chicken pot pie soup
everything you love about chicken pot pie, in a delicious soup form! perfect for a cold winter day!
Equipment
- dutch oven
- cast iron pot
Ingredients
- heavy drizzle of olive oil
- 1.5 lb boneless chicken thighs
- 2 cans cream of chicken soup
- 1 onion diced
- 1 shallot diced (optional)
- 4 stalks of celery
- A couple handfuls of baby carrots
- ½ cup of heavy cream
- Rotisserie chicken seasoning
- 1 roll of biscuits
- 3 cups chicken broth
- 4 tablespoon butter
Instructions
- In a dutch oven start by browning your chicken heat a heavy drizzle of olive oil and add chicken, generously season all over with rotisserie chicken seasoning (and when I say generously I mean GENEROUSLY-that stuff is delicious)
- Once chicken is browned and smells delicious, remove from pot.
- Add butter, onion, shallot & celery, a very generous pinch of salt (id say about 2 tsp) and pepper and cook for about 10 min once translucent and fragrant
- Next add 2 cans of cream of chicken soup & chicken broth mix well until combined
- Add carrots and chicken back to the pot and let simmer on low for 1 hour, mixing every now and then. Pre heat your oven to 350
- After one hour, remove the chicken and shred, (it should shred very easily) and return to pot, add ½ cup of heavy whipping cream, open the roll of biscuits, rip in half to make them thinner and layer on top.
- Add pot to the oven and cook at 350 for about 15-20 min until the biscuits are golden brown.
- Enjoy!!!!