Chicken or Turkey Pot Pie Soup
This recipe
for chicken or turkey soup is simple to prepare, lightened with a few easy
adjustments and deliciously rich and creamy.
Ingredients
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic minced
- 1 Tablespoon Fresh Parsley chopped
- 1 Rotisserie Chicken white and dark meat removed and shredded or Turkey
- 1 Bay Leaf
- 1 Heaping Tablespoon Flour
- ½ Teaspoon Fresh Pepper
- 2 Cups Half and Half
- 2 Teaspoons Kosher Salt
- 2 Cups Chicken Broth or Stock
- 2 Gold Potatoes chopped in ¼” pieces
- 12 ounces Frozen Carrot and Pea Mixture
- 1 Onion minced
- 5 Teaspoons Fresh Thyme roughly chopped
- 1 Cup Heavy Cream
For the
Biscuits
- 1 Egg
- 2 ½ Teaspoons Sugar
- 1 Cup Buttermilk
- 1 ½ Teaspoon Sea Salt
- 1/2 Cup shortening
- ¼ Cup Butter cold cut in cubes
- 3 Cups Flour
- 1 Tablespoon plus ½ Teaspoon Baking Powder
Instructions
First, in a
large Dutch oven or saucepan over medium heat, add the oil until shimmering.
Then, add
the onion and cook for 2 to 3 minutes or until it is translucent and tender.
Add the
garlic, thyme and parsley and the potatoes and cook for 30 seconds, stirring
occasionally.
Quickly
incorporate the flour and cook for another 30 seconds, continuing to stir to
cook the taste of the flour.
Pour half
and half, the broth, the cream and the bay leaf and bring to a boil.
Reduce heat
to low, season with salt and pepper, add chicken and vegetables and simmer for
30 minutes, or up to 2 hours, being careful not to simmer too hot or the liquid
cooked.
Remove the
bay leaf.
Season more
if necessary.
Serve with
cookies.
For the
cookies:
First, heat
the oven to 375.
Then, in a
bowl, combine the flour, salt, sugar and baking powder.
In a glass
measuring cup, whip the buttermilk and egg.
Make a well
in the center and add the wet ingredients to the dry while stirring gently.
Add the
shortening and the butter and using a cookie cutter, incorporate the butter
into the mixture, pass through your hands after having cut most of it and knead
7 to 8 times. There should be visible pieces of butter and shortening.
Gently tap
on a flat disc on a baking sheet lined with parchment and cut 1-inch squares
using a pizza wheel to slice the dough.
Bake 8 to 10
minutes or until golden and serve with soup.
Happy
Cooking Time.
