Creamy Chicken Pot Pie Soup

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This Chicken Pot Pie Soup is the perfect comfort food, offering the rich, creamy texture of a traditional pot pie with a lighter, soupier twist. The combination of tender chicken, mixed vegetables, and a savory broth creates the base, while the warm, flaky biscuit topping adds a cozy finishing touch.

  1. Ingredients:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded or diced
  • 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard (optional, for extra flavor)
  • 1 package refrigerated biscuit dough (8-10 biscuits)
  • Fresh parsley, chopped (for garnish)

Directions:

  1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
  2. Stir in the shredded chicken and frozen mixed vegetables. Cook for an additional 3-4 minutes, until the vegetables begin to soften.
  3. Pour in the chicken broth and bring to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.
  4. Add the heavy cream, thyme, garlic powder, onion powder, salt, pepper, and Dijon mustard (if using). Stir to combine and continue simmering for 5 more minutes.
  5. While the soup is simmering, prepare the biscuit dough according to package instructions. If using the oven, bake the biscuits on a separate baking sheet at 400°F (200°C) for 12-15 minutes, or until golden brown.
  6. Ladle the soup into bowls, and top each serving with a warm, freshly baked biscuit. Garnish with chopped fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 420 kcal | Servings: 6 servings

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