a cake with marbling, baked in a ring-shaped pan. Use a 9-inch Bundt or tube pan instead of a baba pan if you don’t have one.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil, or more as needed
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, finely chopped
- ½ stick butter
- 2 teaspoons salt, or to taste
- 2 teaspoons ground black pepper, or to taste
- 4 medium Yukon Gold potatoes, cubed
- ¼ cup all-purpose flour
- 1 quart water
- 1 (10.5 ounce) can cream of chicken soup
- ¼ cup lemon juice, or to taste
- 3 cubes chicken bouillon
- 1 ½ tablespoons poultry seasoning
- 1 teaspoon ground cayenne pepper
- 1 bay leaf
- 1 ½ pounds cooked chicken breast, chopped
- 1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
Instructions
- Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
- Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
- Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
- Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
- You can use cooked chopped chicken thighs instead of chicken breasts, if preferred.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 1954 mg |
| Sugars | 7 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Important to roll out the biscuits thin and then dip in flour-I use a pizza cutter to slice into 1″-2″ pieces and it turns out wonderful! Otherwise, I can see where it would be doughy and #1 rating! I do not add cayenne pepper or potatoes either.
The biscuits were too doughy and the cayenne was inedible for us.