Chicken Pot Pie Soup with Cheddar Bay Biscuits
INGREDIENTS
- 4 large russet potatoes or the equivalent of 3-4 pounds, cubed
- 1 1/4 teaspoon salt, separated
- ½ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 medium boneless/skinless chicken breasts or 5 cups rotisserie chicken
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 sticks celery, diced
- ¼ cup flour
- 5 cups chicken broth
- 2 tablespoons Better than Bullion Roasted Chicken Base
- 2 tablespoons Worcestershire sauce
- 2 teaspoons mustard powder
- 1½ teaspoons dried thyme
- 1½ teaspoons dried rosemary
- 1½ teaspoons onion powder
- ½ teaspoon garlic powder
- 1 teaspoon fresh cracked black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 (0.5-ounce) pack of fresh poultry herbs, tied together (optional but highly recommended)
- 2 cups half-and-half or heavy cream
- 1 (10.5 ounces) can Campbell's Cream of Chicken Soup with Herbs
- 3 cups frozen carrots and peas
- Garnish with fresh chopped parsley and Cheddar Bay Biscuits
INSTRUCTIONS
- To cook the chicken (Skip if using cooked chicken), add 2 Tablespoons olive oil to a 5-quart Dutch oven or soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ½ tsp pepper and add it to the pot. Sauté until mostly cooked through, about 5-7 minutes per side. Remove and let rest for 5 minutes. Cut into bite-sized pieces. The chicken will continue to cook in the soup so don't worry if it appears undercooked.
- Add butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.
- Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
- Add the Better than Bullion Roasted Chicken Base, Worcestershire sauce, dry mustard, thyme, rosemary, garlic and onion powders, black pepper, and cayenne if using.
- Slowly whisk in the chicken broth and make sure to “clean” the bottom of the pot, adding flavor to the broth.
- Add potatoes, poultry herbs, and bay leaf. Slowly simmer covered for 15 minutes. Remove herbs and bay leaf.
- Slowly add the half-and-half, cream of chicken soup, diced chicken along with any juices, peas, and carrots.
- Bring to a boil and reduce to a simmer. Heat for 10-15 minutes or until chicken is cooked through.
- Serve with fresh parsley and Cheddar Bay Biscuits.
- Serve with my Cheddar Bay Biscuits.
