Chicken Pot Pie Soup

I was standing at the stove one rainy Tuesday when I realized I had leftover chicken, a box of vegetables, and a craving for something that felt like a hug. I didn't want to deal with pie crust, but I still wanted that buttery, flaky finish. So I made the soup rich and thick, then dropped biscuit dough right on top and slid the whole thing into the oven.

The first time I served this, my neighbor stopped by just as I pulled it from the oven. The biscuits were puffed and bronzed, and the soup was bubbling around the edges. She stayed for dinner without even asking, and I didn't blame her.

Ingredients

• Unsalted butter and olive oil: The butter adds richness while the oil keeps it from browning too fast when you start the vegetables.
• Yellow onion, carrots, and celery: This is your base, the trio that builds sweetness and body into every spoonful.
• Garlic: Just three cloves, but they bloom in the heat and make the whole kitchen smell like home.
• All purpose flour: This thickens the soup into something silky and spoonable, not watery.
• Low sodium chicken broth: You control the salt this way, and it keeps the soup from tasting too salty once it reduces.
• Whole milk: It makes the broth creamy without feeling heavy or overly rich.
• Cooked chicken breast: Rotisserie chicken works beautifully here and saves you half the prep time.
• Frozen peas and corn: They add pops of sweetness and color, and you don't have to blanch or chop a thing.
• Dried thyme and rosemary: These herbs taste like pot pie should, earthy and warm.
• Salt and black pepper: Season as you go, tasting after the soup simmers so the flavors marry.
• Fresh parsley: Stirred in at the end, it brightens everything just before you top it with biscuits.
• Biscuit topping ingredients: Cold butter and cold buttermilk are non negotiable if you want tender, flaky biscuits that puff in the oven.

Instructions

Start the base:

Melt butter and oil together in your Dutch oven, then add the onion, carrots, and celery. Let them soften and turn glossy, stirring now and then so nothing sticks.

Build the roux:

Toss in the garlic, let it sizzle for a minute, then sprinkle the flour over everything. Stir it constantly for two minutes so it loses that raw flour taste and turns golden.

Add the liquids:

Pour in the broth slowly, whisking as you go to keep it smooth. Stir in the milk, then bring it all to a gentle simmer.

Finish the soup:

Add the chicken, peas, corn, thyme, rosemary, salt, and pepper. Let it bubble quietly for eight to ten minutes until the vegetables are tender and the soup thickens just enough to coat a spoon.

Make the biscuit dough:

While the soup simmers, whisk together your dry ingredients, then cut in the cold butter until it looks like coarse sand. Stir in the buttermilk until the dough just comes together, don't overmix or the biscuits will be tough.

Shape and top:

Pat the dough out on a floured counter, cut rounds with a biscuit cutter, and arrange them on top of the hot soup in the pot or in a casserole dish. Brush the tops with a little buttermilk so they brown beautifully.

Bake:

Slide it into a 400 degree oven for twenty to twenty five minutes. The biscuits will puff and turn golden, and the soup will bubble up around the edges.

Pin It

One winter night I made this for my family and forgot to set a timer. I only remembered when the smell of buttery biscuits drifted into the living room. When I pulled it out, the tops were deep gold and the soup was thick and perfect, and my kids said it was the best thing I'd made all month.

What to Serve Alongside

This soup is hearty enough to stand alone, but a crisp green salad with a tart vinaigrette cuts through the richness. If you want something warm, roasted Brussels sprouts or a side of sautéed green beans with garlic work beautifully.

How to Store and Reheat

Let the soup cool completely, then store it in an airtight container in the fridge for up to three days. The biscuits will soften as they sit, but they still taste wonderful. Reheat gently on the stove or in the oven at 325 degrees until warmed through.

Ways to Make It Your Own

I've stirred in diced potatoes when I wanted something even heartier, and I've swapped the peas for chopped mushrooms when I had them on hand. A splash of dry sherry or white wine added just before the broth goes in deepens the flavor in a way that feels almost fancy.

• Use a gluten free flour blend if you need to avoid wheat.
• Try adding a handful of fresh spinach or kale in the last few minutes of simmering.
• Top with cheddar biscuits by folding shredded cheese into the dough before cutting.

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There's something about pulling a pot of soup crowned with golden biscuits out of the oven that makes the whole house feel warmer. I hope this one becomes a staple in your kitchen the way it has in mine.

Recipe FAQs

→ How do I achieve a creamy texture?

Use flour to create a roux by cooking it with butter and vegetables, then gradually whisk in broth and milk to thicken the soup smoothly.

→ Can I substitute the chicken?

Yes, rotisserie chicken works well for convenience, or use shredded cooked poultry to save time.

→ What herbs enhance the flavor?

Thyme, rosemary, and fresh parsley add aromatic depth and complement the savory components beautifully.

→ How should the biscuits be prepared?

Mix flour, baking powder, baking soda, and cold butter until crumbly, then stir in buttermilk. Cut dough into rounds and bake on top of the hot soup until golden.

→ Can I make a gluten-free version?

Substitute all-purpose flour with a gluten-free blend in both the soup base and biscuit topping to accommodate gluten sensitivities.