Chicken Pot Pie Soup
Chicken pot pie soup if the ultimate comfort food. The heart shaped biscuit topping is an extra special addition to this tasty recipe.
Servings: 6
Equipment
Ingredients
- 1 rotisserie chicken or 2 cooked chicken breasts, cubed
- 6 Cups chicken broth
- 2 1/2 Cups potatoes Yukon gold, chopped
- 1 onion medium, chopped
- 1 Cup carrots peeled and shredded
- 1 Cup mushrooms chopped
- 1 Cup peas frozen
- 2/3 Cup heavy cream
- 1/2 Cup celery chopped
- 1/4 Cup all-purpose flour
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 3 Tablespoons lemon juice
- 3 Tablespoons parsley chopped
- 1 Teaspoons garlic powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon rosemary
- 1/2 Teaspoon thyme
- 1/4 Teaspoon red pepper flakes
For the Biscuit Topping:
- 1 Tablespoon butter
- 1 Can biscuits 16.3-Ounce
- 1 Teaspoon parsley freshly chopped
- 1/4 Teaspoon garlic powder
- salt
Instructions
Make the Heart Biscuits:
- Preheat the oven according to the directions on the back of the can of biscuits.
- In a small microwave safe bowl, melt 1 tablespoon of butter. Add the parsley, garlic powder, and a dash of salt.
- Open the can of biscuits. Taking one biscuit at a time, use a heart shaped cookie cutter to cut each biscuit into a heart shape. Place the heart onto a baking sheet and brush the top with the melted butter mixture.
- Bake in the oven as directed on the back of the biscuit can, watching carefully to be sure the tops do not get too dark.
Make the Soup:
- In a large pot mix the oil with the onions, celery, and mushrooms. Sauté for about 10 minutes to soften and get some color on the vegetables.
- Add in the butter, soup seasonings, and flour. Stir continuously for a few minutes to cook the flour, then add in the chicken broth and lemon juice.
- Add the potatoes, chicken, carrots, and peas. Let the soup come to a boil, then reduce heat to simmer and let simmer for 20 minutes or until the potatoes are tender.
- Add the cream and parsley, let come back up to a simmer for 5 minutes.
- Remove from heat and serve with fresh parsley and a heart biscuit (or two!) on top.
Notes
Biscuit topping: These biscuits are made from canned buttermilk biscuits but you can do homemade biscuits instead or even cut up a sheet of puff pastry.
Don't let them burn! Keep an eye on the biscuits in the oven - they can turn from golden brown to burned so fast.
Don't boil the soup: Although it should simmer after you add the cream, don't let it reach a boil, otherwise the soup might separate.
Don't let them burn! Keep an eye on the biscuits in the oven - they can turn from golden brown to burned so fast.
Don't boil the soup: Although it should simmer after you add the cream, don't let it reach a boil, otherwise the soup might separate.
Nutrition
Calories: 466kcal | Carbohydrates: 31g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 133mg | Sodium: 1452mg | Potassium: 850mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4399IU | Vitamin C: 53mg | Calcium: 78mg | Iron: 2mg
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