Imagine the most soul-warming, hug-in-a-bowl experience that combines the classic flavors of chicken pot pie with the irresistible charm of cheesy biscuits. This isn't just another soup recipe – it's a culinary adventure that transforms the beloved comfort food into a mouthwatering, creamy delight that will have your family begging for seconds. Whether you're looking to chase away winter chills or simply craving a home-cooked meal that feels like a warm embrace, this Chicken Pot Pie Soup with Cheddar Biscuits is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups biscuit mix
- 1 cup shredded cheddar cheese
- 2/3 cup milk
Instructions
- Prepare all ingredients by dicing carrots and celery, shredding cooked chicken, and measuring out other ingredients precisely.
- In a large Dutch oven or heavy-bottomed pot, sauté diced carrots and celery over medium heat with a small amount of olive oil until they become slightly tender, approximately 5-6 minutes.
- Add chicken broth to the pot and bring to a gentle simmer, allowing vegetables to cook until they are fork-tender, about 8-10 minutes.
- Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Reduce heat to low and let the mixture simmer gently.
- Slowly pour in heavy cream, stirring continuously to create a smooth, creamy consistency. Allow soup to thicken slightly, about 5-7 minutes.
- For biscuits, combine biscuit mix, shredded cheddar cheese, and milk in a mixing bowl. Stir until a soft dough forms.
- Drop spoonfuls of biscuit dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake biscuits in a preheated 425°F oven for 10-12 minutes, or until golden brown and slightly crisp on the edges.
- Ladle hot soup into bowls and serve immediately with warm cheddar biscuits on the side.
- Garnish with additional fresh thyme or chopped parsley if desired, and enjoy your comforting meal.
Tips
- Prep Like a Pro: Have all ingredients measured and ready before you start cooking. This ensures a smooth cooking process and prevents last-minute scrambling.
- Vegetable Perfection: When sautéing carrots and celery, aim for a slight tenderness that adds texture without becoming mushy. Medium heat is your friend here.
- Cream Control: Add heavy cream slowly and stir continuously to prevent separation and achieve a silky smooth consistency.
- Biscuit Brilliance: Don't overmix the biscuit dough – a few lumps are okay! Overmixing can lead to tough biscuits instead of light, fluffy ones.
- Cheese Tip: Use freshly shredded cheddar for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Serving Suggestion: Serve the soup immediately after adding cream to maintain its perfect consistency and warmth.
- Make-Ahead Magic: The soup base can be prepared in advance and reheated, making this a great option for meal prep or busy weeknights.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
