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Cozy Chicken Pot Pie Soup with Easy Buttery Biscuit Topping

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A creamy, hearty chicken pot pie soup with a buttery biscuit topping that bakes right on top. This one-pot wonder delivers all the comfort of chicken pot pie without the fuss of rolling out pastry dough.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup buttermilk, cold

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt the butter in your Dutch oven over medium heat. Once foamy, add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables start to soften.
  3. Add the minced garlic and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes.
  5. Slowly pour in the chicken broth while stirring. Add the milk and heavy cream. Bring to a gentle simmer.
  6. Add the chicken thighs, thyme, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  7. While the soup simmers, make the biscuit dough: In a large bowl, whisk together 2 cups flour, baking powder, sugar, salt, and baking soda. Cut in the cold butter until mixture resembles coarse meal. Add buttermilk and stir just until a shaggy dough forms.
  8. After 20 minutes, remove the chicken thighs from the pot. Shred with two forks.
  9. Return the shredded chicken to the pot and stir in the frozen peas. Adjust salt and pepper.
  10. Drop spoonfuls of biscuit dough over the top of the soup to make 8-10 evenly sized biscuits.
  11. Transfer the pot to the preheated oven, uncovered. Bake for 18-22 minutes, until biscuits are golden brown and a toothpick inserted into the center comes out clean.
  12. Let the soup rest for 5 minutes before serving.

Notes

For flakiest biscuits, grate cold butter on a box grater instead of cubing. Keep butter cold. Don’t overmix biscuit dough. Soup tastes better the next day. Store biscuits separately from soup.

Nutrition

Keywords: chicken pot pie soup, chicken soup, biscuit topping, comfort food, one-pot meal, easy dinner

Find it online: https://coracooks.com/cozy-chicken-pot-pie-soup-with-easy-buttery-biscuit-topping/