Chicken Pot Pie Soup (Print Version)
Hearty chicken soup with tender vegetables and fluffy biscuit topping for a cozy dinner.
# What You Need:
→ Soup
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 - 1/3 cup all-purpose flour
08 - 5 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 2 cups cooked chicken breast, shredded or diced
11 - 1 cup frozen peas
12 - 1 cup frozen corn
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried rosemary
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons fresh parsley, chopped
→ Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon salt
22 - 1/2 cup cold unsalted butter, cubed
23 - 3/4 cup cold buttermilk, plus extra for brushing
24 - 1 tablespoon chopped fresh chives (optional)
# Preparation Steps:
01 - Preheat the oven to 400°F.
02 - Melt butter and olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5 to 6 minutes.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux.
04 - Gradually whisk in chicken broth, then milk, stirring until the mixture is smooth. Bring to a gentle simmer.
05 - Add shredded chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Simmer gently for 8 to 10 minutes until vegetables are tender and soup thickens. Stir in fresh parsley.
06 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and chives (if using) just until dough forms.
07 - Turn dough onto a floured surface. Pat to 1-inch thickness and cut into rounds using a biscuit cutter or a glass.
08 - Pour hot soup into an oven-safe casserole dish or leave in the Dutch oven. Arrange biscuit rounds evenly on top.
09 - Brush the tops of the biscuits with a little buttermilk to promote browning.
10 - Bake uncovered for 20 to 25 minutes until biscuits are golden brown and cooked through.
11 - Allow to cool slightly before serving to prevent burns and enhance flavors.
# Expert Advice:
01 -
- It gives you all the cozy comfort of chicken pot pie without rolling out a single crust.
- The biscuits bake right on top, soaking up steam and turning golden and pillowy.
- You can have it on the table in just over an hour, and it tastes like you spent all day cooking.
02 -
- Keep your butter and buttermilk ice cold or the biscuits won't rise properly.
- Don't skip the flour cooking step or your soup will taste pasty and raw.
- If your pot isn't oven safe, transfer the soup to a casserole dish before adding the biscuits.
03 -
- Don't crowd the biscuits, leave a little space so they bake evenly and the soup can bubble between them.
- Taste the soup before you top it, this is your last chance to adjust salt and pepper.
- If the soup gets too thick, thin it with a splash of broth or milk before baking.