Creamy Chicken Pot Pie Soup (w/ Easy Biscuits)

Hello there, o great internet! Congrats to me for my first blog post! 😀

So, I made dinner for my family a couple nights ago, and it was delicious if I do say so myself! I made Creamy Chicken Pot Pie Soup and biscuits. (if you couldn’t tell by my post title) The soup was a recipe on Pinterest that I had pinned a while back (And just now finally made) and making biscuits was a first for me. (My sister’s usually the one to make them) I unintentionally rolled them out thinner then usual, but everyone (including me) said they actually liked them better crispy! (You should definitely try it sometime) 😏 In the original recipe for the soup, they also have a recipe for “Parmesan Drop Biscuits”, and I was going to make those, but we didn’t have all the ingredients for it, so I just made some plain biscuits out of a cookbook we have. I’ll include the recipe for them farther down.

Well, on to the recipes!

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First we start with a pot. The original recipe said to use an enameled cast iron pot, but I just used the one pictured above

 

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Melt 1  1/2 tablespoons of butter in the pot
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Add in 1 cup chopped onion, 1 cup peeled & chopped carrot and 1 cup diced celery (I didn’t use celery because we didn’t have any and I’m not too fond of it in the first place, but I’m sure it’d be delicious for someone who does like it) Sauté for about 3 minutes
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Add 1 {15 oz} can of chicken broth, 2 heaping cups peeled & 1/2-inch diced potatoes, 1/2 teaspoon dried parsley, 1/4 teaspoon dried thyme, 1/4 teaspoon dried crushed rosemary, (No one in my family likes it that much, so I left the rosemary out too) 1 bay leaf, and salt & pepper to taste (or you can just wait to put any salt & pepper in until it’s otherwise done) Bring soup to boil, then reduce heat to medium, put lid on, and let it cook, stirring occasionally, until potatoes are tender, about 15-20 minutes
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Reduce heat to low and stir in 20 oz. boneless skinless chicken breast, cooked and shredded, (I used 2 regular sized chicken breasts) and 1 cup frozen or fresh peas
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In medium saucepan over medium heat, melt 4 Tablespoons butter. Stir in 6 Tablespoons all-purpose  flour and cook mixture, stirring constantly with whisk for 1  1/2 minutes. While whisking, slowly pour in 2 1/2 cups of milk and whisk vigorously until it gets thicker*. Season with salt & pepper to taste. (or, as I said before, you can just wait to put any salt and pepper in until the soup is all done, then season to taste) Bring mixture to boil over medium heat while stirring constantly, then remove from heat and stir in 1/2 cup heavy cream.
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Pour and stir milk mixture into mixture in the pot. Stir in 1  1/2 teaspoons lemon juice.
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Remove bay leaf and serve warm.
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Enjoy!!

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Chicken Pot Pie Soup

4-6 servings

Ingredients

  • 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
  • 5 1/2 Tbsp butter
  • 1 cup chopped yellow onion
  • 1 cup diced celery
  • 1 cup peeled and diced carrots
  • 1 (15 oz) can low-sodium chicken broth
  • 2 cups (heaping) peeled and 1/2-inch diced russet potatoes
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried crushed rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup frozen or fresh peas
  • 2 1/2 cups milk
  • 6 Tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 1/2 tsp lemon juice

Directions

In pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 – 20 minutes. Reduce heat to low and stir in chicken and peas

In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously until it gets thicker*. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.

Remove bay leaf and serve warm  with parmesan biscuits or plain biscuits 😉 Enjoy!

Recipe Source: Cooking Classy

Original recipe: Chicken Pot Pie Soup & Parmesan Drop Biscuits

*In the original recipe it says, “While whisking slowly pour in milk and whisk vigorously to smooth lumps” for the milk mixture. Well, mine never got lumps, it just got thicker, and it worked fine. Just FYI 🙂


 

And now the biscuits!

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Easy Biscuits

Approx. 18 biscuits

Ingredients:

  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 cup shortening (or butter)
  • 3/4 cup milk

Preheat oven to 450° F. In large bowl with fork, mix flour, baking powder and salt. With pastry blender, (I just used two knives) cut in  shortening (I used butter)  until mixture resembles coarse crumbs. Add milk and with fork, mix just until mixture forms soft dough that leaves the side of the bowl.

Turn onto lightly floured surface; knead 6-8 strokes to mix dough thoroughly. Roll out the dough, 1/2 inch thick for high fluffy biscuits, 1/4 inch thick for thin crusty ones. With floured 2 inch biscuit cutter (Or you can just use a regular drinking glass like I did) cut biscuits out. Place biscuits on ungreased cookie sheet (I put parchment paper on it)  1 inch apart for crusty biscuits, nearly touching for soft-sided ones. Press dough trimmings together (don’t kneed); reroll and cut until all the dough is used. Bake until 12-15 minutes until golden.

Eat and enjoy, crusty or soft! 😉

Recipe Source: The Good Housekeeping Illustrated Cookbook


 

If you’ve actually plowed your way through this whole (quit long) post, congratulations! 😀 I hope you’ve enjoyed reading it, and let me know in the comments if you try either/both of the recipes and tell me how they turn out for you! (and if you try the parmesan biscuit one and if it’s good, because I want to try it sometime! :D)

I tend to be a procrastinator and take a long time to do things, but hopefully it won’t be too long before I post another recipe. 🙂

Until next time!

• Melanie •

 

 

 

 

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