Chicken Pot Pie Soup

Chicken Pot Pie Soup:

INGREDIENTS

20 oz. boneless skinless chicken breast, cooked and shredded into bite size pieces

2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)

5 1/2 Tbsp. butter

1 cup chopped yellow onion (1 small onion)

1 cup diced celery (about 3 sticks)

1 cup peeled and diced carrots (about 2 carrots)

1 (15 oz) can low-sodium chicken broth

1/2 tsp. dried parsley

1/4 tsp. dried thyme

1/4 tsp. dried crushed rosemary

1 bay leaf

salt and freshly ground black pepper

1 cup frozen or fresh peas

2 1/2 cups milk

6 Tbsp. all-purpose flour

1/2 cup heavy cream

1 1/2 tsp lemon juice

DIRECTIONS

In a enameled cast iron pot, melt 1 1/2 Tbsp. butter over medium-high heat. Add in onion, carrot and celery. Saute 3 minutes.
Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste.
Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) and cover with lid, allowing to cook, stirring , occasionally until potatoes are tender. About 15-25 minutes.
Reduce heat to low and stir in chicken and peas.
In a medium saucepan on medium heat, melt remaining 4 Tbsp. butter. Stir in flour and cook the mixture, stirring occasionally for 1 1/2 minutes.
While whisking, slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste.
Bring mixture to a boil over medium high heat, stirring occasionally. Remove from heat and stir in cream, milk mixture and lemon juice. Remove Bay Leave and serve.

INGREDIENTS

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. black pepper

1/4 tsp. garlic powder

1/8 tsp. cayenne pepper (optional)

6 Tbsp. butter (I use salted)

2 oz. finely shredder parmesan cheese

1/2 cups milk

1/4 cup heavy cream

DIRECTIONS

Preheat oven to 450 degrees.
In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper.
Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until it comes together like the size of peas.
Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky).
Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet.
Bake in preheated oven until golden brown, about 10 minutes.
Remove from oven and cool on wire rack.