Enjoy a comforting classic with a healthier twist! This chicken pot pie soup is easy to make and comes together in a slow cooker! Serve it with your favourite biscuits and you have a hearty, comforting meal on the table without breaking a sweat!
Ingredients
2 chicken breasts
4 cups chicken broth
1/4 onion, diced
1 celery stalk, chopped
1 potato, diced
3 carrots, diced
1 cup peas
1 cup corn kernels
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper to taste
1 cup milk
3 tablespoons cornstarch
Directions
1. Place chicken breast and remaining soup ingredients except for milk and cornstarch in the slow cooker. Cook on low for 8 hours. Remove chicken and shred. Return to pot.
2. Whisk milk and cornstarch together and place in a saucepan. Heat on high, whisking until it begins to thicken. Add a cup of broth from the slow cooker and continue whisking. Add the thickened milk into the slow cooker and stir everything together.
3. Ladle into bowl and top with a biscuit.
Simple Biscuits
Ingredients
1 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/3 cup cold butter, chopped
1 egg
1/2 cup milk
Directions
1. Preheat oven to 450F. Line a baking sheet with parchment paper.
2. Add the flour, salt, baking powder and cream of tartar in a food processor and pulse to combine. Add the butter and continue to pulse until it resembles a coarse meal. Add the milk and egg and pulse until it combines.
3. Turn dough out on a floured surface. Top with more flour. The dough will be sticky. Pat down the dough to 3/4 inch thickness and cut biscuits with a biscuit cutter.
4. Bake for 12 minutes or until the tops begin to turn a nice golden colour. Brush with butter if desired.
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