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Turkey Pot Pie Soup with Herb Drop Biscuits

Turkey pot pie soup with herb drop biscuits pairs a creamy, thickened soup with golden, parsley-and-chive biscuits baked on a sheet pan. The soup simmers until the potatoes are fork-tender, then gets served with warm drop biscuits.
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Prep Time 25 minutes
Cook Time 41 minutes
resting time 5 minutes
Total Time 1 hour 11 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp cornstarch
  • 3 tbsp water cold
  • 3 cups cooked turkey diced or shredded
  • 1 cup frozen peas
  • 1 cup heavy cream
For the herb drop biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives finely chopped
  • 6 tbsp butter cold, salted, cut into small cubes
  • 0.75 cup buttermilk

Equipment

  • 1 6-quart Dutch oven
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, and mushrooms and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the broth, potatoes, thyme, salt, and pepper.
  5. Bring the soup to a boil, reduce the heat, and simmer uncovered for 12-15 minutes, until the potatoes are easily pierced with a fork.
  6. Whisk the cornstarch and cold water in a small bowl until smooth.
  7. Stir the slurry into the soup and simmer for 1-2 minutes until thickened.
  8. Stir in the turkey, peas, and cream.
  9. Heat gently, stirring often, until the soup reaches 165°F.
  10. Cover and remove from the heat.
Bake the herb drop biscuits
  1. Preheat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Whisk the flour, baking powder, parsley, and chives in a medium bowl.
  4. Cut in the cold butter until pea-size pieces remain.
  5. Stir in the buttermilk just until a shaggy dough forms.
  6. Drop the dough in 8 roughly 1/4-cup portions onto the prepared baking sheet.
  7. Bake for 14-16 minutes, until the tops are golden brown.
  8. Let the biscuits rest on the baking sheet for 5 minutes.
  9. Serve the biscuits with the soup.

Notes

For the best biscuit texture, cut in the cold butter until pea-size pieces remain and stir the buttermilk in just until the dough comes together. Refrigerate leftovers for up to 3 days; freeze the soup and biscuits separately for up to 2 months, noting the cream may separate slightly when reheated. For a lighter soup, replace the heavy cream with half-and-half.