Chicken Pot Pie Soup

I've had this recipe saved in my Pinterest meals to try folder for months.  A few weeks ago we finally gave it a try and it did not disappoint.  My kids loved it, we loved it, and we ate the whole pot!  I made a few adaptations from the original recipe found at Cooking Classy.  The biscuits are a must, so make sure you make them, too!  Enjoy!

Chicken Pot Pie Soup

Rotisserie chicken, chopped in small pieces
5 1/2 T. butter
1 cup chopped yellow onion (I used half an onion)
3 stalks celery, diced
2 large carrots (3 medium), peeled and diced
1 15 oz. can chicken broth
2 russet potatoes, peeled and diced 1/2 inch
1/2 t. dried parley
1 t. dried thyme
1 bay leaf
Salt and pepper to taste
1 c. frozen or fresh peas
2 1/2 cups milk
6 T. all-purpose flour
1/2 c. heavy cream
1 1/2 t. lemon juice

In a soup pot, melt 1 1/2 T. butter over medium high heat.  Add in onion, celery, and carrots and saute for 3 minutes.  Add chicken broth, potatoes, parsley, thyme, bay leaf, and season with salt and pepper to taste.  Bring soup to a boil, then reduce to medium heat.  Press vegetables down into soup and cover with lid.  Cook for 25 minutes, stirring occasionally.  Reduce heat to low and stir in chicken and peas.

In a medium saucepan, melt remaining 4 T. of butter of medium high heat.  Slowly stir in flour and and cook for 1 1/2 minutes, stirring constantly.  While whisking, slowly pour in milk and whisk vigorously to smooth lumps.  Season with salt and pepper to taste.  Bring mixture to a boil over medium high heat while stirring constantly.  Remove from heat and stir in the heavy cream.

Pour milk mixture into soup pot, making sure to stir constantly.  Add lemon juice.  Remove bay leaf and serve with warm Parmesan drop biscuits (recipe below).

Parmesan Drop Biscuits

1 1/2 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/8 t. black pepper
1/4 t. garlic powder
6 T. butter
2 oz. finely shredded parmesan cheese
1/2 c. milk
1/4 c. heavy cream

Preheat oven to 450 degrees.  In a mixing bowl, whisk together flour, baking powder, salt, pepper, and garlic powder for 30 seconds.  Stir in parmesan cheese.  Add butter, and using your fingertips, rub butter in mixture until evenly distributed.  It will come together like the size of peas.  Pour in milk and heavy cream and stir with a wooden spoon just until combined.  (Batter should be lumpy and sticky).  Drop using a large soup spoon onto a parchment paper lined cookie sheet.  Bake for about 10 minutes.  Best when eaten straight from the oven!