CHICKEN POT PIE SOUP | Recipe By: Joe Scrizzi

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By: Joe Scrizzi

Short on time, doesn’t mean short on flavor. Dinners on the table in 30 minutes is simple enough to do with this comfort food favorite! Perfect option for busy nights and folks on the go or chilling at home on movie night.

1 Pkg (16oz) Homestyle Biscuits (any brand)

1 Qt. + 1-15oz can Chicken Broth

2 Cups Shredded Chicken Breast from a Rotisserie Chicken

1 Cup Frozen Peas, thawed

1 Cup Frozen Carrots, thawed

4 Medium Red Skin Potatoes, cleaned, cut in bite size pieces

Salt & Pepper, to taste

Fresh parsley, finely chopped for garnish

Prepare biscuits as label directs, cut in half horizontally after cooled and set aside. In a large sauce pot, add chicken broth, chicken, peas, carrots and potatoes and bring to boil over med-high heat. When potatoes are fork tender, lower the heat. Mash potatoes against the side of the pot and stir into the soup (this will thicken it). Cook 8 minutes, season to taste. Add half of 1 biscuit in bottom of bowls, ladle soup over top and place top half of biscuit, garnish with parsley.


Notes: Original recipe called for using cornstarch, I tried and I’m not a fan due to the taste that it leaves behind. I added fresh potatoes as my thickener. You could use potato flakes in place of the potatoes, however, would have to experiment as how much to add. Potato flakes or potato starch can thicken over time and soup will become mush or solid. This recipe can easily be doubled (as I did for my second run) to feed larger groups of family and friends!