🍲 Chicken Pot Pie Soup

This **Chicken Pot Pie Soup** is a creamy, comforting, and hearty twist on the classic dish — tender chicken, carrots, peas, and potatoes in a rich, savory broth, finished with a flaky biscuit topping. It's like chicken pot pie in a bowl, but even cozier!

Ingredients

• 2 tbsp butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup diced potatoes (peeled or unpeeled)
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1 (16.3 oz) can Pillsbury Grands! Biscuits (8 count)

Instructions

1. Sauté veggies: In a large pot or Dutch oven, melt butter over medium heat. Cook onion, celery, and carrots 5–6 minutes until softened.
2. Add flour: Stir in flour and cook 1–2 minutes to remove raw taste.
3. Whisk in liquids: Gradually whisk in chicken broth and milk. Bring to a gentle boil, stirring frequently.
4. Add potatoes: Stir in diced potatoes, garlic powder, thyme, salt, and pepper. Simmer 15–20 minutes until potatoes are tender.
5. Add chicken and peas: Stir in cooked chicken and frozen peas. Heat through.
6. Top with biscuits: Cut biscuits into quarters and drop them into the simmering soup.
7. Cook 10–12 minutes: Cover and cook until biscuits are cooked through and no longer doughy.
8. Serve hot: Ladle into bowls and enjoy with crusty bread or crackers!

Tip: For a shortcut, use rotisserie chicken and frozen diced potatoes. For a gluten-free version, use cornstarch instead of flour!

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