Chicken Pot Pie Soup with Biscuits

The sound of rain against the kitchen window always sends me straight for the Dutch oven to make this soup. There is something incredibly grounding about the smell of thyme and butter bubbling together. It transforms a dreary afternoon into a cozy event without needing hours of preparation. This dish is the ultimate comfort hug in a bowl.

I served this during a chaotic game night when everyone was starving and impatient. The silence that fell over the room as they took the first bites was absolutely golden. Seeing my friend reach for a third bowl was the only validation I needed. It turned a loud, stressful evening into a warm, lingering meal.

Ingredients

• Unsalted Butter: Use real butter for the best flavor because margarine just does not compare.
• Olive Oil: This prevents the butter from burning while you sauté the vegetables.
• Yellow Onion: Dice it finely so it disappears into the soup and adds sweetness.
• Carrots and Celery: Keep the dice uniform so everything softens at the same rate for the perfect texture.
• Garlic: Minced finely releases the most aroma without any bitter chunks.
• All purpose Flour: This is the secret to getting that velvety thick consistency without using heavy cream.
• Low Sodium Chicken Broth: You must control the salt level yourself to avoid an overly salty soup.
• Cooked Chicken: A rotisserie chicken works wonders here to save time and infuse extra savory depth.
• Frozen Peas and Corn: They hold up better during baking than canned versions and add sweet pops of color.
• Diced Potatoes: Yukon golds are best because they become creamy without falling apart completely.
• Whole Milk or Half and Half: This brings the necessary silkiness to tie the broth and vegetables together.
• Dried Thyme and Sage: These earthy herbs define the classic pot pie flavor profile everyone loves.
• Flour for Biscuits: Do not pack the flour down or the biscuits will turn into dense rocks.
• Baking Powder: Make sure it is fresh so your biscuits actually rise high above the soup.
• Cold Butter: Keeping the butter cold creates those flaky layers that make the topping so special.
• Milk for Biscuits: Add it gradually because humidity can change how much liquid the dough needs.

Instructions

Preheat the Oven:

Get your oven up to 400°F so it is ready to bake the biscuits immediately.

Soften the Vegetables:

Melt the butter and oil in a large pot over medium heat.

Sauté the onions, carrots, and celery until they are soft and fragrant.

Add Aromatics:

Stir in the garlic and let it cook for just a minute.

This wakes up the flavors without burning the garlic.

Make the Roux:

Sprinkle the flour over the vegetables and stir constantly.

Cooking the flour removes the raw taste and helps thicken the soup later.

Simmer the Base:

Whisk in the broth slowly while scraping up any brown bits from the bottom.

Add the potatoes and herbs, then let it simmer until the potatoes are tender.

Finish the Soup:

Stir in the cooked chicken, peas, corn, and milk.

Let it simmer gently for a few minutes to meld all the flavors together.

Prepare Biscuit Dough:

Whisk the dry ingredients together in a separate bowl.

Cut in the cold butter until the mixture looks like coarse crumbs.

Combine Dough:

Pour in the milk and stir just until the dough comes together.

Be careful not to over mix or the biscuits will get tough.

Assemble and Top:

Drop spoonfuls of the dough directly onto the bubbling soup.

Give the tops a quick brush with milk for a golden finish.

Bake to Perfection:

Bake the pot uncovered until the biscuits are golden brown and cooked through.

Let the whole dish rest for a few minutes to cool down slightly.

Pin It

This soup became a staple in our house during a particularly long winter when we needed something substantial. We started looking forward to the leftovers almost as much as the first night. It sits in the fridge waiting to be warmed up like a reliable friend. Every spoonful feels like a reminder to slow down and enjoy the warmth.

Making It Your Own

I love tossing in a handful of green beans or mushrooms if I have them in the crisper drawer. It is a flexible recipe that welcomes whatever vegetables you need to use up. The only rule is keeping the total vegetable volume roughly the same so the soup consistency stays balanced.

Serving Suggestions

A simple green salad with a vinaigrette cuts through the richness of the creamy broth perfectly. I usually skip heavy sides because the biscuits are quite filling on their own. Just make sure you have plenty of napkins ready for everyone.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to three days. The biscuits might get a little soft but they crisp up again nicely in a toaster oven.

• Avoid freezing the soup with the biscuits on top as the texture will suffer greatly.
• Reheat individual portions in the microwave in short bursts to prevent splattering.
• Stir in a splash of milk when reheating to loosen up the thickened broth.

Pin It

I hope this recipe brings as much warmth to your table as it has to mine. Enjoy every single bite.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare the soup base up to 24 hours in advance and refrigerate. Add the biscuit topping just before baking, as the dough is best freshly prepared and baked immediately.

→ What type of chicken works best?

Rotisserie chicken adds excellent flavor and saves time. Alternatively, poach and shred chicken breasts or use leftover cooked chicken from another meal.

→ Can I use frozen biscuits instead?

Frozen biscuits will work in a pinch, though homemade biscuits provide better texture and flavor. If using frozen, bake according to package directions separately and serve alongside the soup.

→ How do I store leftovers?

Store soup and biscuits separately in airtight containers in the refrigerator for up to 3 days. The biscuits may become soggy if stored in the soup. Reheat gently on the stovetop.

→ Can I make this gluten-free?

Yes, substitute gluten-free flour blends for both the soup thickener and biscuit dough. Ensure all other ingredients, including baking powder, are certified gluten-free.

→ What vegetables can I add?

Mushrooms, green beans, or parsnips make excellent additions. Adjust cooking times accordingly—harder vegetables like parsnips need more time, while green beans should be added with the peas.