Chicken Pot Pie Soup
Chicken Pot Pie Soup is a creamy and comforting dish loaded with chicken, potatoes, and veggies, perfect for dipping with biscuits.
Equipment
- large pot
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1.5 cups sliced carrots
- 1 cup sliced celery
- 1 cup chopped yellow onion
- 2 cloves minced garlic
- 3 Tablespoons all-purpose flour
- 4 cups chicken broth
- 1.5 cups peeled and chopped russet potatoes
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 pieces dried bay leaves
- 1 tube (16 oz.) refrigerated biscuits
- 2 cups shredded rotisserie chicken
- 1 cup half & half
- 1 cup frozen peas
Instructions
- Add the butter and olive oil to a large pot over medium-high heat.
- Once the butter is melted, add the carrots, celery, and onion. Cook, stirring occasionally, for about 6 minutes, until the veggies are tender.
- Add the garlic and flour. Cook, stirring often, for two minutes.
- Slowly stir in the chicken broth.
- Add the potatoes, parsley, salt, thyme, garlic powder, pepper, and bay leaves. Stir well.
- Bring the liquid to a simmer. Cook, stirring occasionally, for about 15 minutes, until the potatoes are tender.
- As the soup cooks, bake the biscuits according to their package directions.
- Remove the bay leaves. Add the chicken, half & half, and peas. Stir well. Cook just until the chicken and peas are warmed through, about 3 minutes.
- Serve the soup with warm biscuits.
Nutrition
Serving: 1recipeCalories: 575kcalCarbohydrates: 59gProtein: 24gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 70mgSodium: 1906mgPotassium: 809mgFiber: 5gSugar: 9gVitamin A: 5890IUVitamin C: 17mgCalcium: 136mgIron: 4mg
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