Chicken pot pie screams "comfort food" but is not usually considered light or waistline-friendly -- until now! This soup combines the best flavors and ingredients of a chicken pot pie in a broth base made creamier with a gluten free roux and nut milk. Skip the pie crust topping and opt for 10 minute drop biscuit croutons instead!
Mix together all biscuit ingredients. Use a 2" ice cream scoop to form biscuits and place them on a baking sheet lined with parchment paper (or greased well with cooking spray). Do not press down.
Bake biscuits for 15 minutes or until slightly golden on top!
for skinny chicken pot pie soup
Heat 2 tbsp. butter in a deep sided pot or dutch oven over medium heat.
When butter has melted, add onions, carrots and celery. Season with 1 tsp. salt and pepper each then cook until soft, about 5 minutes. Add garlic and cook another 1 minute.
Sprinkle in 2 tbsp. gluten free flour over veggies and stir to create roux. Add in mushrooms, thyme and rosemary and let cook for 2 minutes.
Add in chicken stock and bring to a boil. Lower heat to simmer and cook for 10 minutes.
After 10 minutes, add in shredded rotisserie chicken. Taste for seasoning and add salt/pepper as needed. Add in nut milk and stir to combine.
Serve in big bowls and top with 1-2 drop biscuit croutons!
Keyword biscuits, chicken, croutons, pot pie, rotisserie chicken, Soup