Chicken Pot Pie Soup with Buttermilk Biscuits
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Ingredients
  • For the Soup:
  • 3 cups cooked shredded chicken (about 4 breasts or most of a rotisserie)
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 cup green beans, sniped in half
  • 1 cup corn kernels
  • 1 Russet potato, peeled and diced
  • ¼ scant cup flour
  • 7 cups chicken stock
  • 1 cup whole milk (optional)
  • For the Biscuits:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ cup butter, cold and cubed into ½"
  • ¾ cup buttermilk, cold
Instructions
  1. In a heavy-bottomed stock pot over medium heat, melt the butter, then add the onion and garlic. Cook until soft and translucent. Add the carrots and potato chunks and cook for about 3 minutes.
  2. Add the flour to the vegetables in the pot and stir to coat, letting cook for about 3 more minutes. Add the chicken stock while whisking, stirring out any lumps. Add the whole milk (optional - will just make the base a little more creamy instead of solely brothy).
  3. Add the peas, corn, green beans, and chicken. Bring the mixture to a boil, then simmer for about 30 minutes, or until the potatoes and carrots are tender.
  4. To make the biscuits, whisk the flour, baking powder, salt, and sugar in a large bowl. Using a pastry cutter, cute in the cubes of butter until pieces no bigger than peas remain. Make a little well in the bowl, and add the chilled buttermilk. Stir with a large spoon until the mixture comes together. Knead once or twice in the bowl.
  5. Lay the dough on a lightly floured surface and gently roll out into a ¾" rectangle (don't over-roll - as that will make tough biscuits). Fold the rectangle into thirds, like a letter, then roll out gently again. Repeat this process 2 or 3 more times (this creates flaky layers in the biscuits).
  6. Roll out into a ¾" rectangle again, and cut out biscuits using a biscuit cutter or the mouth of a drinking glass. Place close together on a baking sheet, 1-2 inches apart from each other. Bake in an oven heated at 425 degrees Fahrenheit for 15 minutes, or until golden. Serve with warm soup.
Notes
Any and all of the vegetables can be frozen or fresh. If using frozen potatoes or carrots, simply gauge if they need more time to cook through on the stove.
Recipe by Dash Of Texas at http://www.dashoftexas.com/2016/01/04/chicken-pot-pie-soup-with-buttermilk-biscuits/