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
Scale
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.
