Imagine a cozy evening where the rich, savory aroma of chicken pot pie soup fills your kitchen, inviting everyone to gather around the table. This delightful dish combines the comforting essence of classic chicken pot pie with the heartwarming qualities of a creamy soup, topped off with fluffy Parmesan drop biscuits that are simply irresistible! Whether you're looking for a quick weeknight dinner or a meal to impress your guests, this recipe is sure to become a family favorite. Get ready to dive into a bowl of comfort that warms the soul and satisfies the appetite—read on to discover how to create this delicious masterpiece!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound chicken, cooked and shredded
- 4 cups chicken broth
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup grated Parmesan cheese
- 1/2 cup milk
Instructions
- Prepare the chicken by cooking and shredding it thoroughly. If using raw chicken, poach in chicken broth until fully cooked, then shred with two forks.
- In a large Dutch oven or heavy-bottomed pot, sauté diced onions in a small amount of butter until translucent and softened.
- Add chicken broth to the pot and bring to a gentle simmer. Stir in mixed vegetables and cook until vegetables are tender, approximately 5-7 minutes.
- Add shredded chicken, thyme, salt, and pepper to the simmering broth. Stir to combine and let flavors meld for 5 minutes.
- Slowly stir in heavy cream, reducing heat to prevent boiling. Keep the soup at a gentle simmer and allow it to thicken slightly.
- For the Parmesan drop biscuits, combine flour, baking powder, and half of the Parmesan cheese in a large mixing bowl.
- Add milk and mix until a soft, slightly sticky dough forms. Do not overmix to ensure tender biscuits.
- Using a spoon, drop small portions of biscuit dough directly onto the surface of the simmering soup.
- Sprinkle remaining Parmesan cheese over the dropped biscuits.
- Cover the pot and let biscuits steam and cook for 10-12 minutes, or until they are puffy and cooked through.
- Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve hot, ensuring each bowl has soup and a Parmesan drop biscuit on top.
Tips
- Cook the Chicken Ahead of Time: If you're short on time, consider cooking and shredding the chicken in advance. You can even use rotisserie chicken for a quicker option!
- Use Fresh Vegetables: For the best flavor and texture, opt for fresh mixed vegetables. Carrots, peas, and corn not only add color but also enhance the nutritional value of your soup.
- Don’t Rush the Simmer: Allow the soup to simmer gently after adding the chicken and seasonings. This helps meld the flavors beautifully, creating a rich and satisfying broth.
- Perfect Your Biscuits: When mixing the biscuit dough, be careful not to overmix. A few lumps are perfectly fine; this will ensure your biscuits are tender and fluffy.
- Experiment with Herbs: Feel free to add other herbs like rosemary or parsley for an extra flavor boost. Fresh herbs can elevate the dish to a whole new level!
- Adjust Thickness to Your Preference: If you prefer a thicker soup, let it simmer longer before adding the biscuits. Alternatively, you can add a cornstarch slurry to thicken it up.
- Serve Immediately: For the best texture, serve the soup and biscuits right after cooking. The biscuits are best enjoyed fresh and fluffy!
- Garnish for Extra Flavor: Consider garnishing your soup with fresh parsley or a sprinkle of extra Parmesan cheese before serving for an added touch of flavor and presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 95mg
