Chicken Pot Pie Soup (Printable)
Comforting creamy chicken soup with vegetables and buttery biscuit croutons for a hearty 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 diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
09 - 2 cups cooked chicken breast, shredded or diced
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 cup russet potatoes, peeled and diced
13 - 1 cup heavy cream
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon dried rosemary
17 - 1 bay leaf
18 - Salt and black pepper, to taste
→ Biscuit Croutons
19 - 1 cup all-purpose flour
20 - 1 1/2 teaspoons baking powder
21 - 1/4 teaspoon baking soda
22 - 1/2 teaspoon salt
23 - 2 tablespoons cold unsalted butter, cubed
24 - 1/3 cup cold buttermilk, plus more if needed
25 - 1 tablespoon chopped fresh parsley (optional)
26 - 2 tablespoons melted butter, for brushing
# How to Prepare:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt. Cut cold butter into the mixture until coarse crumbs form. Stir in buttermilk and parsley just until combined.
03 - Turn dough onto a floured surface, pat to 3/4-inch thickness, and cut into 1-inch squares. Place on baking sheet, brush with melted butter, and bake 10–12 minutes until golden. Let cool.
04 - In a large pot over medium heat, melt butter with olive oil. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
05 - Sprinkle flour over vegetables and stir continuously, cooking for 2 minutes to form a roux.
06 - Gradually whisk in chicken broth to prevent lumps. Add potatoes, thyme, parsley, rosemary, and bay leaf. Bring to a simmer and cook for 10 minutes.
07 - Stir in cooked chicken, peas, and corn. Continue simmering for 10 minutes or until potatoes are tender.
08 - Stir in heavy cream and season with salt and pepper to taste. Remove bay leaf before serving.
09 - Ladle soup into bowls and top generously with biscuit croutons.
# Expert Advice:
01 -
- It tastes like a warm hug in a bowl, the kind that makes you feel taken care of.
- The biscuit croutons add a textural surprise that keeps every spoonful interesting.
- You can have it on the table in under an hour, perfect for busy weeknights when you need comfort fast.
02 -
- The biscuit dough needs to stay cold, which means cold buttermilk and cold butter; warm ingredients create tough, dense biscuits instead of tender ones.
- Don't let your soup boil vigorously once you add the cream, or it might break and look separated—a gentle simmer is all you need.
- If your soup looks too thin after you add the cream, it will continue to thicken as it cools, so resist the urge to add more flour.
03 -
- If you're short on time, rotisserie chicken from the grocery store is a legitimate lifesaver and tastes just as good as homemade.
- Keep your ingredients cold when making biscuits, and work quickly—the warmer everything gets, the tougher they become.