Description
This High-Protein Chicken Pot Pie Soup with Cottage Cheese Biscuits is a comforting and nutritious twist on the classic chicken pot pie. Featuring a creamy, blended vegetable and chicken broth base, tender shredded chicken, and fluffy cottage cheese biscuits, this recipe offers a high-protein, hearty meal perfect for any season.
Ingredients
For the Soup
- 1 tsp olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- 1 tsp thyme, dried or fresh
- Freshly ground black pepper, to taste
- 4 cups chicken bone broth
- 2 bay leaves
- 4 oz yukon gold potatoes, peeled and diced small
- 3 cups cauliflower florets, roughly chopped
- 1 lb boneless skinless chicken breasts
- ½ cup evaporated skim milk
- 1 tbsp cornstarch
- 3 tbsp cold water
- 1 cup frozen peas
- Salt, to taste
For the Cottage Cheese Biscuits
- 1 cup cottage cheese, full-fat recommended
- 1 large egg white
- 1 cup self-raising flour, plus more for shaping
- 1 tsp thyme, dried or fresh
- Small pinch of salt
Instructions
- Make the biscuit dough: Blend 1 cup cottage cheese and 1 large egg white until completely smooth with no curds remaining. Transfer the mixture to a bowl and add 1 cup self-raising flour, 1 tsp thyme, and a small pinch of salt. Stir with a fork or your hands until a soft, sticky dough forms. Cover and chill the dough while you prepare the soup.
- Soften the aromatics: Heat 1 tsp olive oil in a large pot over medium heat. Add the finely diced onion, diced carrots, and celery. Cook for 6 to 7 minutes until the vegetables are softened and just starting to brown. Stir in minced garlic, thyme, and freshly ground black pepper.
- Poach the chicken: Pour in 4 cups chicken bone broth and add 2 bay leaves, diced yukon gold potatoes, and cauliflower florets. Nestle the chicken breasts into the broth. Bring to a low simmer and cover. Cook gently for 18 to 20 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. Keep the heat low to avoid boiling, which can toughen the chicken.
- Bake the biscuits: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. With well-floured hands, divide the chilled biscuit dough into 8 equal portions, rolling each into a ball about the size of a walnut. Place spaced apart on the sheet. Bake for 18 to 20 minutes until they are puffed, golden, and cooked through.
- Shred and blend: Remove chicken breasts from the soup and shred them with two forks. Discard the bay leaves. Scoop approximately 3 cups of cooked vegetables and broth into a blender and puree until completely smooth. Return this blended mixture to the pot with the heat off, then stir in ½ cup evaporated skim milk.
- Thicken and finish the soup: In a small bowl, whisk together 1 tbsp cornstarch and 3 tbsp cold water until smooth. Stir this slurry into the soup pot. Return to low heat, add shredded chicken and frozen peas, and cook gently for 5 minutes until the soup is glossy and thick enough to coat the back of a spoon. Season with salt to taste. You may skip the cornstarch if your soup has reached desired thickness.
- Serve: Ladle the soup into 4 bowls and top each with 2 cottage cheese biscuits. Enjoy immediately.
Notes
- Ensure the soup simmers gently and does not boil to keep chicken tender.
- The biscuit dough is sticky; keep flouring your hands but avoid adding too much flour, which can dry them out.
- You can substitute bone broth with high-quality chicken broth if unavailable.
- Evaporated skim milk adds creaminess without much fat; full-fat milk can be used for a richer soup.
- Adjust salt and pepper to your taste preferences.
- For gluten-free biscuits, substitute self-raising flour with a gluten-free blend.
- Leftover biscuits can be stored in the refrigerator and warmed before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
