SeasonandThyme
Chicken Pot Pie Soup is a great way to enjoy the classic without having to make a pie crust. All of the comfort of the original with less work.
PREP TIME: 20 MIN
– 4 tbsp. butter – 1 onion diced – 2 carrots peeled and diced – 2 celery stalks diced – 1/4 cup flour – 2 cups whole milk – 2 cups cooked chicken breast shredded – 4 cups chicken stock – 1 tsp. salt – 1/2 tsp. pepper – 1/4 tsp. nutmeg – 1 cup frozen peas – 1 cup frozen corn – 1 potato peeled and diced
COOK TIME: 30 MIN
INGREDIENTS
Saute diced onions, carrots, and celery in butter for 5-10 minutes.
Add in flour and stir for 1-2 minutes. Carefully whisk in milk until thickened.
Add chicken stock, potatoes, shredded chicken breast, salt, pepper, and nutmeg.
Simmer on Medium-Low heat for 20-25 minutes, or until potatoes are cooked through.
Add in frozen peas and corn, and cook an additional 5 minutes.