Ingredients:

  • cups all-purpose flour
  • Tbsp baking powder
  • tsp salt
  • /2 cup cold unsalted butter, cubed
  • Tbsp fresh chives, finely chopped
  • Tbsp fresh parsley, finely chopped
  • /4 cup cold whole milk
  • Tbsp melted butter (for brushing)
  • Tbsp unsalted butter
  • large yellow onion, finely diced
  • cup carrots, peeled and diced small
  • cup celery stalks, diced small
  • /4 cup all-purpose flour
  • cups chicken broth (low sodium)
  • cup heavy cream (35% fat)
  • cups cooked chicken, shredded or diced
  • cup frozen peas
  • tsp fresh thyme leaves
  • /2 tsp dried rosemary
  • large bay leaf
  • Salt and freshly ground black pepper, to taste
  • Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. For the biscuits: Whisk flour, baking powder, salt, chives, and parsley in a medium bowl. Cut in the cold butter using a pastry blender or forks until the mixture resembles coarse crumbs.
  3. Gently stir in the cold milk until just combined. Do not overmix. Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle, fold once, and cut into 6 equal pieces. Place on the prepared sheet and brush tops with melted butter. Chill while making the soup.
  4. For the soup: Melt 4 Tbsp butter in a large Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 8 minutes.
  5. Sprinkle the 1/4 cup flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste (making a roux).
  6. Slowly whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring to a gentle simmer. Add thyme, rosemary, and the bay leaf. Continue simmering for 10 minutes, stirring occasionally, until the soup has visibly thickened.
  7. Remove the bay leaf. Stir in the heavy cream and the cooked chicken. Heat through gently; avoid a vigorous boil once the cream is added.
  8. Stir in the frozen peas. Taste and adjust seasoning with salt and pepper as needed. Keep the soup warm on low heat.
  9. Bake the chilled biscuits for 12–15 minutes, or until golden brown and risen well. Remove from the oven.
  10. Ladle the hot Chicken Pot Pie Soup into deep bowls. Top each serving generously with 1 or 2 warm, flaky herb biscuits. Garnish with fresh parsley before serving immediately.