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Biscuit-Topped Chicken Pot Pie Soup
Biscuit-Topped Chicken Pot Pie Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Chicken pot pie soup: hearty comfort with savory chicken, veggies, and biscuit topping.
Ingredients:
  • 0.5 (12 ounce) can refrigerated biscuit dough
  • 1 pinch ground paprika
  • 3 tablespoons salted butter
  • 1.5 pounds skinless, boneless chicken breast, diced
  • 1 large carrot, chopped
  • 1 small yellow onion, chopped
  • 2 teaspoons poultry seasoning
  • 3 tablespoons all-purpose flour
  • 1 quart chicken stock
  • 2 medium white potatoes, peeled and chopped
  • 1 pint half-and-half
  • 0.25 teaspoon nutmeg
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 cup frozen lima beans
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Arrange the biscuits on a baking sheet without greasing it, then generously sprinkle paprika over the tops.
  • Bake until golden brown, about 13-16 minutes in the preheated oven.
  • While the biscuits bake, melt butter in a pot over medium to medium-high heat. Cook chicken until no longer pink, for around 5 to 7 minutes. Stir in carrot, onion, poultry seasoning, salt, and pepper; cook until vegetables are softened, about 5 minutes.
  • Sprinkle in the flour and cook for 1 minute. Pour in the chicken stock and potatoes, bring to a boil, then simmer. Stir in the half-and-half and nutmeg; let it simmer for 10 minutes. Add the frozen peas, green beans, and lima beans. Cook until the potatoes are tender and the vegetables are heated through, stirring occasionally, for 5 to 10 minutes.
  • Top each bowl with a biscuit and serve right away.

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