Biscuit-Topped Chicken Pot Pie Soup

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Seafood goes well with this dish for hush puppies.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. ½ (12 ounce) can refrigerated biscuit dough
  2. 1 pinch ground paprika
  3. 3 tablespoons salted butter
  4. 1 ½ pounds skinless, boneless chicken breast, diced
  5. 1 large carrot, chopped
  6. 1 small yellow onion, chopped
  7. 2 teaspoons poultry seasoning
  8. salt and ground black pepper to taste
  9. 3 tablespoons all-purpose flour
  10. 1 quart chicken stock
  11. 2 medium white potatoes, peeled and chopped
  12. 1 pint half-and-half
  13. ¼ teaspoon nutmeg
  14. 1 cup frozen peas
  15. 1 cup frozen green beans
  16. 1 cup frozen lima beans

Instructions

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

Nutrition Facts

Calories 519 kcal
Carbohydrate 45 g
Cholesterol 109 mg
Dietary Fiber 6 g
Protein 32 g
Saturated Fat 12 g
Sodium 950 mg
Sugars 7 g
Fat 23 g
Unsaturated Fat 0 g

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