Your New Favorite Comfort Food Bowl is Here!

Hey friends, Beau here from Feastical! Ever have one of those days where you’re craving the cozy, heartwarming hug of a classic chicken pot pie, but the thought of making a from-scratch crust feels, well… like a bit too much of a project? I feel you. Some days call for flaky pastry, and other days call for a big spoon and a deep, satisfying bowl of something delicious. That’s exactly why I created this recipe for Chicken Pot Pie Soup with Buttered Biscuit Croutons.

This soup is the ultimate weeknight hero. It captures every single bit of that nostalgic, creamy, savory pot pie magic we all love—the tender chunks of chicken, the sweet peas and carrots, the luxurious, velvety broth—but gets it into your bowl in about 40 minutes flat. And the best part? Instead of a bottom crust that can get soggy, we top it with these incredible, golden, buttery biscuit croutons that are so good, you might just start putting them on everything. They give you that perfect, satisfying crunch in every single bite.

This isn’t just a soup; it’s an experience. It’s the kind of meal that gathers everyone around the kitchen table, sparks conversation, and leaves everyone feeling completely content. It’s uncomplicated, soulful cooking at its finest. So, grab your favorite pot and let’s make a memory together. This is one recipe you’ll come back to again and again.

A Pot Pie Revelation on a Rainy Tuesday

This recipe was born out of a serious comfort food craving on a particularly dreary Tuesday evening. I was rifling through the freezer, hoping a fully-formed pot pie would magically appear, when I found some leftover roasted chicken and a bag of frozen peas and carrots. The classic components were all there, just waiting for a new interpretation.

I started building a creamy soup base, and the aroma of sautéed onion and garlic began to work its magic, instantly making the kitchen feel warmer. As I stirred in the broth and milk, I had a flash of genius (if I do say so myself!). I remembered a can of biscuit dough tucked away in the fridge. Instead of baking whole biscuits on the side, I thought, why not make them the star of the show? I chopped them into bite-sized pieces, tossed them in melted butter, and popped them in the oven. The result was nothing short of a revelation. Those little golden nuggets of buttery goodness, floating on top of that rich, creamy soup, delivered the exact same comfort and flavor as a traditional pot pie, but with half the effort and twice the fun. It was a happy accident that’s now a permanent part of my comfort food rotation.

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create this bowl of comfort. Don’t stress about being exact—cooking is about feeling, and these ingredients are wonderfully flexible!

• 2 tbsp Butter: The foundation of our flavor. It’s for sautéing and building our roux. Unsalted is best so we can control the salt level, but salted works in a pinch—just taste before adding more salt later.
• 1 small Onion, diced: This sweet, aromatic base builds a deep flavor foundation. No onion? A shallot or even a leek would be lovely here.
• 2 Garlic cloves, minced: Because is there any savory dish that isn’t made better by garlic? I think not.
• 2 cups cooked, shredded Chicken: The ultimate time-saver! Use a rotisserie chicken, leftover baked chicken, or even poach two breasts in the broth for 15 minutes before you start. Shred it, and you’re golden.
• 2 cups Chicken Broth: Use a good-quality broth for the best flavor. This is the soul of your soup!
• 2 cups Whole Milk or Half-and-Half: This creates our creamy, luxurious base. Whole milk gives a lighter creaminess, while half-and-half is extra rich. For a dairy-free version, full-fat canned coconut milk is a fantastic substitute.
• 1/2 cup Heavy Cream (optional): I call this the “luxury lift.” It’s not strictly necessary, but oh boy, does it make the soup incredibly silky and decadent.
• 1 1/2 cups frozen Peas and Carrots: The classic pot pie veggie duo! Using frozen is a huge time-saver, and they’re frozen at peak freshness. No need to thaw!
• 1/4 cup All-Purpose Flour: This is our thickening agent. It combines with the butter to make a roux, which gives the soup its perfect body. For a gluten-free soup, a 1:1 gluten-free flour blend works beautifully.
• Salt & Pepper, to taste: The essential seasonings. I always say season gradually and taste as you go!
• 1/2 tsp Thyme (optional): A little sprinkle of dried thyme adds a subtle, earthy note that whispers “classic pot pie.” Feel free to use poultry seasoning or a bit of sage instead.

For the Buttered Biscuit Croutons:

• 1 can refrigerated Biscuit Dough: The secret weapon! Any brand will do. These bake up into incredibly soft, fluffy, and buttery croutons.
• 2 tbsp melted Butter: For tossing the biscuit pieces. This ensures they get golden brown and deliciously crisp on the outside.
• Pinch of Garlic Powder or herbs (optional): A little extra flavor boost for the croutons. I sometimes add a pinch of dried parsley or rosemary.

Let’s Make Some Magic: Step-by-Step

Alright, team! Let’s fire up the stove and get this cozy masterpiece going. It comes together faster than you think.

