Chicken Pot Pie Soup With Biscuits

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 tbsp olive oil
• 4 tbsp butter
• 1/2 onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 3 tbsp flour
• 1/2 c frozen corn
• 1/2 c frozen peas
• 6 c chicken broth
• 1 tsp better than bouillon chicken base
• 1/3 c heavy cream
• 1/2 tsp salt
• 1/4 tsp pepper
• Biscuit recipe linked in notes

Instructions

1. 1

   Using this biscuit recipe, prepare only half the...: Using this biscuit recipe, prepare only half the recipe amount. Use a 2 1/4” biscuit cutter.

2. 2

   Cook the chicken breast via your preferred method. ...: Cook the chicken breast via your preferred method. Bake in the oven for 25 minutes at 400 degrees or in the instant pot for 17 minutes, no slow release.

3. 3

   In a large pot over medium heat, add...: In a large pot over medium heat, add the olive oil and butter. Once the butter has melted stir in the diced onion, diced celery and diced carrots. Sauté the vegetables for 5-7 minutes.

4. 4

   Stir in the flour and cook an additional...: Stir in the flour and cook an additional minute, stirring constantly. Slowly whisk in the chicken broth until combined. To the pot add the frozen corn, frozen peas and better than bouillon chicken base. Bring this to a boil, stirring ocasionally so no clumps form.

5. 5

   Cover with a lid and reduce the heat...: Cover with a lid and reduce the heat to low. Cook for 10 minutes.

6. 6

   Stir in the heavy cream, salt and pepper. ...: Stir in the heavy cream, salt and pepper. Add the shredded chicken in. Spoon into individual bowls and top with 1-2 biscuits.