I used a bag of mixed frozen veggies tonight. It had corn, peas, carrots and green beans.
Chicken Pot Pie Soup
1 can refrigerated biscuits or crescent roll
sweet paprika or chili powder, for sprinkling (I prefer chili powder)
1.5 lbs chicken breast pieces, diced
3 tablespoons butter
1/2 tablespoon salt
1 tablespoon pepper
2 ribs celery and greens from the heart, chopped (I use the heart leaves too)
1 medium yellow onion, chopped
2 large carrots, peeled and diced (or use mixed frozen veggies)
Salt and pepper, to taste
2 teaspoons poultry seasoning (If you do not have this on hand, use a chicken bullion cube)
3 tablespoons all-purpose flour
1 cup potatoes cubed
2 cups whole milk (or half & half or cream to make it thicker and creamier)
3 cups chicken stock
1/4 teaspoon grated nutmeg, a healthy grating (optional)
1 cup frozen green peas
1. Preheat oven according to package directions and arrange biscuits on cookie sheet. You will might have extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika or chili powder and bake for 10 to 12 minutes.
2. Cut chicken into cubes.
3. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and potatoes and season with salt and pepper and seasoning. Cook 5 minutes more, add flour cook another minute.
4. Stir in whole milk (half and half or cream) and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
TIP: If the soup is not thick enough for you, take 1-2 T of flour with some of the warm liquid in a separate cup and mix until it has no lumps. It will be a thick gravy-like consistency, then add to the soup. Stir and it will thicken within about 15 minutes.
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