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:
- 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
- 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 cup heavy cream
Creamy Pot Pie Soup
Parmesan Drop Biscuits
Directions:
- Season the chicken with black pepper on both sides.
- Heat oil in a large skillet over medium high heat and 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 450º F and line a baking sheet with parchment paper or a silpat.
- 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.
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 |
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Serves: 6 |
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Amount Per Serving |
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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% |
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Calcium 2.9% Iron 6.5% |
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*Nutritional information will vary depending on the brands you use. |
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% |
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*Nutritional information will vary depending on the brands you use. |
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