Print

Cozy Chicken Pot Pie Soup with Buttery Biscuit Topping

chicken pot pie soup - featured image
Print Recipe

A creamy, hearty chicken pot pie soup topped with fluffy, buttery drop biscuits that bake right on top. This comforting one-pot meal is perfect for cozy nights and delivers all the flavor of a classic pot pie without the fuss of a bottom crust.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk, cold

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  3. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and the onion is translucent.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the ⅓ cup of flour over the vegetables. Stir constantly for about 2 minutes to cook the raw flour taste.
  6. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Then whisk in the milk and heavy cream until smooth.
  7. Add the whole chicken breasts or thighs, dried thyme, rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine.
  8. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until the chicken is cooked through (165°F for breasts, 175°F for thighs).
  9. Remove the chicken with tongs and let rest for a few minutes. Shred with two forks.
  10. Return the shredded chicken to the pot. Stir in the frozen peas. Taste and adjust salt and pepper as needed.
  11. In a large mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt.
  12. Add the cold cubed butter. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  13. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together. Do not overmix.
  14. Turn the dough out onto a lightly floured surface. Gently pat into a ½-inch thick rectangle. Use a 2-inch biscuit cutter to cut out rounds. Gather scraps and re-roll once to cut more biscuits (about 8-10 total).
  15. Place the biscuit rounds on top of the simmering soup in the Dutch oven. Brush tops with melted butter or milk.
  16. Bake uncovered for 18-22 minutes, until biscuits are puffed and golden brown and soup is bubbling around the edges.
  17. Let rest for 5 minutes before serving. Spoon into bowls with biscuits on top.

Notes

For best results, keep biscuit ingredients cold and do not overmix the dough. The soup will thicken as it bakes, so aim for a slightly thinner consistency before adding biscuits. Leftover soup can be stored separately from biscuits for up to 4 days in the refrigerator. The soup freezes well for up to 3 months; make fresh biscuits when serving.

Nutrition

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

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