All the love, minus the work.
Chicken Pot Pie has one of those magical abilities to put anyone in a good mood. I mean, think about it: a crumbly, crunchy crust, filled with chicken and veggies, swimming in gravy. I repeat, swimming in gravy. Count me in! It’s the comfort food that you want after a long day of adulting. But here’s the thing with Chicken Pot Pie: it takes forever, and all I want is that gravy drenched filling. So what’s a mom to do?
That’s when it came to me: make the filling, then throw some crumbly biscuits on top. The filling for my Chicken Pot Pie Soup is surprisingly easy, especially since you’re going to have the majority of the ingredients already hanging out in your freezer, fridge or pantry. You know all those rotisserie chickens I buy? Well, I shred the meat and keep it in the freezer, perfect for times just like this. Such a great time saver, for this recipe and at many, many others.
Chicken Pot Pie Soup is super forgiving. If you don’t have fresh carrots, use a frozen pea and carrot mixture, 3 cups will do it. Don’t like chicken, or don’t have any? Leave it out. I’ve also found that you can throw all the biscuit ingredients into the food processor, then squish out golf-ball sized pieces of dough onto some parchment paper, then bake them while the soup simmers- it’s a huge time saver, which is nice because I have kids who need help with homework.
Once the soup has simmered and thickened up, just crumble a biscuit right on top and sprinkle with a little parsley. This is one dreamy dinner you’re sure to make again!
enjoy!
xx
the turnips + tantrums team
Chicken Pot Pie Soup
Ingredients
- 1 tbsp unsalted butter
- 1 onion baseball sized, chopped
- 2 carrots sliced diagonally
- 3 tbsp olive oil
- 3/4 cup flour regular or gluten free
- 5 cups chicken broth store bought or homemade
- 2 cups peas defrosted
- 1/4 tsp dried thyme
- 1/8 tsp dried sage
- 2 tsp kosher salt
- 1/4 cup cream
Biscuits
- 2 cups flour regular or gluten free
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp sugar
- 1 stick butter unsalted, cold
- 1/2 cup cream
Garnish
- 2 tbsp parsley chopped
Instructions
- Pre-Heat oven to 375 degrees.
- In a large pot, heat oil on medium high heat. Once shimmering, add onions and carrots. Cook until onion is translucent, about 5 minutes.
- Add flour and mix well, about 1 minute.
- Add stock and stir until the soup starts to thicken. Add peas and seasoning and simmer for 20 minutes.
- Meanwhile, add all the biscuit ingredients to a food processor and blend until combined.
- Taking a golf-ball sized spoonful at a time, quickly roll in hands and press out until half inch circles on a parchment lined sheet pan.
- Bake for 20 minutes, until tops of biscuits start to turn golden.
- Spoon soup into bowls, break biscuits over soup and garnish with reserved chopped parsley.
Nutrition
Recipe Source: Inspired by Ina Garten’s Chicken Stew and Biscuits, but I California-
Need a Chicken Broth recipe to go with this soup? Look no further, check out our painless Bone Broth How To.