Home-style Chicken and Biscuits just got an upgrade with my Cheddar Herb Buttermilk Biscuits as the crust. This Creamy Chicken Soup (or casserole) is very similar to a Chicken Pot Pie filling, rich and creamy, but a little more soup-like than a pot pie. I make it a little thinner so that when you break up the biscuits and mix it into the filling, it creates an incredibly thick and luxurious texture and a flavor that is to die for. The combination of the cheddar herb buttermilk biscuits with this creamy chicken soup makes this better than any chicken pot pie ever dreamed of being.
I combine fresh parsley, thyme, chives, and scallions, with sharp cheddar and mix it into my buttermilk biscuit dough. The biscuits are baked separately from the creamy chicken soup to keep them light and flaky and makes an excellent biscuit recipe all on its own.
I poach an entire cauliflower and puree it with chicken broth. Combined with a roux, the pureed cauliflower creates a velvety smooth white sauce and as a bonus, I get to sneak extra vegetables into the soup unbeknownst to my finicky eaters. They’ll never know it’s (slightly) healthy!
Forget to buy Buttermilk? Check out my recipe for a Buttermilk Substitute here!
Here’s my Homestyle Chicken and Biscuits recipe:
- 3 Quarts Chicken Stock
- 2 Chicken Breasts, boneless/skinless
- 1 Cauliflower, leave whole, stem removed
- 4 Cups Carrots, large dice
- 4 Cups Red Potatoes, large dice
- 2 Celery Stalks, diced
- 1 Medium Onion
- 3 Tablespoons Olive Oil
- 1 Pound Cremini Mushrooms, sliced
- 3 Garlic Cloves, crushed and chopped
- 2 Teaspoons Salt
- ½ Teaspoon Red Pepper Flakes
- 1 Tablespoon Chopped Fresh Rosemary
- 3 Cups Green Peas, frozen
- 3 Tablespoons Butter
- ¼ Cup All-Purpose Flour
- ½ Cup Half and Half
-In a large stock pot, add the cold chicken stock, salt, red pepper flakes, and chicken breasts, place over high heat and bring to a boil
-Once boiling, add the whole cauliflower, reduce the heat to medium and poach the chicken and cauliflower together for approximately 15 minutes
-Remove chicken and set aside to cool
-Move cauliflower to either a blender or food processor with a little stock and puree until velvety smooth, set aside
-Add the carrots and potatoes to the chicken stock and return to a boil, then reduce heat to medium
-In a separate skillet with a cover, add 1 cup of hot stock, the mushrooms, onions, celery, garlic and rosemary over medium-high heat. Cover and let steam for 10 minutes
-Uncover the mushrooms and sauté the mixture on high heat until all the moisture has evaporated and the mushrooms begin to brown, about 10-15 minutes.
-While the mushrooms are cooking, shred the chicken breasts and add them to the stock
-Add the finished mushrooms to the stock
-Make a roux in the skillet that the mushrooms were cooked, over medium-high heat, add the butter and melt until foamy, add the flour and mix until smooth, then cook for one minute
-Add one cup of hot chicken stock and stir until smooth, then add the half and half and mix until smooth
-Add the roux to the stock pot and return to a boil for 1 minute, then add the pureed cauliflower and frozen green peas
-Remove from the heat and serve with the Homemade Cheddar Herb Buttermilk Biscuits