Chicken Pot Pie Soup with Baby Biscuits
Creamy Chicken Pot Pie Soup, filled with hearty vegetables, and topped with fluffy Baby Biscuits, is a warm and comforting soup to serve on a cool evening. Although, it’s almost June, here in the Hudson Valley it’s still sweater weather in the evenings, so we’re all still craving warm soups. This soup was created with children in mind, specifically those onion- hating, strong-taste averse little creatures who won’t generally agree to eat soup. But, this soup will also appeal to adults; it’s not a spicy soup, but it’s far from bland.
Another great thing about this soup is that it is milk and cream free, so it is great to serve to people with sensitive tummies.
Chicken Pot Pie Soup with Baby Biscuits
Creamy chicken soup, loaded with carrots, peas, and potatoes, and topped with tiny biscuit croutons.
Equipment
- food processor (optional)
Ingredients
For soup:
- 1 chicken breast, with skin and bone
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 2 tsp olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1 cup carrot, cut in 1/2 in pieces
- 1 cup potato, cut in 1/2 in pieces
- 1 tbsp minced garlic
- 1/4 tsp crushed red pepper flakes
- 4 tbsp unsalted butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
For Baby Biscuits:
- 1 cup flour (120 g)
- 1 1/2 tsp. baking powder
- 1/2 tsp salt
- 3 tbsp unsalted butter, cold, and cut in 1/2 in cubes
- 5 tbsp heavy cream
Instructions
To make soup:
- Preheat oven to 350 degrees. Place the chicken on a sheet pan, drizzle with the olive oil, and top with the salt, pepper, and garlic powder. Bake for 50 minutes or until cooked through. When it’s done, remove the skin and bones, and cut the chicken into 1/2 inch pieces.
- In a Dutch oven, melt the butter, and then add the onions, garlic, celery, thyme carrots, red pepper flakes and potatoes. Cook on low heat until the potatoes are fork tender.
- Add the flour and cook for two minutes, then add the chicken broth, milk, chicken, and peas and simmer for ten minutes adding additional salt and pepper, if necessary. Top each bowl with a few biscuits.
For the Baby Biscuits:
- Preheat the oven to 350 degrees.
- Sift together the flour, baking powder, and salt into a mixing bowl or into a food processor.
- Cut in the cold butter with two knives or by pulsing your food processor. The mixture should resemble small flakes or grains. Stir in the heavy cream. If the dough is too dry add a bit more cream. The dough should just hold together when pinched.
- Dump the dough out onto a lightly floured surface and knead a few times. Roll out into a 1/2 inch thick circle. Use a 1 inch round cookie cutter, or a knife, to cut out about 30 biscuits. You can reroll the dough scraps and cut biscuits until all the dough is gone.
- Bake about 8 minutes on a parchment lined sheet pan.
Tried this recipe?Let us know how it was!
