Chicken Pot Pie Soup with Biscuit Topping

Why You’ll Love This Recipe

• It delivers all the cozy flavors of chicken pot pie in a bowl.

• Simple one-pot prep means fewer dishes and less fuss.

• Biscuit topping adds that satisfying crunch and warmth.

• Great for weeknight dinners or colder days when you just want comfort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken (breasts or rotisserie), shredded

• Carrots, celery, onion, potatoes, peas

• Butter, garlic, poultry seasoning or herbs (rosemary, thyme)

• All-purpose flour

• Chicken broth and heavy cream

• Tube biscuits or homemade biscuits

directions

1. Sauté diced onion, carrots, celery (and garlic) in butter until softened (about 5–8 minutes).

2. Stir in flour and herbs, cooking briefly to form a roux.

3. Add white wine (optional), then whisk in chicken broth and heavy cream, bringing to a gentle boil.

4. Add potatoes, peas, and shredded chicken; simmer 20–30 minutes until veggies are tender.

5. Meanwhile, prepare biscuits: cut tube biscuits into heart shapes, balls, or rounds. Bake separately (10 minutes at package temperature) or place raw atop soup before baking.

6. Transfer pot to oven (350°F), bake 13–14 minutes until biscuits are golden.

7. Garnish with parsley and serve immediately.

Servings and timing

• Servings: About 6

• Prep time: ~30 minutes

• Cook time: ~40 minutes

• Total time: ≈1 hour

Variations

• Vegetarian/Vegan: Omit chicken. Use chickpeas, vegetable broth, and dairy-free cream.

• Extra-thick: Stir in a cornstarch slurry after simmering.

• Herb twist: Add fresh rosemary, thyme, or sage.

• Cheesy: Mix cheddar into biscuits or sprinkle on soup before serving.

• Slow-cooker version: Combine ingredients (minus biscuits) and cook on LOW for 6 hours or HIGH for 3 hours; add baked biscuit croutons before serving.

storage/reheating

• Fridge: Store soup and biscuits separately in airtight containers for up to 3 days.

• Reheat soup: Warm gently on stovetop, adding a splash of milk or broth to loosen.

• Reheat biscuits: Bake at 350°F for 5–7 minutes or microwave for 10–15 seconds.

• Freeze: Soup (no biscuits) for up to 2–3 months; thaw and reheat. Biscuit dough can be frozen unbaked.

FAQs

Can I use rotisserie chicken?

Yes. Rotisserie chicken saves time and adds depth—just shred and add in.

Can I make this gluten-free?

Yes—use gluten-free flour or cornstarch for thickening and gluten-free biscuits for topping.

Is it okay without biscuits?

Absolutely. Serve it with crackers, crusty bread, or avoid the topping altogether.

How do I make it vegan?

Use veggie broth, plant-based cream, and vegan biscuits; swap chicken for chickpeas.

Can I make ahead?

Yes. Refrigerate the soup (no biscuits) up to 2 days. Prepare and bake biscuits when ready to serve.

How can I thicken it more?

Add a cornstarch slurry (2 tablespoons cornstarch + ¼ cup water), simmer until thickened.

What’s the best biscuit type?

Tube biscuits are convenient; homemade buttermilk or cheddar biscuits add extra flavor.

Can I skip wine?

Yes—use equal parts broth instead or a splash of vinegar for brightness.

Can I freeze with biscuits on top?

Not recommended—the texture becomes soggy. Freeze soup-only and bake biscuits fresh.

Can I use an Instant Pot?

Yes—Sauté veggies, pressure-cook with liquids and chicken, then bake biscuits separately before serving.

Conclusion

This Chicken Pot Pie Soup with Biscuit Topping is the ultimate cozy meal in a bowl. It’s easy, hearty, and always a family favorite. You get creamy soup plus a biscuit crust all in one dish—no need to juggle separate components. Perfect for busy nights, cold weather, or when you could use a little comfort in your life. Enjoy!