Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced small
  • 2 stalks Celery, diced small
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • 1/4 tsp Black Pepper, freshly ground
  • 1/2 tsp Salt (or to taste)
  • 1 lb Boneless, Skinless Chicken Breast or Thighs, cooked and shredded or diced
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Frozen Peas
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 2 cups All-Purpose Flour (for biscuits)
  • 1 tbsp Baking Powder (for biscuits)
  • 1 tsp Sugar (for biscuits)
  • 1/2 tsp Salt (for biscuits)
  • 1/2 cup Cold Unsalted Butter, cut into small cubes (for biscuits)
  • 3/4 cup Cold Milk (for biscuits)
  • 1 Egg, beaten with 1 tsp water (for egg wash)

Instructions:

  1. Sauté Aromatics: In a large Dutch oven, melt 2 tbsp butter and 1 tbsp olive oil over medium heat. Add onion, carrots, and celery. Sauté gently until softened (about 8-10 minutes).
  2. Season: Stir in thyme, sage, salt, and pepper. Cook for 1 minute until fragrant.
  3. Make the Roux (The Thickener): Push the vegetables to one side. Add the remaining 1/2 cup butter to the empty side. Once melted, sprinkle in the 1/2 cup flour. Whisk constantly for 2 minutes to cook out the raw flour taste, forming a smooth paste.
  4. Combine & Whisk: Slowly whisk the chicken broth into the roux mixture, a cup at a time, ensuring no lumps form. Increase heat to medium-high and bring to a gentle simmer, whisking frequently until the soup thickens slightly.
  5. Simmer & Incorporate: Reduce heat to low. Stir in the heavy cream and the pre-cooked, shredded chicken. Simmer gently for 10 minutes to allow flavours to meld.
  6. Final Touches for Soup: Stir in the frozen peas during the last 5 minutes of simmering. Taste and adjust seasoning (salt/pepper) as needed.
  7. Prep Oven & Dry Mix for Biscuits: Preheat oven to 400°F (200°C). Whisk together 2 cups flour, baking powder, sugar, and salt in a large bowl.
  8. Cut in Butter: Use a pastry blender to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  9. Form Dough & Bake: Stir in the cold milk quickly until just combined. Pat dough out to 3/4-inch thickness and cut into shapes. Brush tops with egg wash and bake for 12-15 minutes until golden brown.
  10. Serving: Ladle the hot Chicken Pot Pie Soup into bowls and top immediately with 1-2 warm biscuits. Garnish with fresh parsley.