This is one of my favorite soup recipes because it combines three classics (classic chicken pot pie, creamy soup, and buttermilk biscuits) to create the ultimate dinnertime comfort food! It’s made with easy and delicious ingredients like healthy veggies and tender chicken, and simple modifications make this easy chicken pot pie soup as elaborate or simple as you’d like (i.e., by using pre-cooked rotisserie chicken from the supermarket to save time or swapping pre-made buttermilk biscuits for homemade). The best part is that the leftovers are amazing and a great option for winter meal prep.
First, preheat your oven according to the instructions on your tubed biscuits and line a baking sheet with parchment paper. Open your tube of biscuits and roll the dough into ping-pong ball-sized pieces. Bake your biscuit balls until lightly golden brown. Remove from the oven and set aside.
Melt the butter in a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring occasionally. Add the minced garlic, chopped carrots, celery, a bit of fresh chopped parsley, and a pinch of salt and pepper to the pot and mix well to combine. Cook until the veggies just start to soften.
Next, add one pouch of low-sodium chicken flavor and mix well to combine. Then, slowly sprinkle the vegetables with four heaping tablespoons of all-purpose flour. Mix well to coat the vegetables with the flour and allow it to cook. Slowly add 5 ½ cups of low-sodium chicken broth, whisking continuously.
Partially cover the pot, reduce heat, and allow your soup to simmer before adding the shredded chicken breast, 1 ½ cups of frozen peas, a cup of heavy cream, and ¼ a cup of whole milk. Return your soup to a simmer. Once it’s heated through, add your biscuit crumbles and chopped fresh parsley and serve!