When a classic dish like chicken pot pie meets a big pot of soup, consider me ON BOARD – especially when there are biscuits involved. Yum!
Comfort in One Pot
Most weeknights, I can’t imagine having the time nor energy to make a chicken pot pie from scratch. Thus, the One Pot Chicken Pot Pie Soup was born! This recipe takes the elements of a classic and transforms it into a manageable, simple, and delicious dinner.
Starting with a mirepoix, this soup is top to bottom warmth and comfort. There are tons of opportunities to add your flair and flavor to this dish– swap the butter for olive oil, or the milk for heavy cream and find your favorite combination. Topping your bowl of soup with a beautiful soft and golden biscuit? I can’t imagine anything more lovely for a chilly night in with the family!
Biscuits Make Everything Better
While nothing can beat a homemade biscuit, sometimes you just need to cut some corners for your time (or sanity). This meal is low maintenance and is delicious with biscuits straight from a can in the freezer aisle. Pop them in the oven before you start on the soup, and they will be ready just in time to throw them in the bowl. If you time, check out my recipe for buttermilk biscuits, which come together in under 30 minutes!
Match Made in Heaven
Some combinations in the kitchen are truly heaven sent: peanut butter and jelly, milk and cookies, mashed potatoes and gravy. Consider this recipe my official petition to add to that list: chicken and lemon! Once I started adding a spritz of lemon juice to my chicken dishes and soups, I have never looked back. The citrus enhances all the flavors in this soup, and brightens up the dish as a happy surprise.
When a classic dish like chicken pot pie meets a big pot of soup consider me ON BOARD – especially when there are biscuits involved. Yum!
4 Tablespoons butter or olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
1/3 cup flour
4 cups chicken broth
2 cups milk
3 cups shredded cooked chicken (I use a rotisserie chicken)
1 pound Yukon gold potatoes, diced
1 cup frozen petite peas
Juice from ½ a lemon
Salt and cracked black pepper, to taste
Biscuits for serving*
Prepare biscuits.* (see below)
Heat butter in a large stock pot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken and the potatoes.
Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
Finally, stir in peas and lemon juice. Taste the soup and season with additional salt and pepper, as needed.
Serve immediately, with biscuits on the side.
If you’re up for making my delicious homemade biscuits, check out this recipe.