Chicken Pot Pie Soup
Creamy, dreamy soup with the perfect chicken/veggie/gravy ratio. Topped with crumbled soda biscuits is the ultimate comfort food.
Servings: 5 people
Calories: 713kcal
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.