Creamy Chicken Pot Pie Soup with Flaky Biscuit Toppers

The broth goes into this pot in two stages: first, it gently poaches the chicken, then it joins the softened vegetables to become the soup. That gives the chicken a…

By Ava
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October 17, 2026
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Reading time: 11 min

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The broth goes into this pot in two stages: first, it gently poaches the chicken, then it joins the softened vegetables to become the soup. That gives the chicken a tender, easy-to-shred texture and leaves plenty of time for the potatoes to cook through. I serve the finished creamy chicken pot pie soup with a warm biscuit on top, so you get a flaky bite with every spoonful.

The biscuits are made separately, which keeps them golden instead of letting them turn soft in the soup. Cold butter and a few folds give the dough its flaky layers, while the flour-thickened broth gives the soup a cozy, spoon-coating body. It’s a satisfying bowl of chicken, vegetables, and cream, finished with a biscuit that stays crisp at the edges.

The Flour Goes in Before the Broth—and That Keeps the Soup Smooth

Pot pie filling gets its body from a thickened broth, but flour can leave lumps if it meets liquid all at once. Here, the vegetables soften first in the same pot used to poach the chicken. Garlic and thyme go in next, followed by the flour, which gets stirred through the vegetables and oil before any broth is added. That brief cooking time takes away the raw-flour taste and gives the broth a smooth start.

Whisking the liquid in gradually helps the flour disperse instead of clumping. The diced potato adds another kind of body as it simmers: its edges soften and lend a little starch to the broth. Heavy cream goes in only at the end, with the chicken and peas, and the soup stays over low heat without boiling. That order gives you a creamy, substantial soup without making the cream do the work of the flour.

What Gives the Biscuits Their Layers and the Soup Its Comforting Body

• Self-rising flour and cold butter — The self-rising flour gives the biscuit dough its lift, while small cold pieces of butter create the flaky pockets. Store-brand flour and butter work well; the cold temperature matters more than a premium brand. Plain all-purpose flour on its own isn’t a like-for-like substitute for the self-rising flour.
• Buttermilk — Its tang balances the buttery biscuit and its acidity helps keep the crumb tender. Cultured buttermilk from the grocery store is a good choice; stir it in only until the dough looks shaggy so the biscuits don’t turn tough.
• Chicken breasts and low-sodium broth — Boneless, skinless breasts poach neatly and shred into the soup. A regular store-brand broth is fine, and the low-sodium kind leaves you more control over the finished saltiness. Boneless, skinless thighs can stand in for the breasts for a richer, darker meat flavor; cook them until they reach the same safe internal temperature.
• Onion, carrots, celery, garlic, and thyme — This familiar vegetable base makes the soup taste rounded rather than just creamy. Fresh vegetables are easy to dice evenly, but there’s no need to seek out specialty produce. Dried thyme is useful here because it has time to bloom in the hot oil with the garlic.
• All-purpose flour and Yukon Gold potato — The flour thickens the broth, and Yukon Gold pieces become tender while holding their shape. If you use a russet potato instead, expect softer edges and a slightly starchier soup; keep the dice even so the pieces finish cooking together.
• Frozen peas and heavy cream — Frozen peas bring a sweet pop of color without extra prep, and heavy cream gives the finished soup its rich, silky texture. The cream doesn’t need to be a specialty brand, but avoid boiling the soup after it goes in.

From Cold Biscuit Dough to a Gently Simmered Soup

Fold the Dough, Then Chill the Squares

Whisk the self-rising flour in a medium bowl, setting aside a tablespoon for shaping. Cut in the cold butter with a pastry blender or your fingertips until pea-size pieces remain, then stir in the buttermilk just until shaggy. Pat the dough into a rectangle, fold it in half, turn it a quarter turn, and repeat that fold-and-turn twice. Pat it back to three-quarter-inch thickness, cut six equal squares, and refrigerate them on a plate.

Poach the Chicken Gently

Bring four cups of the broth to a gentle simmer in a 6-quart Dutch oven over medium heat, then add the chicken and cover. Reduce the heat so the broth keeps a gentle simmer rather than bubbling hard. Cook for 12–18 minutes, until the thickest part of the chicken reaches 165°F. Transfer it to a plate, keep the broth in the pot, and shred the chicken once it’s cool enough to handle.

