Soup Ingredients
- 1 can canned biscuits or pre-made pie crusts
- 3 stalks celery, chopped
- 1 small onion, diced
- 1 cup evaporated milk or heavy whipping cream
- 1 cup peas and carrots (frozen)
- 1 cup corn (frozen)
- ½ cup chickpea flour
- 3 cup chicken, shredded (boneless for easy eating)
- 8 cup chicken broth or water
- ½ cup butter
- 1 tsp butte
- 8 tsp Knorr low sodium chicken bouillon powder
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
- Parsley for garnish
Required Kitchen Tools
When making this Potbelly Chicken Pot Pie Soup, the right kitchen tools will make the process effortless and enjoyable:
- Large Stockpot: Perfect for simmering the soup and holding all the ingredients without overflowing.
- Medium Saucepan: For preparing the roux and cooking vegetables before combining them with the soup.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the roux and preventing it from sticking.
- Baking Sheet: If you're using biscuits or pie crust, you'll need this to bake your topping until golden brown.
- Measuring Cups & Spoons: For accuracy, because balance is everything in flavor.
- Sharp Chef's Knife: To chop vegetables quickly and cleanly.
Having these essentials ready means you’ll move smoothly from one step to the next without hunting for tools.
