Chicken Pot Pie Soup
The Chicken Pie Soup is deliciously creamy, filled with tender chicken, vegetables and topped with puff pastry.
Ingredients
- 3 garlic cloves, minced
- 2 medium carrots cut into slices
- 1/3 cup all-purpose flour
- 2 stalks of celery, finely chopped
- 1/2 teaspoon of black pepper
- 6 cups of chicken broth
- 5 cups cooked chicken (grated)
- 8 oz sliced white or brown mushrooms
- 1 cup of frozen peas
- 1/2 cup whipping cream
- 3-4 teaspoons of salt (or to taste)
- 6 tbsp unsalted butter
- 1 medium yellow onion 1 cup chopped
- 1 lb. Yukon Gold potatoes, peeled and cut into 1/4-inch-thick pieces.
- 1 cup of corn (frozen or canned)
- 1/4 cup finely chopped parsley, plus more for garnish
Instructions
First, heat a casserole or pot over medium / high heat and melt in 6 tablespoons of butter. Add the chopped onion, chopped celery and sliced carrots and sauté 5 to 7 minutes, stirring occasionally, until softened and lightly browned.
Then, add the sliced mushrooms and garlic and sauté an additional 5 minutes, stirring occasionally until softened.
Add 1/3 cup of the flour and stir constantly for 1 minute until golden brown.
Add 6 cups of chicken broth, sliced potatoes, 3 1/2 tsp. Salt (or to taste) and 1/2 tsp. Black pepper. Bring to a boil then reduce the heat to a boil, partially cover and cook 12 to 15 minutes or until the potatoes are tender.
Add the grated chicken, frozen peas and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a boil and continue cooking for another 5 minutes or until the peas and corn are tender. Season to taste with salt and pepper and remove from heat. Happy Cooking Time.
