightly lumpy, which means fluffy biscuits.

Top and bake:

Drop heaping spoonfuls of biscuit dough over the soup, brush with a little milk, and bake at 400°F for 20 to 25 minutes until those biscuits are golden and cooked through.

Save

This recipe saw me through a brutal deadline season when cooking felt like just another task on an endless list. Something about stirring that pot, watching it thicken, and anticipating those biscuits made everything feel manageable again.

Making It Your Own

Sometimes I swap in sweet potatoes for regular ones when I want extra sweetness and color. Mushrooms add a lovely earthy note, and green beans bring fresh crunch. The beauty of this soup is how forgiving it is.

Ingredient Swaps That Work

Gluten-free flour blends work surprisingly well for both the soup thickener and biscuits. Coconut milk creates a slightly sweeter profile, while heavy cream makes everything undeniably luxurious.

Timing Your Components

The soup base can be made a day ahead and refrigerated, which actually improves the flavor. Just reheat gently before adding the biscuits. The biscuit dough comes together in minutes and should be baked right before serving for that irresistible fresh-from-the-oven appeal.

• Prep all your vegetables before you start cooking since the recipe moves quickly once you hit the stove.
• Set your oven to preheat early so its ready to go the moment your soup base is prepared.
• Have your biscuit ingredients measured and the butter cut into small cubes before you begin.

Save

Theres something profoundly satisfying about a meal that welcomes you to the counter with open arms. Hope this recipe finds you on a day that needs exactly this kind of comfort.

Common Recipe Questions

→ What type of chicken is best for this dish?

Cooked shredded chicken breast works well, but rotisserie chicken can be used for added flavor and convenience.

→ Can I use a different type of milk?

Whole milk or half-and-half creates a creamy texture, but you can substitute with your preferred milk, adjusting richness accordingly.

→ How do I know when the biscuit topping is done?

Bake the biscuits until they are golden brown and cooked through, usually about 20–25 minutes at 400°F.

→ Can I add other vegetables to the soup?

Yes, mushrooms or green beans can be added for variation, enhancing texture and flavor.

→ Is it possible to make this dish gluten-free?

Using a gluten-free flour blend for both the soup and biscuit topping can accommodate gluten-free diets.