chicken-pot-pie-soup

Winter Best Food

Chicken Pot Pie Soup

All of our favorite things in one dish.

Ingredients

  • 2 bone-in, skin-on chicken breasts (about 2 lbs.)
  • 1/2 tsp. black pepper
  • 1 1/4 tsp. kosher salt, divided
  • 1/4 cup unsalted butter
  • 1 1/2 cups chopped yellow onion (about 1 medium onion)
  • 1 cup chopped carrot (about 2 medium carrots)
  • 3/4 cup chopped celery (about 2 stalks)
  • 1 Tbsp. minced garlic (about 3 garlic cloves)
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh sage
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups chicken broth
  • 1 cup frozen green peas, thawed
  • 1/2 cup heavy whipping cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbsp. fresh lemon juice (from 1 lemon)
  • 1 (12-oz.) can refrigerated biscuits, prepared according to pkg. directions, for serving

Directions

Cook chicken:

Heat a Dutch oven over medium. Place chicken, skin-side down, in Dutch oven, and cook until golden brown, most of the fat has rendered out, and skin is crispy, about 10 minutes. Transfer chicken to a plate, reserving drippings in Dutch oven. Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of the salt.

Cook vegetables:

Melt butter in hot drippings over medium; add onion, carrots, and celery, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, thyme, rosemary, and sage; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute.

Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds. Stir in broth. Bring to a boil over high. Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.

Shred chicken:

Simmer, partially covered, stirring occasionally, until a thermometer inserted into thickest part of chicken registers 165°F, about 30 minutes. Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones.

Finish soup:

Add shredded chicken to Dutch oven over medium-low; stir in peas and whipping cream. Cook, stirring occasionally, until mixture is warmed through, about 2 minutes. Stir in parsley and lemon juice. Serve with biscuits.