- 1–1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3–4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream, to add at the end (may sub half-and-half)
- Homemade Biscuits (or use store-bought biscuits)
- Optional for garnish: chopped fresh parsley or fresh thyme leaves
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use gluten-free flour, if needed)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
- This soup is designed to be thick, just a bit thinner than classic pot pie filling. If it’s too thick once cooked, simply stir in an extra ¼ to ½ cup broth until it reaches the consistency you prefer. Keep in mind the soup thickens further as it cools, so add more broth when reheating if needed. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend such as Bob’s Red Mill 1 to 1 Baking Flour. Nutrition information given for 1 cup serving without biscuits: 262 calories, 11 g total fat (7 g saturated fat), 198 mg sodium, 23 g carbohydrates (3 g fiber, 5 g sugar), 16 g protein, 60 mg cholesterol.
