Chicken pot pie soup biscuits

The first time I made this soup was during a relentless February storm that kept us inside for three days straight. Something about that classic pot pie filling spooned over warm biscuits felt like the only logical response to being snowed in. Now it is the recipe my friends request most when they need something to restore their faith in comfort food.

Last winter my neighbor came over unexpectedly while this was bubbling away in the oven. She stayed for three hours just to finish her bowl and ask exactly how I achieved that perfect biscuit texture. That night felt like proof that sometimes the simplest meals bring people together in ways dinner parties never could.

Ingredients

• 2 tablespoons unsalted butter: Start with butter and olive oil together because the butter adds that rich flavor while the oil prevents burning
• 1 tablespoon olive oil: Keeps your aromatics from scorching over medium heat
• 1 medium yellow onion, diced: Yellow onions have the perfect sweetness for this base
• 2 medium carrots, peeled and diced: Fresh carrots have better texture than baby carrots here
• 2 celery stalks, diced: Do not skip this classic soup trio
• 3 garlic cloves, minced: Fresh garlic makes all the difference in the depth of flavor
• 1/3 cup all-purpose flour: This thickens your broth into that silky pot pie consistency
• 6 cups low-sodium chicken broth: Low-sodium lets you control the seasoning perfectly
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time
• 1 cup frozen peas: They hold their texture better than canned and add sweetness
• 1 cup frozen corn: Frozen corn is actually sweeter and more consistent than fresh
• 1 cup diced potatoes: Yukon Gold potatoes hold their shape beautifully in soup
• 1 cup whole milk or half-and-half: Half-and-half gives you richness without being too heavy
• 1 teaspoon dried thyme: Thyme pairs perfectly with chicken and vegetables
• 1/2 teaspoon dried sage: Just enough sage to hint at Thanksgiving flavors
• 1/2 teaspoon black pepper: Freshly cracked pepper makes a noticeable difference
• 1 teaspoon kosher salt: Start here and adjust to your taste later
• 2 tablespoons fresh parsley, chopped: Fresh parsley adds brightness and color
• 2 cups all-purpose flour: For the fluffiest biscuits you want to measure carefully
• 1 tablespoon baking powder: This is what gives your biscuits their rise
• 1 teaspoon granulated sugar: Just a touch helps the biscuits brown beautifully
• 1/2 teaspoon salt: Balances the sweetness in the biscuit dough
• 1/2 cup unsalted butter, cold and diced: Cold butter is the secret to fluffy biscuits
• 3/4 cup whole milk: Cold milk helps keep that butter from melting too soon

Instructions

Build your flavor base:

Preheat your oven to 400°F. Heat the butter and olive oil in a large Dutch oven over medium heat, then add your onion, carrots, and celery. Let them soften for about 6 minutes until they are fragrant and starting to turn translucent.

Add the garlic and bloom the flour:

Stir in your garlic and cook for just 1 minute until you can smell it. Sprinkle the flour over everything and stir constantly for 2 minutes to cook out the raw flour taste.

Create your creamy broth:

Whisk in the chicken broth gradually, making sure to scrape up any browned bits from the bottom. Add the potatoes, thyme, sage, pepper, and salt then let it simmer for 10 minutes until the potatoes are just tender.

Add the proteins and finish the soup:

Stir in the chicken, peas, and corn and simmer for 5 more minutes. Pour in the milk and let it heat gently for 3 minutes without boiling then remove from heat and fold in the parsley.

Make the biscuit dough:

Whisk together the flour, baking powder, sugar, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. Stir in the milk until just combined.

Top and bake:

Drop spoonfuls of biscuit dough over the surface of the soup. Brush the tops with a little milk then bake uncovered for 20 to 25 minutes until the biscuits are golden and cooked through.

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My sister called me mid-bite on her first attempt with this recipe, honestly shocked that she had made something restaurant worthy. She texted a photo later that night showing an empty pot and two very happy kids, which is pretty much the highest review possible.

Making It Ahead

The soup base freezes beautifully without the biscuits. Make it through the step before adding the milk, cool completely, and store it in the freezer for up to three months. Thaw overnight in the refrigerator then reheat and proceed with the milk and biscuits.

Getting The Biscuits Right

Work quickly when making the biscuit dough and handle it as little as possible. The heat from your hands can melt the butter before it hits the oven which defeats the purpose of keeping everything cold. Those pockets of cold butter create steam while baking and that is exactly what makes biscuits fluffy.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. Roasted broccoli or green beans on the side add color without competing with the main event. For a complete meal that feels extra special.

• Crusty bread for sopping up every last drop
• A simple arugula salad with lemon dressing
• Leftover biscuits make amazing breakfast sandwiches

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This soup has become my go-to for friends who need feeding and my own comfort on long weeks. Something about that first spoonful with a bite of warm biscuit feels like a long hug.

Recipe FAQs

→ What can I use instead of fresh parsley?

Dried parsley can be substituted if fresh isn't available, but use about one-third the amount to avoid overpowering the dish.

→ Can I make the soup dairy-free?

Yes, substitute the milk and butter with plant-based alternatives such as almond milk and vegan butter for a dairy-free option.

→ How do I know when the biscuit topping is done?

The biscuits are ready when their tops are golden brown and a toothpick inserted comes out clean, typically after 20–25 minutes of baking.

→ Can I prepare the soup ahead of time?

Yes, the soup can be made in advance and refrigerated. Add the biscuit topping just before baking to maintain its texture.

→ Are there good variations for additional vegetables?

Mushrooms, green beans, or peas work well to enhance the flavor and add more texture to the soup base.