Name: Biscuit-Topped Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Refrigerated biscuit dough - ½ (12 ounce) can; Ground paprika - 1 pinch; Salted butter - 3 tablespoons; Skinless, boneless chicken breast, diced - 1 ½ pounds; Carrot, chopped - 1 large; Yellow onion, chopped - 1 small; Poultry seasoning - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; All-purpose flour - 3 tablespoons; Chicken stock - 1 quart; White potatoes, peeled and chopped - 2 medium; Half-and-half - 1 pint; Nutmeg - ¼ teaspoon; Frozen peas - 1 cup; Frozen green beans - 1 cup; Frozen lima beans - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Biscuit-Topped Chicken Pot Pie Soup

1. Refrigerated biscuit dough - ½ (12 ounce) can

2. Ground paprika - 1 pinch

3. Salted butter - 3 tablespoons

4. Skinless, boneless chicken breast, diced - 1 ½ pounds

5. Carrot, chopped - 1 large

6. Yellow onion, chopped - 1 small

7. Poultry seasoning - 2 teaspoons

8. Salt and ground black pepper to taste - 2 teaspoons

9. All-purpose flour - 3 tablespoons

10. Chicken stock - 1 quart

11. White potatoes, peeled and chopped - 2 medium

12. Half-and-half - 1 pint

13. Nutmeg - ¼ teaspoon

14. Frozen peas - 1 cup

15. Frozen green beans - 1 cup

16. Frozen lima beans - 1 cup

How to cook deliciously - Biscuit-Topped Chicken Pot Pie Soup

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

Serve immediately with a biscuit on top of each bowl.