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Cozy Chicken Pot Pie Soup with Buttery Biscuit Topping

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This creamy chicken pot pie soup is packed with tender chicken and vegetables, topped with fluffy, buttery biscuit dumplings that soak up every bit of savory goodness. It’s a one-pot comfort food that comes together in under an hour.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • ½ cup heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • ½ cup frozen corn kernels
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Sauté the vegetables: Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Make the roux: Sprinkle the flour over the vegetables and stir constantly for about 2 minutes until the mixture is golden and smells toasty.
  3. Add the liquid: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Add the milk and heavy cream. Bring to a gentle simmer, then reduce heat to low. Cook for about 10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  4. Add the chicken and vegetables: Stir in the shredded chicken, frozen peas, frozen corn, and fresh thyme. Season with salt and pepper (start with 1 teaspoon salt and ½ teaspoon pepper). Let simmer for about 5 minutes.
  5. Preheat the oven to 425°F (220°C). If your Dutch oven is oven-safe, proceed. If not, transfer the soup to a 9×13-inch baking dish.
  6. Make the biscuit topping: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and cut into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork just until the dough comes together. Fold in the chives if using. Do not overmix.
  7. Drop the biscuits on top: Using a spoon or cookie scoop, drop spoonfuls of the biscuit dough over the simmering soup, leaving a little space between them. You should get about 8-10 biscuits.
  8. Bake until golden: Place the pot in the preheated oven (uncovered) and bake for 18-22 minutes, until the biscuits are golden brown and puffed, and the soup is bubbling around the edges. If browning too quickly, tent loosely with foil for the last 5 minutes.
  9. Rest and serve: Let the soup cool for about 5 minutes before serving. Spoon into bowls, making sure each serving gets a biscuit on top. Garnish with fresh parsley and a crack of black pepper.

Notes

Don’t rush the roux; cook the flour until golden to avoid raw flour taste. Keep the biscuit butter cold for flaky biscuits. Do not overmix the biscuit dough. Season as you go for deeper flavor. If the soup is too thick, stir in a splash of broth or milk when reheating. The soup base can be made a day ahead; add fresh biscuits before serving.

Nutrition

Keywords: chicken pot pie soup, chicken soup, comfort food, biscuit topping, one-pot meal, creamy soup

Find it online: https://junomeals.com/cozy-chicken-pot-pie-soup-with-buttery-biscuit-topping/