Tuesday, September 6, 2016

Chicken Pot Pie Soup and Parmesan Drop Biscuits






    20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces 5 1/2 Tbsp butter 1 cup chopped yellow onion (1 small onion) 1 cup diced celery (about 3 stalks) 1 cup frozen or fresh peas 2 1/2 cups milk 6 Tbsp all-purpose flour 1/2 cup heavy cream 1 1/2 tsp lemon juice 1 recipe parmesan drop biscuits, recipe follows 1 cup peeled and diced carrots (about 2 carrots) 1 (15 oz) can low-sodium chicken broth 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes) 1/2 tsp dried parsley 1/4 tsp dried thyme 1/4 tsp dried crushed rosemary 1 bay leaf Salt and freshly ground black pepper

How to Make It

  • In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
  • In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
  • Remove bay leaf and serve warm with Parmesan Drop Biscuits.
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