If you’re craving the comforting flavors of a classic chicken pot pie but want something quicker and easier to enjoy, you’re going to fall in love with this Chicken Pot Pie Soup with Buttermilk Biscuit Topping Recipe. It combines everything you adore about pot pie — tender chicken, creamy sauce, and hearty vegetables — all in a cozy, ladle-ready soup form. Topped with fluffy, golden buttermilk biscuits baked right on top, this recipe is the ultimate cozy meal that feels like a warm hug on a chilly day. Whether it’s a busy weeknight or a weekend indulgence, this soup will quickly become your go-to comfort food.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create layers of flavor and texture. Each component plays an essential role, from the richness of butter and the creaminess of milk to the savory punch of seasoned chicken and vegetables. Plus, those buttery buttermilk biscuits take everything to the next level with their golden, fluffy top.
- 2 Tbsp butter: Adds richness and helps create the roux that thickens the soup perfectly.
- ¼ cup all-purpose flour: Essential for thickening the broth into a creamy base.
- 2 cups chicken broth: Builds a flavorful, savory foundation for the soup.
- 2 cups milk: Adds creamy texture and balances the flavors without heaviness.
- 2 cups chopped cooked chicken: Provides hearty protein and satisfying chunks in every spoonful.
- 2 cups frozen mixed vegetables: A colorful, convenient mix that brings sweetness and nutrition.
- ¼ tsp garlic powder: Enhances savory notes with a mild garlic flavor.
- ½ tsp onion powder: Deepens the base with a subtle, sweet onion taste.
- ½ tsp salt: Brings out all the flavors and balances the seasoning.
- ¼ tsp black pepper: Adds a touch of warmth and spice.
- 1 (7.5-oz) can refrigerated buttermilk biscuits: The crowning glory, baked on top for a soft, golden biscuit topping.
How to Make Chicken Pot Pie Soup with Buttermilk Biscuit Topping Recipe
Step 1: Get Ready and Make the Roux
Start by preheating your oven to 400ºF so it’s nice and hot when you’re ready to bake the biscuits. In a Dutch oven or heavy pot, melt the butter over medium-high heat. Stir in the all-purpose flour and cook it for about one minute—this step is crucial to cook out that raw flour taste while developing a smooth roux that will thicken the soup beautifully.
Step 2: Build the Soup Base
Slowly whisk in the chicken broth to the roux to avoid any lumps. Bring the mixture up to a boil first, then lower the heat and let it simmer gently. This process lets the liquid thicken and infuse with the rich butter and flour base you just created.
Step 3: Add Creamy Goodness and Flavor
Once the broth is thickening, stir in the milk along with the chopped cooked chicken and frozen mixed vegetables. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Let the soup simmer uncovered for about 10 minutes, which lets flavors meld, the soup thicken further, and the veggies cook through but stay tender.
Step 4: Top with Buttermilk Biscuits
Carefully place the refrigerated buttermilk biscuits directly on top of the bubbling soup. This might seem daring, but those biscuits will bake beautifully right there, soaking up some of the steam while creating a soft yet golden crust on top.
Step 5: Bake to Perfection
Pop the whole pot, uncovered, into your preheated oven. Bake for 12 to 15 minutes until the biscuits puff up and turn a gorgeous golden brown. The aroma at this stage is absolutely irresistible, and your Chicken Pot Pie Soup with Buttermilk Biscuit Topping Recipe is almost ready to delight your taste buds.
How to Serve Chicken Pot Pie Soup with Buttermilk Biscuit Topping Recipe
Garnishes
While the soup yields plenty of flavor on its own, a sprinkle of freshly chopped parsley or thyme over the biscuits adds a bright, fresh finish and a pop of color. For an extra indulgent touch, a light drizzle of melted butter over the biscuits right as they come out of the oven can elevate the experience.
Side Dishes
Serve this soup with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Roasted root vegetables, garlic bread, or a simple charcuterie board also complement the meal wonderfully for a heartier spread.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and place the biscuits on top just before serving. Alternatively, bake the soup in smaller oven-safe ramekins with individual biscuit toppings for a personalized touch — perfect if you’re hosting a cozy dinner party.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to an airtight container. The soup base and chicken will keep well refrigerated for 3 to 4 days, but reserve the biscuits separately whenever possible to avoid sogginess.
