Chicken Pot Pie Soup (With Biscuits) Recipe + VIDEO

Name: Chicken Pot Pie Soup (With Biscuits) Recipe + VIDEO
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 - 12 servings
Ingredients: 7 tablespoons butter; 7 tablespoons all-purpose flour; 1 large onion; 4 cloves garlic; 2 cups diced potatoes; 8 cups water; 3 tablespoons + 1 teaspoon chicken base; 1 tablespoon poultry seasoning; 4 cups cooked shredded chicken; 3 ½ cups frozen vegetables mix; 3 tablespoons fresh chopped parsley; 12 frozen biscuits

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8 - 12 servings
Calories
325 kcal
Course
Main Course, Soup
Cuisine
American

Chicken Pot Pie Soup (With Biscuits) Recipe + VIDEO

Gael Hudson

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This recipe turns classic pot pie filling into a hearty soup loaded with shredded chicken, tender potatoes, and mixed vegetables. Top bowls with readymade biscuits for a cozy dinner any night of the week!

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Ingredients

Servings

7 tablespoons butter
7 tablespoons all-purpose flour
1 large onion peeled and chopped
4 cloves garlic minced
2 cups diced potatoes 1/2 inch cubes
8 cups water
3 tablespoons + 1 teaspoon chicken base or 10 bouillon cubes
1 tablespoon poultry seasoning
4 cups cooked shredded chicken
3 ½ cups frozen vegetables mix corn, peas, carrots, green beans
3 tablespoons fresh chopped parsley
12 frozen biscuits

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Instructions

Preheat the oven to 400°F for the biscuits. (Or check the back of the biscuit package for an alternative temperature.)
Set a large 6-8 quart Dutch oven (or soup pot) over medium heat. Add the butter and flour to the pot. Whisk as the butter melts to create a smooth foamy roux. Cook the roux for 2-3 minutes until golden brown, stirring continuously. Then add in the garlic and onions. Stir and sauté for another 2-3 minutes to soften the onions.
Add in the diced potatoes, water, chicken base, and poultry season. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Meanwhile, place 12 frozen biscuits on a baking sheet. Place in the oven and bake for 15 minutes (or according to the package instructions) until golden-brown.
After the soup base has simmered for 10 minutes, add the shredded chicken and frozen vegetables to the pot. Stir well and simmer for another 5 to 10 minutes. Finally, stir the chopped parsley.
Serve each bowl of soup topped with a fluffy golden biscuit.

Notes

If you want to make a thicker chicken pot pie with biscuits, add 2 tablespoons of butter and 2 tablespoons of flour to the roux.
Cool the soup completely before transferring it to an airtight container. Keep in the fridge for up to 3 days.
Store biscuits in a sealed container and keep them at room temperature for several days.

Nutrition Information

Show Details

Serving 1cup Calories 325kcal (16%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.4g Cholesterol 27mg (9%) Sodium 959mg (40%) Potassium 313mg (9%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 4490IU (90%) Vitamin C 12mg (13%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8- 12 servings

Amount Per Serving

Calories 325 kcal

% Daily Value*

Serving	1cup
Calories	325kcal	16%
Carbohydrates	38g	13%
Protein	7g	14%
Fat	17g	26%
Saturated Fat	7g	35%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.4g	20%
Cholesterol	27mg	9%
Sodium	959mg	40%
Potassium	313mg	7%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	4490IU	90%
Vitamin C	12mg	13%
Calcium	67mg	7%
Iron	3mg	17%