Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Chicken Pot Pie Soup: Savory Sweet and Satisfying

Since there are many different ways to make chicken pot pie, this soup may not be exactly like the filling of a chicken pot pie. However, it is creamy, delicious and filling. Plus you get to enjoy a delicious biscuit with your soup.

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits
Ingredients:

Creamy Pot Pie Soup
4 boneless skinless chicken breasts
black pepper, to taste
2 tablespoon canola oil
1/3 cup unsalted butter
1/4 cup all purpose flour
4 cups heavy cream
4 teaspoons low sodium chicken base
1 cup water
1 tablespoon minced garlic
2 cups frozen peas and carrots

Parmesan Drop Biscuits
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
6 tablespoon unsalted butter, cold
2 ounces shredded parmesan cheese
1/2 cup milk
1/4 heavy cream


Directions:
Season the chicken with black pepper on both sides. Heat oil in a large skillet over medium high heat. Add in the chicken and cook, turning once until completely cooked, about 5-10 minutes per sides depending on the thickness of the chicken. Once the chicken is completely cooked remove from the pan, let rest for a little bit and then shred the chicken. Set aside.

While the chicken is cooking prepare the drop biscuits.

Preheat the oven 450ยบ F and line a baking sheet with parchment paper or a slipmat. In a large mixing bowl, whisk together the flour, baking powder, black pepper, garlic powder and cayenne pepper for 30 seconds. Stir in the parmesan cheese. Cut the butter into pieces and add to the bowl. Using your hands, mash the butter into the flour mixture until evenly distributed and the size of peas. Pour in the milk and heavy cream. Stir with a non metal spoon until just combined, batter will be sticky and lumpy. Drop about a slightly less than full 1/4 cup of batter onto the prepared baking sheet. Bake for 10 minutes or until golden. Remove from the baking sheet and cool on a wire rack.

While the biscuits are baking continue on with the soup.

Add the chicken base to the water and stir until completely mixed. Set aside.

In the same large skillet used to cook the chicken, melt the butter, over medium high heat. Add the diced onions and cook until they are softened, about 3 minutes. Then sprinkle the flour over top, stirring until completely mixed and a light golden color. Slowly add in the cream stirring the entire time. Add in the chicken base, garlic and stir until mixture has thickened. Add in the frozen peas and carrots and shredded chicken. Reduce the heat to low and continue to heat until everything is heated through, stirring occasionally. Remove from the heat and serve with the parmesan drop biscuits.

Enjoy!!!

Notes:
Some chicken bases have a lot of sodium in them and if yours is not low sodium the soup may taste too salty.

If the soup becomes too thick add a little bit or low sodium chicken broth or water to think it out.

Creamy Chicken Pot Pie Soup


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 868

Total Fat

69.3g

Saturated Fat

43.9g

Polyunsaturated Fat

1.7g

Monounsaturated Fat

5.2g

Trans Fat

0g

Cholesterol

326.6g

Sodium

215.2g

Potassium

5.7g

Total Carbohydrates

11.4g

Dietary Fiber

1.5g

Sugars

3g

Protein

37.1g

Vitamin A 64.8% Vitamin C 6.4%

Calcium 2.9% Iron 6.5%

*Nutritional information will vary depending on the brands you use.


Parmesan Drop Biscuits


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 196

Total Fat

9.8g

Saturated Fat

6.1g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

1.7g

Trans Fat

0g

Cholesterol

28.2g

Sodium

71.8g

Potassium

140.9g

Total Carbohydrates

21.4g

Dietary Fiber

1.5g

Sugars

0.8g

Protein

4.9g

Vitamin A 7.6% Vitamin C 0.4%

Calcium 6.1% Iron 3.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from Kitchen Dreaming and Cooking Classy.



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