Soften the Vegetables and Cook the Flour

Add the olive oil, diced onion, carrots, and celery to the reserved broth and cook over medium heat for 6–8 minutes, stirring occasionally. Look for the vegetables to begin softening; they shouldn’t need to brown. Stir in the garlic and thyme for 30 seconds, then sprinkle in the all-purpose flour and stir for 1 minute. Keep stirring so the flour coats the vegetables rather than settling in a dry layer on the bottom.

Simmer the Potato, Then Finish Gently

Gradually whisk in the reserved broth and the remaining broth, then stir in the potato, salt, and pepper. Bring the soup to a simmer and cook for 12–15 minutes, until the potato pieces are tender when pierced. Stir in the shredded chicken, peas, and cream, then cook over low heat for 3–5 minutes until the peas are hot. Don’t let the soup boil; cover it and keep it warm over the lowest heat.

Bake the Biscuits Until Golden

Heat the oven to 425°F and line a rimmed baking sheet with parchment paper. Arrange the chilled biscuits on the sheet and bake for 14–17 minutes, until they’ve risen and turned golden brown. If the tops are still pale, give them a little more time within that range rather than relying on the clock alone. Ladle the soup into bowls and top each one with a warm biscuit.

Three Small Changes for a Different Pot Pie Soup

Questions That Come Up While Making Pot Pie Soup

Creamy Chicken Pot Pie Soup with Flaky Biscuit Toppers

Chicken pot pie soup combines tender shredded chicken, vegetables, peas, and a creamy broth with flaky homemade biscuit toppers. The biscuits bake separately until risen and golden, then are served warm over each bowl.

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Prep Time 25 minutes mins

Cook Time 57 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the biscuit toppers

• 2 cup self-rising flour
• 6 tbsp unsalted butter cold, cut into small pieces
• 0.75 cup buttermilk cold

For the soup

• 6 cup low-sodium chicken broth divided
• 1.5 lb chicken breasts boneless, skinless
• 2 tbsp olive oil
• 1 yellow onion medium, diced
• 2 carrots medium, diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 1 tsp dried thyme
• 0.33 cup all-purpose flour
• 1 Yukon Gold potato medium, diced into 1/2-inch pieces
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 cup frozen peas
• 1 cup heavy cream

Equipment

• 1 6-quart Dutch oven
• 1 rimmed baking sheet

Method

 

Prepare the biscuit toppers

1. In a medium bowl, whisk the self-rising flour, reserving 1 tablespoon for shaping.
2. Cut the cold butter into the flour with a pastry blender or your fingertips until pea-size pieces remain.
3. Pour in the cold buttermilk and stir just until a shaggy dough forms.
4. Turn the dough onto a surface dusted with the reserved flour and pat it into a 3/4-inch-thick rectangle.
5. Fold the dough in half and turn it a quarter turn; repeat twice.
6. Pat the dough back to 3/4 inch and cut it into 6 equal squares.
7. Arrange the biscuits on a plate and refrigerate them while you make the soup.

Make the soup

1. In a 6-quart Dutch oven, bring 4 cups of the chicken broth to a gentle simmer over medium heat.
2. Add the chicken, cover, reduce the heat to maintain a gentle simmer, and cook 12–18 minutes, until the thickest part reaches 165°F.
3. Transfer the chicken to a plate and reserve the broth in the pot.
4. When cool enough to handle, shred the chicken.
5. Add the olive oil, onion, carrots, and celery to the pot and cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
6. Stir in the garlic and thyme and cook for 30 seconds.
7. Sprinkle in the all-purpose flour and stir for 1 minute.
8. Gradually whisk in the reserved broth and the remaining 2 cups broth.
9. Stir in the potato, salt, and pepper, bring to a simmer, and cook 12–15 minutes, until the potato is tender.
10. Stir in the shredded chicken, peas, and heavy cream and cook over low heat for 3–5 minutes, until the peas are hot.
11. Do not let the soup boil, then cover and keep warm over the lowest heat.

Bake and serve

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Bake the biscuits for 14–17 minutes, until risen and golden brown.
3. Ladle the soup into bowls and serve each topped with a warm biscuit.

Notes

For tender biscuits, stop mixing as soon as a shaggy dough forms, and do not let the soup boil after adding the cream. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream can separate and the biscuits lose their texture. For a lighter soup, use half-and-half in place of the heavy cream.