Chicken Pot Pie Soup Biscuit

There's something about the smell of a soup simmering on the stove that makes a kitchen feel like home, and this chicken pot pie soup does exactly that. I discovered this recipe on a particularly gray afternoon when I wanted the comfort of my grandmother's chicken pot pie but didn't have the energy to fuss with pie crust. The idea struck me suddenly: why not turn it into a soup and top it with drop biscuits instead? Twenty minutes later, golden biscuits were floating in creamy, vegetable-studded broth, and I realized I'd stumbled onto something even better than the original.

I made this for my neighbor one winter when she was snowed in, and watching her face light up when she saw those golden biscuits floating on top made me understand why comfort food is called comfort food. She asked for the recipe before even tasting it, which says something. Now whenever the weather turns cold, she texts me a snow emoji and I know exactly what she's asking for.

Ingredients

• Unsalted butter and olive oil: The butter gives richness, but the olive oil keeps things from burning too quickly as you soften the vegetables.
• Yellow onion, carrots, and celery: This is your aromatic base, and it's worth taking time to cut them evenly so they cook at the same pace.
• Garlic: Three cloves might seem like a lot, but it mellows as everything simmers together.
• All-purpose flour: This is your thickener, and cooking it for a full two minutes removes that raw, chalky taste.
• Chicken broth, milk, and heavy cream: Low-sodium broth lets you control the saltiness; the cream is what makes this feel indulgent.
• Cooked chicken breast: Rotisserie chicken works beautifully here if you're short on time, and the meat shreds itself.
• Frozen peas and corn: Frozen vegetables are actually perfect for soups because they're picked and frozen at peak freshness.
• Thyme and parsley: Dried herbs work fine, but fresh parsley at the end adds a bright finish.
• For the biscuit topping: Cold butter is crucial; it creates steam pockets that make biscuits rise and flake.

Instructions

Get your oven ready:

Preheat to 400°F (200°C) so the biscuits bake quickly once they hit the hot soup.

Build your flavor base:

Heat butter and olive oil in your Dutch oven over medium heat, then add onion, carrots, and celery. Listen for that gentle sizzle and cook for 5 to 6 minutes until the vegetables start to soften at the edges. You want them tender but not falling apart.

Bloom the garlic:

Add minced garlic and cook for just one minute—this is enough time for the flavor to release without turning bitter. The kitchen should smell incredible right now.

Make your roux:

Sprinkle flour over the vegetables and stir constantly for two minutes. This cooks off the raw flour taste and creates a paste that will thicken your soup. You're looking for a light, even color.

Add the liquids slowly:

Whisk in the chicken broth gradually, stirring as you go, then add the milk and heavy cream. This prevents lumps and helps the flour dissolve smoothly. Bring everything to a simmer, stirring often, until the mixture thickens—about 5 to 7 minutes.

Finish the soup:

Stir in the cooked chicken, frozen peas, corn, thyme, parsley, salt, and pepper. Let it all heat through for about 5 minutes, then remove the pot from the heat.

Make the biscuit dough:

While the soup simmers, whisk together flour, baking powder, baking soda, and salt in a separate bowl. Cut the cold butter into small cubes and work them into the flour with a pastry blender or fork until the mixture looks like coarse breadcrumbs. This texture is your ticket to flaky biscuits.

Bring it together gently:

Pour in the cold milk and stir just until the dough comes together—don't overwork it or your biscuits will be tough. The dough should be slightly shaggy and rough, which is exactly what you want.

Top and bake:

Drop spoonfuls of biscuit dough (about 2 tablespoons each) over the hot soup, spacing them out so steam can circulate. Transfer the pot to the oven and bake uncovered for 18 to 22 minutes until the biscuits are deep golden brown on top.

Final touches:

Let everything cool for a few minutes before serving to avoid burns, then sprinkle with fresh parsley if you have it on hand.

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The first time someone told me this tasted like their childhood, I realized that recipes like this aren't just about feeding people—they're about creating a moment where everything feels right in the world. A steaming bowl of this soup does that.

Customizing Your Soup

This recipe is endlessly forgiving once you understand the basics. If you want something heartier, diced potatoes cook perfectly in the time it takes to soften the onions and carrots. A splash of dry white wine poured in right after the garlic adds a subtle depth that makes people ask what your secret ingredient is. Some friends swap in cream of chicken soup for part of the broth, which shortens prep time without sacrificing flavor, though the homemade route always tastes cleaner.

Timing and Make-Ahead Options

The beauty of this dish is its flexibility. You can make the soup base hours ahead and refrigerate it, then reheat gently before adding the biscuit topping and baking. The biscuit dough also keeps in the fridge for up to a day if you want to assemble everything right before serving. If you're using frozen vegetables, they don't need thawing—just measure them straight from the freezer into the pot.

Serving and Storage

Serve this in wide bowls so each person gets a generous biscuit along with plenty of soup. A simple green salad alongside rounds out the meal perfectly, and crusty bread on the side is never unwelcome. Leftovers keep in the fridge for three days, though the biscuits soften slightly when stored; they reheat beautifully in a 350°F oven for about ten minutes if you want them crispy again.

• Rotisserie chicken saves prep time: Just shred it and skip the cooking step entirely.
• Make extra biscuit dough on the side: Drop them on a baking sheet and bake alongside the pot for snacking or for soaking up extra soup.
• Taste and adjust seasoning right before serving: Salt gets absorbed differently in creamy soups, so a final pinch often makes everything sing.

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This is the kind of recipe that reminds you why cooking matters—it fills bellies and hearts at the same time. Make it often, and it becomes the dish people request when they need comfort most.

Recipe FAQs

→ What makes the biscuit topping flaky?

Cold butter cut into the flour creates small layers, which bake into flaky, tender biscuits with a golden crust.

→ Can I use rotisserie chicken instead of cooking my own?

Yes, shredded rotisserie chicken works well and saves time while maintaining rich flavor and tender texture.

→ How do I avoid a lumpy soup base?

Gradually whisk in broth and dairy after cooking the flour with vegetables to smoothly thicken the soup without lumps.

→ What herbs enhance the flavor best in this dish?

Dried thyme and parsley add subtle earthy and fresh notes that complement chicken and vegetables beautifully.

→ Is there a way to boost the soup’s heartiness?

Adding diced potatoes or extra vegetables can increase the richness and provide more texture and flavor to the broth.

→ Can the biscuit topping be prepared ahead?

While the biscuit dough can be mixed ahead, baking immediately over the hot soup ensures optimal rise and flakiness.