Chicken Pot Pie Soup with Sourdough Buttermilk Biscuits (Edit recipe)

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It's soup season and I am so excited! This is such a simple soup to prep and absolutely perfect for those busy nights. These biscuits are PACKED with the most delicious flavor. ENJOY!

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Original Recipe

PREP TIME

40 minutes

COOK TIME

8 hours

INGREDIENTS

22

Serves: 8

Ingredients

1 cup Baby Carrots, Diced
1 cup White Mushrooms, Chopped
1 cup Corn
1 cup Peas, Green
1 cup Onion, Diced
3 Chicken Breast
4 cups Chicken Bone Broth
1.5 tsp Himalayan Pink Salt
1 tsp Thyme
1 tsp Garlic Powder
1 tsp Rosemary, Dried
2 Tbsp Arrowroot Powder, Optional, this is used to thicken the soup. It's just as good without it.!
1 cup Heavy Whipping Cream

Sourdough Buttermilk Biscuits

2 cups All Purpose Flour
3 tsp Coconut Sugar
2 tsp Baking Powder
1 tsp Himalayan Pink Salt
0.75 tsp Baking Soda
10 Tbsp Butter, Salted, 8 Tablespoons Frozen, 2 Tablespoons Melted
1 cup Sourdough Starter, Homemade, Fed, Active and Bubbly
0.5 cup Buttermilk, Can be substituted with Heavy Whipping Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the soup by adding all of the ingredients with the exception of the arrowroot and cream to a slow cooker.
Mix well and cook on low for 8 hours.
After 7 hours shred the chicken and place back into the slow cooker.
In a medium sized bowl, add the arrowroot and the cream. Mix well until fully incorporated.
Add the arrowroot mixture to the slow cooker, mix well and continue cooking for 1 hour.
Preheat oven to 450.
Make the biscuits by adding the flour, coconut sugar, baking powder, pink salt, and baking soda in the bowl of a standing mixer.
Mix well until fully combined.
Using a cheese grater, grate the 8T (1/2 cup) of frozen butter and mix into the flour.
In a medium sized bowl add the sourdough and buttermilk. Mix well and add to the flour mixture. Stir with a spatula until combined.
Using a dough hook, knead the dough for 2 minutes.
Transfer the dough to a floured surface. Lightly sprinkle more flour on top of the dough.
Using your hands, form the dough into a rectangle that’s about 1.5 inches thick.
Using a 2-inch biscuit cutter, cut out 8-10 biscuits and place on a parchment lined cookie sheet.
Bake at 450 for 15 minutes or until golden brown on top.
When the biscuits are done baking, brush them with the 2T of melted butter.
Serve the biscuits with the soup.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	472
Fat:	26 g
Carbohydrates:	48 g
Protein:	16 g
Cholesterol:	79 g
Sodium:	1049 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.