Description
Indulge in the comforting warmth of Chicken Pot Pie Soup, a delightful blend of tender chicken, vibrant vegetables, and creamy broth topped with flaky biscuit dough. This heartwarming dish is perfect for chilly evenings when you crave something hearty, making it an ideal choice for family gatherings or a cozy night in.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 can refrigerated biscuit dough
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
- Add chicken breasts and season with salt and pepper. Cook until golden brown (approximately 6 minutes per side).
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for about 15 minutes until chicken is cooked through.
- Remove chicken from the pot and shred using two forks; return shredded chicken to the pot.
- Stir in heavy cream and frozen peas; simmer for an additional 5 minutes.
- Preheat oven as per biscuit package instructions. Drop spoonfuls of biscuit dough onto the soup's surface. Bake until biscuits are golden brown (15-20 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg