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Suggested Recipe: Chicken Pot Pie Soup

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Chicken Pot Pie Soup
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serves 6, prep 10 minutes, cook 40 minutes adapted from Chicken Pot Pie


* 1/2 cup butter

* 8 oz mushroom, sliced

* 1/2 onion, diced

* 2 garlic cloves, minced

* 1/2 cup flour

* 3 cups chicken stock

* 2 cups milk

* 3 cups cooked chicken meat

* 1/2 cup crinkle cut carrots

* 1/4 cup green beans

* 1/4 cup peas

* 1/4 cup corn kernels

* salt and pepper


1. Melt butter in a large soup pot. Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.

2. With the last batch of mushrooms, add onion and garlic.

3. Saute until soft. Sprinkle flour over veggies. Stir and cook several minutes until flour is browned.

4. Add chicken stock and milk and heat to a boil.

5. Simmer soup, stirring frequently until thickened.

6. Add chicken and vegetables, heat soup until hot, stirring occasionally.

7. Salt and pepper to taste, serve over a scoop of mashed potatoes.


Serve with biscuits or shapes cut out of pie crust or puff pastry (or you could forget the potatoes and serve in a bread bowl). If you store or freeze the soup be sure to store it separate from the mashed potatoes. Otherwise, when you reheat the soup the potatoes will melt completely and throw off the texture.


h/t saveliberty

Recipe & photo: Chaos in the Kitchen

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