Recipes..CHICKEN OR TURKEY POT PIE SOUP yummy
Take your favorite comfort food and turn it into the best cold weather soup ever, chicken or turkey pot pie soup! We even made some fluffy little biscuits to throw on top like you would crackers.
INGREDIENTS:
1 Rotisserie Chicken, white and dark meat removed and shredded or Turkey
1 Tablespoon Olive Oil
1 Onion, minced
2 Cloves Garlic, minced
5 Teaspoons Fresh Thyme, roughly chopped
1 Tablespoon Fresh Parsley, chopped
1 Heaping Tablespoon Flour
1 Bay Leaf
2 Teaspoons Kosher Salt
� Teaspoon Fresh Pepper
2 Gold Potatoes, chopped in �� pieces
2 Cups Half and Half
2 Cups Chicken Broth or Stock
1 Cup Heavy Cream
12 ounces Frozen Carrot and Pea Mixture
FOR THE BISCUITS
3 Cups Flour
1 � Teaspoon Sea Salt
2 � Teaspoons Sugar
1 Tablespoon plus � Teaspoon Baking Powder
1 Cup Buttermilk
1/2 Cup shortening
� Cup Butter cold, cut in cubes
1 Egg
DIRECTIONS:
In a large dutch oven or pot over medium heat, add the oil until shimmering.
Add the onion and cook for 2-3 minutes or until translucent and tender.
Add the garlic, thyme and parsley and the potatoes and cook for 30 seconds, stirring occasionally.
Quickly whisk in the flour and cook another 30 seconds, continuing to stir to cook out the flour taste.
Pour in the half and half, stock, cream and bay leaf and bring to a boil.
Turn the heat down to low, season with salt and pepper, add the chicken and veggies and simmer for 30 minutes, or up to 2 hours, watching to not let it simmer too hard or the liquid will cook out.
Remove bay leaf.
Season more if needed.
Serve with biscuits.
FOR THE BISCUITS:
Heat the oven to 375.
In a bowl, combine the flour, salt, sugar and baking powder.
In a glass measuring cup, whisk the buttermilk and egg.
Make a well in the center and add the wet ingredients to the dry, stirring gently.
Add the shortening and butter and using a pastry cutter, work the butter into the mixture, switching to your hands after cutting in most of it and kneading 7 to 8 times. There should be chunks of butter and shortening visible.
Gently pat into a flat disc on a baking sheet lined with parchment and cut out 1� squares using a pizza wheel to slice through the dough.
Bake for 8-10 minutes or until golden and serve with soup.
INGREDIENTS:
1 Rotisserie Chicken, white and dark meat removed and shredded or Turkey
1 Tablespoon Olive Oil
1 Onion, minced
2 Cloves Garlic, minced
5 Teaspoons Fresh Thyme, roughly chopped
1 Tablespoon Fresh Parsley, chopped
1 Heaping Tablespoon Flour
1 Bay Leaf
2 Teaspoons Kosher Salt
� Teaspoon Fresh Pepper
2 Gold Potatoes, chopped in �� pieces
2 Cups Half and Half
2 Cups Chicken Broth or Stock
1 Cup Heavy Cream
12 ounces Frozen Carrot and Pea Mixture
FOR THE BISCUITS
3 Cups Flour
1 � Teaspoon Sea Salt
2 � Teaspoons Sugar
1 Tablespoon plus � Teaspoon Baking Powder
1 Cup Buttermilk
1/2 Cup shortening
� Cup Butter cold, cut in cubes
1 Egg
DIRECTIONS:
In a large dutch oven or pot over medium heat, add the oil until shimmering.
Add the onion and cook for 2-3 minutes or until translucent and tender.
Add the garlic, thyme and parsley and the potatoes and cook for 30 seconds, stirring occasionally.
Quickly whisk in the flour and cook another 30 seconds, continuing to stir to cook out the flour taste.
Pour in the half and half, stock, cream and bay leaf and bring to a boil.
Turn the heat down to low, season with salt and pepper, add the chicken and veggies and simmer for 30 minutes, or up to 2 hours, watching to not let it simmer too hard or the liquid will cook out.
Remove bay leaf.
Season more if needed.
Serve with biscuits.
FOR THE BISCUITS:
Heat the oven to 375.
In a bowl, combine the flour, salt, sugar and baking powder.
In a glass measuring cup, whisk the buttermilk and egg.
Make a well in the center and add the wet ingredients to the dry, stirring gently.
Add the shortening and butter and using a pastry cutter, work the butter into the mixture, switching to your hands after cutting in most of it and kneading 7 to 8 times. There should be chunks of butter and shortening visible.
Gently pat into a flat disc on a baking sheet lined with parchment and cut out 1� squares using a pizza wheel to slice through the dough.
Bake for 8-10 minutes or until golden and serve with soup.
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