Chicken Pot Pie Biscuit Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 can (16 ounces) refrigerated biscuit dough

Step-by-Step

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. Stir in the garlic, thyme, rosemary, salt, and pepper and cook for 1 minute more.

4. Pour in the chicken broth and bring to a simmer.

5. In a small bowl, whisk together the heavy cream and flour until smooth.

6. Slowly whisk the cream mixture into the simmering broth.

7. Add the shredded chicken, peas, and corn to the pot.

8. Cook until heated through, about 5 minutes.

9. While the soup is simmering, prepare the biscuits according to the package directions. You can bake them separately or cut them into smaller pieces and add them directly to the soup during the last few minutes of cooking.

10. Serve the soup hot with the biscuits on top or alongside.

The Warmth of Chicken Pot Pie, Reinvented

Chicken pot pie is a classic comfort food. Its creamy filling and flaky crust evoke feelings of warmth and home. But what if you could enjoy all those flavors in a quicker, easier, and even more comforting format? That’s where chicken pot pie biscuit soup comes in. It provides all the familiar flavors of chicken pot pie in a convenient and accessible format.

The Appeal of Soup

Soup is a universally loved dish. It’s easy to make, versatile, and incredibly satisfying. A warm bowl of soup can chase away the chills and lift your spirits. This chicken pot pie biscuit soup combines the heartiness of a stew with the comforting familiarity of pot pie.

The beauty of soup lies in its adaptability. You can easily customize it to your preferences. Use different vegetables, herbs, or spices to create your own unique flavor profile. This recipe provides a solid foundation, but feel free to experiment and make it your own.

Biscuit Topping Magic

What sets this soup apart is the biscuit topping. Instead of a traditional pie crust, this recipe uses refrigerated biscuit dough. This adds a delightful element of convenience and ease.

The biscuits provide a textural contrast to the creamy soup. Their soft, slightly chewy texture complements the tender chicken and vegetables. Baking the biscuits separately allows them to develop a golden-brown crust. Adding them directly to the soup during the last few minutes of cooking allows them to soak up some of the flavorful broth.

Variations and Customizations

One of the best things about this recipe is its versatility. You can easily adapt it to suit your tastes and preferences. Here are a few ideas to get you started.

Vegetable Variations

Feel free to swap out the vegetables for your favorites. Diced potatoes, green beans, or mushrooms would all be delicious additions. Consider adding some chopped spinach or kale for extra nutrients.

Roasting the vegetables before adding them to the soup can add a deeper, richer flavor. Simply toss the vegetables with olive oil, salt, and pepper and roast them in a preheated oven until tender.

Chicken Swaps

You can use rotisserie chicken for a quick and easy shortcut. Leftover cooked turkey or ham would also work well in this recipe. For a vegetarian option, substitute the chicken with chickpeas or white beans.

Consider adding a bay leaf to the soup while it’s simmering for extra flavor. Remember to remove the bay leaf before serving.

Biscuit Alterations

If you’re feeling ambitious, you can make your own biscuits from scratch. There are many great biscuit recipes available online. Using different types of cheese in the biscuits can add another layer of flavor. Cheddar, parmesan, or Gruyère would all be excellent choices.

Serving and Storage Tips

Serving this soup is a breeze. Ladle it into bowls and top with the biscuits. A sprinkle of fresh parsley or thyme adds a touch of elegance.

Pairing Suggestions

This soup pairs well with a simple side salad or crusty bread. A light vinaigrette dressing complements the richness of the soup. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would also be a good choice.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The biscuits are best served fresh, but they can also be stored separately in an airtight container.

Storing the biscuits separately prevents them from becoming soggy. Reheat the biscuits in a toaster oven or oven for the best results.

Tips for Perfecting Your Soup

Making the perfect chicken pot pie biscuit soup is all about the details. Here are a few tips to ensure success.

Building the Flavor Base

Sautéing the vegetables properly is crucial for developing a deep, rich flavor. Don’t rush this step. Allow the vegetables to soften and caramelize slightly before adding the garlic and herbs.

Using high-quality chicken broth makes a big difference in the overall flavor of the soup. Homemade chicken broth is always the best option, but store-bought broth can also be used. Look for a low-sodium broth to control the salt content of the soup.

Achieving the Right Consistency

Whisking the cream and flour together before adding it to the soup prevents lumps from forming. Slowly whisk the mixture into the simmering broth to ensure it’s evenly distributed. If the soup is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Biscuit Baking Secrets

Follow the package directions carefully when baking the biscuits. Don’t overbake them, or they will be dry. Bake them until they are golden brown and cooked through. If you’re adding the biscuits directly to the soup, reduce the baking time slightly.

FAQ Section

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables in a skillet before adding them to the slow cooker. Add the chicken broth, chicken, peas, and corn. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and flour mixture during the last 30 minutes of cooking. Top with the biscuits before serving.

Can I freeze this soup?

The soup itself freezes well, but the biscuits are best added fresh. Freeze the soup in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Prepare the biscuits fresh when you’re ready to serve the soup.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream, but the soup will be less rich. Whole milk is the best option. You may also need to use a little more flour to thicken the soup.

How do I make this soup gluten-free?

Use gluten-free all-purpose flour to thicken the soup. You can also find gluten-free biscuit dough in many grocery stores. Alternatively, you can make your own gluten-free biscuits from scratch.

What if I don’t have refrigerated biscuit dough?

You can use frozen biscuits or make your own biscuits from scratch. If using frozen biscuits, bake them according to the package directions and add them to the soup before serving.