Biscuit-Topped Chicken Pot Pie Soup
Description
Full of chicken, vegetables, and topped with a tasty biscuit, this chicken pot pie in soup form is the perfect comfort food.
Ingredients
•
1/2 (12 ounce) can refrigerated biscuit dough
•
1 pinch ground paprika
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3 tablespoons salted butter
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1 1/2 pounds skinless, boneless chicken breast, diced
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1 large carrot, chopped
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1 small yellow onion, chopped
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2 teaspoons poultry seasoning
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salt and ground black pepper to taste
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3 tablespoons all-purpose flour
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1 quart chicken stock
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2 medium white potatoes, peeled and chopped
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1 pint half-and-half
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1/4 teaspoon nutmeg
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1 cup frozen peas
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1 cup frozen green beans
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1 cup frozen lima beans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
3
Bake in the preheated oven until golden brown, 13 to 16 minutes.
4
While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
5
Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
6
Serve immediately with a biscuit on top of each bowl.