Chicken Pot Pie Soup (Printable)
Comforting chicken and vegetable soup with a golden flaky biscuit topping for a cozy meal.
# 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 sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 cups cooked chicken breast, shredded or diced
12 - 1 cup frozen peas
13 - 1 cup frozen corn
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon salt
22 - 6 tablespoons cold unsalted butter, cubed
23 - 3/4 cup cold whole milk
24 - 1 teaspoon fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Heat butter and olive oil in a large ovenproof pot over medium heat. Add diced onion, sliced carrots, and celery; cook 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and stir continuously for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in chicken broth followed by whole milk and heavy cream. Bring mixture to a simmer, stirring frequently until thickened, about 5 to 7 minutes.
05 - Stir in cooked chicken, frozen peas, corn, dried thyme, dried parsley, salt, and pepper. Simmer for 5 minutes to heat thoroughly, then remove from heat.
06 - In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
07 - Add cold whole milk to the dry mixture and stir until just combined; avoid overmixing.
08 - Drop spoonfuls (about 2 tablespoons each) of biscuit dough evenly over the hot soup surface.
09 - Place the pot in the preheated oven and bake uncovered for 18 to 22 minutes until biscuits are golden and cooked through.
10 - Remove from oven, allow to cool for a few minutes, then sprinkle with fresh parsley if desired. Serve warm.
# Expert Tips:
01 -
- It tastes like home but comes together in just over an hour, no fussing or complicated techniques.
- The biscuit topping bakes right on the soup, so you get that golden-brown perfection without extra pans.
- One pot means less cleanup, and honestly, that alone makes a weeknight dinner feel achievable.
02 -
- Don't overmix the biscuit dough—I learned this the hard way with dense, tough biscuits; treat it like it's delicate and you'll get tender results.
- Keep that butter cold for the biscuits; it makes all the difference between dense and flaky.
- If your soup seems too thick before the biscuits go on, thin it with a splash more broth; the consistency should be pourable.
03 -
- A splash of dry white wine added before the flour elevates the soup into something almost elegant, without being obvious.
- Use rotisserie chicken for time-saving without sacrificing flavor—it already tastes better than you'd expect.