Chicken Pot Pie Soup (Printable)
Creamy chicken and vegetable soup topped with buttermilk biscuits.
# What goes in:
→ 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 - 1/4 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
09 - 2 cups cooked chicken breast, shredded
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 medium Yukon Gold potato, diced
13 - 1/2 cup heavy cream
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/2 teaspoon freshly ground black pepper
→ Buttermilk Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 6 tablespoons cold unsalted butter, cubed
24 - 3/4 cup cold buttermilk, plus extra for brushing
# Directions:
01 - Set the oven temperature to 400°F.
02 - Heat butter and olive oil in a large oven-safe pot over medium heat. Add diced onion, carrots, and celery; cook for 5 to 6 minutes until softened. Stir in minced garlic and cook one minute more.
03 - Sprinkle flour evenly over the vegetables and stir to coat. Cook for 1 to 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
05 - Add diced potatoes, dried thyme, dried parsley, salt, and black pepper. Let simmer for 10 minutes, stirring occasionally.
06 - Stir in shredded chicken, peas, and corn. Continue simmering for 5 more minutes until vegetables are tender.
07 - Add heavy cream and adjust seasoning to taste. Remove the pot from heat.
08 - In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gently stir in cold buttermilk just until combined, avoiding overmixing.
09 - Drop large spoonfuls of biscuit dough evenly over the surface of the soup. Lightly brush the tops with additional buttermilk.
10 - Place the pot, uncovered, into the preheated oven. Bake for 20 to 25 minutes or until biscuits are golden brown and cooked through.
11 - Allow the dish to cool for a few minutes before serving.
# Expert Advice:
01 -
- It's a complete meal in one pot without the fuss of assembling an actual pie.
- The biscuits bake right on top, so they stay tender and soak up just enough broth to be irresistible.
- You can have it on the table in just over an hour, and it tastes like you've been cooking all day.
02 -
- Do not overmix the biscuit dough—I learned this the hard way when my first batch came out dense and sad instead of tender and fluffy.
- Cold buttermilk is non-negotiable; warm buttermilk will make the biscuits tough and dense.
- The soup must still be hot when you top it with biscuits, or they won't cook through properly and the undersides will be doughy.
03 -
- Toast your flour in the roux for an extra 30 seconds longer than you think you need to; this deepens the flavor and makes the soup taste less floury.
- Keep your butter cold for biscuits and your cream cold when you add it to the soup—temperature matters more than you'd expect.