Chicken Pot Pie Soup Biscuit (Printable)
Creamy chicken soup with tender veggies and a golden biscuit topping for a warm, satisfying dish.
# What You'll Need:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 cups cooked chicken breast, shredded or diced
12 - 1 cup frozen peas
13 - 1 cup frozen corn
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon salt
22 - 6 tablespoons cold unsalted butter, cubed
23 - 3/4 cup cold whole milk
24 - 1 teaspoon fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat oven to 400°F.
02 - Heat butter and olive oil in a large ovenproof pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5–6 minutes.
03 - Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables and stir continuously for 2 minutes to eliminate raw taste.
04 - Gradually whisk in chicken broth, then add whole milk and heavy cream. Bring mixture to a simmer, stirring until thickened, 5–7 minutes.
05 - Add cooked chicken, peas, corn, thyme, dried parsley, salt, and pepper. Simmer for 5 minutes to heat through. Remove from heat.
06 - In a large bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or fork until mixture forms coarse crumbs.
07 - Pour in cold milk and stir gently until just combined; avoid overmixing.
08 - Drop biscuit dough by spoonfuls (approximately 2 tablespoons each) evenly over the hot soup in the pot.
09 - Place pot uncovered in the preheated oven and bake for 18–22 minutes until biscuits are golden brown and cooked through.
10 - Remove from oven, allow to cool slightly, garnish with fresh parsley if desired, and serve warm.
# Tips from dashanddishes:
01 -
- The soup is silky and packed with vegetables and tender chicken, but the biscuits on top are the real magic—golden, buttery, and they soften into the broth in the best way.
- It comes together in just over an hour, which means you can have something restaurant-worthy on a weeknight without the stress.
- One pot, one meal, and enough to feed a crowd or have leftovers that somehow taste even better the next day.
02 -
- The flour step is not optional—it removes the chalky taste and creates the body of the soup, so don't skip the two minutes of cooking it into the fat.
- Cold butter for biscuits and cold milk are non-negotiable; warm ingredients melt the butter before it gets mixed, which is the difference between tender and dense.
- Drop the biscuit dough directly over hot soup—this gives them the right texture—and don't stir or move them once they're in the pot.
03 -
- Keep your biscuit ingredients and tools cold before you start; a cold bowl and cold hands make a real difference in the final texture.
- If your biscuits brown too quickly but aren't cooked through, cover the pot loosely with foil for the last few minutes of baking.