Chicken Pot Pie Soup and Parmesan Biscuits

by Mom It Forward on January 17th, 2019 | No Comments »

Chicken Pot Pie is one of my favorite recipes. When I saw this Chicken Pot Pie Soup and Parmesan Biscuits recipe online, I knew I had to give it a try. It reminded me of the homemade soups my mom used to make when I was little. Not only is the recipe the perfect comfort food, it is easy on your pocketbook. The total cost for this recipe that serves 4 to 6 people is under $10. Now that is a meal you can get excited about.

Chicken Pot Pie Soup

5 TBSP butter
1 small onion
1 cup diced celery
6 TBSP flour
1 (15 oz) can chicken broth
2 1/2 cups milk
2 potatoes, peeled and diced
2 medium carrots, peeled and diced
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp direct crushed rosemary
1 bay leaf
Salt and pepper to taste
2 boneless skinless chicken breasts, cooked
1/2 cup heavy cream
1 1/2 tsp lemon juice
1 cup frozen peas

Parmesan Drop Biscuits

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup Parmesan cheese
6 Tbsp butter
1/2 cup milk
1/4 cup heavy cream

Instructions for Soup:

In a large pot, melt butter. Add onion and celery and cook until tender.
Stir in flour and cook for 1 1/2 minutes. Stir constantly. Use a whisk to add in milk and chicken broth.
Add potatoes, carrots, parsley, thyme, rosemary and bay leaf. Season with salt and pepper until desired taste.
Bring mixture to a boil. Stir constantly. Reduce head to medium-low and simmer mixture until the potatoes are tender.
Add chicken, cream, and lemon juice. Add peas and cook until heated through. Add additional milk if the soup is a little thick. Remove bay leaf and serve with warm Parmesan biscuit.

Instructions for Biscuits:

Preheat oven to 450 degrees. Mix together flour, baking powder, salt, pepper and garlic powder in a bowl.
Stir in Parmesan cheese. Use your fingers to mix. Rub butter into the mixture until it is evenly distributed throughout the dough. Butter should be in pea-sized lumps.
Pour milk and heavy cream into dry mixture and stir. Batter should be lumpy and sticky. Drop 1/4 cup of batter evenly distributed on a backing sheet.
Bake for 10 minutes or until lightly brown.

Recipe serves 4-6 people