Marry me chicken meets chicken pot pie, Then topped with a garlic butter cheddar bay biscuit 🤤 I can’t think of a cozier soup combo!! Save this for a cozy weekend dinner on a chili day, I promise you won’t regret it!! And then tag me if you make it 🥰 Marry Me Chicken Pot Pie Soup Ingredients ✨6 tbsp butter ✨1 small yellow onion, diced ✨1 carrot, diced ✨1 tsp Italian herbs ✨Salt & pepper, to taste ✨7 oz sun-dried tomatoes in oil, chopped (1 small jar) ✨1 tbsp tomato paste ✨8 garlic cloves, minced ✨1/3 cup flour ✨1 cup heavy cream ✨4 cups chicken stock ✨1 bay leaf ✨1 lb chicken breast, diced, seasoned & cooked ✨1 cup grated Parmesan cheese ✨2 cups kale or spinach, chopped ✨1 box Red Lobster Cheddar Bay Biscuit Mix (prepared according to package) ✨6 dollops mascarpone cheese (optional- one per ramekin) Garlic Butter ✨3 tbsp melted butter ✨1 garlic clove, grated (or 1/2 tsp garlic powder) ✨1 tbsp parsley, finely chopped Instructions 1. Preheat oven to 375°F. Prepare the Cheddar Bay Biscuit dough according to package instructions and set aside. 2. In a large pot, melt butter over medium heat. Add onion, carrot, salt & pepper. Cook 5 min until softened. 3. Stir in sun-dried tomatoes, garlic, Italian herbs & tomato paste. Cook 5 min more, stirring often. 4. Add flour and cook 4 min, stirring constantly to cook out the raw flour taste. Slowly whisk in cream, then chicken stock until smooth. 5. Add chicken, bay leaf & Parmesan. Simmer 20 min, stirring occasionally, until slightly thickened. Stir in kale or spinach until wilted. Remove from heat. 6. Ladle soup into 6 ramekins, filling about 3⁄4 full. Add 1 dollop of mascarpone to each, then top with biscuit dough. 7. Mix garlic butter ingredients in a small bowl, brush evenly over the dough, and bake 14–18 min until golden & bubbling. #soup #souprecipe #easydinner #fallrecipes #marrymechicken