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Chicken Pot Pie Soup with Buttermilk Biscuits

Chicken Pot Pie Soup with Buttermilk Biscuits

Ingredients
  

For the Soup

  • 3 cups cooked shredded chicken about 4 breasts or most of a rotisserie
  • 3 tablespoons butter
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 cup carrots chopped
  • 1 cup green beans sniped in half
  • 1 cup corn kernels
  • 1 Russet potato peeled and diced
  • 1/4 scant cup flour
  • 7 cups chicken stock
  • 1 cup whole milk optional

For the Biscuits

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup butter cold and cubed into 1/2"
  • 3/4 cup buttermilk cold

Instructions
 

  • In a heavy-bottomed stock pot over medium heat, melt the butter, then add the onion and garlic. Cook until soft and translucent. Add the carrots and potato chunks and cook for about 3 minutes.
  • Add the flour to the vegetables in the pot and stir to coat, letting cook for about 3 more minutes. Add the chicken stock while whisking, stirring out any lumps. Add the whole milk (optional - will just make the base a little more creamy instead of solely brothy).
  • Add the peas, corn, green beans, and chicken. Bring the mixture to a boil, then simmer for about 30 minutes, or until the potatoes and carrots are tender.
  • To make the biscuits, whisk the flour, baking powder, salt, and sugar in a large bowl. Using a pastry cutter, cute in the cubes of butter until pieces no bigger than peas remain. Make a little well in the bowl, and add the chilled buttermilk. Stir with a large spoon until the mixture comes together. Knead once or twice in the bowl.
  • Lay the dough on a lightly floured surface and gently roll out into a ¾" rectangle (don't over-roll - as that will make tough biscuits). Fold the rectangle into thirds, like a letter, then roll out gently again. Repeat this process 2 or 3 more times (this creates flaky layers in the biscuits).
  • Roll out into a 3/4" rectangle again, and cut out biscuits using a biscuit cutter or the mouth of a drinking glass. Place close together on a baking sheet, 1-2 inches apart from each other. Bake in an oven heated at 425 degrees Fahrenheit for 15 minutes, or until golden. Serve with warm soup.

Notes

  • Any and all of the vegetables can be frozen or fresh. If using frozen potatoes or carrots, simply gauge if they need more time to cook through on the stove.