Chicken Pot Pie Soup with Biscuit (Printable)
A creamy chicken and vegetable soup served with warm, fluffy homemade biscuits for ultimate comfort dining.
# 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 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 parsley
16 - 1/2 teaspoon dried sage
17 - Salt and freshly ground black pepper to taste
→ 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
# Directions:
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 to 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 remove 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 to 15 minutes until potatoes are fork-tender.
05 - Stir in cooked chicken, peas, corn, and milk. Simmer another 5 to 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 together.
07 - Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Stir in cold buttermilk just until dough comes together without overmixing. Turn onto a floured surface and gently pat to 1 inch thick. Cut biscuits with a 2.5-inch cutter.
09 - Place biscuits on a parchment-lined baking sheet. Brush tops with buttermilk. Bake 12 to 15 minutes until golden brown.
10 - Ladle hot soup into bowls and top each with a warm biscuit.
# Expert Tips:
01 -
- The soup comes together in one pot while the biscuits bake, meaning fewer dishes and more time to enjoy the aromas filling your kitchen.
- Each spoonful delivers that perfect balance of creamy broth, tender chicken, and vegetables that somehow tastes like a warm hug feels.
02 -
- Adding the milk too early can cause it to separate or develop an off flavor, so always add it toward the end of cooking.
- When cutting biscuits, press straight down without twisting the cutter, as twisting seals the edges and prevents proper rising.
03 -
- For the most tender biscuits, freeze your butter for 15 minutes before dicing, then work quickly with cool hands to prevent it from warming.
- Adding a splash of white wine when sautéing the vegetables introduces a subtle acidity that balances the richness of the finished soup.