Chicken Pot Pie Soup


For the biscuits:
1 C. All-purpose flour (use gluten-free flour, if you like)
1-1/2 C. Almond flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 Tbsp. butter, chopped
2 eggs
1/4 c. milk

For the soup:
2 Tbsp. olive oil
1/2 c. celery (about 2 ribs), diced
2 carrots, chopped
1 medium onion, diced
1/2 c. frozen peas
2 lb. boneless skinless chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 Tbsp. Head Country Championship Seasoning, Original
1 Tbsp. tomato paste
1 Tbsp. Sugar Free Head Country BBQ Sauce
4 C. low-sodium Chicken stock
1 C. heavy cream
Salt and pepper


350 degrees


30 Mins


Preheat oven to 350 degrees F.

Heat the oil in a large dutch oven or stock pot over medium heat. Add onion, celery, and carrots and sauce until they begin to soften.

Add chicken, garlic, and Head Country seasoning. Cook until the chicken is beginning to brown and is cooked through, about 8 minutes.

Deglaze the pan with a splash of chicken stock. Add tomato paste and BBQ sauce. Add remaining chicken stock and bring entire mixture to a simmer. Simmer for 25 minutes.

Meanwhile, make the biscuits. Whisk together the dry ingredients for the biscuits. Stir in chopped butter. Using a fork or your fingers, lightly rub the butter into the dry ingredients. Add eggs and milk, being careful not to over-mix. Using a measuring cup, drop 1/4 C. of batter onto a greased baking dish. Bake for 12 minutes, or until beginning to brown. Brush with melted butter.

Stir the heavy cream into the soup and peas and cook an additional 5 minutes. Divide soup across four bowls. Serve, and enjoy!