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Wednesday, August 2, 2017

Chicken Pot Pie Soup

I am a soup fanatic! I could eat soup and salad every day of the week, spring, summer, fall and winter! I also LOVE CHICKEN POT PIE! But I am more of a buy a frozen pot pie kind of a lady, instead of a make from scratch 4 hours later lady.
Well, that all changed when I was determined to make a Chicken Pot Pie "inspired" soup and simply put my favorite Buttermilk Biscuits on top! HOLY COW! Our family was in HEAVEN! Hearty, flavorful and DELICIOUS! I will be making this OFTEN!

Chicken Pot Pie Soup

2 T. Olive Oil
3 Medium Carrots - Peeled and Sliced
2 Stalks Celery - Sliced and Cut
1/2 Onion - Minced
2 Boneless Skinless Chicken Breasts- Cubed
1 large Garlic Clove - minced
2 tsp. Salt

(Optional- Add Peas! My husband and kids won't touch peas, so I left them out)

4 Small Potatoes - Peeled and Cubed + 1tsp. Salt

4 c. Milk
1 T. Basil
Salt to taste

1 c. Sour Cream

In a soup pot, place olive oil, carrots, celery and onion. Saute over medium/high heat until onions are transparent. Dash some salt while cooking.

Add the chicken, garlic and salt.

In a small pot place cubed potatoes with enough water to cover the potatoes. Add salt and boil on high until fork tender. Drain and add to the large pot of chicken and veggies

When all is in the large pot add the milk, basil and salt to taste. Simmer over medium heat for 10 minutes.

While the soup is simmering, make the Buttermilk Biscuits!

Stir the sour cream into the soup a few minutes before serving.

Ladle the soup into bowls and place a Buttermilk Biscuit on top!

Perfect Buttermilk Biscuits

Preheat your oven to 450'

In a bowl place:
2 c. Flour
4 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cream of Tartar (Makes them SOOO SOFT!)
2 tsp. Sugar
1/2 c. Soft Butter

Cut ingredients until nice and crumbly.

2/3 c. Buttermilk (I always make my own with milk and a little bit of vinegar. If using "real" buttermilk you may need to use 1/2 c.)
1/4 tsp. Baking Soda

Stir with a wooden spoon to make your dough.

Place your dough on a floured surface. Knead a couple times, then flatten the dough with your hands or with a rolling pin.

Make your dough about 1-1 1/2 inches thick. 

Use a cup/glass you drink from or a 1/2 c. measuring cup to cut your biscuits out! 
This recipe always makes 8 perfect biscuits!

Place your biscuits on a greased cookie sheet.

Bake at 450' for 10-12 minutes.

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