Chicken Pot Pie Soup (Printable)
Comforting creamy chicken soup with vegetables and golden buttermilk biscuits topping.
# What You’ll Need:
→ Soup
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 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
09 - 2 cups cooked chicken breast, shredded
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 medium Yukon Gold potato, diced
13 - 1/2 cup heavy cream
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/2 teaspoon freshly ground black pepper
→ Buttermilk Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 6 tablespoons unsalted butter, cold and cubed
24 - 3/4 cup cold buttermilk, plus extra for brushing
# How-To Steps:
01 - Set the oven to 400°F to prepare for baking the biscuit topping.
02 - In a large oven-safe pot, melt butter with olive oil over medium heat. Add diced onion, carrots, and celery; cook for 5 to 6 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Sprinkle all-purpose flour over the vegetables and stir continuously for 1 to 2 minutes to cook the flour and eliminate raw taste.
04 - Gradually whisk in chicken broth to ensure a smooth base; bring mixture to a simmer.
05 - Add diced potatoes, dried thyme, parsley, salt, and black pepper. Continue simmering for 10 minutes, stirring occasionally.
06 - Stir in shredded cooked chicken, frozen peas, and corn. Simmer for an additional 5 minutes until all vegetables are tender.
07 - Add heavy cream and adjust seasoning as desired. Remove pot from heat.
08 - In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Cut in cold cubed butter with a pastry cutter or fingertips until mixture forms coarse crumbs. Gently stir in cold buttermilk just until combined, avoiding overmixing.
09 - Drop large spoonfuls of biscuit dough evenly onto the surface of the hot soup. Lightly brush biscuit tops with additional buttermilk.
10 - Transfer the pot to the preheated oven and bake uncovered for 20 to 25 minutes, until biscuits become golden brown and fully cooked.
11 - Allow the dish to cool for a few minutes before serving.
# Expert Tips:
01 -
- It's essentially pot pie comfort food in a bowl, with crispy-topped biscuits that soak up the creamy broth and become tender without falling apart.
- Everything cooks in one pot, so cleanup is almost as fast as the meal itself.
- You can swap proteins or vegetables based on what's in your freezer, making it endlessly adaptable to what you have on hand.
02 -
- Don't skip the step of slowly whisking in the broth—flour lumps are hard to break up once they form, and they'll bother you in every spoonful.
- Cold butter in the biscuits is non-negotiable; if your butter starts getting soft, pop it back in the freezer for a few minutes before cutting it in.
- The biscuit dough should come together quickly and feel slightly shaggy—resist the urge to knead or overwork it, or your biscuits will be tough instead of tender.
03 -
- Use a Dutch oven or cast iron pot so the bottom stays warm and the biscuits get a gentle bottom crust while the tops brown in the oven.
- If you're cooking for someone with dietary needs, the soup part adapts easily—use vegetable broth, plant-based cream, and omit the chicken—but the biscuits have dairy and gluten built in, so plan accordingly.