Chicken Pot Pie Soup

A definite addition to our dinner line up. Will be awesome on a cold, damp, night.

For this you will need:

1 tablespoon olive oil
1-1/2 lbs boneless, skinless chicken breasts, cut into 1″ pieces
salt and pepper to taste
1/2 cup onion, diced
1 cup carrots, chopped
1/2 cup celery, sliced
2 teaspoons minced garlic
1/4 cup butter
1/4 cup flour
4 cups chicken broth
1-1/2 cups potatoes, peeled and diced (or 2 cans sliced potatoes, drained)
1 teaspoon dried Italian seasoning
1 bay leaf
1 cup heavy cream
1/2 cup frozen peas

For the biscuits you will need:

1 cup flour
1-1/2 teaspoons sugar
1=1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup milk or buttermilk
1/4 cup butter, melted
3/4 cup shredded cheddar cheese (optional)

For the soup:
Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper. Cooke the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.

Remove the chicken from the pot, cover to keep warm.
Add onions, carrots, and celery to the pot. Cook for 4-5 minutes or until vegetables are softened. Add the garlic to the pot, cook for 30 seconds. Remove vegetables from the pot.

Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute. Pour the broth into the pot, whisking constantly.

Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, and bay leaf. Season the stew with salt and pepper to taste.

Bring the stew to a simmer. Cook for 20 minutes or until potatoes are tender. Stir in heavy cream and peas. Cook for another 5 minutes. Remove bay leaf.

For the biscuits:
Preheat the oven to 450°. Combine all dry ingredients in a bowl. Stir in the milk and butter until a dough forms. Gently stir in the cheese now if desired.

Drop the dough into 6 equal sized mounds. Bake for 12-14 minutes or until biscuits are golden brown.

Place the biscuits on top of bowls of the soup and serve.

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