Chicken Pot Pie Soup
By 6 p.m. on a freezing weeknight, I want the cozy part of pot pie without wrestling with a pie crust. This one turns tender chicken, creamy broth, sweet peas, and fluffy biscuit pieces into the kind…
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cups carrots, peeled and sliced
- 3 cloves garlic, 1 teaspoon salt, and 1/2 teaspoon pepper combined garlic, kosher salt, and black pepper
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup half-and-half
- 1 1/2 cups frozen green peas
- 1 (16-ounce) can refrigerated buttermilk biscuit dough
Instructions
- Heat the oven to 400°F. Cut each biscuit into quarters and arrange the pieces on a parchment-lined baking sheet. Bake according to the package directions, usually 12 to 15 minutes, until puffed and golden; set them aside while the soup cooks.
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion and carrots, season with a little of the salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, until the onion softens.
- Stir in the garlic and cook for 30 seconds, just until you can smell it. Add the chicken pieces and cook for 4 to 5 minutes, stirring, until the outsides are no longer pink.
- Sprinkle the flour over everything and stir constantly for 1 minute so it coats the chicken and vegetables. Slowly pour in the broth while stirring and scraping up any bits from the bottom of the pot.
- Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 to 18 minutes, stirring now and then, until the carrots are tender and the chicken is cooked through.
- Stir in the half-and-half and frozen peas. Simmer for 3 to 4 minutes, just until the peas are hot and the soup has thickened into a creamy, spoon-coating consistency. Taste and adjust the salt and pepper.
- Ladle the soup into warm bowls and pile the baked biscuit pieces on top. Serve right away while the biscuits are crisp at the edges and the soup is steaming.
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