Chicken Pot Pie Soup with Biscuit Crumbles
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Chicken Pot Pie Soup with Biscuit Crumbles
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A fun twist on traditional chicken pot pie is to turn it into a bowl of comforting soup!
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Ingredients
Biscuit Crumble
- 1 1/4 cups white whole wheat flour or all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground sage, optional
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter, cold and cut into small cubes
- 3/4 cup + 1-2 tablespoons low fat buttermilk cold
Chicken Pot Pie Soup
- 2 cooked boneless skinless chicken breasts cut into cubes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 clove garlic, minced
- 1 teaspoon poultry seasoning
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons of flour
- 3 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- 1 1/2 cups low fat milk
- 2 tablespoons heavy cream optional
- Flat leaf parsley for topping the soup
Instructions
Biscuit Crumble
- Preheat oven to 450 degrees and line a baking sheet with parchment paper
- In a large bowl whisk together the dry ingredients.
- Add the cold cubes of butter to the dry mixture and work them in with your hand or a pastry blender until they are pea sized crumbles.
- Add in the buttermilk and work together with your hand or a rubber spatula just until combined.
- If the dough is too dry add in another 1-2 tablespoons of buttermilk.
- Break the dough into bite sized pieces and place them on the prepared baking sheet.
- Bake the crumbles for about 10 minutes or until lightly golden.
Chicken Pot Pie Soup
- Melt the butter and heat the olive oil in a large pot over medium high heat.
- Once melted add in the carrots, celery, onion and garlic.
- Stir together then add in the salt, pepper and poultry seasoning stirring to coat in the spices.
- Cook the vegetables for about 3-4 minutes or until they start to soften.
- Add in the flour and stir everything together letting it cook for about a minute.
- Slowly pour in the chicken broth stirring the entire time.
- Lower the heat to medium and simmer the soup partially covered with the lid for about 10 minutes.
- After 10 minutes stir in the chicken, frozen peas, milk and cream.
- Let the soup heat up again, but don't boil as this may curdle the milk.
- Serve the soup topped with the biscuit crumbles and chopped flat leaf parsley.
Nutrition Information
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Calories
446kcal
(22%)
Carbohydrates
52g
(17%)
Protein
26g
(52%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Cholesterol
65mg
(22%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 65mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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