CHICKEN POT PIE SOUP with SOURDOUGH BUTTERMILK BISCUITS

SOUP INGREDIENTS

1 Cup Carrots Diced

1 Cup Mushrooms Chopped

1 Cup Corn 

1 Cup Peas

1 Cup Onion Diced

3 Chicken Breasts

4 Cups Chicken Bone Broth

1 ½ Teaspoons Himalayan Pink Salt

1 Teaspoon Thyme

1 Teaspoon Garlic Powder

1 Teaspoon Rosemary 

2 Tablespoons Arrowroot 

1 Cup Heavy Whipping Cream 

SOURDOUGH BUTTERMILK BISCUIT INGREDIENTS

2 cups All Purpose Flour

3 tsp Coconut Sugar

2 tsp Baking Powder

1 tsp Himalayan Pink Salt

3/4 tsp Baking Soda

10 Tbsp Butter, Salted, 8T FROZEN, 2T MELTED

1 cup Sourdough Starter, Homemade, Active and bubbly. 

1/2 cup Buttermilk

ASSEMBLY

1. Make the soup by adding all of the ingredients with the exception of the arrowroot and cream to a slow cooker.  
2. Mix well and cook on low for 8 hours.  
3. After 7 hours shred the chicken and place back into the slow cooker.  
4. In a medium sized bowl, add the arrowroot and the cream.  Mix well until fully incorporated.  
5. Add the arrowroot mixture to the slow cooker, mix well and continue cooking for 1 hour.  
6. Preheat oven to 450.
7. Make the biscuits by adding the flour, coconut sugar, baking powder, pink salt, and baking soda in the bowl of a standing mixer.
8. Mix well until fully combined.
9. Using a cheese grater, grate the 8T (1/2 cup) of frozen butter and mix into the flour.
10. In a medium sized bowl add the sourdough and buttermilk. Mix well and add to the flour mixture. Stir with a spatula until combined.
11. Using a dough hook, knead the dough for 2 minutes.
12. Transfer the dough to a floured surface. Lightly sprinkle more flour on top of the dough.
13. Using your hands, form the dough into a rectangle that’s about 1.5 inches thick.
14. Using a 2-inch biscuit cutter, cut out 8-10 biscuits and place on a parchment lined cookie sheet.
15. Bake at 450 for 15 minutes or until golden brown on top.
16. When the biscuits are done baking, brush them with the 2T of melted butter.
17. Serve the biscuits with the soup.  
18. ENJOY!