Chicken Pot Pie Soup

Chicken Pot Pie Soup-this smooth, creamy hen pot pie soup is made from scratch and the final consolation food. enjoy a bowl for lunch or dinner!

Our chook pot pie is considered one of our circle of relatives’s favourite recipes and you guys are loving it too! we like reading all of your feedback approximately how plenty you like the recipe. YAY!

Chicken Pot Pie Soup

This soup tastes like chook pot pie, however with half the effort. it is made in a large pot at the range and can be eaten in bowls. kids and adults love this hearty and comforting soup! it is constantly a fowl dinner winner.

Recommendations For Making Chook Pot Pie Soup

• To hold it clean, use shredded rotisserie bird. you may also use leftover turkey and make turkey pot pie soup. this is a first rate recipe for the usage of up leftover Thanksgiving and christmas turkey.
• We use milk in preference to heavy cream to hold the soup a bit lighter. Don’t fear, it is nevertheless genuinely, sincerely creamy!
• The soup is loaded with carrots, celery, potatoes, peas, and corn. masses of child pleasant veggies:) if you want to throw in mushrooms or inexperienced beans, move for it. They might be proper too!
• if you don’t have clean thyme, you may use dried thyme, however simplest use half of teaspoon due to the fact dried herbs are stronger than fresh herbs.
• we love to serve the soup with pie crust crackers. they're clean to make, see instructions under. you can additionally serve the soup with crackers or homemade biscuits.

INGREDIENTS:

•  4 tablespoons unsalted butter
•  1 small yellow onion
•  2 celery stalks, chopped
•  2 carrots, peeled and chopped
•  3 cloves garlic, minced
•  2 bay leaves
•  2  medium Yukon gold potatoes, diced
•  1/4 cup all-purpose flour (can use gluten-free flour)
•  4 cups chicken broth
•  1 1/2 cups milk (we use 2%)
•  1 1/2 teaspoons chopped fresh thyme
•  2 cups shredded chicken or leftover turkey
•  1/2 cup frozen peas
•  1/2 cup frozen corn
•  Kosher salt and black pepper, to taste
•  1 tablespoon fresh chopped parsley
•  Pie crust optional for making pie crust crackers, see note

INSTRUCTIONS:

1. In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
2. Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
3. Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
4. Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
5. Note-to make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.

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