We’ve considered making Chicken Pot Pie several times throughout our LLP career but it just never happened because once we started reading recipes they always seemed…so completely unhealthy. I know…that’s an absurd thing to say when we’ve posted this. and this. and this. But I can always justify desserts no matter how bad (but good!) they are. I’m not a rational person. For reasons I really can’t explain it seemed wrong to douse fresh veggies and chicken in butter and cream.
Kara and I bookmarked this recipe for Chicken Pot Pie Soup awhile back but we dragged our feet trying it out. When we finally got around to making it we both really liked the recipe because it was, in our opinion, a lighter version of chicken pot pie. We used only 2 tablespoons of butter and a quarter cup of heavy cream for the whole pot, which was 4 servings. That’s not too bad, right? And yes, there were biscuits. But since they’re added on top of the soup at the end you can easily opt not to have the biscuit. Of course we all opted to have the biscuit!
The soup turned out exactly as we hoped. It had all the flavors and comfort of chicken pot pie, but it didn’t seem as heavy. All the veggies were tasty and colorful. Kara especially liked it and it quickly became one of her new favorite soup recipes. I feel like every soup we post becomes our new favorite soup recipe. Oh well! They’re all so good.
Yield: 4 servings
1 can refrigerated biscuits
salt and pepper, to taste
½ teaspoon nutmeg
½ teaspoon paprika
2 teaspoons season-all
2 tablespoons unsalted butter
2 cups chicken, chopped (we used a rotisserie chicken breast)
2 stalks celery, chopped
2 carrots, peeled and chopped
1 medium yellow onion, finely diced
2 cloves garlic, minced
¼ to ½ cup flour
3 cups low-sodium chicken broth
2 cups water
¼ cup heavy cream
4 small red potatoes, peeled and diced
2 cups frozen peas
Preheat the oven to 350 degrees F. Lay the biscuits on a parchment lined baking sheet and cook according to package directions, until puffed and golden.
Meanwhile, melt the butter in a large dutch oven over medium-high heat. Add celery, carrots, onion, garlic, potatoes and seasonings. Cook for 2 minutes. Add the flour, stir, and cook an additional minute.
Stir in water and chicken broth; cover and bring to a simmer. Reduce the heat to medium and continue simmering, partially covered for 10 minutes. Add the chicken and frozen peas and simmer, just until the vegetables are tender. Pour in the heavy cream and season with salt and pepper, to taste. Divide among bowls and top with a biscuit hot out of the oven.
Source: Food Network Magazine