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–+ servings
Creamy Marry Me Chicken Pot Pie Soup in white ramekins topped with golden cheddar bay biscuits

Marry Me Chicken Pot Pie Soup - Cozy Dinner

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 624 kcal
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Equipment

  • 6 remikins

Ingredients
  

  • 6 tbsp butter
  • 1 yellow onion diced
  • 1 carrot diced
  • 1 tsp italian herbs
  • salt & pepper to taste
  • 7 oz sund-dried tomatoes in oil chopped (1 small jar)
  • 1 tbsp tomato paste
  • 8 garlic cloves minced
  • 1/3 cup all purpose flour
  • 1 cup heavy cream
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 lb chicken breast diced, seasoned & cooked or rotisserie chicken
  • 1 cup grated Parmesan cheese
  • 2 cups kale or spinach chopped
  • 6 dallops mascarpone cheese optional
  • 1 box red lobster cheddar bay biscuit

Garlic Butter

  • 3 tbsp melted butter
  • 1 garlic clove grated
  • 1 tbsp fresh parsley finely chopped

Instructions
 

Preheat oven to 375°F. Prepare the Cheddar Bay Biscuit dough according to package directions and set aside.

    In a large pot, melt butter over medium heat. Add onion, carrot, salt, and pepper. Cook for about 5 minutes until softened.

      Stir in sun-dried tomatoes, garlic, Italian herbs, and tomato paste. Cook another 5 minutes, stirring often to build flavor.

        Sprinkle in flour and stir constantly for 3–4 minutes to cook out the raw flour taste. Slowly whisk in heavy cream, followed by chicken stock, until smooth and creamy.

          Add the cooked chicken, bay leaf, and Parmesan. Simmer for about 20 minutes, stirring occasionally, until the soup slightly thickens. Stir in kale or spinach until wilted, then remove from heat.

            Ladle soup into 6 oven-safe ramekins, filling each about ¾ full. Add a dollop of mascarpone to the center (if using), then top each with a portion of biscuit dough.

              In a small bowl, combine melted butter, garlic, and parsley. Brush evenly over the biscuit tops. Bake 14–18 minutes, or until the biscuits are golden brown and the soup is bubbling at the edges.

                Video

                Notes

                • You can swap the chicken breast for rotisserie chicken to save time. just fold it in during step 5. 
                • If you don’t have mascarpone, a small spoonful of cream cheese works beautifully for extra creaminess. 
                • Spinach cooks down faster than kale, so if using spinach, add it in right before removing the soup from heat. 
                • Leftovers reheat perfectly the next day — just pop them back in the oven to re-crisp the biscuit topping.