Description
Chicken Pot Pie Soup with Buttered Biscuit Croutons
Creamy, comforting, and cozy—like a pot pie in a bowl. Serves 6.
Ingredients
Soup:
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2 tbsp butter
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1 small onion, diced
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2 garlic cloves, minced
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2 cups cooked, shredded chicken (rotisserie or leftover)
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2 cups chicken broth
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2 cups whole milk or half-and-half
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½ cup heavy cream (optional)
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1½ cups frozen peas and carrots
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¼ cup all-purpose flour (or gluten-free 1:1 flour)
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½ tsp thyme (optional)
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Salt & pepper, to taste
Buttered Biscuit Croutons:
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1 can refrigerated biscuit dough
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2 tbsp melted butter
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Pinch of garlic powder or herbs (optional)
Instructions
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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.
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Make Roux: Sprinkle flour over onion/garlic, stirring 1–2 min until smooth.
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Add Liquids: Slowly whisk in chicken broth, then milk (and cream, if using) until smooth.
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Simmer: Cook 5–8 min, stirring occasionally, until soup thickens.
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Add Chicken & Veggies: Stir in shredded chicken, peas, carrots, and thyme. Simmer 10–15 min until heated through.
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Season: Taste and adjust salt and pepper.
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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.
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Serve: Ladle soup into bowls and top with croutons. Serve immediately.
Notes
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Make Ahead: Soup stores 3 days in fridge; add croutons fresh before serving.
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Veggie Boost: Add celery, mushrooms, corn, green beans, or broccoli.
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Thanksgiving Twist: Swap chicken for turkey and add 1 tsp sage.
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Dumpling Option: Drop quartered raw biscuits directly into simmering soup, cover, cook 10–12 min.
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Gluten/Dairy-Free: Use gluten-free flour, almond or oat milk, and gluten-free biscuit dough.