A fun twist on traditional chicken pot pie is to turn it into a bowl of comforting soup! The biscuit crumbles are an easy and tasty topping that gives you a piece of “crust” in every bite!
Well it finally happened, we got our first snow on Wednesday. It was funny because Tuesday afternoon I went out for a quick run to soak in some sun and was wearing shorts and a t-shirt. Early Wednesday morning around 1:00 AM I woke up to the sound of snow hitting the bedroom window. When I got up to go running around 5:00 the ground and trees were completely covered in a fresh blanket of white powdery snow. I opted to do my run inside on the treadmill that morning since the snow was still blowing pretty heavy. Somehow the boredom of a treadmill run sounded better than running outside in 30 degrees and blowing, wet, cold snow.
Thankfully, later that morning the sun returned and by the afternoon most of the snow had melted. I know this is just the beginning and I’m thankful that it was a light snow to ease me into the cold weather. Last year we weren’t so lucky and it was about this same time that we got a bitter cold arctic blast that came through and gave us record breaking cold temperatures, 0 degrees, with a wind chill that made it feel like -19. So so glad that didn’t happen again on Wednesday!
Looking at the weather predicted for the next couple weeks, there isn’t too much snow in the forecast, but our night temperatures are dropping into the 20’s and that means it’s the perfect weather for a big bowl of hot steaming soup. Not just any bowl of soup either, Chicken Pot Pie Soup with Biscuit Crumbles to be exact!
I’ve said it before, chicken pot pie is probably one of my favorite if not my favorite comfort food. I love the traditional recipe, but I love shaking things up and putting a twist on it. Today’s twist was all about taking the “pie” and turning it into a creamy delicious soup. Many of the familiar ingredients such as peas, carrots, chicken, celery, and onion are all found in the soup. I kept the recipe on the lighter side by using a combination of low sodium chicken broth and skim milk rather than whole milk or cream. Now don’t think I forgot about the best part, the biscuits or crust depending on how you make yours. I went with a whole wheat buttermilk biscuit recipe which I broke into bite sized crumbles before baking. They are the perfect size for adding to the top of the soup! As the temperatures continue to drop, cozy up with a bowl of this comfort soup, a dinner everyone is sure to love!