🍲 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, topped with flaky biscuit pieces. It's like chicken pot pie transformed into a cozy, warming bowl!

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 refrigerated Grands! Flaky Biscuits (8 count)

Instructions

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

Tip: Use rotisserie chicken and frozen diced potatoes for a quicker meal. For a gluten-free version, substitute the flour with cornstarch mixed with water!

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