Creamy Chicken Pot
Pie Soup + Biscuits
Creamy and light with all the textures of a traditional pot pie, but in a soup bowl. Tender heirloom potatoes and carrots with shallots, celery and all the bone broth and fresh parsley you could want. I love using store bought roasted chicken or simply roasting 2 chicken breasts (like I did here).
We love soups as a main entrée for dinner, plus there are guaranteed lunch leftovers for a day or two.
Did I mention I made this dairy and gluten free?!? YES, you will feel good after this soup!
Biscuit love.
So many options to make these biscuits your own.
I added in 1 cup of smoked gouda cheese, 1 large pinch or two of ground black pepper and some dried sage. The smoked cheeses adds just a hint of smoky flavor – pairs so well with chicken and bone broth. Plus sage and black pepper elevate the biscuits to another level.
I used Outrageous Baking Gluten Free Flour (they are local to me) – but use any other gluten free flour blend that you love.
Here are some suggestions on other add in’s you could use with this chicken pot pie soup recipe.
- Dried thyme
- Sharp aged cheddar
- Roasted garlic
- Nutrition yeast
- Swiss cheese
- Italian dried herbs
More of favorite soups.
Creamy Chicken Pot Pie Soup with Gouda Black Pepper Biscuits
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 large shallots, sliced thinly or small diced
- 1/2 yellow onion, small diced
- 2 cups carrots, small diced
- 1 heaping cup celery, sliced thinly
- 2 cups petite heirloom potatoes, small diced
- 1 teaspoon both salt and ground black pepper
- 3–5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 bay leaves
- 2 cans (13.5oz each) unsweetened coconut milk
- 24 oz. chicken bone broth
- 1 heaping tablespoon tapioca or arrowroot powder.
- 2 chicken breasts, cooked + torn into pieces
- 1 heaping cup fresh parsley, roughly chopped
Gluten Free Gouda Black Pepper Biscuits
- 2 cups gluten free flour
- 1 tablespoon baking powder
- 1 1/4 teaspoon salt
- 1/2 cup or 8 tablespoons cold butter, cubed
- 1 cup whole milk (or milk alternative)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 3/4 cups smoked gouda cheese, grated
Instructions
- Melt the oil and butter over medium heat in a large Dutch oven or heavy duty pot. Add in the shallots, onions, carrots, celery, potatoes, salt, and pepper. Occasionally stir to combine and sauté for 6 minutes or until the shallots and onions and translucent.
- Add in the garlic, thyme, sage and bay leaves. Cook for 1 minute.
- Stir in the coconut milk and bone broth. Bring up to a simmer and let cook for 6-8 minutes or until the potatoes are tender.
- Turn the heat to low. Remove 1 cup of the liquid with a measuring cup. Add in the tapioca or arrowroot powder. Whisk or stir with a fork to fully combine. Stir that mixture back into the soup pot. Stir to combine.
- Add in the chicken and fresh parsley. Serve with biscuits.
To make the biscuits
- Preheat your oven to 425F. Line a baking sheet with parchment paper.
- Mix together the flour, baking powder and salt. Add in the cubed butter and pulse in a food processor or smash between your fingers until the butter is small pea sized (work quickly to keep the butter cold).
- Pour in the milk, black pepper, sage and gouda. Mix with a rubber spatula until fully combine.
- Use a large spoon or grab about 2-3 tablespoons worth of biscuit dough and quickly form into round discs. Place on prepared baking tray. Repeat until all the dough is used.
- Bake for 14-18 minutes or until they are slightly browned and cooked through.
Notes
Make sure to not bring the soup up to a boil, it should be at a low simmer.
Check the potatoes with a fork to determine if they are cooked or not.
Make sure there aren’t any clumps of tapioca or arrowroot flour. You may need to use a fine sieve to break up the clumps, if they appear.
For the biscuits – use a food processor or do it my hand with your fingers.
- Prep Time: 15
- Cook Time: 25
- Category: soup
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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