It was good. Very good. Dan raved about it. He had leftovers the next day and continued to rave about it.
Dan never raves about anything I make.
I am taking dinner to a friend in a few weeks and I think this is the recipe I'm going with. However, I'm going to make it one more time just to make sure I don't screw it up. And also, the biscuits were only so so. I might use another biscuit recipe. This one had good flavor but they were a little dry. Perhaps I over worked the dough or over baked them. Not sure so I guess I need to try them again before I completely rule them out.
Anyway, here's a really yummy soup recipe! Enjoy! (Both recipes found on CookingClassy)
Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits
- 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
- 5 1/2 Tbsp butter
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced celery (about 3 stalks)
- 1 cup peeled and diced carrots (about 2 carrots)
- 1 (15 oz) can low-sodium chicken broth
- 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried crushed rosemary
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup frozen or fresh peas
- 2 1/2 cups milk
- 6 Tbsp all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 tsp lemon juice
- 1 recipe Parmesan drop biscuits, recipe follows
- In an enameled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
- In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
- Remove bay leaf and serve warm with Parmesan Drop Biscuits.
Parmesan Drop Biscuits
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional)
- 6 Tbsp butter (I used salted)
- 2 oz finely shredded Parmesan cheese
- 1/2 cup milk
- 1/4 cup heavy cream
- Preheat oven to 450 degrees. In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper for 30 seconds. Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until evenly distributed it comes together like the size of peas. Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky). Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet. Bake in preheated oven until golden, about 10 minutes. Remove from oven and cool on wire rack.