Chicken Pot Pie Soup with Cheddar Scallion Biscuits

Friday, October 30, 2020

A lighter chicken pot pie using a tiny amount of cream with all of the flavor and none of the fat.

I don't use as much heavy cream as many do when making anything - if I feel I can, I will sub half and half, and even with that, I may or may not use what's called for. You could say it's a way of cutting calories, but in my case, it's because of the EPI. Every little bit helps.

Chicken Pot Pie Soup

October 30, 2020

Yield: 4 servings

Prep time: 5

Cook time: 45

Total time:

Ingredients

2 boneless skinless chicken breasts

salt and pepper

half an onion, diced

2–3 cloves garlic, minced

1 tsp ground rosemary

2 tsp ground thyme

1 bay leaf

32 oz chicken broth

1 large russet potato, peeled and diced

1-2 carrots, sliced into discs

1 tbsp butter

2 tablespoons flour + 2 tbsp water

1/2 cup half and half

Fresh chopped parsley for garnish

Instructions

Stovetop:

In a large sauce pot or Dutch oven, add 1 tbsp olive oil and heat to medium, add the onions and carrots and sauté for 5-10 minutes until tender. Add the garlic and spices, and cook for an additional 1 minute.

Add the chicken broth and the chicken, cover and simmer for 30 minutes. Then remove the chicken and shred, return to the pot for 15 additional minutes.

Make a slurry with 2 tbsp flour and 2 tbsp water, make sure it's smooth, then slowly stream into the pot stirring constantly. This will thicken the soup. Add the half and half, check your seasonings and serve!

Tinks Kitchen