Name: Chicken Potpie Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-size pieces; 1 small onion, diced; 3 celery stalks, diced; 2 garlic cloves, minced; 2 carrots, diced; 1 cup frozen corn kernels; 1 cup frozen peas; 1 pound potatoes, peeled and diced; 2 (10.5-ounce) cans condensed cream of chicken soup; 1 cup half-and-half; 1 1/2–2 teaspoons herbes de Provence; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 bay leaves; 1 (16.3-ounce) can refrigerated biscuits

Chicken Potpie Soup

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It’s hard to beat chicken potpie for dinner. In this soup, the creamy broth and steaming vegetables are like a warm, cozy hug protecting you from any unsavory weather outside. The biscuits take the place of a buttery crust!

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: Serves 6
Category: Soups

Ingredients

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1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 small onion, diced
3 celery stalks, diced
2 garlic cloves, minced
2 carrots, diced
1 cup frozen corn kernels
1 cup frozen peas
1 pound potatoes, peeled and diced
2 (10.5-ounce) cans condensed cream of chicken soup
1 cup half-and-half
1 1/2–2 teaspoons herbes de Provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 (16.3-ounce) can refrigerated biscuits

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Instructions

Place the chicken in a 6-quart slow Add the onion, celery, garlic, carrots, corn, peas, and potatoes. Mix together.
In a small bowl, combine the chicken soup, half-and-half, herbes de Provence, salt, and pepper. Pour over the chicken and vegetables. Add the bay leaves.
Cover and cook on High for 4 hours or on Low for 8 hours.
About 30 minutes before the end of cooking, bake the biscuits according to the package directions.
Remove the bay leaves. Ladle the soup into bowls and serve with biscuits.

Find it online: https://foodgardening.mequoda.com/recipe/chicken-potpie-soup/