BISCUIT-TOPPED CHICKEN POT PIE SOUP

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

Ingredients

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