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Chicken Pot Pie Biscuit Soup
Print Recipe
Ingredients
1/4
c
flour
1/2
c
water
3
chicken breasts
diced
1/2
pack
8oz frozen peas
6
stalks celery
diced
1
small onion
diced
1 1/2
cup
chicken stock
4
cups
water
4
cups
milk
I've used skim and almond in this recipe and both work great.
salt
pepper
garlic powder
basil
oregano
parsley
Instructions
In skillet, cook your chicken breasts.
In a small pan, add some water and your diced potatoes.
Bring the pan to a boil and continue cooking until potatoes are tender.
Set aside.
While the chicken is cooking,in a small bowl mix 1/2c flour with 1/2 cup water.
Whisk well and set aside.
Chop celery, onion add to a bowl.
In the same bowl add the peas
In a dutch oven, bring 1 1/2 cups chicken stock, 4 cups water and 4 cups milk to a boil.
Add the bowl of vegetables.
Continue to bring to a boil and add the garlic power, salt, and pepper to taste.
Reduce heat. Cover.
Cook for 20 minutes or until the vegetables are soft.
Remove lid.
Add the chicken to the dutch oven.
Drain the potatoes and add to the dutch oven.
Whisk in the slurry.
Cook an additional 5 minutes. Sauce will thicken gradually.
Garnish with oregano and parsley.