Chicken Pot Pie Soup
Yield: 6 servings
This easy Chicken Pot Pie Soup recipe features a flavorful, lightly creamy broth that’s loaded with tender chicken and vegetables, plus fresh herbs. The simple drop biscuits are a fun twist on a traditional pie crust!
Ingredients
For the Soup:
- ¼ cup unsalted butter
- 10 ounces frozen mixed vegetables
- 1 cup frozen pearl onions
- ½ cup diced celery
- ½ cup sliced carrots
- 2 large cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh minced rosemary
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock
- 2 cups shredded or chopped cooked chicken (see Notes)
- 1 cup half & half
For the Biscuits:
- 1¾ cups White Lily Enriched Bleached Self-Rising Flour
- 1 cup heavy cream
- 2 tablespoons melted salted butter
- 1 teaspoon sea salt flakes (such as Maldon Sea Salt Flakes)
Instructions
For the Soup:
- Heat a large Dutch oven over medium heat. Add the butter, mixed vegetables, pearl onions, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are just beginning to soften.
- Next add the garlic, thyme, and rosemary. Cook for an additional minute.
- Sprinkle the flour over the top, then stir to coat the vegetables.
- Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan.
- Add the half & half and shredded chicken to the pot.
- Bring the soup just to a boil, then immediately reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender to your liking. While the soup simmers, make the biscuits.
For the Biscuits:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Add the self-rising flour and heavy cream to a medium bowl and mix until just combined and a sticky dough forms.
- Use a 3-tablespoon scoop to drop biscuits onto the parchment-lined baking sheet.
- Brush butter over the biscuits and then sprinkle with sea salt flakes.
- Bake for 9-12 minutes, or until golden brown on the tops and bottoms.
To serve the soup:
- Ladle hot soup into individual bowls, sprinkle with fresh parsley, and add 1-2 warm biscuits to each bowl (or serve alongside).
Notes
- Soup storage - Place the cooled soup in an airtight container in the fridge for up to four days, or in an airtight freezer-safe container in the freezer for up to 3 months.
- Biscuits storage - Store leftover biscuits in an airtight container at room temperature for up to two days, or in the fridge for up to four days. You can also freeze the biscuits in an airtight, freezer-safe baggie or container for up to 3 months.
- To reheat soup & biscuits - Place the soup in a pot on the stove over medium heat, stirring occasionally until hot - or you can use the microwave. To revive the biscuits' texture, place them in a 300°F oven for a few minutes while you're heating up the soup, until they're warmed and lightly crispy on the exterior.
Nutrition Information:
Serving: 6 Calories: 585kcal Carbohydrates: 45g Protein: 24g Fat: 35g Saturated Fat: 20g Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 0.5g Cholesterol: 124mg Sodium: 575mg Potassium: 596mg Fiber: 4g Sugar: 5g Vitamin A: 5332IU Vitamin C: 10mg Calcium: 122mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.