If you’re craving the warm and hearty flavors of a traditional chicken pot pie but want a quicker, cozier twist, this Chicken Pot Pie Soup with Biscuit Topping is the answer. Loaded with tender chicken, vibrant vegetables, and creamy broth, it’s topped off with buttery herb biscuits for the perfect one-pot comfort meal. This recipe brings the flavors of a classic into a bowl without the fuss of a pie crust.
Ingredients
Soup Base:
- 1 cup of tender, pulled chicken thighs
- 6 cups chicken broth
- 2 ½ cups Yukon Gold potatoes, chopped
- 1 medium onion, any color, chopped
- 1 cup carrots, shredded
- 1 cup mushrooms, chopped
- 1 cup frozen peas
- 2/3 cup heavy cream
- ½ cup celery, chopped
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes
Biscuit Topping:
- 1 tablespoon butter
- 1 can (16.3 ounces) biscuits
- 1 teaspoon parsley, chopped
- ¼ teaspoon garlic powder
- Salt, to taste
Instructions
- Sauté the Base Flavors: In a spacious saucepan, melt a mix of butter and olive oil over medium heat. Toss in the diced onion, celery, and carrots, and sauté them until they’re softened, about 5 minutes. Sprinkle in the garlic powder, thyme, rosemary, salt, black pepper, and a dash of red pepper flakes, letting the spices bloom for a minute.
- Incorporate the Vegetables and Broth: Mix in the flour and allow it to cook for 1-2 minutes, stirring constantly. Gradually pour in the chicken broth, whisking vigorously to ensure a smooth texture. Then, add in the chopped potatoes and mushrooms. Let everything simmer until the potatoes are fork-tender, roughly 15 minutes.
- Incorporate Chicken and Cream: Stir in the chicken, peas, heavy cream, and lemon juice. Simmer for 5 minutes until heated through. Sprinkle in chopped parsley before serving.
- Bake the Biscuits: Preheat your oven according to biscuit package instructions. Arrange the biscuits on a baking sheet and brush with melted butter mixed with parsley and garlic powder. Sprinkle with salt.
- Assemble the Dish: Ladle the soup into bowls and top each serving with a warm, buttery biscuit.
Conclusion
This Chicken Pot Pie Soup with Biscuit Topping combines the creamy, savory goodness of a pot pie with the simplicity of a soup. Perfect for cozy nights, this recipe is as delightful to eat as it is easy to prepare. The herb-infused biscuits add a flaky, buttery finish that completes this hearty dish.
Comfort in a Bowl: Hearty Chicken Pot Pie Soup with Herb Biscuit Topping
A creamy, hearty soup packed with chicken, vegetables, andtopped with buttery herb biscuits, bringing pot pie flavors into an easy,comforting bowl.
Ingredients
Soup Base:
- 1 cup of tender pulled chicken thighs
- 6 cups chicken broth
- 2 ½ cups Yukon Gold potatoes chopped
- 1 medium onion any color, chopped
- 1 cup carrots shredded
- 1 cup mushrooms chopped
- 1 cup frozen peas
- 2/3 cup heavy cream
- ½ cup celery chopped
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons parsley chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes
Biscuit Topping:
- 1 tablespoon butter
- 1 can 16.3 ounces biscuits
- 1 teaspoon parsley chopped
- ¼ teaspoon garlic powder
- Salt to taste
Instructions
- Sauté the Base Flavors: In a spacious saucepan, melt a mix of butter and olive oil over medium heat. Toss in the diced onion, celery, and carrots, and sauté them until they’re softened, about 5 minutes. Sprinkle in the garlic powder, thyme, rosemary, salt, black pepper, and a dash of red pepper flakes, letting the spices bloom for a minute.
- Incorporate the Vegetables and Broth: Mix in the flour and allow it to cook for 1-2 minutes, stirring constantly. Gradually pour in the chicken broth, whisking vigorously to ensure a smooth texture. Then, add in the chopped potatoes and mushrooms. Let everything simmer until the potatoes are fork-tender, roughly 15 minutes.
- Incorporate Chicken and Cream: Stir in the chicken, peas, heavy cream, and lemon juice. Simmer for 5 minutes until heated through. Sprinkle in chopped parsley before serving.
- Bake the Biscuits: Preheat your oven according to biscuit package instructions. Arrange the biscuits on a baking sheet and brush with melted butter mixed with parsley and garlic powder. Sprinkle with salt.
- Assemble the Dish: Ladle the soup into bowls and top each serving with a warm, buttery biscuit.