Chicken Pot Pie Soup (Printable)
Creamy chicken soup with hearty vegetables and buttery biscuit croutons for a warm, satisfying dish.
# What You Need:
→ 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
25 - 1 tablespoon chopped fresh parsley (optional)
26 - 2 tablespoons melted butter, for brushing
# Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine flour, baking powder, baking soda, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and parsley until just combined. Pat dough on floured surface to 3/4 inch thickness and cut into one-inch squares. Arrange on baking sheet.
03 - Brush biscuit squares with melted butter. Bake for 10 to 12 minutes until golden. Remove from oven and allow to cool.
04 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
05 - Sprinkle all-purpose flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove raw flour taste.
06 - Gradually whisk in the chicken broth, making sure there are no lumps. Stir in diced potatoes, dried thyme, dried parsley, dried rosemary, and bay leaf. Bring to a simmer and cook for 10 minutes.
07 - Mix in cooked chicken, frozen peas, and frozen corn. Continue simmering for another 10 minutes until potatoes are tender.
08 - Stir in heavy cream. Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
09 - Ladle the soup into bowls and generously top with the baked biscuit croutons.
# Expert Tips:
01 -
- All the cozy pot pie flavors without rolling out dough or wrestling with pastry.
- The biscuit croutons stay crispy if you eat slowly, or soften into the soup if you don't—there's no wrong way.
- Most of the work happens while you're sipping coffee; the soup practically builds itself.
02 -
- Don't skip the two-minute flour cooking step; raw flour in soup tastes dusty and wrong, but cooked flour becomes part of the silky texture.
- Keep the biscuit butter cold until the very last second—warm butter makes dense croutons instead of flaky ones.
- Whisk the broth in slowly to avoid lumps; there's no shame in taking thirty seconds to do this right.
- Add the cream after you remove the pot from direct heat to keep it from curdling, though a gentle simmer is usually fine.
03 -
- If your soup seems too thin after adding the cream, let it simmer uncovered for a few extra minutes to reduce and thicken slightly.
- The secret to crispy biscuit croutons is starting with cold butter and not opening the oven door while they bake—trust the time and temperature.