Print

Chicken Pie Soup

Chicken Pie Soup - featured image
Print Recipe

A cozy, comforting soup that captures the rich flavors of chicken pot pie without the fuss of baking a crust. Perfect for cold nights, this creamy soup features tender chicken, vegetables, and a flaky biscuit topping.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half (or dairy-free milk alternative)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish (optional)
  • 1 cup self-rising biscuit mix (or gluten-free biscuit mix)
  • 1/3 cup whole milk
  • 2 tablespoons unsalted butter, melted (for brushing biscuit topping)

Instructions

  1. Prepare the chicken by shredding about 2 cups of cooked rotisserie chicken into bite-sized pieces. Set aside.
  2. Melt 4 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, and carrots. Cook, stirring occasionally, until softened and fragrant, about 7 to 8 minutes. Add minced garlic and cook for 1 more minute.
  3. Sprinkle 1/4 cup flour evenly over the sautéed vegetables. Stir constantly with a wooden spoon or whisk for 2 to 3 minutes to cook off the raw flour taste until the mixture is thick and pasty.
  4. Slowly pour in 4 cups chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and let thicken slightly for about 5 minutes.
  5. Stir in 1 cup whole milk or half-and-half, then add thyme, sage, salt, and pepper. Let the soup gently bubble for another 5 minutes to thicken and develop flavor.
  6. Fold in the shredded chicken and stir gently to combine. Keep heat low to warm the chicken without drying it out.
  7. In a small bowl, mix 1 cup biscuit mix with 1/3 cup milk until just combined to form a soft dough.
  8. Spoon dollops of biscuit dough over the surface of the soup in the pot. Brush biscuit tops lightly with melted butter.
  9. Transfer the pot to a preheated oven at 375°F (190°C). Bake uncovered for 15 to 18 minutes until biscuits are puffed and golden.
  10. Let the soup cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Add broth slowly while whisking to avoid lumps in the roux. Use rotisserie chicken for quick prep. Bake biscuit topping separately or add just before serving to avoid sogginess. For gluten-free, use gluten-free flour and biscuit mix. For dairy-free, substitute butter with olive oil and milk with almond or coconut milk. Baking the pot on a baking sheet helps catch drips and makes cleanup easier.

Nutrition

Keywords: chicken pie soup, comfort food, cozy soup, chicken soup, biscuit topping, easy dinner, cold night soup

Find it online: https://bouncybowl.com/chicken-pie-soup-recipe-easy-cozy-comforting-soup-for-cold-nights/