Chicken Pot Pie Soup with Cheddar Biscuits
Ingredients
- 1 1/2 Lb Chicken, cut into cubes and cooked or leftover chicken If you have leftover turkey from a holiday, use that instead
- 3 Stalks Celery, strings removed and chopped
- 2 T Butter
- 1 M Onion, diced
- 1 1/2 T Minced Garlic
- 1/2 t Dried Rosemary
- 1/2 t Thyme
- 1 t Dried Parsley
- 1/2 t Poultry Seasoning
- 3 1/2 C Chicken Broth
- 1 C Heavy Cream
- 15 oz Cans of Carrots, Green Beans and Peas You can gut your carrots and green beans into smaller pieces. You can also leave out any of the canned veggies that you don't want in your soup.
- 1 1/2 C Almond Flour
- 1/4 C Coconut Flour
- 2 M-L Eggs
- 6 T Butter, melted
- 2 t Baking Powder
- 1/2 t Salt
- 1/4 C Sour Cream
- 3 T Heavy Cream
- 1/2 C Shredded Cheddr Cheese
Biscuit Topper: 2 T Melted Butter, 1 t Dried Parsley, 1/2 t Garlic Powder, 2 Pinches of salt
Instructions
- In a soup pot, melt butter and get your veggies ready. I do use the celery leaves in a lot of my recipes.
- When the butter is melted, add the onion and celery to the pot.
- After a few minutes, add the garlic and seasonings. Cook a few few minutes after adding the garlic, then add the chicken broth.
- Cook a few minutes. Add the veggies, chicken, and heavy cream. Allow the soup to simmer for a few minutes. Taste and adjust seasonings if needed.
- For the biscuits, preheat the oven to 350 degrees. Prepare your pan. In a mixing bowl, mix your dry ingredients.
- Beat your eggs, add eggs, melted butter, sour cream, and heavy cream to the dry mix.
- Mix together. Add shredded cheese.
- Drop by 1/4 cups onto the pan. Use wet fingers to form the biscuits into better shapes. Bake for 12-18 minutes, until done. When baked, mix together the topping and brush on top of the biscuits.
- Serve hot with the soup.
