Chicken Pot Pie Soup Comfort (Printable Format)
Creamy chicken and vegetable soup with a golden biscuit topping for a cozy meal.
# What You Need:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 cups cooked chicken breast, shredded or diced
12 - 1 cup frozen peas
13 - 1 cup frozen corn
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Biscuit Topping
18 - 2 cups all-purpose flour
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon baking soda
21 - 1 teaspoon salt
22 - 6 tablespoons cold unsalted butter, cubed
23 - 3/4 cup cold whole milk
24 - 1 teaspoon fresh parsley, chopped (optional for garnish)
# How-To Steps:
01 - Set oven temperature to 400°F.
02 - Heat butter and olive oil in a large ovenproof pot over medium heat. Add diced onion, sliced carrots, and celery; cook until softened, approximately 5 to 6 minutes.
03 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and stir continuously for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in chicken broth, then add milk and heavy cream. Bring mixture to a simmer, stirring regularly until thickened, about 5 to 7 minutes.
05 - Stir in cooked chicken, frozen peas, frozen corn, dried thyme, dried parsley, salt, and black pepper. Simmer for an additional 5 minutes and then remove from heat.
06 - In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in cold, cubed butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in cold milk and stir just until combined, avoiding overmixing.
07 - Drop spoonfuls of biscuit dough, approximately 2 tablespoons each, evenly atop the hot soup.
08 - Place the pot uncovered in the preheated oven and bake for 18 to 22 minutes, until biscuits achieve a golden-brown color and are fully cooked.
09 - Remove from oven and allow to cool briefly. Optionally garnish with chopped fresh parsley before serving warm.
# Expert Suggestions:
01 -
- It delivers all the cozy satisfaction of chicken pot pie without the fiddly pie crust wrestling match.
- The biscuits bake directly on the hot soup, making everything come together in one pot with minimal cleanup.
- You can have it on the table in about an hour, which feels like actual magic on busy weeknights.
02 -
- The biscuits need to bake on hot soup, so don't let it cool too much or they'll steam instead of bake and won't get crispy on the outside.
- Cold butter is absolutely essential for biscuits—I learned this the hard way when impatient me once used softened butter and ended up with dense hockey pucks instead of flaky clouds.
- Don't overmix the biscuit dough, even when you think you should—the moment it comes together is the moment you stop stirring.
03 -
- Substitute rotisserie chicken to cut your active cooking time in half, which is a genuine lifesaver on nights when you need comfort food fast.
- A splash of white wine stirred in just before the flour transforms the soup into something with surprising depth and sophistication without being obvious about it.