Chicken Pot Pie Comfort Soup (Printable Version)
Creamy chicken and veggies topped with flaky biscuits for warm, comforting flavor in every bite.
# What You Need:
→ For the 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 - 1/4 cup all-purpose flour
08 - 5 cups low-sodium chicken broth
09 - 2 cups whole milk
10 - 3 cups cooked chicken breast, shredded or cubed
11 - 1 cup frozen peas
12 - 1 cup frozen corn
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt, plus more to taste
→ For the Biscuit Topping
17 - 2 cups all-purpose flour
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon baking soda
20 - 1 teaspoon salt
21 - 1/2 cup cold unsalted butter, cubed
22 - 3/4 cup cold buttermilk, plus more for brushing
23 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 400°F for baking the biscuit-topped soup.
02 - In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly to coat. Cook for 2 minutes to remove the raw flour taste and create a thickening base.
04 - Gradually whisk in chicken broth, stirring thoroughly to prevent lumps from forming. Pour in whole milk and bring the mixture to a gentle simmer.
05 - Add shredded chicken, frozen peas, frozen corn, dried thyme, dried parsley, black pepper, and salt. Simmer for 10–15 minutes, stirring occasionally, until the soup has thickened nicely.
06 - While soup simmers, whisk together flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in cold buttermilk and fresh parsley just until dough comes together.
07 - Turn dough onto a floured surface and pat to 3/4-inch thickness. Cut into 2-inch rounds or squares using a biscuit cutter or knife.
08 - Ladle the hot soup into a large oven-safe baking dish or individual ramekins. Arrange biscuits on top, leaving a small space between each to allow for expansion.
09 - Brush biscuit tops with additional buttermilk for a golden finish. Bake for 20–25 minutes until biscuits are golden brown and the soup is bubbling around the edges.
10 - Allow the dish to cool slightly for 5–10 minutes before serving to prevent burns and let the flavors meld.
# Expert Advice:
01 -
- It gives you all the comfort of a homemade pot pie without the stress of rolling out a perfect bottom crust that might stick or tear
- The biscuits soak up just enough of the creamy broth to become tender on the bottom while staying golden and flaky on top
02 -
- Cold butter and cold buttermilk are absolutely essential for flaky biscuits, so pop them in the freezer for 10 minutes before you start
- The soup will thicken considerably as it cools, so resist the urge to add more flour while it is still simmering hot
03 -
- If your soup seems too thick after refrigerating, stir in a splash of broth or milk while reheating to return it to the perfect consistency
- Position your oven rack in the upper third so the biscuits brown deeply while the soup beneath stays bubbly and hot