Chicken Pot Pie Soup (Printable Version)
A creamy chicken and vegetable soup crowned with fluffy baked biscuits, perfect for a hearty, warm 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, cubed
23 - 3/4 cup cold buttermilk, plus more for brushing
24 - 1 tablespoon chopped fresh chives (optional)
# Step-by-Step:
01 - Preheat the oven to 400°F.
02 - In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
04 - Gradually whisk in chicken broth, followed by whole milk, stirring until smooth. Bring mixture to a simmer.
05 - Add shredded chicken, frozen peas and corn, dried thyme, rosemary, salt, and black pepper. Let simmer gently for 8 to 10 minutes until vegetables are tender and soup thickens. Stir in fresh chopped parsley.
06 - Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk and optional chives until dough just comes together.
07 - Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds using a biscuit cutter or glass.
08 - Transfer hot soup to a large oven-safe casserole dish or leave in the Dutch oven. Arrange biscuit rounds evenly atop the soup surface.
09 - Brush tops of biscuits lightly with buttermilk to encourage browning.
10 - Bake uncovered at 400°F for 20 to 25 minutes until biscuits are golden and fully cooked.
11 - Allow to cool slightly before serving to let flavors meld and temperature settle.
# Expert Advice:
01 -
- It gives you all the comfort of pot pie without rolling out pastry or washing a million dishes.
- The biscuits bake right on top, soaking up steam and turning impossibly fluffy.
- You can use rotisserie chicken and frozen vegetables, so dinner comes together faster than you expect.
02 -
- Cold butter is everything for the biscuits, if it melts before baking they'll turn flat and greasy instead of fluffy.
- Don't overmix the biscuit dough or stir it too much, a few lumps are fine and make them tender.
- If your pot isn't oven-safe, transfer the soup to a casserole dish before adding the biscuits.
03 -
- Don't skip brushing the biscuits with buttermilk, it's what gives them that beautiful golden crust.
- Taste the soup before you add the biscuits and adjust the salt, because once they're baking it's too late to fix.