Chicken Pot Pie Soup Biscuits (Printable)
Rich, creamy chicken and vegetable soup crowned with buttery biscuits for ultimate comfort.
# What You’ll Need:
→ Soup Base
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 garlic cloves, minced
07 - 1/3 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
→ Soup Fillings
09 - 2 cups cooked chicken breast, shredded or cubed
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 cup diced potatoes (about 1 medium potato)
13 - 1 cup whole milk or half-and-half
→ Seasonings
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried sage
16 - 1/2 teaspoon black pepper
17 - 1 teaspoon kosher salt (plus more to taste)
18 - 2 tablespoons fresh parsley, chopped
→ Biscuit Topping
19 - 2 cups all-purpose flour
20 - 1 tablespoon baking powder
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 1/2 cup unsalted butter, cold and diced
24 - 3/4 cup whole milk (plus 1 tablespoon for brushing)
25 - 1 tablespoon fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat your oven to 400°F.
02 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 6 minutes.
03 - Stir in garlic and cook for 1 minute, until fragrant.
04 - Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring frequently.
05 - Gradually whisk in the chicken broth, scraping the bottom to deglaze. Add potatoes, thyme, sage, black pepper, and salt. Bring to a simmer and cook for 10 minutes, until potatoes are just tender.
06 - Add shredded chicken, peas, and corn. Simmer for another 5 minutes.
07 - Stir in milk or half-and-half and simmer gently for 3 minutes, not boiling. Adjust salt and pepper to taste. Remove from heat and fold in parsley.
08 - For the biscuits, whisk together flour, baking powder, sugar, and salt in a bowl. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
09 - Stir in milk until just combined. Do not overmix. Gently fold in parsley, if using.
10 - Drop heaping spoonfuls of biscuit dough over the surface of the soup in the pot or transfer soup to a large oven-safe baking dish and top with biscuits.
11 - Brush biscuit tops with a little milk.
12 - Bake uncovered for 20–25 minutes, until biscuits are golden and cooked through.
13 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- Everything you love about chicken pot pie but ready in half the time
- The biscuits bake right on top so they soak up all that creamy goodness
- Perfect for those nights when you need comfort food without the fuss
02 -
- Do not let the dairy boil after adding it or your soup may separate and look curdled
- Cold butter is non negotiable for fluffy biscuits that rise properly
- Letting the soup rest for five minutes after baking helps it thicken slightly
03 -
- Use a cast iron Dutch oven if you have one for the most even heating and best biscuit bottom
- Shred your own rotisserie chicken instead of buying pre shredded for better texture and flavor