Biscuit-Topped Chicken Pot Pie Soup

Name: Biscuit-Topped Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 0.5 (12 ounce) can refrigerated biscuit dough; 1 pinch ground paprika; 3 tablespoons salted butter; 1.5 pounds skinless, boneless chicken breast, diced; 1 large carrot, chopped; 1 small yellow onion, chopped; 2 teaspoons poultry seasoning; salt and ground black pepper to taste; 3 tablespoons all-purpose flour; 1 quart chicken stock; 2 medium white potatoes, peeled and chopped; 1 pint half-and-half; 0.25 teaspoon nutmeg; 1 cup frozen peas; 1 cup frozen green beans; 1 cup frozen lima beans

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Basically it is chicken pot pie in a creamy soup with a biscuit on top for crust.

Recipe by DANNY51

Published on November 28, 2004

Overhead view of two bowls of chicken pot pie soup, each topped with a golden brown biscuit.

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

½ (12 ounce) can refrigerated biscuit dough
1 pinch ground paprika
3 tablespoons salted butter
1 ½ pounds skinless, boneless chicken breast, diced
1 large carrot, chopped
1 small yellow onion, chopped
2 teaspoons poultry seasoning
salt and ground black pepper to taste
3 tablespoons all-purpose flour
1 quart chicken stock
2 medium white potatoes, peeled and chopped
1 pint half-and-half
¼ teaspoon nutmeg
1 cup frozen peas
1 cup frozen green beans
1 cup frozen lima beans

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
Bake in the preheated oven until golden brown, 13 to 16 minutes.
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.
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.
Serve immediately with a biscuit on top of each bowl.

Nutrition Facts (per serving)

519	Calories
23g	Fat
45g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 519
% Daily Value *
Total Fat 23g	30%
Saturated Fat 12g	61%
Cholesterol 109mg	36%
Sodium 950mg	41%
Total Carbohydrate 45g	16%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 32g
Vitamin C 24mg	122%
Calcium 166mg	13%
Iron 4mg	19%
Potassium 720mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.