Chicken Pot Pie Soup with Cheddar Biscuits



This comforting soup combines the flavors of a classic chicken pot pie with the convenience of a soup. Topped with homemade cheddar biscuits, it's a hearty and satisfying meal perfect for chilly days.

Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen mixed vegetables
  • 1 cup diced potatoes
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/4 cup all-purpose flour
  • 4 tbsp butter
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 2 cups biscuit mix
  • 2/3 cup milk

Instructions:

In a large pot, melt butter over medium heat

Add onions, carrots, and potatoes

Cook until vegetables are tender

Stir in flour and cook for 1-2 minutes

Gradually pour in chicken broth, stirring constantly to avoid lumps

Add shredded chicken, mixed vegetables, thyme, salt, and pepper

Simmer for 10-15 minutes until soup thickens

Meanwhile, preheat oven to 425F 220C

In a mixing bowl, combine biscuit mix, cheddar cheese, and milk until a dough forms

Drop spoonfuls of biscuit dough onto a baking sheet

Bake biscuits for 10-12 minutes or until golden brown

Stir heavy cream into the soup and heat through

Serve the soup hot, topped with a cheddar biscuit


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