Chicken Pot Pie Soup (Print Version)
A creamy chicken soup with vegetables and golden biscuit topping, perfect for a warm and filling dinner.
# What You Need:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1/3 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
09 - 1 cup whole milk or half-and-half
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried sage
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon kosher salt, plus more to taste
14 - 2 tablespoons fresh parsley, chopped
→ Soup Fillings
15 - 2 cups cooked chicken breast, shredded or cubed
16 - 1 cup frozen peas
17 - 1 cup frozen corn
18 - 1 cup diced potatoes (about 1 medium potato)
→ Biscuit Topping
19 - 2 cups all-purpose flour
20 - 1 tablespoon baking powder
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 1/2 cup unsalted butter, cold and diced
24 - 3/4 cup whole milk (plus 1 tablespoon for brushing)
25 - 1 tablespoon fresh parsley, chopped (optional)
# Directions:
01 - Preheat your oven to 400°F.
02 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 6 minutes.
03 - Stir in garlic and cook for 1 minute, until fragrant.
04 - Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring frequently to develop a light roux base.
05 - Gradually whisk in the chicken broth, scraping the bottom to deglaze. Add potatoes, thyme, sage, black pepper, and salt. Bring to a simmer and cook for 10 minutes, until potatoes are just tender.
06 - Add shredded chicken, peas, and corn. Simmer for another 5 minutes.
07 - Stir in milk or half-and-half and simmer gently for 3 minutes, not boiling. Adjust salt and pepper to taste. Remove from heat and fold in parsley.
08 - For the biscuits, whisk together flour, baking powder, sugar, and salt in a bowl.
09 - Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
10 - Stir in milk until just combined. Do not overmix. Gently fold in parsley, if using.
11 - Drop heaping spoonfuls of biscuit dough over the surface of the soup in the pot or transfer soup to a large oven-safe baking dish and top with biscuits.
12 - Brush biscuit tops with a little milk for golden color.
13 - Bake uncovered for 20–25 minutes, until biscuits are golden and cooked through.
14 - Let cool for 5 minutes before serving to allow biscuits to set.
# Insider Tips:
01 -
- It delivers all the comforting flavors of a homemade pot pie in about half the time, perfect for busy weeknights when you still want something special.
- The biscuit topping creates that irresistible crispy-on-top, tender-underneath contrast that makes people reach for seconds before youve even sat down.
02 -
- Make sure your soup is at a gentle simmer when you add the dairy, not a rolling boil, or the milk might separate and ruin that gorgeous creamy texture.
- When placing biscuits on the soup, leave small gaps between them so steam can escape and the bottoms can bake properly instead of staying doughy.
03 -
- Leftover rotisserie chicken adds incredible depth that plain cooked breast just cant match, plus it saves you valuable prep time.
- Let the soup rest for at least 5 minutes after baking so the biscuits set slightly and the soup thickens to that perfect spoon-coating consistency.