Chicken Pot Pie Soup with Biscuit (Printable)
Creamy soup with tender chicken, vegetables, and herbs, served alongside warm homemade biscuits.
# What You'll Need:
→ For the Chicken Pot Pie Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 5 cups chicken broth
09 - 2 medium Yukon gold potatoes, peeled and diced
10 - 2 cups cooked chicken breast, shredded or diced
11 - 1 cup frozen peas
12 - 1 cup frozen corn
13 - 1 cup whole milk or half-and-half
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley or 1 tablespoon fresh
16 - 1/2 teaspoon dried sage
17 - Salt and freshly ground black pepper to taste
→ For the Biscuits
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon granulated sugar
22 - 3/4 teaspoon salt
23 - 1/2 cup cold unsalted butter, diced
24 - 3/4 cup cold buttermilk, plus more for brushing
# How To Make It:
01 - Preheat oven to 425°F for biscuits.
02 - In a large Dutch oven or pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables, stirring constantly for 2 minutes to cook the flour and eliminate raw taste.
04 - Gradually whisk in chicken broth, ensuring no lumps remain. Add potatoes, thyme, parsley, sage, salt, and pepper. Bring to a simmer and cook 12–15 minutes until potatoes are fork-tender.
05 - Stir in cooked chicken, peas, corn, and milk. Simmer another 5–8 minutes until heated through and slightly thickened. Adjust seasoning as needed.
06 - In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs.
07 - Stir in cold buttermilk just until dough comes together without overmixing. Turn onto a floured surface, gently pat to 1 inch thick. Cut biscuits with a 2.5-inch cutter.
08 - Place biscuits on a parchment-lined baking sheet. Brush tops with buttermilk. Bake 12–15 minutes until golden brown.
09 - Ladle hot soup into bowls and top each with a warm biscuit.
# Expert Tips:
01 -
- The velvety broth coats your spoon perfectly while still being lighter than traditional pot pie, making it comforting without weighing you down.
- Those buttery biscuits soaking up the creamy broth create that magical moment when two textures meet, somehow better than either could be alone.
02 -
- Adding the milk or half-and-half at the very end prevents it from separating or curdling, a mistake I made more than once before learning better.
- Cutting cold butter into tiny cubes before adding to the biscuit flour mixture creates pockets of steam during baking that make your biscuits impossibly flaky.
03 -
- When reheating leftovers, add a splash of fresh stock or cream to revive the texture, as the soup tends to thicken considerably in the refrigerator.
- For the most tender biscuits, freeze your butter for 15 minutes, then grate it directly into the flour mixture instead of cutting it in, creating the perfect tiny butter pockets.