Description
Transform the cozy flavors of a classic chicken pot pie into a warm and hearty bowl of soup with this hearty chicken pot pie soup with herb biscuit topping recipe. Creamy, flavorful, and topped with golden, buttery biscuits, this dish is the ultimate comfort food that’s perfect for family dinners, meal prep, or simply warming up on a cold evening. Each bite is packed with tender chicken, savory vegetables, and flaky biscuits that will leave you coming back for seconds!
Ingredients
Scale
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
1. Sauté the Base Flavors:
- Heat the butter and olive oil in a large saucepan over medium heat.
- Add the chopped onion, celery, and shredded carrots, and sauté for about 5 minutes until softened.
- Stir in the garlic powder, thyme, rosemary, black pepper, salt, and red pepper flakes (if using). Let the spices bloom for about 1 minute.
2. Incorporate the Vegetables and Broth:
- Stir in the all-purpose flour, ensuring the vegetables are evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while whisking vigorously to create a smooth consistency.
- Add the chopped Yukon Gold potatoes and mushrooms to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are fork-tender.
3. Add the Chicken and Cream:
- Stir in the pulled chicken thighs, frozen peas, heavy cream, and lemon juice. Let the soup simmer for another 5 minutes to meld the flavors together.
- Sprinkle in the chopped parsley for a fresh, bright finish.
4. Bake the Herb Biscuits:
- Preheat your oven according to the biscuit package instructions.
- Arrange the biscuits on a baking sheet. Brush them with melted butter mixed with parsley and garlic powder, and sprinkle lightly with salt.
- Bake until golden brown and fluffy, following the package instructions.
5. Assemble the Dish:
- Ladle the hot soup into bowls, ensuring each serving gets a hearty mix of chicken, vegetables, and creamy broth.
- Top each bowl with a warm, buttery biscuit. Serve immediately and enjoy!
Notes
- Dairy-Free Option: Replace the heavy cream with unsweetened almond milk, oat milk, or coconut milk for a creamy yet dairy-free version.
- Make It Vegetarian: Use vegetable broth and replace chicken with chickpeas or diced tofu for a vegetarian twist.
- Leftover Storage: Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to refresh the texture.
- Freezing Tips: Freeze the soup base (without cream) for up to 3 months. Add cream when reheating to maintain the smooth texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American-inspired