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–+ servings

Creamy Chicken Pot Pie Soup with Flaky Biscuits

All the rich, comforting flavors of classic chicken pot pie in a velvety, heartwarming bowl of soup packed with tender shredded chicken, sweet peas, carrots, and potatoes, topped with warm golden biscuits.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

Velvety Pot Pie Soup Base
Serving & Biscuit Topping

Method
 

Sautéing Mirepoix & Potatoes
  1. Melt butter in a large Dutch oven or heavy soup pot over medium heat.
  2. Add diced onions, carrots, celery, and potatoes. Sauté for 7 to 8 minutes until onions are translucent and vegetables begin to soften.
  3. Stir in minced garlic, fresh thyme, poultry seasoning, salt, and black pepper; cook for 1 minute until fragrant.
Building the Creamy Broth
  1. Sprinkle the flour over vegetables and stir continuously for 2 minutes to cook out the raw flour flavor.
  2. Slowly pour in the chicken bone broth while whisking constantly to prevent lumps.
  3. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes until potatoes are fork-tender.
Finishing & Serving
  1. Stir in the shredded chicken, heavy cream, and frozen peas and corn. Simmer uncovered for 3 to 4 minutes until thoroughly warmed through and lusciously thick.
  2. Ladle into bowls and top each serving with a split warm buttermilk biscuit. Garnish with chopped parsley and cracked pepper.

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