Chicken Pot Pie Soup

Chicken Pot Pie Soup

Ingredients

Instructions

1. 1

   Slice the chicken breast into thinner pieces and season both sides with the 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 2 tsp garlic powder.

2. 2

   Set a large pot or Dutch oven over medium-low heat. Add the olive oil, then the chicken. Cook a couple of minutes per side, until close to cooked through. Do not flip too soon, so it gets a good sear. Remove the chicken to a cutting board and cut it into bite-size pieces.

3. 3

   Melt the 2 tbsp butter in the same pot. Add the mirepoix (or the diced carrots, celery, and onion) along with the cubed potatoes, and cook until the vegetables start to soften. Stir in the flour and cook for a minute or two, then season with the 1/2 tsp salt, 1 tsp garlic powder, and 1/2 tsp paprika.

4. 4

   Add the broth and the cut up chicken. Stir well, bring to a boil, and cook until the potatoes are mostly tender, about 15 minutes. Stir in the frozen peas, then the heavy cream, and let everything warm through.

5. 5

   Heat the oven to 350F. Open the tube of biscuits and flatten each one. Brush them with the melted butter and carefully lay them on top of the soup. Bake at 350F for 15 to 20 minutes, until golden. Baking time varies by biscuit brand, so check the tube. You can also bake the biscuits separately and serve them on the side.