Chicken Pot Pie Soup (Printable version)
Hearty chicken and vegetable soup topped with golden biscuit croutons for added texture and flavor.
# List of ingredients:
→ 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
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk flour, baking powder, baking soda, and salt in a medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and parsley, mixing just until combined. Pat dough to 3/4-inch thickness on a floured surface and cut into 1-inch squares. Arrange squares on the prepared baking sheet.
03 - Brush biscuit squares with melted butter. Bake for 10 to 12 minutes until golden brown. Remove and let cool.
04 - In a large pot, heat unsalted butter and olive oil over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
05 - Sprinkle flour over vegetables and stir continuously, cooking for 2 minutes to form a roux.
06 - Gradually whisk in chicken broth until smooth. Add diced potatoes, dried thyme, parsley, rosemary, and bay leaf. Bring to a simmer and cook for 10 minutes.
07 - Add shredded chicken, frozen peas, and corn to the pot. Simmer an additional 10 minutes until potatoes are tender.
08 - Stir in heavy cream. Season with salt and black pepper to taste. Remove bay leaf before serving.
09 - Ladle soup into bowls and garnish with biscuit croutons.
# Expert Advice:
01 -
- It's secretly two dishes in one, so you get the comfort of pot pie without the heavy pastry crust.
- Those biscuit croutons are crispy-then-soft magic that happens right in the bowl.
- The whole thing comes together in under an hour, which somehow feels like you spent all day cooking.
02 -
- Don't skip cooking the flour in step five; it tastes raw otherwise and that chalky flavor will haunt your entire soup.
- The biscuits need to be baked before the soup starts simmering so they're fresh and still warm when you serve, which makes all the difference in texture.
- Whisk the broth in slowly to avoid lumps, and if you do get one, just push it through a fine strainer before moving on.
03 -
- Brown the vegetables properly in step four by letting them sit in the pan for a minute before stirring, which builds flavor through caramelization.
- Keep buttermilk cold and work quickly with the biscuit dough because warmth is the enemy of tender, flaky results.
- Reserve a handful of fresh parsley to sprinkle on top right before serving because it catches the light and makes everything look intentional.