Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a real winner for a cold winter night. So easy and nutritous, you will love making it again and again and your family will ask you for it too!
Servings: 4 -6 servings
Ingredients
- 1 tbsp. butter
- 1 onion chopped
- 2 carrots peeled and cut diagonally
- 2 stalks celery chopped
- 2 cloves garlic minced
- 3 tbsp. flour
- 1 cup milk skim, 2 or 3%
- 1 cup water
- 900 ml. 30 oz. low sodium chicken broth
- 1 lb. Little Potato Company Terrific Trio Creamers cut in half or quarters
- Salt and pepper to taste
- 1/2 tsp. paprika
- 1 cup frozen peas defrosted
- 1 cup frozen corn defrosted
- 1 1/2 cups cooked chicken cubed
Pie Crust Dippers (optional)
- 1 refrigerator pie crust
- egg wash one egg with 1 tsp. water
- 1/4 cup Parmesan cheese finely grated
Instructions
- In a large pot melt the butter over medium heat and add the onion, carrots and celery. Cook until the onions are translucent about 5 min. Add the garlic and cook for about 1 min. or until fragrant. Add the flour and stir to coat everything well, it should look like wet sand.
- Meanwhile preheat oven to 425F.
- Add the water, broth, milk and potatoes. Bring to a boil and then reduce to a simmer and cook for 15 min. or until potatoes are tender. Season with salt and pepper.
- While the potatoes cook prepare the pie crust. Line a baking sheet with parchment paper and roll out the dough. Brush with egg wash and sprinkle evenly with the Parmesan cheese. Bake for 15 min. or until golden brown. Let cool and break into pieces to serve.
- Once the potatoes are tender add the peas, corn and chicken. Cook until all is heated through. Serve with pie crust dippers if using.