Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 3 large Carrots, diced
  • 2 stalks Celery, diced
  • 1/2 cup All-Purpose Flour (for the roux)
  • 6 cups Low-Sodium Chicken Stock
  • 1 cup Whole Milk or Half-and-Half
  • 1/2 cup Heavy Cream
  • 1 Tbsp Fresh Thyme leaves (or 1 tsp dried)
  • 1 Dried Bay Leaf
  • 1/2 tsp Poultry Seasoning
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 3 cups Cooked Chicken, shredded
  • 1 cup Frozen Sweet Peas
  • 1/2 cup Frozen Sweet Corn
  • 1 1/2 cups All-Purpose Flour (for biscuits)
  • 2 tsp Baking Powder (for biscuits)
  • 1/2 tsp Kosher Salt (for biscuits)
  • 4 Tbsp Cold Unsalted Butter, cubed (for biscuits)
  • 1/2 cup Shredded Cheddar Cheese (for biscuits)
  • 1/2 cup Milk or Buttermilk (for biscuits)
  • 1 Tbsp Fresh Parsley, chopped (for biscuits)

Instructions:

  1. Prep Ingredients: Dice all vegetables (onion, carrot, celery) finely and uniformly for even cooking. Shred the pre-cooked chicken. Measure all dry ingredients and liquids.
  2. Sauté Aromatics: In the Dutch oven, melt the butter and olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned.
  3. Add Seasoning: Stir in the fresh thyme, poultry seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  4. Create the Roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. The mixture (the roux) should look thick and slightly sandy.
  5. Whisk in Liquid: Slowly pour in the cold chicken stock while vigorously whisking the roux to prevent lumps. Once incorporated, stir in the milk or half-and-half.
  6. Simmer and Thicken: Add the bay leaf. Bring the soup to a gentle simmer (do not boil rapidly). Reduce the heat to low, cover slightly, and cook for 15 minutes, or until the carrots are fully tender and the soup has thickened.
  7. Finish the Soup: Remove the bay leaf. Stir in the shredded chicken, frozen peas, and corn. Allow the mixture to heat through for 3–5 minutes.
  8. Add Richness: Remove the pot from the heat and stir in the heavy cream. Taste and adjust seasoning (salt and pepper) as needed.
  9. Prepare Biscuit Dough: Preheat oven to 425°F (220°C). Whisk flour, baking powder, and salt. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  10. Mix and Drop: Stir in the cheese and parsley. Add the milk/buttermilk and mix just until a shaggy dough forms. Do not overmix.
  11. Bake: Drop golf ball-sized mounds of dough onto a parchment-lined baking sheet. Bake for 12–15 minutes, or until golden brown and risen.