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Chicken Pot Pie Soup with Spring Vegetables and Biscuits

This soup harnesses all the flavors of the original dish, while trimming the calories and tasting just as indulgent.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
593 calories per serving


> Cooking spray
> 4 buttermilk biscuits (from a tube)
> 1 lb asparagus
> 2 tbsp olive oil
> 1/2 (10 oz) pkg matchstick carrots
> 1 (16 oz) pkg frozen petite peas and sweetcorn
> 3 tbsp flour
> 6 cups Nature's Promise® Organic Low-Sodium Chicken Broth
> 4 cups shredded chicken breast
> 3/4 tsp dried thyme
> 1/2 tsp dried rosemary
> 1/2 cup fat-free half & half


Preheat oven to 400℉. Coat a nonstick baking sheet with cooking spray and add biscuits. Cook 10–12 min., until golden brown.
Meanwhile, trim asparagus and cut into 1-inch lengths. In a Dutch oven, heat oil on medium-high. Add asparagus, carrots, and peas and corn. Cook 1 min. Stir in flour, salt, and pepper. Cook 1 min., stirring. Slowly whisk in chicken broth.
Add chicken, thyme, rosemary, salt, and pepper. Bring to a boil on high and reduce to simmer 10 min. Stir half & half. Ladle soup into bowls and serve with biscuits.

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