Biscuit-Topped Chicken Pot Pie Soup

Full of chicken, vegetables, and topped with a tasty biscuit, this chicken pot pie in soup form is the perfect comfort food.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 519 Calories

Ingredients

• 3 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 teaspoons poultry seasoning
• 1 quart chicken stock
• 1 cup frozen green beans
• ¼ teaspoon nutmeg
• 1 small yellow onion, chopped
• 1 cup frozen peas
• ½ (12 ounce) can refrigerated biscuit dough
• 1 pinch ground paprika
• 3 tablespoons salted butter
• 1 ½ pounds skinless, boneless chicken breast, diced
• 1 large carrot, chopped
• 2 medium white potatoes, peeled and chopped
• 1 pint half-and-half
• 1 cup frozen lima beans

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.

Step 3

Bake in the preheated oven until golden brown, 13 to 16 minutes.

Step 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.

Step 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.

Step 6

Serve immediately with a biscuit on top of each bowl.