Chicken Pot Pie Soup with Drop Biscuits

Wednesday, September 30, 2015 Alanna Figueira 8 Comments

This creamy dreamy soup.  Oh my amazingness.  It was so good I have to share the recipe immediately with my not so perfect iPhone only photos.  Oh well.  My photography may suck but my recipes do not.  You will love this comforting rich soup, especially right now when the weather is finally getting crisp!  We have Wild by Nature right down the road from our house and they make an off the wall amazing Chicken Pot Pie soup but it has some stuff we can't have in it like heavy cream and cornstarch.  But it is so rich and delicious with hints of thyme and nutmeg.  So I decided to remake that very soup so that my whole family can enjoy it without any reactions.  None of us do well on dairy, but my 2 year old especially gets the worst rash.  My kids are big soup heads, they could eat soup all day so I love creating nourishing soups to keep in the fridge for quick weeknight lunches and dinners.  I like adding some fat to their soups to balance it all off so if there's no cream I always add a huge scoop of butter.  They can eat butter (thank gawwwwd!!!!).  There are only trace amounts of casein in butter, which is what they are sensitive to so butter is cool.  You can also use ghee or another oil in the soup and biscuits though.  The biscuits are not whole30, but the soup can be made to be compliant.

These fluffy biscuit pillows!  They can be made on top of the soup or on their own.  Or skipped entirely, but they are the best part!  They are crispy on the outside, doughy and fluffy on the inside and soak up that wonderfully creamy soup.  They are made with my new favorite flour, Otto's Cassava Flour, which I learn more about each time I play around with it.  I'm getting more and more comfortable using it in my old recipes.  One thing is for sure and maybe the most important property- it is so absorbant and a little goes a long way.  People have told me they tried it but they're result was so dry... Try halving the amount of flour!  When you get it right, it has a beautiful texture and delicious subtle doughy taste. 

On to da soup!  This soup is really easy to whip up.  I used the meat from 2 leftover chicken breasts and frozen veggies (peas and carrots).  Enjoy!  And tag me when you make it! 

Chicken Pot Pie Soup with Drop Biscuits
Serves: 6
Prep time: 20 mins
Cook time: 20 mins


For the soup:
1/4 cup butter or ghee (sub olive/avocado oil if you can't use either)
3/4 cup onion, chopped 
3/4 cup celery, chopped 
2 cups frozen veggies of choice (peas, carrots, diced potatoes, mushrooms, green beans), chopped
1 1/2 tsp dried thyme
1 1/2 tsp poultry seasoning
1 1/4 tsp salt
1 tsp black pepper
1/2 tsp nutmeg 
3 tbsp arrowroot flour
2 cups cooked chicken, chopped (about 3/4 lb) 
28 oz chicken broth
1/3 cup coconut cream 


In a medium heavy bottomed soup pot, melt the butter or ghee.  Add chopped celery, onions, frozen veggies, thyme, poultry seasoning, salt, pepper and nutmeg.  Cook until veggies are tender.  Sprinkle in arrowroot, mixing well with the veggies.  When everything is combined, mix in chicken.  

Add broth.  Simmer on medium low for a few minutes.  Lastly, mix in the coconut cream and mayo, while still over medium low heat and mix to combine.

Set aside.  

For the Drop Biscuits:

1/3 cup cassava flour
1/3 cup almond flour
2 tbsp coconut flour
1 tbsp baking powder
1/2 tsp salt
1 egg
2 tbsp butter or ghee, melted (sub olive/avocado oil if you can't use either)
1/2 cup full fat unsweetened coconut milk (blend the can if separated before measuring)
1 tbsp honey


Preheat oven to 425F a line a cookie sheet with parchment paper if making drop biscuits.  If making soups, arrange 6 ramekins on a baking tray and ladle soup into them, filling about 3/4 of the way.

Add dry ingredients to a large mixing bowl, mix to combine.  

Whisk wet ingredients to combine.

Add the wet to the dry.  Mix to combine.

Drop biscuits onto parchment lined cookie sheet if making drop biscuits.  Drop pieces of biscuit on top of soup if making soups.  Drop about 3 blobs of batter on each ramekin top.

Bake for 8-10 mins for drop biscuits, less for soups. Cooking time will vary based on how big the blobs of batter are on top of your soups, so check on them from 5 minutes on. 

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  1. Any suggestions for a mayo substitute?

  2. How many will this make if just making biscuits?

  3. Can you taste coconut in this at all?

  4. Alanna, when you say coconut "cream", do you mean the cream from the top of full-fat coconut milk (like from Native Forest)? It's suppose to be a chilly weekend and this soup looks like perfect cold weather comfort food! Can't wait to try! :)

  5. Hi Amy! Exactly, the cream on top of the can :) but you can also buy coconut cream, I love Aroy-D brand