Chicken Pot Pie Soup
Serves 6 to 8 (I cut the recipe in half so we were not eating soup for days)
Ingredients
4 Medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split (You can even use rotisserie chicken)
1 tablespoon bouillon flavoring (I recommend chicken bouillon)
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup all purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables
1 cup heavy cream (I used half and half because that is what I had, if you use heavy cream it will be thicker)
Pinch sea salt (I used Kosher salt)
1 container of Pillsbury Junior biscuits (The recipe calls for pie crust but I really wanted a biscuit)
Directions
1. Add diced potatoes to a large bowl filled with cold water. Set aside.
2. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken or shred when cooled.
3. In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.
4. Whisk the roux into the broth and bring back to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 to 20 minutes. Bake biscuits according to package.
5. Stir in cream and a pinch of salt and cook for 5 more minutes.
6. Ladle the soup into bowls and garnish with the biscuits.
Enjoy!!!
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| The final product! My hubby loved it so much that he had two huge bowls. |
