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Crowd-Pleasing Chicken Pot Pie Soup with Buttery Biscuit Topping

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A rich, creamy chicken pot pie soup topped with golden, flaky buttermilk biscuits. This comforting dish captures all the flavors of classic chicken pot pie without the fuss of a double crust, making it perfect for hosting or a cozy family dinner.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Melt 3 tablespoons unsalted butter in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Sprinkle 1/3 cup all-purpose flour over the onion and garlic. Whisk constantly for 1-2 minutes until the flour is fully incorporated and starts to turn a light golden color.
  3. Slowly pour in 4 cups chicken broth while whisking continuously. Add 1 cup whole milk and 1 cup heavy cream. Whisk until smooth and combined.
  4. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. Cook for 8-10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  5. Stir in 3 cups cooked chicken, 1 cup frozen peas and carrots, 1/2 cup frozen corn, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and salt and pepper to taste. Simmer for 5 minutes until vegetables are heated through. Adjust seasoning.
  6. Preheat oven to 425°F (220°C).
  7. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and cut into the flour using a pastry cutter or two forks until pea-sized pieces form.
  8. Pour 3/4 cup cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together (shaggy and slightly sticky). Do not overmix.
  9. Drop spoonfuls of dough onto the simmering soup (or onto a parchment-lined baking sheet if baking separately), spacing evenly. Brush tops with beaten egg and sprinkle with flaky sea salt if using.
  10. If baking on top of soup, place Dutch oven in preheated oven and bake for 15-18 minutes until biscuits are golden and soup is bubbling. If baking separately, bake biscuits for 12-15 minutes. Let rest for 5 minutes before serving.

Notes

For best results, keep butter cold for biscuits. Do not overmix biscuit dough. If baking biscuits on top of soup, ensure soup is hot before placing in oven. Soup can be made a day ahead; reheat gently before adding biscuit topping.

Nutrition

Keywords: chicken pot pie soup, buttermilk biscuits, comfort food, dinner party, potluck, creamy chicken soup

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