Monday, September 30, 2013

chicken pot pie soup and homemade biscuits

Full disclosure: the biscuits were not the biggest success. They were flat and crispy and had no fluff to them. I need biscuit help--a good recipe and someone to literally walk me through it.

Baking is not my strong point and I will be the first to admit it. I hate measuring and the science of it all--you have seen my recipes? They are not what you would call exact.

Now that we have that out the way....the chicken pot pie soup, which I think was a success. Even though the bay area refuses to recognize that the calendar turned to fall, it is fall and my absolute favorite season. This meant comfort food all weekend, starting with a meatloaf and mashed potatoes Saturday--with a little spin on the potatoes (added goat cheese--yum!)

Sunday was a crock pot chicken pot pie soup that was warm and cozy, not to mention totally filling. I can see it as a go-to recipe on chilly fall days, and the total prep/work (not including biscuit time) was 25 minutes. I love delicious, craveable food that is EASY.

chicken pot pie soup
3 chicken breasts
1 bag of frozen mixed veggies--the one I got had carrots, peas, string beans, corn
5 springs of thyme, de-stemmed
1 tablespoon of parsley, minced with a small amount set aside for garnish
1/2 medium onion, diced
2 garlic gloves, minced
1 cup of heavy cream
1/4 cup of flour
6 tablespoons of butter
1/2 cup water
salt, pepper and crushed red pepper for seasoning

  • pre-heat a pan with 2 tablespoons of the butter
  • season chicken with salt, pepper and red pepper, place in pre-heated pan and season other side
  • cook chicken to get a color on both sides (about 4 minutes per side) and remove from heat
  • melt remaining butter in saucepan with 1/8 cup of flour, whisk together to make a roux, add salt and pepper for seasoning
  • pour in 3/4 cup of heavy cream and whisk to make a cream sauce
  • turn crock pot to low, add frozen veggies, cream sauce, chicken, water, herbs, onion, garlic, additional salt and pepper for seasoning and remaining flour
  • let cook on low for 3-4 hours, add remaining cream and water if the liquid is needed. add a few more tablespoons of flour if the soup is too thin
  • let cook on high for another hour
  • remove chicken and shred with two forks, add back in and mix
  • serve over biscuits (and send me a great recipe if you have it!) or add to a pie crust.

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