Chicken Pot Pie Soup (Printable)
A creamy chicken soup with vegetables and golden biscuit topping for a comforting meal.
# 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, plus more for brushing
24 - 1 tablespoon chopped fresh chives (optional)
# How-To Steps:
01 - Set the oven temperature to 400°F.
02 - Melt butter with olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, carrots, and celery; cook until softened, approximately 5 to 6 minutes.
03 - Stir in minced garlic and cook for one minute. Sprinkle flour over the vegetables and stir constantly for two minutes to form a roux.
04 - Gradually whisk in chicken broth followed by whole milk, stirring until smooth. Bring the mixture to a gentle simmer.
05 - Add shredded chicken, frozen peas, frozen corn, dried thyme, dried rosemary, salt, and black pepper. Simmer gently for eight to ten minutes until vegetables are tender and soup thickens. Stir in fresh parsley just before moving to the next step.
06 - While the soup simmers, in a large bowl whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in cold buttermilk and chives (if using) until just combined to form a dough.
07 - Turn dough onto a floured surface and pat to about 1 inch thickness. Cut into rounds using a biscuit cutter or glass.
08 - Pour hot soup into an oven-safe casserole dish or leave in the Dutch oven. Evenly arrange biscuit rounds on top of the soup.
09 - Lightly brush the biscuit tops with buttermilk to encourage browning.
10 - Bake uncovered for 20 to 25 minutes until biscuits are golden brown and cooked through.
11 - Allow to cool briefly before serving.
# Expert Advice:
01 -
- The biscuits finish cooking right on top, so they get impossibly fluffy while the soup stays hot underneath.
- You don't need to hunt for pieces of chicken hidden in broth—it's all creamy, cozy, and satisfying in every spoonful.
- One-pot magic means less cleanup and more time enjoying the meal with people you care about.
02 -
- If you add the milk too quickly to your roux, you'll end up with lumps that no amount of whisking can fix—go slowly and you'll have silk.
- Don't skip the step of baking soda alongside baking powder; together they create the rise and the tender crumb that makes these biscuits special.
03 -
- Press your biscuit cutter straight down and pull it straight up without twisting, which seals the edges and lets them rise higher and puff better.
- Save the buttermilk liquid that sinks to the bottom of the container—it's the most flavorful for both biscuits and brushing.