Chicken Pot Pie Soup with Homemade Thyme Butter Biscuits

A simpler way of doing chicken pot pie. For those days when you’re craving the comfort of chicken pot pie, but don’t have the time. 

One of our all time favorite comfort foods is chicken pot pie. When we have time on our hands, we love making our delicious chicken pot pie, but sometimes you have a craving but don’t have the time. Our chicken pot pie soup takes just around 30 minutes to make and makes a lot of left overs for comforting meals throughout the week. A creamy and savory broth filled with lots of veggies and rotisserie chicken and topped with homemade biscuits…yum!!!

If your favorite part of a pie is the crust, do not worry we didn’t leave it out!! We are crust people too! And this soup wouldn’t be complete without our homemade thyme butter biscuits. They’re buttery and flakey just like the crust of a pie. Serve them on the side or top each bowl with a biscuit for a bite of crust in each bowl. 

Recipe Snapshot

1. Make biscuit dough and chill while cutting vegetables.
2. Slice vegetables and sauté in large pot. Preheat oven to 425ºF for biscuits.
3. Add rest of soup ingredients to pot, stir and simmer for 15-20 minutes
4. Pop a batch of biscuits in the oven to cook while soup is cooking.
5. Ladle a couple scoops of soup into each bowl and top with a biscuit. Enjoy!

What is chicken pot pie soup?

Chicken pot pie soup is essentially chicken pot pie that is not baked in a crust and has a little more broth. 

It has everything you love about the filling of a chicken pot pie, just in a creamy broth. And of course, we couldn’t forget the crust. So we are serving our soup with homemade biscuits. You can either serve on the side for dipping in the soup or crumble on top for bites of crust throughout. 

If you have the time on your hands to make a batch of homemade biscuits, we recommend making these our thyme butter biscuits. If you have not made biscuits from scratch before, they are super easy and fun to make!

Very important note: make sure you are using COLD BUTTER!! Cold butter will give you those really pretty flakey layers. We recommend placing butter in the freezer for 10 minutes before you plan to make the biscuits. You also want to cut your butter into small cubes so it is easier to mix into the flour mixture

Start by mixing together your dry ingredients. This includes flour, baking powder, salt and sugar. You will whisk all this together in a bowl. 

Next, you will cut cold cubes butter into the flour. This will break up the butter cubes into smaller pebbles. These cold butter pieces will help to make the flakey layers of the biscuits. After cutting the butter, you will mix in some milk and stir until a dough comes together. 

Afterwards you will create the beautiful flakey biscuit layers. To do this, you will need to fold and roll the dough several times. Start by turn the dough out onto a floured surface, roll the dough into a large rectangle, fold the dough in thirds (like a pamphlet). Roll the dough out into a rectangle again and fold again. Repeat the folding and rolling 2-3 times. 

Lastly, cut the dough into biscuits and bake. You can choose to either slice the dough into smaller squares or use a round cookie cutter to cut the biscuits. Brush them with egg wash for a golden top and cook in the oven for 15-20 minutes until golden brown.

Swaps for homemade biscuits

Don’t want to make homemade biscuits? Or don’t have the time? Try these options…

• Annies canned biscuits 
• Callie’s Hot Little Biscuit Mix
• Frozen Biscuits
• Red Lobster Cheddar Bay Biscuit mix
• Ritz crackers

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Chicken Pot Pie Soup with Homemade Thyme Butter Biscuits

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• Author: Mozie

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Description

Creamy and savory broth filled with lots of veggies and rotisserie chicken and topped with homemade biscuits.

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Ingredients

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1 rotisserie chicken, shredded

6 tbsp butter

1 yellow onion, diced

3 carrots, diced

2 celery sticks

1 russet potato, cubed

1 can sweet green peas

5 garlic cloves, minced

1/3 cup flour

5 cups chicken stock

1/2 cup coconut cream

2 tsp salt

1/4 tsp black pepper

1/2 tsp cayenne

1/2 tsp mustard seed powder

1/2 tbsp fresh thyme

Homemade Thyme Butter Biscuits

2 1/2 cups flour

1 1/2 tbsp baking powder

1 tbsp sugar

1 tsp salt

1/2 cup cold butter, cubed

1 tbsp fresh thyme

1 cup milk

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Instructions

1. Make Thyme Butter Biscuit dough (see recipe below).
2. In a dutch oven or medium size pot, add butter, yellow onion, carrots, celery and potatoes. Sauté for about 10 minutes until soft. Add garlic, cayenne, mustard powder, thyme, salt and pepper. Stir and simmer for a couple minutes
3. Add flour, stir and simmer for 2 minutes. Add chicken stock, coconut cream, rotisserie chicken and sweet green peas and bring to a simmer. Let it cook for 15-20 minutes. 
4. Put biscuits in the oven to cook for 15-20 minutes while soup is simmering. 
5. Scoop a couple labels of soup in a bowl and top with a biscuit. 

Notes

Thyme Butter Biscuits

1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a medium size bowl, whisk flour, baking powder, sugar, fresh thyme and salt together.
3. Add cold cubed butter and cut into the flour mixture with a pastry cutter. Make a well in the flour, pour the milk into the well and mix with a fork until combined.
4. Turn dough out onto a floured surface and roll out into a 1/2 inch rectangle. Fold the dough into thirds (left side over and right side over the top). Then roll out the dough again and repeat 3 more times.
5. Using a round biscuit cutter, cut out as many biscuits as the dough can make. (it should make about 12 biscuits).
6. Place the biscuits on the baking sheet, and chill in fridge while you prep the soup.