Chicken Pot Pie Soup with Biscuit Topping

A cozy and comforting soup that captures the classic flavors of chicken pot pie without the fuss of making a crust. Topped with fluffy biscuits, it's perfect for a hearty meal on chilly nights.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

For the soup

1 tbsp olive oil for sautéing
1 cup chopped onions about 1 medium onion
1 cup chopped carrots about 2 medium carrots
1 cup chopped celery about 2 stalks
2 cups shredded rotisserie chicken or leftover cooked chicken
4 cups chicken broth low sodium recommended
1 cup heavy cream can substitute with milk for a lighter version
1 tbsp all-purpose flour for thickening
1 tsp salt to taste
1 tsp pepper to taste
1 cup mixed vegetables such as peas and corn

For the biscuit topping

2 cups refrigerated biscuit dough or homemade drop biscuit mix

Method

Preparation

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the shredded chicken and mix well.
Sprinkle flour over the mixture and stir until combined, cooking for about 1 minute.
Add the chicken broth gradually while stirring. Bring to a simmer, then season with salt and pepper.
Add cream and mixed vegetables, and let simmer for an additional 10-15 minutes.

Biscuit Topping

During the last 15 minutes of the soup's cooking time, preheat your oven and prepare the biscuit dough according to package or recipe instructions.
Spoon the biscuit dough over the soup in the pot or bake separately on a sheet pan until golden brown.

Serving

Serve the soup hot with the biscuits on top or alongside.

Notes

For best storage, keep the soup and biscuits separate. Reheat the soup on the stove and warm the biscuits in the oven for best texture.