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Creamy Homestyle Chicken Pot Pie Soup with Flaky Biscuit Toppers

A bowl of creamy Chicken Pot Pie Soup topped with a flaky, golden biscuit and sprinkled with parsley.
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Make the comforting flavor of chicken pot pie into an easy, creamy soup, served with flaky biscuit toppers.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup milk or half-and-half
  • 1 cup cooked, shredded chicken breast
  • 1 cup frozen mixed vegetables (peas and corn)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 refrigerated biscuit dough pieces

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring often until the soup thickens slightly.
  5. Stir in the milk or half-and-half, shredded chicken, frozen mixed vegetables, thyme, salt, and pepper. Heat through, but do not boil after adding the milk.
  6. While the soup heats, prepare the biscuits according to package directions. Bake them on a separate baking sheet until golden brown.
  7. Ladle the hot soup into bowls. Top each serving with one or two warm biscuits.

Notes

  • For a richer soup, substitute heavy cream for the milk.
  • If you prefer a gluten-free option, replace the flour with 3 tablespoons of cornstarch mixed with 1/4 cup of cold water (a slurry) added after the broth, stirring until thick.
  • Use leftover rotisserie chicken to speed up prep time.

Nutrition

Find it online: https://cookerycourier.com/chicken-pot-pie-soup-recipe/