Chicken Pot Pie Soup & Pepper Thyme Biscuits
Made a batch of chicken pot pie soup with pepper thyme biscuits last night. The soup starts with sautéed onions, carrots, and celery in a big pot. Once those soften, in goes diced chicken breast and a bit of garlic. I use a mix of chicken broth and a splash of milk for the base, then toss in potatoes and frozen peas. A little flour thickens it up, and I always add a bay leaf for extra flavor. The soup simmers until everything’s tender.
For the biscuits, I mix flour, baking powder, salt, black pepper, and fresh thyme. Cold butter gets cut in, then I add buttermilk just until it comes together. I drop spoonfuls onto a baking sheet and bake until golden. The biscuits come out fluffy with a nice peppery kick from the thyme. Dunking them in the soup is the best part. The whole process takes about an hour, but it’s worth it for the leftovers alone. Definitely recommend using fresh thyme if you can get it—makes a difference.
#ChickenPotPieSoup #HomemadeBiscuits #ComfortFood #SoupSeason
