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Chicken Pot Pie Soup with Biscuit Topping

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A creamy, comforting soup that captures all the flavors of chicken pot pie—tender chicken, hearty veggies, and rich broth—topped with golden, buttery biscuits baked right on top.

Ingredients

  1. 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

Instructions

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

  1. Form roux: Stir in flour and herbs, cooking briefly to form a roux.
  2. Add liquids: Add white wine (optional), then whisk in chicken broth and heavy cream, bringing to a gentle boil.
  3. Add vegetables & chicken: Add potatoes, peas, and shredded chicken; simmer 20–30 minutes until veggies are tender.
  4. 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.
  5. Transfer to oven: Transfer pot to oven (350°F), bake 13–14 minutes until biscuits are golden.
  6. Garnish & serve: Garnish with parsley and serve immediately.

Notes

  1. Vegetarian/Vegan: Omit chicken. Use chickpeas, vegetable broth, and dairy-free cream.
  2. Extra-thick: Stir in a cornstarch slurry after simmering.
  3. Herb twist: Add fresh rosemary, thyme, or sage.
  4. Cheesy: Mix cheddar into biscuits or sprinkle on soup before serving.
  5. 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.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-soup-with-biscuit-topping/