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As the cold winds begin to blow and the days grow shorter, there’s nothing quite like a steaming bowl of Chicken Pot Pie Soup to wrap you in warmth and comfort. This delightful dish combines the heartiness of traditional chicken pot pie with the soothing qualities of a flavorful soup, making it a perfect meal for chilly evenings. Whether you’re snuggling up on the couch after a long day or hosting a family gathering, this Cozy Chicken Pot Pie Soup offers a deliciously nostalgic experience that evokes feelings of home and togetherness.

Chicken Pot Pie Soup with Biscuit Top

Warm up your evenings with this comforting Chicken Pot Pie Soup topped with fluffy biscuits. This cozy dish blends the classic flavors of chicken pot pie into a creamy soup, perfect for chilly nights. Featuring tender chicken, vibrant veggies, and aromatic herbs, each bowl is a delightful hug in a meal. Easy to prepare, this recipe is great for family dinners or gatherings, bringing warmth and nostalgia to your table. Discover how to make this heartwarming soup and enjoy a taste of home.
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Ingredients
  

For the Soup:

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1/4 teaspoon salt (adjust to taste)

1 cup frozen peas

2 cups cooked chicken, shredded (rotisserie works well)

4 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour (for thickening)

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup buttermilk

1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions
 

Prepare the Soup Base:

    - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

      - Add minced garlic, thyme, rosemary, black pepper, and salt. Cook for an additional minute until fragrant.

        Thicken the Soup:

          - Sprinkle in the flour and stir well to coat the vegetables. Cook for another 2 minutes to get rid of the raw flour taste.

            - Gradually pour in the chicken broth while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer.

              Add Chicken and Peas:

                - Stir in the shredded chicken and frozen peas. Let it simmer for 10 minutes, allowing all the flavors to meld.

                  - Finally, add the heavy cream and stir well. Adjust seasoning if needed. Reduce heat to low to keep warm while you prepare the biscuit topping.

                    Make the Biscuit Topping:

                      - Preheat your oven to 425°F (220°C).

                        - In a large bowl, whisk together the flour, baking powder, and salt.

                          - Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

                            - Pour in the buttermilk and gently mix until just combined. Do not overwork the dough; it should be slightly sticky.

                              Assemble and Bake:

                                - Ladle the chicken pot pie soup into oven-safe bowls or a large baking dish. Drop spoonfuls of biscuit dough on top of the soup, leaving some space between each biscuit.

                                  - Bake in the preheated oven for about 15-20 minutes, or until the biscuit tops are golden brown and cooked through.

                                    Serve:

                                      - Once out of the oven, let cool for a few minutes. Garnish with fresh parsley if desired and serve warm. Enjoy your comforting bowl of Chicken Pot Pie Soup with a fluffy biscuit top!

                                        Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 6 servings