Chicken pot pie soup biscuits (Printable)
Hearty creamy chicken soup with vegetables and fluffy biscuit topping for a satisfying main dish.
# What You’ll Need:
→ Soup Base
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 - 3 garlic cloves, minced
07 - 1/3 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
→ Soup Fillings
09 - 2 cups cooked chicken breast, shredded or cubed
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 cup diced potatoes (about 1 medium potato)
→ Seasonings and Dairy
13 - 1 cup whole milk or half-and-half
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried sage
16 - 1/2 teaspoon black pepper
17 - 1 teaspoon kosher salt (plus more to taste)
18 - 2 tablespoons fresh parsley, chopped
→ Biscuit Topping
19 - 2 cups all-purpose flour
20 - 1 tablespoon baking powder
21 - 1 teaspoon granulated sugar
22 - 1/2 teaspoon salt
23 - 1/2 cup unsalted butter, cold and diced
24 - 3/4 cup whole milk (plus 1 tablespoon for brushing)
25 - 1 tablespoon fresh parsley, chopped (optional)
# How-to Steps:
01 - Preheat your oven to 400°F.
02 - Heat butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 6 minutes.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring frequently to create a roux base.
05 - Gradually whisk in the chicken broth, scraping the bottom to deglaze the pot. Add potatoes, thyme, sage, black pepper, and salt. Bring to a simmer and cook for 10 minutes until potatoes are just tender.
06 - Add shredded chicken, peas, and corn. Simmer for another 5 minutes.
07 - Stir in milk or half-and-half and simmer gently for 3 minutes without boiling. Adjust salt and pepper to taste. Remove from heat and fold in parsley.
08 - Whisk together flour, baking powder, sugar, and salt in a mixing bowl.
09 - Add cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
10 - Stir in milk until just combined. Do not overmix. Gently fold in parsley if using.
11 - Drop heaping spoonfuls of biscuit dough over the surface of the soup in the pot, or transfer soup to a large oven-safe baking dish and top with biscuits.
12 - Brush biscuit tops with a little milk. Bake uncovered for 20-25 minutes until biscuits are golden and cooked through.
13 - Let cool for 5 minutes before serving to allow the flavors to settle.
# Expert Advice:
01 -
- The golden biscuits baking right on top of the soup create the most incredible crust you have ever experienced
- Everything cooks in one pot so cleanup is practically nonexistent
- The combination of creamy broth and tender vegetables tastes like childhood but better
02 -
- Do not let the soup boil after adding the milk or it may separate and become grainy
- Your Dutch oven must be fully oven-safe or transfer everything to a baking dish before baking
- Cold ingredients for the biscuits are absolutely essential for fluffy results
03 -
- Use a box grater to shred cold butter into the flour faster than cutting it in
- Space the biscuit dough slightly apart so they bake evenly and get golden on all sides