Chicken Pot Pie Soup Biscuits

The first time I made this, it was a rainy Tuesday when my daughter had soccer practice and nobody wanted to leave the house. I needed something that felt like a hug in a bowl but wouldnt keep me tied to the stove all evening. The smell of thyme and butter wafting through the kitchen made everyone forget about the storm outside.

Last winter my neighbor came over shivering from her walk and ended up staying for dinner. She took one bite of those fluffy biscuits and declared this better than any restaurant version shed ever tried. Now she texts me every time the temperature drops below forty asking if theres any left.

Ingredients

• Unsalted butter: Use cold butter for the biscuits and room temperature for the soup base, it makes all the difference in texture
• Chicken broth: Low sodium is crucial here since youll be adding salt later and want control over the seasoning
• Cooked chicken breast: Rotisserie chicken works beautifully and saves about twenty minutes of prep time
• Frozen peas and corn: I always keep these in my freezer for emergencies and they actually taste sweeter than fresh
• All purpose flour: This thickens your soup and forms the base of those tender biscuits
• Whole milk or half and half: Half and half makes it incredibly rich but whole milk keeps it lighter while still creamy
• Dried thyme and sage: These classic herbs give it that pot pie flavor everyone recognizes immediately

Instructions

Build your flavor foundation:

Melt the butter with olive oil in your Dutch oven over medium heat, then add your onion, carrots, and celery. Let them soften for about six minutes until the kitchen starts smelling amazing and the vegetables look translucent.

Add the aromatic layer:

Stir in the minced garlic and cook for just one minute until it becomes fragrant. You want it to bloom but not burn or it will turn bitter.

Create the roux:

Sprinkle the flour over the vegetables and stir constantly for two minutes. This cooks out the raw flour taste and creates the base that will thicken your soup into something silky and luxurious.

Bring it all together:

Whisk in the chicken broth gradually, making sure to scrape up any browned bits from the bottom. Add your potatoes, thyme, sage, pepper, and salt, then let it simmer for ten minutes until the potatoes are just fork tender.

Add the heartiness:

Fold in the cooked chicken, frozen peas, and corn. Let everything simmer for another five minutes so the flavors can mingle and the vegetables heat through completely.

Make it creamy:

Stir in your milk or half and half and simmer gently for three minutes. Be careful not to let it boil vigorously or the dairy might separate. Taste and adjust the seasoning, then stir in the fresh parsley right before removing from heat.

Prepare the biscuit dough:

Whisk together the flour, baking powder, sugar, and salt in a mixing bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized pieces remaining.

Bring the biscuits together:

Stir in the milk until just combined, being careful not to overwork the dough. Fold in the parsley if youre using it, then drop heaping spoonfuls directly onto the surface of your soup.

Finish with golden perfection:

Brush the tops with a little extra milk and bake at 400 degrees for twenty to twenty five minutes. The biscuits should be golden brown and cooked through while the soup bubbles invitingly underneath.

Save

This recipe has become my go to for bringing meals to friends who need comfort. Something about soup with biscuits on top feels like the most nurturing food possible, like someone wrapped a warm blanket around you.

Making It Ahead

Ive learned through trial and error that the soup base freezes beautifully without the dairy. Make it up to the point before adding milk, cool completely, and store in freezer bags for up to three months. Just thaw, reheat, add the cream, and top with biscuits.

Getting The Biscuits Right

The secret to biscuits that are light instead of dense is working the dough as little as possible. I used to overmix until everything looked uniform, but now I stop while there are still some visible flour streaks. Those imperfect biscuits somehow taste the best.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. I also like to put out some extra crusty bread even though the biscuits are already substantial because my family cannot resist dunking anything into soup.

• Let leftovers cool completely before refrigerating to prevent the dairy from separating
• The biscuits will soften as they sit on the soup, which some people actually prefer
• Reheat gently on the stove rather than the microwave to maintain the best texture

Save

There is something deeply satisfying about serving a meal that makes people close their eyes and smile after the first bite. This soup has become part of our familys story, the one we request when life feels overwhelming and we need to remember that everything will be okay.

Recipe FAQs

→ Can I make the soup ahead of time?

Yes, prepare the soup base up to 2 days in advance and refrigerate. Add the biscuit topping and bake when ready to serve for the freshest results.

→ What type of chicken works best?

Rotisserie chicken adds excellent flavor and saves time. Alternatively, poach boneless chicken breasts in broth until cooked through, then shred for tender results.

→ Can I use frozen biscuit dough?

Homemade biscuits yield the best texture, but you can use refrigerated biscuit dough in a pinch. Bake according to package instructions and place on top of the finished soup.

→ How do I store leftovers?

Store soup and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat soup gently on the stovetop and warm biscuits in the oven to maintain texture.

→ Can I make this gluten-free?

Use a 1:1 gluten-free flour blend for both the soup thickening and biscuits. The texture will be slightly different but still delicious and satisfying.

→ What vegetables can I add or substitute?

Mushrooms, green beans, or parsnips work wonderfully. Adjust cooking times so vegetables are tender but not mushy before adding the liquid ingredients.