Indulge in the comforting flavors of classic chicken pot pie, reimagined as a creamy, soul-warming soup, crowned with a golden, paprika-kissed biscuit. A delightful twist on a beloved dish!

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C).

02

Step

Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.

03

Step

Bake in the preheated oven until golden brown, 13 to 16 minutes.

04

Step

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.

05

Step

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.

06

Step

Serve immediately with a biscuit on top of each bowl.

Adan Prosacco

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