Chicken Pot Pie Soup

I used to think chicken pot pie was too much work until a snowy Tuesday when I had leftover chicken and no plan for dinner. I tossed everything into a pot, let it bubble, and dropped biscuits on top. The smell alone made my kids appear in the kitchen like magic.

The first time I made this for my neighbor recovering from surgery, she called it a hug in a bowl. I brought it over still warm, biscuits golden and cracked open, and she told me later she ate two servings standing at the counter. Now I make it every time someone needs comfort or the weather turns cold.

Ingredients

• Unsalted butter and olive oil: The butter adds richness while the oil keeps it from burning when you sauté the vegetables.
• Yellow onion, carrots, and celery: This trio builds the base flavor, and dicing them small helps them cook evenly and blend into the creamy broth.
• Garlic: Fresh garlic wakes up the whole pot, just don't let it brown or it turns bitter.
• All-purpose flour: This thickens the soup into something spoonable and cozy, coating the vegetables before the liquid goes in.
• Low-sodium chicken broth: You control the salt this way, and it keeps the soup from tasting like a salt lick.
• Whole milk: It makes the broth creamy without being as heavy as cream, though you can use half-and-half if you want it richer.
• Cooked chicken breast: Rotisserie chicken is my shortcut, but any cooked chicken works, even leftover turkey.
• Frozen peas and corn: They add pops of sweetness and color, and you don't have to thaw them first.
• Dried thyme and rosemary: These herbs taste like pot pie should, earthy and warm.
• Salt and black pepper: Season as you go, tasting after the soup simmers so you get it just right.
• Fresh parsley: A handful stirred in at the end brightens everything up.
• Biscuit ingredients: Cold butter and cold buttermilk are the secret to biscuits that puff up tall and tender, so don't skip chilling them.

Instructions

Preheat and prep:

Turn your oven to 400°F so it's ready when the soup is done. Get your ingredients measured and your vegetables diced so everything moves smoothly.

Sauté the vegetables:

Melt butter and oil together in a big pot, then add onion, carrots, and celery. Stir them around until they soften and smell sweet, about five or six minutes.

Add garlic and flour:

Toss in the garlic and let it cook for a minute until it smells amazing. Sprinkle the flour over everything and stir constantly for two minutes so it doesn't clump or burn.

Pour in the liquids:

Slowly whisk in the chicken broth, scraping up any bits stuck to the bottom, then add the milk. Keep whisking until the mixture is smooth and starts to simmer.

Simmer the soup:

Stir in the chicken, peas, corn, thyme, rosemary, salt, and pepper. Let it bubble gently for eight to ten minutes until the vegetables are tender and the soup thickens, then stir in the parsley.

Make the biscuit dough:

While the soup simmers, whisk together the flour, baking powder, baking soda, and salt in a bowl. Cut in the cold butter until it looks like coarse crumbs, then stir in the buttermilk just until the dough comes together.

Cut the biscuits:

Turn the dough onto a floured surface, pat it to about an inch thick, and cut out rounds with a biscuit cutter or a glass. Don't twist the cutter or the biscuits won't rise evenly.

Top the soup:

Pour the hot soup into an oven-safe dish or leave it in your Dutch oven if it can go in the oven. Arrange the biscuit rounds on top, spacing them so they have room to puff.

Brush and bake:

Brush the tops of the biscuits with a little buttermilk for a golden crust. Slide the whole thing into the oven and bake for twenty to twenty-five minutes until the biscuits are tall and golden.

Cool and serve:

Let it sit for a few minutes so you don't burn your mouth. Scoop out biscuits with big spoonfuls of soup and watch everyone's face light up.

Save

One evening I made this when my sister came over unannounced, stressed and hungry. We sat at the table with bowls piled high, breaking open the biscuits and letting the steam curl up. She didn't say much, just ate and nodded, and later texted me that it was exactly what she needed.

Making It Your Own

I've swapped in diced potatoes when I didn't have enough vegetables, and once I added mushrooms because my husband loves them. A splash of white wine or sherry in the soup before it simmers makes it taste fancier, and using turkey instead of chicken is perfect after Thanksgiving.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the biscuits soften as they sit in the soup. I reheat individual portions in the microwave or warm the whole thing gently on the stove, adding a splash of broth if it's too thick.

Shortcuts and Swaps

Rotisserie chicken is my favorite cheat, and frozen vegetables mean no chopping. If you don't have buttermilk, mix three-quarters cup of milk with a tablespoon of lemon juice and let it sit for five minutes.

• Use a store-bought biscuit dough if you're in a real hurry, it won't be quite the same but it works.
• For gluten-free, swap in a one-to-one gluten-free flour blend in both the soup and the biscuits.
• Add a pinch of cayenne or smoked paprika if you want a little warmth in the background.

Save

This soup turns an ordinary weeknight into something special without asking much of you. Make it once and it'll become the recipe you reach for when you need to feed someone you love.

Recipe FAQs

→ What type of chicken works best for this soup?

Cooked chicken breast, shredded or diced, is ideal. Rotisserie chicken can also be used for convenience.

→ Can I make the biscuit topping gluten-free?

Yes, substitute with a gluten-free flour blend for both the soup thickening and biscuit topping for a gluten-free version.

→ How can I add more depth to the soup's flavor?

Adding a splash of dry sherry or white wine before simmering enhances the soup’s richness and complexity.

→ Is it possible to swap vegetables in this dish?

Yes, diced potatoes or mushrooms can be added or substituted to make the soup heartier and vary the texture.

→ What cooking tools are required for this dish?

A Dutch oven or large pot, mixing bowls, biscuit cutter or glass, whisk, and oven-safe casserole dish or Dutch oven for baking.

→ How do I know when the biscuits are done?

Bake uncovered for 20-25 minutes until biscuits turn golden and are cooked through with a light, fluffy texture inside.