Chicken Pot Pie Soup with Cheddar Bay Biscuits

Ingredients

• 3 chicken breast (thinly sliced)
• Mrs. Dash seasoning (Kik and Chicken variety used for searing and soup base)
• Adobo seasoning (to taste)
• 2 tbsp butter (for sautéing aromatics)
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 3 stalk celery (diced)
• 4 carrots (diced)
• salt (to taste)
• black pepper (to taste)
• 0.25 cup all-purpose flour
• 4 cup chicken broth
• 1 cup heavy cream
• 1 cup frozen sweet corn (measured with heart)
• 1 cup frozen peas (measured with heart)
• garlic powder (for soup and biscuits)
• onion powder (for soup and biscuits)
• Italian seasoning (to taste)
• smoked paprika (to taste)
• 1 box Cheddar Bay Biscuit mix (prepared according to package instructions)
• garlic butter (for brushing biscuits)

Steps

1. 1

   Thinly slice three chicken breasts and season them with Mrs. Dash Kik and Chicken seasoning and Adobo.

2. 2

   Heat a Dutch oven over medium heat and sear the chicken for about 5 to 10 minutes on each side until cooked all the way through.

3. 3

   Remove the cooked chicken from the pot and set it aside to rest.

4. 4

   In the same Dutch oven, add a little bit of butter, the diced yellow onion, minced garlic, diced celery, and diced carrots.

5. 5

   Season the vegetables with salt and pepper and let them simmer for about 5 minutes until they begin to soften.

6. 6

   Stir in 1/4 cup of flour and cook for 1-2 minutes to toast the flour.

7. 7

   Pour in 4 cups of chicken broth and 1 cup of heavy cream, stirring to combine and thicken.

8. 8

   Add the frozen sweet corn and frozen peas to the pot.

9. 9

   Shred the cooked chicken and add it back into the pot.

10. 10

    Season the soup with garlic powder, onion powder, Italian seasoning, Mrs. Dash, and smoked paprika. Let the soup simmer while you prepare the biscuits.

11. 11

    Prepare the Cheddar Bay Biscuit mix according to the box instructions. The author also adds a little garlic powder, onion powder, salt, and pepper to the dough.

12. 12

    Bake the biscuits as directed and brush them with the garlic butter topping once they come out of the oven.

13. 13

    Serve the hot chicken pot pie soup in bowls with the biscuits on the side or on top.

Notes

The author suggests using a rotisserie chicken as a shortcut. You can also make the biscuits from scratch if preferred, though the box mix was used here for convenience.

Nutrition per serving

• soup
• chicken
• dinner
• comfort food
• fall recipe
• chicken pot pie
• one pot