I love chicken pot pies and this chicken pot pie soup is easy to make and is so thick and creamy which makes it the perfect, delicious cold weather comfort food.
- 2 large carrots, peeled and diced
- 2 stalks of celery, chopped
- 1 sweet yellow onion, diced
- 1 teaspoon of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of white pepper
- 1/2 teaspoon of parsley
- 4 cups of chicken broth
- 2 tablespoons of canola or vegetable oil
- 1/2 lb. of small russet or yellow potatoes, peeled and chopped in cubes
- 2 boneless skinless chicken breasts, cooked and shredded in chunks (Rotisserie chicken works really well)
- 1/2 cup of frozen corn
- 1/2 cup of frozen peas
Soup Base aka "The Roux"
- 3 tablespoons of all-purpose flour
- 1 1/2 cups milk
- 1/2 stick of butter, melted
Also get some buttermilk biscuits for serving with the soup
- Make your roux in a small pot by adding the flour and butter, stirring until it absorbed. Then slowly pour in the milk and stir until completely blended. Add a pinch of salt and pepper, if desired.
- Add the oil to a Dutch oven pot over medium heat. Stir in the carrots, celery and onion and cook until the veggies are soft, approximately 5 minutes.
- Stir in the garlic and spices, mix well then add the chicken broth.
- Bring to a boil then add the potatoes, reduce heat to medium, cover and cook until the potatoes are tender.
- Once the potatoes are tender, add the roux, chicken breast, peas, corn and stir thoroughly.
- Let the soup cook on low heat, stirring regularly until the chicken and veggies are heated then serve with biscuits and enjoy!
NOTE: You can also cook this soup in a crock pot as well.