1. The Aromatic Base: Grab your largest, heaviest-bottomed pot or Dutch oven and place it over medium heat. Add your 2 tablespoons of butter and let it melt until it’s just starting to foam. Toss in your diced onion and sauté for about 4-5 minutes, until it becomes soft and translucent. You’re not looking for color here, just sweetness. Now, add the minced garlic and cook for just one more minute until it’s incredibly fragrant. Chef’s Hack: Don’t let the garlic brown! Burnt garlic tastes bitter, and we want sweet, aromatic goodness.
2. Build the Roux: Sprinkle the 1/4 cup of flour over the onion and garlic. Now, stir continuously for a full 1-2 minutes. You’re cooking out the raw flour taste and creating what’s called a “roux.” It will look like a thick paste. This is the key to a non-watery, beautifully thickened soup!
3. Whisk in the Goodness: Here’s the only slightly tricky part, but you’ve got this! Slowly, and I mean slowly, start pouring in your chicken broth while whisking CONSTANTLY. This prevents lumps from forming. Once all the broth is incorporated and smooth, repeat the process with the milk (and cream, if using). Keep whisking until everything is smooth and unified.
4. Simmer to Thicken: Bring the pot to a gentle simmer (not a rolling boil). Let it cook for 5-8 minutes, stirring occasionally. You’ll feel the whisk start to move through the soup with a little more resistance, and it will visibly thicken to a creamy, gravy-like consistency. Beautiful!
5. Add the Stars of the Show: Now, stir in your frozen peas and carrots, shredded chicken, and that optional 1/2 teaspoon of thyme. Bring it back to a simmer and let it cook for another 10-15 minutes. This allows the veggies to heat through and the flavors to meld together into one happy family.
6. The Final Seasoning: This is the most important step! Taste your soup. Now season with salt and pepper. How much? Until it tastes just right to you. Remember, the broth and chicken might have salt already, so start with a little and add more as needed.
7. Make the Croutons: While the soup is doing its final simmer, preheat your oven to 400°F (200°C). Open your can of biscuit dough and cut each biscuit into 1-inch chunks. Place them in a bowl, drizzle with the 2 tablespoons of melted butter and a pinch of garlic powder (if using), and toss to coat evenly. Spread them out on a baking sheet. Bake for 10-12 minutes, flipping once halfway through, until they are puffed up and golden brown. They will smell amazing.
8. Serve Immediately: Ladle that gorgeous, steaming soup into bowls and top with a generous handful of the warm, buttery biscuit croutons. The contrast of the hot, creamy soup with the crispy, fluffy croutons is pure heaven.

How to Serve This Cozy Masterpiece

Presentation is part of the fun! I love serving this soup in wide, shallow bowls—it gives the croutons plenty of room to shine without sinking immediately. For a real “wow” factor, bring the whole pot to the table and let everyone serve themselves family-style. It just feels more communal and celebratory that way.

While this soup is a full meal in a bowl, a simple, crisp side salad with a bright vinaigrette is the perfect partner to cut through the richness. A glass of chilled Chardonnay or a crisp hard cider would also be a fantastic pairing for the grown-ups at the table. And don’t forget the big, comfy napkins—this is cozy food, and a little splatter is just a sign of a good time!

Make It Your Own: Delicious Variations

One of the best things about this recipe is how adaptable it is. Play with it and make it suit your taste!

• The Veggie Lover: Clean out the fridge! Diced celery sautéed with the onion is classic. Mushrooms, corn, green beans, or even chopped broccoli would be fantastic additions. Just adjust cooking times for firmer veggies.
• Thanksgiving Leftovers Twist: Swap the chicken for leftover shredded turkey and add a teaspoon of sage. It’s like Thanksgiving in a bowl, all year round!
• Gluten-Free & Dairy-Free Friendly: It’s easy! Use a gluten-free 1:1 flour blend for the roux. For the soup liquid, use a rich, unsweetened almond milk or oat milk and skip the cream. For the croutons, use a tube of gluten-free biscuit dough or even cubes of gluten-free bread tossed in olive oil.
• Extra Herby & Bright: Stir in a tablespoon of fresh chopped parsley or dill right at the end of cooking for a burst of fresh flavor. A small squeeze of lemon juice can also brighten up all the rich, creamy notes.
• Pot Pie Dumplings: Feeling fancy? Instead of baking the biscuit pieces, drop the raw, quartered biscuit dough directly onto the simmering soup. Cover the pot and let them steam/poach for 10-12 minutes. You’ll get fluffy dumplings right in your soup!

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first rainy Tuesday. I’ve made it for friends after a long move, for family during the holidays, and honestly, for myself on more than a few “need a hug” nights. The biggest lesson? Don’t fear the roux. I used to rush it or turn the heat up too high, which led to a floury taste or, worse, burning. Low and slow is the way to go—let that butter and flour mixture cook for the full two minutes. It makes all the difference in the world.

