About
When your grandma invites you over for some Granny's Chicken Pot Pie Soup, you stop whatever it is you're doing and head on over. Not only is time with her the most precious thing, but this stuff is good y'all. It is creamy, filled with veggies, and will always hit the spot. The fluffy biscuits she serves on top are perfect for crumbling, dunking, and/or devouring. Granny's Chicken Pot Pie Soup is one that's been passed down from generation to generation and we feel so lucky that we get to experience it! Now, you get to, too!
Ingredients
- 3 chicken breasts, boneless and skinless, frozen
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups milk
- 1/2 onion, chopped
- 3 russet potatoes, peeled and diced
- 1 (16-ounce) bag frozen peas and carrots
- 1/2 cup celery, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic, minced
- 1/4 teaspoon poultry seasoning
- 4 cups chicken broth
- 2 (16-ounce) cans refrigerated biscuits
Directions
Step 1 -In a pressure cooker, add the chicken breasts, the cream of chicken soup, the milk, the onions, the potatoes, the peas and carrots, the celery, the salt, the pepper, the garlic, the poultry seasoning, and the chicken broth and stir to combine.
Step 2 -Lock the pressure cooker's lid and set the pressure to the high setting for 30 minutes.
Step 3 -Once the cooking is complete, carefully switch the valve to quick release the pressure.
Step 4 -Transfer the chicken breasts to a plate and use two forks to shred the meat.
Step 5 -Return the shredded chicken to the soup mixture and stir to combine.
Step 6 -Place the biscuits on a baking sheet.
Step 7 -Bake the biscuits according to the package directions.
Step 8 -Evenly spoon the soup into bowls.
Step 9 -Serve the soup topped with the biscuits.
