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Chicken Pot Pie Soup with Homemade Biscuits

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Course Soups

Ingredients
  

For the Soup
  • 3 chicken breasts, skin-on, bone-in
  • good olive oil
  • kosher salt and freshly ground black pepper
  • 6 tbsp unsalted butter
  • 5 cups chopped leeks, white and light green parts
  • 4 cups chopped fennel, tops and cores removed
  • 3 cups diced scrubbed carrots
  • 1 tbsp minced garlic
  • 1 tbsp chopped fresh tarragon leaves
  • 1/4 cup flour (Cup4Cup if GF)
  • 3/4 cup cream sherry, divided
  • 7 cups good chicken stock, preferably homemade
  • 1 piece of Italian Parmesan cheese rind
  • 1 box frozen peas
  • 1 cup frozen whole pearl onions
  • 1/4 cup minced fresh parsley
For the Biscuits
  • 2 cups all-purpose flour (or Cup4Cup if GF)
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 1 stick cold, unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1 egg, mixed with 1 tbsp water, for egg wash

Instructions
 

For the Soup

  • Preheat the oven to 350˚ F.
  • Place the chicken on a sheet pan skin-side up, rub the skin with olive oil and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130˚ F to 140˚ F. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside. 
  • Meanwhile, melt the butter in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel and carrots and sauté over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper and the Parmesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes.
  • Add the chicken, peas and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley.

For the Biscuits

  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley.
  • Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter.
  • Brush the biscuits with the egg wash and bake for 7 minutes, keeping an eye on them. They should be risen and golden on top when ready.
  • Serve overtop shallow bowls of soup! Enjoy!