Another funny kitchen story: I once accidentally used a can of cinnamon roll dough instead of biscuits for the croutons. It was… an interesting sweet-and-savory experiment that my kids actually loved! I don’t necessarily recommend it, but it goes to show that even kitchen mishaps can lead to happy accidents.

Your Questions, Answered

Q: My soup turned out too thin. How can I thicken it?
A: No worries! Make a “slurry.” Mix one tablespoon of cornstarch with two tablespoons of cold water or broth until smooth. Whisk this into your simmering soup and let it cook for 2-3 minutes. It will thicken right up.

Q: Can I make this soup ahead of time?
A: Absolutely! The soup itself (without croutons) stores and reheats beautifully. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so you may need to add a splash of broth or milk when reheating. Make the croutons fresh right before serving for the best texture.

Q: Can I freeze this chicken pot pie soup?
A: I don’t recommend freezing the soup with the dairy in it, as it can separate and become grainy when thawed. For a freezable version, prepare the soup base with the roux and broth only, and freeze that. When ready to eat, thaw, reheat, and then add the milk/cream and veggies to finish.

Q: My croutons got soggy really fast. Any tips?
A> For maximum crunch, I’m a big fan of serving the croutons on the side in a separate bowl and letting people add their own right before they eat. This keeps them perfectly crisp until the very last spoonful!

Chicken Pot Pie Soup with Buttered Biscuit Croutons

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• Author: BeauCollier

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Description

Chicken Pot Pie Soup with Buttered Biscuit Croutons

Creamy, comforting, and cozy—like a pot pie in a bowl. Serves 6.

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Ingredients

Scale 1x2x3x

Soup:

• 2 tbsp butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 cups cooked, shredded chicken (rotisserie or leftover)

• 2 cups chicken broth

• 2 cups whole milk or half-and-half

• ½ cup heavy cream (optional)

• 1½ cups frozen peas and carrots

• ¼ cup all-purpose flour (or gluten-free 1:1 flour)

• ½ tsp thyme (optional)

• Salt & pepper, to taste

Buttered Biscuit Croutons:

• 1 can refrigerated biscuit dough

• 2 tbsp melted butter

• Pinch of garlic powder or herbs (optional)

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Instructions

• Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and cook 4–5 min until soft. Add garlic and cook 1 min.

• Make Roux: Sprinkle flour over onion/garlic, stirring 1–2 min until smooth.

• Add Liquids: Slowly whisk in chicken broth, then milk (and cream, if using) until smooth.

• Simmer: Cook 5–8 min, stirring occasionally, until soup thickens.

• Add Chicken & Veggies: Stir in shredded chicken, peas, carrots, and thyme. Simmer 10–15 min until heated through.

• Season: Taste and adjust salt and pepper.

• Make Croutons: Preheat oven to 400°F (200°C). Cut biscuits into 1-inch chunks, toss with melted butter and optional seasonings. Bake 10–12 min until golden, flipping halfway.

• Serve: Ladle soup into bowls and top with croutons. Serve immediately.

Notes

• Make Ahead: Soup stores 3 days in fridge; add croutons fresh before serving.

• Veggie Boost: Add celery, mushrooms, corn, green beans, or broccoli.

• Thanksgiving Twist: Swap chicken for turkey and add 1 tsp sage.

• Dumpling Option: Drop quartered raw biscuits directly into simmering soup, cover, cook 10–12 min.

• Gluten/Dairy-Free: Use gluten-free flour, almond or oat milk, and gluten-free biscuit dough.

Nutritional Information*

*This is an estimate for informational purposes and may vary based on specific ingredients and portion sizes used.

Per Serving (based on 6 servings):
Calories: ~460 | Total Fat: 28g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 780mg | Total Carbohydrates: 35g | Dietary Fiber: 3g | Sugar: 8g | Protein: 22g

This soup is a great source of protein and Vitamin A (thanks to those carrots!). Using low-sodium broth is a great way to control the salt content, and opting for whole milk instead of half-and-half can lighten it up slightly without sacrificing creaminess.

Final Thoughts: Your New Comfort Food Tradition

So there you have it, friends—your shortcut to one of the coziest, most satisfying meals you’ll ever make. This Chicken Pot Pie Soup is more than just a recipe; it’s a promise of comfort, a solution for busy nights, and a guaranteed way to bring everyone to the table with a smile.

It proves that you don’t need to spend hours in the kitchen to create something truly special and heartwarming. With a few simple ingredients and one brilliant shortcut (those buttered biscuit croutons, I’m telling you!), you can capture all the nostalgic flavor of a classic dish in a fun, modern, and utterly delicious way.

I truly hope this soup becomes a cherished go-to in your home, just like it is in mine. It’s a reminder that the best meals are often the simplest ones, made with a little bit of love and a willingness to try a happy accident.