BISCUIT-TOPPED CHICKEN POT PIE SOUP

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Biscuit-Topped Chicken Pot Pie Soup image

Basically it is chicken pot pie in a creamy soup with a biscuit on top for crust.

Provided by DANNY51

Time 50m

Yield 6

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 519 calories, Carbohydrate 44.8 g, Cholesterol 109.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 12.2 g, Sodium 949.9 mg, Sugar 6.5 g

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