Freezing
You can freeze the soup portion without the biscuit topping for up to 3 months. Freeze in portion-sized containers for easy thawing. When ready to enjoy, thaw overnight in the fridge before reheating and serving with freshly baked biscuits.
Reheating
Gently reheat the soup on the stovetop over medium heat, stirring occasionally to avoid sticking or scorching. Add a splash of milk or broth if the soup feels too thick. To recreate that biscuit-topped magic, bake fresh biscuits while the soup warms up and place them on top just before serving.
FAQs
Can I use homemade biscuits instead of canned buttermilk biscuits?
Absolutely! Homemade biscuits add a wonderful personal touch. Just make sure they’re slightly smaller or similar in size to canned biscuits for even baking on top of the soup.
Is it necessary to use cooked chicken, or can I use raw chicken?
Using cooked chicken speeds things up and keeps the soup hearty without long cooking times. If you want to use raw chicken, cook it fully first before adding it to the soup to keep flavors balanced and avoid overcooking.
Can I swap the frozen mixed vegetables for fresh ones?
Fresh vegetables work wonderfully and can add a vibrant crunch. Just chop them into similar sizes and simmer slightly longer to ensure they’re tender but still crisp.
What’s the best way to thicken the soup if it’s too thin?
You can create a quick slurry of flour or cornstarch mixed with a bit of cold water and slowly whisk it into the simmering soup until you reach your desired consistency.
Can this recipe be made dairy-free?
Yes! Substitute the butter with a dairy-free alternative and swap milk for unsweetened almond or oat milk. Make sure to check your biscuits or use a dairy-free biscuit recipe to keep it consistent.
Final Thoughts
This Chicken Pot Pie Soup with Buttermilk Biscuit Topping Recipe is truly a game-changer when it comes to quick comfort food. It’s rich, creamy, and packed with wholesome goodness topped with irresistible biscuits that make every spoonful special. I can’t wait for you to try it and discover how fast this becomes a beloved staple in your meal rotation. Cozy up, grab your ladle, and enjoy this heartwarming bowl of happiness!
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Chicken Pot Pie Soup with Buttermilk Biscuit Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines the creamy, savory flavors of a traditional pot pie with the ease of a hearty soup. Tender chicken, mixed vegetables, and a flavorful broth are topped with golden, flaky buttermilk biscuits baked directly on the soup, making it a satisfying one-pot meal perfect for chilly days or whenever you’re craving classic comfort food.
Ingredients
Sauce and Soup Base
- 2 Tbsp butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
Main Ingredients
- 2 cups chopped cooked chicken
- 2 cups frozen mixed vegetables
- ¼ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Topping
- 1 (7.5-oz) can refrigerated buttermilk biscuits
Instructions
- Preheat Oven: Preheat your oven to 400ºF to prepare for baking the biscuits on top of the soup.
- Melt Butter and Make Roux: In a Dutch oven, melt the butter over medium-high heat. Stir in the all-purpose flour and cook for 1 minute to form a roux, which will thicken the soup.
- Add Chicken Broth: Slowly whisk in the chicken broth to the roux, bring the mixture to a boil, then reduce heat to simmer to ensure a smooth base.
- Add Remaining Soup Ingredients: Stir in the milk, chopped cooked chicken, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper. Let the soup simmer gently for 10 minutes to allow flavors to meld and ingredients to heat through.
- Top with Biscuits: Gently arrange the refrigerated buttermilk biscuits on top of the simmering soup in the Dutch oven, spacing them evenly.
- Bake Until Golden: Place the Dutch oven uncovered in the preheated oven and bake for 12 to 15 minutes until the biscuits are puffed up and golden brown on top.
Notes
- Use fully cooked chicken to speed up the recipe and ensure even heating.
- Frozen mixed vegetables such as peas, carrots, corn, and green beans work perfectly for this dish.
- For a richer soup, substitute whole milk with half-and-half or heavy cream if desired.
- To prevent the bottom of the biscuits from getting soggy, make sure soup is simmering but not boiling vigorously before adding the biscuits.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
