Chicken Pot Pie Soup (Printable Version)
A creamy chicken soup with tender veggies topped by golden buttermilk biscuits for a comforting dish.
# What You'll Need:
→ Chicken Pot Pie Soup Base
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 unsalted butter, cold and cubed
24 - 3/4 cup cold buttermilk, plus extra for brushing
# Method:
01 - Preheat the oven to 400°F to ensure it is ready for the final baking stage.
02 - Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 5–6 minutes until softened. Stir in garlic and cook for an additional minute.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
05 - Add diced potatoes, dried thyme, parsley, salt, and pepper. Simmer for 10 minutes, stirring occasionally until potatoes begin to soften.
06 - Stir in the shredded cooked chicken, frozen peas, and frozen corn. Simmer for another 5 minutes until all vegetables are tender.
07 - Pour in heavy cream and adjust seasoning with salt and pepper 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 using a pastry cutter until the mixture resembles coarse crumbs. Gently stir in buttermilk until just combined, being careful not to overmix.
09 - Drop large spoonfuls of biscuit dough evenly over the surface of the soup. Lightly brush the tops of the dough with additional buttermilk.
10 - Transfer the pot to the oven and bake uncovered for 20–25 minutes, or until the biscuits are golden brown and cooked through.
11 - Remove from the oven and let the dish cool for a few minutes before serving to ensure the biscuits set.
# Chef's Tips:
01 -
- It's a complete meal in one pot, no side dishes required unless you want them.
- The biscuit topping bakes right on top, so you get that textural contrast with almost zero extra effort.
- It comes together faster than you'd expect for something this rich and satisfying.
- Leftovers somehow taste even better the next day as the flavors deepen.
02 -
- Don't overmix the biscuit dough or you'll end up with something more like a dense cake than a tender biscuit—mix just until combined and leave it.
- If you whisk in the broth too fast, you'll get flour lumps that don't disappear, so take your time and whisk constantly as you pour.
03 -
- Keep your butter cold when making biscuits and don't be tempted to skip that step, even if it seems like extra work.
- If you're worried about lumps, mix your flour with a little cold broth in a separate bowl before whisking it into the hot liquid.