Creamy Chicken Pot Pie Soup
Directions
- 1Add two tablespoons of butter to a large soup pot over medium-high heat.
- 2Add two tablespoons of olive oil.
- 3Add one and a half cups of sliced carrots, one cup of sliced celery, and one cup of chopped yellow onion.
- 4Stir together and let it cook until the veggies are soft for about six minutes.
- 5Add two minced garlic cloves and three tablespoons of flour.
- 6Stir together and let it cook for two minutes.
- 7Slowly stir in four cups of chicken broth.
- 8Add 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.
- 9Bring the liquid to a simmer and let this cook for 15 minutes.
- 10Bake a 16 ounce tube of refrigerated biscuits according to its package directions.
- 11Once the potatoes are tender, remove the bay leaves from the pot.
- 12Add two cups of shredded rotisserie chicken, one cup of half and half, and one cup of frozen peas.
- 13Stir together and let it cook for three to five minutes, just until the chicken and peas are warmed through.
- 14Serve the soup with warm biscuits for dipping.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1.5 cups sliced carrots
- 1 cup sliced celery
- 1 cup chopped yellow onion
- 2 minced garlic cloves
- 3 tablespoons flour
- 4 cups chicken broth
- 1.5 cups peeled and chopped russet potato
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon pepper
- 2 bay leaves
- 2 cups shredded rotisserie chicken
- 1 cup half and half
- 1 cup frozen peas
- 16 ounces biscuits
Equipment
large soup potwooden spatula
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