Chicken Pot Pie Soup Biscuit (Printable Version)
Creamy soup with tender chicken, vegetables, and golden flaky biscuits for a warm, comforting dish.
# What You'll Need:
→ 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 garlic cloves, 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, for garnish)
# Method:
01 - Set oven temperature to 400°F.
02 - In a large Dutch oven or ovenproof pot, heat butter and olive oil over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir continuously for 2 minutes to remove raw taste.
04 - Gradually whisk in chicken broth, followed by cold whole milk and heavy cream. Bring to a simmer while stirring constantly and continue cooking until thickened, about 5 to 7 minutes.
05 - Stir in cooked chicken, frozen peas and corn, dried thyme, dried parsley, salt, and black pepper. Simmer for 5 minutes to heat through, then remove from heat.
06 - In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Cut in cold cubed butter using a pastry blender or fork until mixture resembles coarse crumbs. Add cold whole milk and stir until just combined without overmixing.
07 - Drop spoonfuls of biscuit dough, approximately 2 tablespoons each, evenly over the hot soup surface.
08 - Place pot in preheated oven and bake uncovered for 18 to 22 minutes until biscuits are golden brown and fully cooked.
09 - Remove from oven and allow to cool slightly. Optionally, sprinkle fresh parsley over the biscuits before serving warm.
# Chef's Tips:
01 -
- It tastes like a hug: Creamy, warm, and packed with chicken and vegetables in every spoonful.
- The biscuits stay crispy-edged while staying tender inside: They don't sink or get soggy if you time it right.
- One pot, minimal cleanup: Everything happens in the same Dutch oven, so you're not drowning in dishes afterward.
02 -
- Don't skip cooking the flour: That two-minute window removes the grainy taste and helps the soup thicken properly instead of staying thin and watery.
- Keep your biscuit ingredients cold: Warm butter won't create those flaky layers; cold butter melts during baking and creates steam pockets that make biscuits rise beautifully.
- Don't overmix the biscuit dough: I learned this the hard way when I kneaded mine like bread dough and ended up with hockey pucks instead of fluffy biscuits.
03 -
- Use a heavy-bottomed Dutch oven: It distributes heat evenly and prevents the bottom from burning while the biscuits bake.
- Drop biscuits from a spoon rather than rolling and cutting: It's faster, creates rustic appeal, and you avoid tough edges from overhandling.