Take your favorite comfort food and turn it into the best cold weather soup ever, chicken or turkey pot pie soup! We even made some fluffy little biscuits to throw on top like you would crackers.
1Rotisserie Chickenwhite and dark meat removed and shredded or Turkey
5TeaspoonsFresh Thymeroughly chopped
1Heaping Tablespoon Flour
2Gold Potatoeschopped in ¼” pieces
2CupsHalf and Half
2CupsChicken Broth or Stock
12ouncesFrozen Carrot and Pea Mixture
For the Biscuits
1 ½TeaspoonSea Salt
1Tablespoonplus ½ Teaspoon Baking Powder
¼CupButter coldcut in cubes
In a large dutch oven or pot over medium heat, add the oil until shimmering.
Add the onion and cook for 2-3 minutes or until translucent and tender.
Add the garlic, thyme and parsley and the potatoes and cook for 30 seconds, stirring occasionally.
Quickly whisk in the flour and cook another 30 seconds, continuing to stir to cook out the flour taste.
Pour in the half and half, stock, cream and bay leaf and bring to a boil.
Turn the heat down to low, season with salt and pepper, add the chicken and veggies and simmer for 30 minutes, or up to 2 hours, watching to not let it simmer too hard or the liquid will cook out.
Remove bay leaf.
Season more if needed.
Serve with biscuits.
For the biscuits:
Heat the oven to 375.
In a bowl, combine the flour, salt, sugar and baking powder.
In a glass measuring cup, whisk the buttermilk and egg.
Make a well in the center and add the wet ingredients to the dry, stirring gently.
Add the shortening and butter and using a pastry cutter, work the butter into the mixture, switching to your hands after cutting in most of it and kneading 7 to 8 times. There should be chunks of butter and shortening visible.
Gently pat into a flat disc on a baking sheet lined with parchment and cut out 1” squares using a pizza wheel to slice through the dough.
Bake for 8-10 minutes or until golden and serve with soup.
I like to make this in the morning and then allow to cool slightly and place in the fridge until dinner when I reheat it. The flavors really come together without me boiling it too much. For a healthier soup use milk instead of the half and half and cream or a combination
Chicken or Turkey Pot Pie Soup
Amount Per Serving (1 g)
Calories 524Calories from Fat 270
% Daily Value*
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 14g
* Percent Daily Values are based on a 2000 calorie diet.