Chicken Pot Pie Soup

There's something about watching steam rise from a pot of creamy soup while golden biscuits bake overhead that makes you forget about the outside world. The first time I made this, it was the kind of day where everything felt heavy, and I needed comfort in a bowl. What started as an attempt to recreate my grandmother's pot pie turned into something entirely its own, a soup that tastes like home but feels fresher, lighter, somehow more mine.

I served this to my roommate on a rainy Tuesday, and she came home to find the kitchen filled with butter and thyme aromas. She sat at the counter with a mug of it cradled in her hands, not saying much, just eating slowly and asking for seconds. That's when I knew this recipe was more than just dinner—it was the kind of thing that makes people feel cared for.

Ingredients

• Unsalted butter: Use cold butter for the biscuits and room temperature for the soup base; this distinction makes all the difference in texture.
• All-purpose flour: This creates the roux that thickens the soup and gives the biscuits their tender crumb.
• Low-sodium chicken broth: You control the salt this way, and it lets the other flavors shine without overpowering the delicate vegetables.
• Cooked chicken breast: Shredded works best here; rotisserie chicken saves time and adds subtle flavor.
• Heavy cream: Added at the end to keep the soup silky without breaking the broth's delicate balance.
• Frozen peas and corn: They stay bright and tender when added near the end, keeping the soup vibrant.
• Yukon Gold potato: These waxy potatoes hold their shape and add a subtle sweetness that rounds out the soup.
• Buttermilk: Cold buttermilk is essential for tender biscuits; it reacts with the baking soda to create lift.
• Dried thyme and parsley: These herbs ground the dish in that classic pot pie flavor without any fresh herb pretension.

Instructions

Build your base:

Heat butter and oil in your pot over medium heat, then add onion, carrots, and celery. Let them soften for 5 to 6 minutes while they release their sweetness—you'll smell when they're ready. Stir in garlic and cook just until fragrant, about 1 minute.

Create the roux:

Sprinkle flour over the vegetables and stir to coat everything evenly. Cook for 1 to 2 minutes, letting the flour toast slightly and lose that raw taste.

Build the broth:

Gradually whisk in the chicken broth while stirring constantly, breaking up any lumps as you go. Bring it to a gentle simmer, letting it thicken slightly as the flour does its job.

Add potatoes and herbs:

Stir in the diced potatoes, thyme, parsley, salt, and pepper. Let it simmer for about 10 minutes until the potatoes just begin to soften but still hold their shape.

Finish the soup:

Add the cooked chicken, frozen peas, and corn, simmering for another 5 minutes until everything is tender. Stir in the heavy cream and taste for seasoning—you want it to feel generous and rounded.

Prepare the biscuit dough:

While the soup simmers, whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut the cold butter into small cubes and work them in with a pastry cutter or your fingertips until the mixture looks like coarse breadcrumbs; this creates pockets for steam and gives you a tender crumb.

Bring it together:

Gently stir in the cold buttermilk until the dough just comes together—do not overmix or your biscuits will be tough. The dough should be shaggy and loose, not smooth.

Top and bake:

Drop large spoonfuls of biscuit dough evenly over the surface of the hot soup, then lightly brush the tops with extra buttermilk for a beautiful golden finish. Transfer to a preheated 400°F oven and bake uncovered for 20 to 25 minutes until the biscuits are deep golden and cooked through.

Rest and serve:

Let it cool for a few minutes before ladling into bowls. This gives the biscuits time to set and the soup to mellow slightly.

Save

There's a magic moment when you pull this out of the oven and the kitchen fills with the smell of butter and baking. Your family gathers before you even finish setting the table, drawn by something primal and hungry. That's when you know you've made something worth making.

Making It Your Own

This soup is forgiving in the best ways, ready to absorb whatever tweaks feel right to you. A splash of dry sherry or white wine stirred in before simmering adds depth without announcing itself. Some evenings I add a handful of fresh thyme from the garden, and other times I stay true to the dried version because that's what feels right that day.

Shortcuts and Substitutions

A rotisserie chicken cuts your prep time in half and adds a subtle smokiness that makes the soup taste more developed. Mushrooms swap in beautifully for the chicken if you're cooking for vegetarians—use cremini or shiitake for deeper flavor and vegetable broth to replace the chicken broth. Even the vegetables are flexible; if you don't have celery, add extra carrot or a diced fennel bulb for sweetness.

Serving and Pairing

Serve this in wide, shallow bowls so each person gets soup and biscuit in every spoonful. A crisp green salad alongside cuts through the richness, and a chilled white wine or soft apple cider pairs quietly without competing. I've also found that leftover soup (biscuits eaten separately to keep them from getting soggy) reheats beautifully and tastes even better the next day, the flavors having mingled overnight.

• Make a big batch and freeze the soup base without the biscuits for a quick weeknight dinner later.
• Fresh thyme on top before serving adds a restaurant-like touch that takes seconds but feels impressive.
• Let guests scoop their own biscuits from a basket alongside the pot so everyone gets them hot and golden.

Save

This is the kind of recipe that teaches you something about cooking while it's teaching you something about comfort. Every time you make it, you'll find a small way to make it more yours.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves time on preparation.

→ Is the soup freezer friendly?

Freeze the soup base before adding biscuits. Thaw and bake with fresh biscuit dough for best results.

→ Can I make this vegetarian?

Substitute the shredded chicken with diced mushrooms and use vegetable broth instead of chicken stock.

→ What can I use instead of buttermilk?

Make a quick substitute by mixing one cup of regular milk with one tablespoon of lemon juice or vinegar.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Note that biscuits may soften when stored.

→ What vegetables are in the soup?

The soup includes onions, carrots, celery, peas, corn, and diced Yukon Gold potatoes.