Chicken Pot Pie Soup with Cheddar Biscuits

Chicken Pot Pie Soup with Cheddar Biscuits might be a good recipe to expand your soup recipe box. This recipe makes 4 servings with 616 calories, 20g of protein, and 48g of fat each. For $3.2 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, baking powder, garlic powder, and a few other things to make it today. 399 people have made this recipe and would make it again. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Chocolate Moosey. Overall, this recipe earns a solid spoonacular score of 70%. Similar recipes are Skillet Chicken Pot Pie with Cheddar Biscuits, Cheddar Bay Biscuits Chicken Pot Pie, and Chicken Pot Pie with Bacon-and-Cheddar Biscuits.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Have everything prepped, measured, and ready to go because you will be making the biscuits as you wait for the soup to cook.Fill a large pot with water and bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 30 minutes or until the chicken is completely cooked through. Remove from the water and let the chicken cool. Once it’s cool enough to handle, pull the meat off of the bones, discarding skin and bones. Set aside chicken.Preheat the oven to 425F and have a cookie sheet ready. You can make the biscuits while the soup is cooking (see below).In another large pot, melt the butter. Add the onion and carrots; saute until the onions are soft. Stir in the flour, salt, and garlic powder to form a roux (paste).Gradually stir in the broth and cream/milk. Bring to a boil then add the potatoes. Reduce the heat to simmer and cook for 10-15 minutes or until the potatoes are soft. Add the peas and chicken and cook for 2-3 minutes more or until everything is hot.While the soup is cooking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, chives, and cream, stirring until everything is moistened.Divide the dough into four pieces and freeform into biscuits (it's ok if they are rustic looking). Bake for 10-12 minutes or until golden brown. Cool for 5 minutes then serve warm with soup.

 

Step by step:

1. Have everything prepped, measured, and ready to go because you will be making the biscuits as you wait for the soup to cook.Fill a large pot with water and bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 30 minutes or until the chicken is completely cooked through.

2. Remove from the water and let the chicken cool. Once it’s cool enough to handle, pull the meat off of the bones, discarding skin and bones. Set aside chicken.Preheat the oven to 425F and have a cookie sheet ready. You can make the biscuits while the soup is cooking (see below).In another large pot, melt the butter.

3. Add the onion and carrots; saute until the onions are soft. Stir in the flour, salt, and garlic powder to form a roux (paste).Gradually stir in the broth and cream/milk. Bring to a boil then add the potatoes. Reduce the heat to simmer and cook for 10-15 minutes or until the potatoes are soft.

4. Add the peas and chicken and cook for 2-3 minutes more or until everything is hot.While the soup is cooking, make the biscuits. In a large bowl, combine the butter pieces and flour.

5. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles.

6. Add the cheese, chives, and cream, stirring until everything is moistened.Divide the dough into four pieces and freeform into biscuits (it's ok if they are rustic looking).

7. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes then serve warm with soup.

Nutrition Information:

covered percent of daily need