Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 medium carrots, peeled and diced (about 1 cup) (120g)
  • 2 celery stalks, diced (about 1 cup) (100g)
  • ½ teaspoon dried thyme (2.5 ml)
  • ¼ teaspoon dried rosemary (1.25 ml)
  • ¼ teaspoon ground black pepper (1.25 ml)
  • ½ teaspoon salt (2.5 ml)
  • 3 tablespoons all-purpose flour (25g)
  • 4 cups chicken broth (950ml)
  • 1 cup heavy cream (240ml)
  • 2 cups cooked chicken, shredded (about 12 ounces) (340g)
  • 1 cup frozen peas (140g)
  • ½ cup frozen corn (75g)
  • 1 cup all-purpose flour (120g)
  • 1 ½ teaspoons baking powder (7.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into cubes (57g)
  • ½ cup whole milk (120ml)

Instructions:

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in thyme, rosemary, salt, and pepper.
  2. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the soup.
  3. Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 10 minutes, or until slightly thickened.
  4. Stir in heavy cream, shredded chicken, peas, and corn. Heat through, about 5 minutes.
  5. Preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined.
  6. Drop spoonfuls of biscuit dough onto a baking sheet lined with parchment paper (optional). Bake for 12-15 minutes, or until golden brown.
  7. Ladle soup into bowls and top with biscuit crumbles. Enjoy this Chicken Pot Pie Soup Recipe!