Quarantine Cooking Vol. 7

What I love about this recipe is that it can be what you want to make it! It’s the perfect snow day recipe because it’s warm and hearty while also being an avenue to throw in random veggies that you need to use up before they go bad. This is what I made and it’s a blend of a Chicken Pot Pie Soup recipe and a Chicken and Dumplings recipe to fit what I had on hand.


1.5-2 lbs cooked, shredded chicken
Onions (fresh or frozen)
Veggies of your choosing (I used frozen but take this time to clean out your fridge/freezer)
Mushrooms are perfect in this so throw them in if you have them.
3 cups chicken stock/broth (or use water if you’re out of the rest)
2 cups milk (I used half and half)
1/3 cup flour
Italian Seasoning
Salt & Pepper
Canned Biscuits or the ability to fold your own dough.

  1. Start with your veggies. I had some frozen veggies in the freezer so I saved those for later and put some butter and my onions on to saute. I used frozen diced onions because if you know me you know how much I hate raw onion so I keep those on hand. If you have fresh carrots and celery, throw those in with your onions. If you’re using frozen veggies like me, hold those til later.
  2. When those looked cooked, I put a couple teaspoons of minced garlic. I waited a little too long while chopping my mushrooms and my onions and garlic started to stick to my pan but no fears if this happens to you, just pour a little water in your skillet and it will lift all of it and give your soup a little extra flavor.
  3. I tossed in my mushrooms and let those cook for just a couple of minutes before adding 1/3 cup of flour. I stirred that around while slowly adding my liquid – now the recipe called for 3 cups of chicken stock and that would have been nice but the store shelves were bare and I’m not a “make your own chicken stock” kind of girl so I used water and it still tasted great. I did have some half and half on hand so I used that instead of milk to add a little more richness.
  4. From here, I added my seasonings – Italian seasoning, salt and pepper. I don’t usually measure when seasoning but I’d say start with a tablespoon of Italian seasoning and then use your judgement on s&p. Crank up the heat to bring this to a boil and then back down to medium/low to simmer.
  5. Those frozen veggies? Now is their time to shine. Throw those in your soup. I used a vegetable medley I had on hand from our beloved Costco along with some leftover frozen potatoes in my freezer. I’m telling you – this is the time to clean out the fridge/freezer if you’ve got leftover veggies. Let those cook on medium/low stirring occasionally to keep it from sticking.
  6. Throw in your chicken while that’s cooking and give it a good stir. This is where I did one last taste/sniff test on my seasonings and needed to add more s&p.
  7. While all of that is getting better acquainted, let’s talk about the biscuit topping that pulls this dish together. If you’ve got canned biscuits, get those out and cut them into quarters. Put some flour out on your cutting board and give them a super light coat. If you don’t have canned biscuits but you’re the kind of boy/girl that makes homemade biscuits, go ahead and flex those muscles. Lay those little biscuit dough babies on top of your soup. Cover your pot and let it cook on medium/low for 8-10 minutes or whenever the biscuits look good. From there you are good to go!
  8. Enjoy it with your favorite folks!