Ingredients
Scale
Here’s what you’ll need to make this comforting Chicken Pot Pie Soup:
- 1 tablespoon olive oil: For sautéing the vegetables and adding flavor.
- 1 medium onion, diced: This adds a savory base to the soup.
- 2 cloves garlic, minced: For that aromatic, comforting flavor.
- 2 cups carrots, diced: A sweet crunch that balances the creaminess.
- 1 cup celery, diced: Adds freshness and a lovely crunch.
- 1 cup frozen peas: No need to thaw; they’ll cook perfectly in the soup.
- 4 cups chicken broth: The base of our soup, rich in flavor.
- 2 cups cooked chicken, shredded: Use rotisserie chicken for ease or leftovers for a quicker meal.
- 1 teaspoon dried thyme: For that classic chicken pot pie flavor.
- 1 teaspoon dried rosemary: Adds depth and earthiness.
- Salt and pepper to taste: Essential for enhancing all the flavors.
- 1 cup heavy cream: For a rich, velvety texture.
- 1 cup frozen biscuit dough or homemade biscuit dough: For that classic biscuit topping.
Instructions
Now, let’s dive into making this delicious Chicken Pot Pie Soup!
- Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until softened and translucent.
- Add the minced garlic and sauté for another minute, stirring constantly to prevent it from burning.
- Add the Vegetables
- Toss in the diced carrots and celery. Stir well to combine and let them cook for about 5-6 minutes, until they begin to soften.
- Add the frozen peas, and stir to combine.
- Create the Broth Base
- Pour in the chicken broth, then add the shredded chicken. Stir in the dried thyme and rosemary. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This will allow all those flavors to meld beautifully.
- Add the Cream
- After the soup has simmered, stir in the heavy cream. This will give your soup that rich, creamy texture we all crave. Let it simmer for an additional 5 minutes to heat through.
- Prepare the Biscuit Topping
- If you’re using frozen biscuit dough, now’s the time to prepare it according to package instructions. If making homemade biscuit dough, mix your ingredients and shape them into small rounds.
- You want them to be about 1-2 inches in diameter.
- Bake the Biscuit Topping
- Preheat your oven according to the biscuit package instructions or your homemade recipe (usually around 425°F/220°C).
- Drop the biscuit dough pieces gently onto the top of the simmering soup in the pot. They should float on the surface, and that’s perfectly fine!
- Transfer the pot to the oven (if it’s oven-safe) or spoon the soup into an oven-safe baking dish. Bake for about 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Serve and Enjoy
- Once the biscuits are beautifully golden, remove the pot from the oven. Ladle the soup into bowls, ensuring each serving gets a generous amount of biscuit topping.
- Enjoy this comforting bowl of Chicken Pot Pie Soup with your loved ones, and don’t forget to take a moment to appreciate the warm aromas wafting through your kitchen!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 8
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g