Chicken Pot Pie Soup (Printable)
Creamy chicken soup with tender vegetables and a golden biscuit topping for a warm meal.
# What goes in:
→ 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, cold
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)
# Directions:
01 - Set the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
02 - Heat butter and olive oil in a large Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir continuously for 2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in chicken broth, followed by whole milk and heavy cream. Bring to a gentle simmer, stirring constantly until the mixture thickens, about 5 to 7 minutes.
05 - Stir in cooked chicken, frozen peas, frozen corn, dried thyme, dried parsley, salt, and black pepper. Let simmer for 5 minutes. Remove from heat.
06 - In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
07 - Pour in cold whole milk and gently stir until the dough just comes together. Avoid overmixing.
08 - Drop spoonfuls of biscuit dough, approximately 2 tablespoons each, evenly over the hot soup surface.
09 - Place the pot uncovered in the preheated oven. Bake for 18 to 22 minutes until biscuits turn golden brown and are cooked through.
10 - Remove from oven and allow to cool slightly. Sprinkle with fresh parsley if desired before serving warm.
# Expert Advice:
01 -
- It tastes like the best parts of chicken pot pie but feels lighter and more forgiving, especially when you're learning.
- The biscuits drop right on top without fussing with dough rolling or crimping, which means less stress and more actual cooking joy.
- One pot handles everything from start to finish, making cleanup almost bearable on a weeknight.
02 -
- Don't skip cooking the flour in the fat for those two minutes—this is what keeps your soup from tasting dusty and gives it real body.
- Cold butter and cold milk are non-negotiable for biscuits because they create steam pockets that make them rise and turn out light instead of dense.
03 -
- Keep your butter and milk cold for biscuits, and don't let your soup boil hard while the biscuits bake or they'll toughen up.
- If your biscuits aren't browning enough by minute 18, check them at minute 20—oven temperatures vary, and undercooked biscuits are sadness in bread form.