Chicken Pot Pie Soup (Printable)
Comforting creamy chicken soup topped with golden buttery biscuit croutons and fresh herbs.
# Ingredient List:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1/3 cup all-purpose flour
08 - 6 cups low-sodium chicken broth
09 - 2 cups cooked chicken breast, shredded or diced
10 - 1 cup frozen peas
11 - 1 cup frozen corn
12 - 1 cup russet potatoes, peeled and diced
13 - 1 cup heavy cream
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - 1/2 teaspoon dried rosemary
17 - 1 bay leaf
18 - Salt and black pepper, to taste
→ Biscuit Croutons
19 - 1 cup all-purpose flour
20 - 1 1/2 teaspoons baking powder
21 - 1/4 teaspoon baking soda
22 - 1/2 teaspoon salt
23 - 2 tablespoons cold unsalted butter, cubed
24 - 1/3 cup cold buttermilk, plus more if needed
25 - 1 tablespoon chopped fresh parsley (optional)
26 - 2 tablespoons melted butter, for brushing
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and parsley until just combined. Transfer dough to floured surface, pat to 3/4-inch thickness, and cut into 1-inch squares. Arrange on baking sheet.
03 - Brush biscuit squares with melted butter. Bake for 10 to 12 minutes until golden brown. Set aside to cool.
04 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
05 - Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes to eliminate raw flour taste.
06 - Gradually whisk in chicken broth, ensuring no lumps remain. Add potatoes, thyme, parsley, rosemary, and bay leaf. Bring to a simmer and cook for 10 minutes.
07 - Add cooked chicken, peas, and corn to the pot. Simmer for an additional 10 minutes or until potatoes are tender.
08 - Stir in heavy cream and season with salt and black pepper to taste. Remove bay leaf before serving.
09 - Ladle soup into bowls and top with biscuit croutons.
# Expert Tips:
01 -
- It tastes like comfort in a bowl but without requiring you to master pastry work.
- The biscuit croutons are a game-changer they stay crispy longer than you'd expect and taste like they belong right there.
- You can have dinner on the table in under an hour which feels like a small miracle on busy weeknights.
02 -
- The cream goes in at the very end and off the heat: Adding it earlier or at too high a temperature can cause it to break, leaving you with grainy, separated soup instead of silky goodness.
- Your biscuit croutons taste best served warm or at room temperature: Make them while the soup simmers so timing works out perfectly, and they'll have that just-baked softness inside with crispy edges.
- Cold ingredients for biscuits actually matter: Warm butter and warm buttermilk won't create the layers you're after; keep them in the fridge until the last moment.
03 -
- Make the biscuit dough while your soup simmers: This way everything finishes at almost the same time, and you get the freshest possible croutons on top.
- If your soup seems thin, don't panic: Let it simmer a few extra minutes; the potatoes will continue to break down and thicken it naturally, or you can mash a few potato pieces against the side of the pot for extra body.
- Rotisserie chicken is genuinely excellent here and saves you from cooking chicken separately: Just shred it finely and it distributes throughout the soup beautifully.