Biscuit-Topped Chicken Pot Pie Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until golden brown, 13 to 16 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Serve immediately with a biscuit on top of each bowl.'}

📊 Nutrition Facts

Per serving (6 servings total)