Chicken Pot Pie Soup and Easy Garlic Biscuits

Yes you read that correctly, Chicken Pot Pie Soup!

I'm a big fan of chicken pot pie. I mean what's not to like?  Pie crust, yummy chicken and vegetables in a flavorful gravy.  My word, I'm drooling.

Watching what I eat means I can't have chicken pot pie - at least not that often.  So when I saw this recipe on SkinnyTaste.com I knew I had to make it.

Its super easy to put together and surprisingly good.  I added salt and a bit of hot sauce to my soup to make it a bit more flavorful, but you wouldn't have to. 



Photo by Jenn Wraspir

The blog author recommends Easy Garlic Cheddar Biscuits to go along side. And might I recommend you do the same. They're made with Heart Healthy Bisquik (who knew that existed?) and the garlic and cheese together....simply delicious. I dare you to just eat one.

Side note, 1 cup is not very much. If you're not having a salad or anything else with this soup, consider 1.5 cups or even 2.  169 calories per cup allows you to have a bit more if you'd like.



Chicken Pot Pie Soup
Recipe from SkinnyTaste.com
Servings: 9 • Serving Size: 1 cup Calories: 169.2 • Fat: 1.2 g

1/4 c flour
2 c water
4 c fat free milk
1 large celery stalk, chopped - JW I totally missed buying celery and therefore missed it in the soup.
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn) - JW I'm not a fan of frozen veggies so I bought a can of Veg-All.  I suspect it didn't add too many more calories.
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt to taste

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Easy Garlic Biscuits
Recipe from Skinnytaste.com Servings: 14 • Serving Size: 1 biscuit
Calories: 97.3 • Fat: 3.9 g

2 T butter, melted
2 cloves garlic, minced
2 T fresh chopped parsley
2 c Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese (reduced fat)
2/3 c fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.