Creamy Chicken Pot Pie Soup with Biscuits
Chicken Pot Pie Soup brings the flavors of a classic favorite into one creamy, cozy meal that’s perfect for winter. With tender chicken, fresh veggies, and buttery biscuits, it’s a nourishing dish that comforts with every warm spoonful.
Servings 4 Servings
Calories 615kcal
Ingredients
- 1 tablespoon Butter unsalted
- 1 tablespoon Olive oil
- 3 whole Chicken breast boneless skinless
- 1 tablespoon All purpose seasoning
- 2 teaspoons Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
Vegetables
- 1/2 medium Onion diced
- 1 cup Carrots chopped
- 2 stalks Celery chopped
- 1 cup Frozen corn optional
- 1 cup Frozen peas optional
- 1 sprig Fresh thyme sub 1/2 teaspoon dried thyme
Soup base
- 2-3 tablespoons Flour add until oil is absorbed
- 1 pint Chicken stock
- 1/4 cup Heavy cream
- Salt and pepper to taste
- 1 can Biscuits
- Melted butter mixed with parsley and garlic powder
Instructions
- Add the butter and olive oil into a heavy bottom stockpot over medium-high heat. While the butter and oil are heating up, season your chicken breasts with the all purpose seaosning, garlic powder, and black pepper.
- Once the oil and butter are heated and your chicken is evenly coated, add your chicken to the stockpot and sear it on each side for 7-10 minutes. Remove the chicken from the pot (it may not be cooked all the way through, which is okay because it will finish cooking in the soup).
- There should still be some butter and oil left in the pot, if not- add one more tablespoon of olive oil. Now add in your chopped and diced vegetables to the pot and saute them for 5-7 minutes until they are soft.
- Now sprinkle in the flour, and mix it in with the vegetables until all of the oil is absorbed and combined with the vegetables. Stir around for 2-3 minutes to cook off the flour taste.
- Gently pour in the chicken stock and thoroughly mix it in with the vegetables and flour mixture. Turn the heat to medium, cover the pot, and let it simmer.
- Add your biscuits to a baking sheet and brush them with the melted garlic butter. Bake them according to package instructions.
- While the vegetables are simmering, use two forks to shred the chicken. Once the chicken is shredded, add it back into the pot with the vegetables. Cover it back up with a lid and allow the chicken pot pie soup to simmer for 10-15 minutes.
- Mix in the heavy cream, and add salt and pepper to your taste. Serve with the warm biscuits, and enjoy!
Nutrition
Serving: 1serving | Calories: 615kcal | Carbohydrates: 83g | Protein: 13g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 1951mg | Potassium: 730mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5928IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 5mg