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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
Cook Time 57 minutes
Total Time 1 hour 22 minutes
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.