Creamy Chicken Pot Pie Soup

15 mins
Serves 1
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Directions

  1. 1Add two tablespoons of butter to a large soup pot over medium-high heat.
  2. 2Add two tablespoons of butter to a large soup pot over medium-high heat.
  3. 3Add two tablespoons of butter to a large soup pot over medium-high heat.
  4. 4Add two tablespoons of olive oil.
  5. 5Add two tablespoons of olive oil.
  6. 6Add two tablespoons of olive oil.
  7. 7Add one and a half cups of sliced carrots, one cup of sliced celery, and one cup of chopped yellow onion.
  8. 8Add one and a half cups of sliced carrots, one cup of sliced celery, and one cup of chopped yellow onion.
  9. 9Add one and a half cups of sliced carrots, one cup of sliced celery, and one cup of chopped yellow onion.
  10. 10Stir together and let it cook until the veggies are soft for about six minutes.
  11. 11Stir together and let it cook until the veggies are soft for about six minutes.
  12. 12Stir together and let it cook until the veggies are soft for about six minutes.
  13. 13Add two minced garlic cloves and three tablespoons of flour.
  14. 14Add two minced garlic cloves and three tablespoons of flour.
  15. 15Add two minced garlic cloves and three tablespoons of flour.
  16. 16Stir together and let it cook for two minutes.
  17. 17Stir together and let it cook for two minutes.
  18. 18Stir together and let it cook for two minutes.
  19. 19Slowly stir in four cups of chicken broth.
  20. 20Slowly stir in four cups of chicken broth.
  21. 21Slowly stir in four cups of chicken broth.
  22. 22Add one and a half cups of peeled and chopped russet potato, two teaspoons of dried parsley, one teaspoon of salt, one teaspoon of dried thyme, one teaspoon of garlic powder, half a teaspoon of pepper, and two bay leaves.
  23. 23Add one and a half cups of peeled and chopped russet potato, two teaspoons of dried parsley, one teaspoon of salt, one teaspoon of dried thyme, one teaspoon of garlic powder, half a teaspoon of pepper, and two bay leaves.
  24. 24Add one and a half cups of peeled and chopped russet potato, two teaspoons of dried parsley, one teaspoon of salt, one teaspoon of dried thyme, one teaspoon of garlic powder, half a teaspoon of pepper, and two bay leaves.
  25. 25Bring the liquid to a simmer and let this cook for 15 minutes.
  26. 26Bring the liquid to a simmer and let this cook for 15 minutes.
  27. 27Bring the liquid to a simmer and let this cook for 15 minutes.
  28. 28Bake a 16 ounce tube of refrigerated biscuits according to its package directions.
  29. 29Bake a 16 ounce tube of refrigerated biscuits according to its package directions.
  30. 30Bake a 16 ounce tube of refrigerated biscuits according to its package directions.
  31. 31Once the potatoes are tender, remove the bay leaves from the pot.
  32. 32Once the potatoes are tender, remove the bay leaves from the pot.
  33. 33Once the potatoes are tender, remove the bay leaves from the pot.
  34. 34Add two cups of shredded rotisserie chicken, one cup of half and half, and one cup of frozen peas.
  35. 35Add two cups of shredded rotisserie chicken, one cup of half and half, and one cup of frozen peas.
  36. 36Add two cups of shredded rotisserie chicken, one cup of half and half, and one cup of frozen peas.
  37. 37Stir together and let it cook for three to five minutes, just until the chicken and peas are warmed through.
  38. 38Stir together and let it cook for three to five minutes, just until the chicken and peas are warmed through.
  39. 39Stir together and let it cook for three to five minutes, just until the chicken and peas are warmed through.
  40. 40Serve the soup with warm biscuits for dipping.
  41. 41Serve the soup with warm biscuits for dipping.
  42. 42Serve the soup with warm biscuits for dipping.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1.5 cups sliced carrots
  • 1.5 cups sliced carrots
  • 1.5 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced celery
  • 1 cup sliced celery
  • 1 cup chopped yellow onion
  • 1 cup chopped yellow onion
  • 1 cup chopped yellow onion
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 1.5 cups peeled and chopped russet potato
  • 1.5 cups peeled and chopped russet potato
  • 1.5 cups peeled and chopped russet potato
  • 2 teaspoons dried parsley
  • 2 teaspoons dried parsley
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded rotisserie chicken
  • 1 cup half and half
  • 1 cup half and half
  • 1 cup half and half
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 16 ounces biscuits
  • 16 ounces biscuits
  • 16 ounces biscuits

Equipment

large soup potwooden spatula