Chicken Pot Pie Soup with Cheddar Biscuit Bites

Chicken Pot Pie Soup

Preparing the Soup Base

1. Sauté the meat: Sear the seasoned chicken breast in a pot, cooking for a few minutes per side, then set aside. Add the chopped bacon and cook until crispy. Remove the bacon and drain most of the grease, leaving only two tablespoons.
2. Sauté the vegetables: Add two tablespoons of butter to the pot with the remaining bacon grease. Add the chopped carrots, onion, and potatoes, and cook for 8-10 minutes.
3. Season the mix: Add the chopped garlic, herbs (thyme, rosemary, sage), and the dry seasonings (paprika, salt, pepper, garlic powder, celery salt, oregano) to the pot. Stir well and cook for a few minutes.
4. Create the roux: Add 4 tablespoons of flour, stirring to incorporate, and cook for a few minutes.
5. Simmer the soup: Gradually add 4 cups of chicken broth, 1 1/2 cups of heavy cream, and 1/2 cup of milk. Bring the mixture to a simmer and let it cook for 20 minutes.

Preparing the Biscuit Topping

1. Make the biscuits: While the soup simmers, prepare the Red Lobster Cheddar Bay biscuit mix according to the package instructions. Form small portions (about a tablespoon each) and place them on a baking sheet.
2. Bake: Bake in an oven preheated to 375°F for 12 minutes.
3. Add butter glaze: Mix the included seasoning packet with butter and brush onto the baked biscuits.

Final Steps

1. Finish the soup: Return the cooked chicken to the soup pot. Add the crispy bacon and a serving of frozen peas and carrots. Simmer for an additional 5 minutes.
2. Serve: Ladle the soup into bowls and top with the cheddar bay biscuit bites.