New recipe Chicken Pot Pie Soup

I tried Chicken Pot Pie soup at Jason's Deli two weeks ago and I was determined to make it myself! I searched pinterst for a recipe but found one on off Food Network. I have made new dishes by simply following recipes from Food Network but adding my own twist. I have a ton of cookbooks but I tend to gravitate towards recipes from online because I can see comments and reviews. If it is rated 4 or 5 stars I am positive that it will be a hit. I made this today and it was delicious (also great because I had all of the ingredients, love that, no need to run to store!! I will also post my other recipe for Tomato Minestrone Soup (I need blog material).

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!!!

The final product! My hubby loved it so much that he had two huge bowls.