Chicken Pot Pie Soup
Creamy chicken pot pie in a bowl. No fussing around with pie crust and baking just make this chicken pot pie soup and add some bread or crackers for a quick and easy comforting winter meal.
Servings: 4
Ingredients
- 1 tablespoon cooking oil
- 4 cups mirepoix carrot, onion, celery mix
- 2 chicken breasts cubed
- ½ cup butter
- ½ cup flour
- 6 cups chicken stock
- 2 potatoes peeled and diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- 1 cup frozen baby peas
- ½ cup cream 18%
- salt and pepper to taste
Instructions
- Heat oil in a large pot, over medium. Add chicken and vegetables, and cook for 7-8 minutes, or until chicken has turned white, vegetables are starting to cook and soften.
- Add the butter and melt it. Add the flour and whisk it into the butter, then use a wooden spoon or similar to mix in with the rest of the ingredients. Cook for a minute or so.
- Add the herbs and mix. Add the stock and potatoes. Bring to boil, then to a simmer and cook potatoes for about 10 minutes, adding the baby peas for the last three minutes.
- Add the cream, heat through, season and serve. Soup will thicken even further while it cools.