Chicken Pot Pie Soup (Printable)
Creamy chicken and vegetable soup topped with buttery biscuit croutons for a delightful touch.
# 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 (plus more if needed)
25 - 1 tablespoon chopped fresh parsley (optional)
26 - 2 tablespoons melted butter, for brushing
# Steps:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a medium bowl, combine flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk and parsley until just combined.
03 - Turn dough onto floured surface, pat to 3/4 inch thickness, and cut into 1-inch squares. Arrange on baking sheet, brush with melted butter, and bake 10 to 12 minutes until golden. Set aside 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 until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
05 - Sprinkle flour over the sautéed vegetables and stir to coat evenly. Cook this mixture for 2 minutes to remove raw flour taste.
06 - Gradually whisk in chicken broth, ensuring a smooth consistency with no lumps. Add diced potatoes, thyme, dried parsley, rosemary, and bay leaf. Bring to a simmer and cook for 10 minutes.
07 - Stir in cooked chicken, frozen peas, and frozen corn. Continue simmering for an additional 10 minutes until potatoes are tender.
08 - Mix in heavy cream and season with salt and black pepper to taste. Remove bay leaf before serving.
09 - Ladle soup into bowls and garnish generously with the prepared biscuit croutons.
# Expert Advice:
01 -
- It tastes like the coziest hug, but comes together in less than an hour.
- The biscuit croutons add an unexpected textural element that elevates it beyond ordinary soup.
- You can prep components ahead and assemble it all on a busy weeknight.
02 -
- If your broth bubbles into a rapid boil instead of a gentle simmer, your potatoes will fall apart and your soup will become starchy and thick—keep the heat moderate.
- The biscuits must be made fresh on the same day you're serving; they'll soften if they sit overnight, which changes the whole eating experience.
03 -
- Keep your biscuit dough cold and work quickly—the warmth of your hands is your enemy here, so some people even chill their bowl and utensils first.
- If your soup seems too thin after adding the cream, let it simmer uncovered for a few extra minutes; if it's too thick, whisk in a little warm broth to adjust.