Creamy Chicken Pot Pie Soup with Cheddar Bay Biscuits
Creamy Chicken Pot Pie Soup with Cheddar Bay Biscuits
Ingredients
For the Chicken Pot Pie Soup
- 3 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon Mrs. Dash Table Blend seasoning, divided
- 1 tablespoon Weber Kick'n Chicken Seasoning
- 1 tablespoon Goya Adobo All-Purpose Seasoning
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 3 celery stalks, diced
- 4 carrots, diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen sweet corn, or to taste
- 1 cup frozen sweet peas, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1 cup water, as per box instructions
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil, for baking sheet
- 1 packet garlic butter topping, from biscuit mix, or homemade
Instructions
- 1
Season the thinly sliced chicken breasts with 1/2 tablespoon of Mrs. Dash Table Blend seasoning, Weber Kick'n Chicken Seasoning, and Goya Adobo All-Purpose Seasoning.
⏱️ 5 min
- 2
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned chicken for 5-10 minutes per side until fully cooked through and golden brown. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 10 min
- 3
Reduce heat to medium. Add 2 tablespoons of butter to the Dutch oven, scraping up any browned bits from the chicken. Add the diced yellow onion, minced garlic, diced celery, and diced carrots. Season with salt and black pepper. Sauté for about 5 minutes until the vegetables begin to soften.
⏱️ 7 min
- 4
Sprinkle the 1/4 cup of all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 5
Gradually whisk in the 4 cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then stir in the 1 cup of heavy cream. Continue to simmer gently, stirring occasionally, while you prepare the chicken.
⏱️ 8 min
- 6
While the soup base simmers, shred the cooked chicken breasts using two forks or your hands.
⏱️ 5 min
- 7
Add the shredded chicken, frozen sweet corn, and frozen sweet peas to the soup. Stir in the garlic powder, onion powder, Italian seasoning, remaining 1/2 tablespoon of Mrs. Dash Table Blend, and smoked paprika. Simmer for another 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 15 min
- 8
Preheat your oven to 425°F (or as directed on the biscuit mix box). Line a baking sheet with foil and lightly grease with vegetable oil.
⏱️ 5 min•🌡️ 425
- 9
Empty the Red Lobster Cheddar Bay Biscuit Mix into a large bowl. Add water according to the box instructions (typically 1 cup). Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until just combined to form a dough.
⏱️ 5 min
- 10
Scoop small portions of the biscuit dough onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
⏱️ 15 min•🌡️ 425
- 11
While the biscuits are still warm, brush them generously with the garlic butter topping (from the packet or a homemade version).
⏱️ 1 min
- 12
Ladle the hot Chicken Pot Pie Soup into bowls and serve immediately with the warm Cheddar Bay Biscuits.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Pot Pie Soup with Cheddar Bay Biscuits
Ingredients
For the Chicken Pot Pie Soup
- 3 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon Mrs. Dash Table Blend seasoning, divided
- 1 tablespoon Weber Kick'n Chicken Seasoning
- 1 tablespoon Goya Adobo All-Purpose Seasoning
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 3 celery stalks, diced
- 4 carrots, diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen sweet corn, or to taste
- 1 cup frozen sweet peas, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1 cup water, as per box instructions
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil, for baking sheet
- 1 packet garlic butter topping, from biscuit mix, or homemade
Instructions
- 1
Season the thinly sliced chicken breasts with 1/2 tablespoon of Mrs. Dash Table Blend seasoning, Weber Kick'n Chicken Seasoning, and Goya Adobo All-Purpose Seasoning.
⏱️ 5 min - 2
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned chicken for 5-10 minutes per side until fully cooked through and golden brown. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 10 min - 3
Reduce heat to medium. Add 2 tablespoons of butter to the Dutch oven, scraping up any browned bits from the chicken. Add the diced yellow onion, minced garlic, diced celery, and diced carrots. Season with salt and black pepper. Sauté for about 5 minutes until the vegetables begin to soften.
⏱️ 7 min - 4
Sprinkle the 1/4 cup of all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 5
Gradually whisk in the 4 cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then stir in the 1 cup of heavy cream. Continue to simmer gently, stirring occasionally, while you prepare the chicken.
⏱️ 8 min - 6
While the soup base simmers, shred the cooked chicken breasts using two forks or your hands.
⏱️ 5 min - 7
Add the shredded chicken, frozen sweet corn, and frozen sweet peas to the soup. Stir in the garlic powder, onion powder, Italian seasoning, remaining 1/2 tablespoon of Mrs. Dash Table Blend, and smoked paprika. Simmer for another 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 15 min - 8
Preheat your oven to 425°F (or as directed on the biscuit mix box). Line a baking sheet with foil and lightly grease with vegetable oil.
⏱️ 5 min•🌡️ 425 - 9
Empty the Red Lobster Cheddar Bay Biscuit Mix into a large bowl. Add water according to the box instructions (typically 1 cup). Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until just combined to form a dough.
⏱️ 5 min - 10
Scoop small portions of the biscuit dough onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
⏱️ 15 min•🌡️ 425 - 11
While the biscuits are still warm, brush them generously with the garlic butter topping (from the packet or a homemade version).
⏱️ 1 min - 12
Ladle the hot Chicken Pot Pie Soup into bowls and serve immediately with the warm Cheddar Bay Biscuits.
⏱️ 2 min