Chicken Pot Pie Soup (Printable)
Creamy chicken soup with vegetables and fluffy buttermilk biscuit topping.
# What You'll Need:
→ Chicken Pot Pie 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 - 1/4 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
09 - 2 cups cooked chicken breast, shredded
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 medium Yukon Gold potato, diced
13 - 1/2 cup heavy cream
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon freshly ground black pepper
→ Buttermilk Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 6 tablespoons unsalted butter, cold and cubed
24 - 3/4 cup cold buttermilk, plus extra for brushing
# How To Make It:
01 - Preheat the oven to 400°F.
02 - In a large Dutch oven or oven-safe pot, heat the butter and olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over the vegetables and stir to coat; cook for 1–2 minutes.
04 - Gradually whisk in chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
05 - Add potatoes, thyme, parsley, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
06 - Stir in the cooked chicken, peas, and corn. Simmer for another 5 minutes, until vegetables are tender.
07 - Add heavy cream, adjust seasoning as needed, and remove from heat.
08 - In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gently stir in buttermilk until just combined.
09 - Drop large spoonfuls of biscuit dough evenly over the surface of the soup. Lightly brush tops with additional buttermilk.
10 - Transfer the pot to the oven and bake uncovered for 20–25 minutes, or until biscuits are golden and cooked through.
11 - Let cool for a few minutes before serving.
# Tips from dashanddishes:
01 -
- It's a complete meal in one pot, which means fewer dishes and more time actually enjoying your dinner.
- The biscuit topping bakes right on top of the soup, creating this magical texture contrast that never gets old.
- You can prep this ahead and bake it fresh when you're ready, making it perfect for weeknight dinners or feeding a crowd.
02 -
- Do not overmix the biscuit dough or your biscuits will be dense and tough instead of tender and fluffy; stir just until combined and no dry flour remains visible.
- Keep everything cold when making biscuits, from the buttermilk to the butter to your mixing bowl; cold ingredients create steam pockets that make them rise and stay light.
- Add cream after you remove the soup from direct heat to prevent it from separating or curdling when it hits the hot broth.
03 -
- Make the biscuit dough while the soup simmers so everything finishes cooking at the same time and the whole meal comes together seamlessly.
- If your biscuits aren't rising as much as you'd like, check that your baking powder and baking soda haven't expired; leavening agents lose potency over time.