Prep 0 mins
Cook 30 mins
I had never heard of chicken pot pie soup, until I learned that it was an all-around best seller at a soup restaurant chain. I decided to create one for my dear William, who was bowled over (nice pun?) with the results. Posting here while it's still fresh in my memory!
- 2 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 1 garlic clove, minced
- 6 tablespoons butter
- 1⁄3 cup flour
- 2 tablespoons instant chicken bouillon and seasoning
- 1⁄4 teaspoon white pepper
- 4 cups 2% low-fat milk
- 2 cups frozen peas and carrots
- 2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
- salt, to taste
- Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
- Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
- Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
- Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
We thoroughly enjoyed this hearty soup last evening. It really is pot pie filling without the crust. I used fresh chicken, carrots and peas and started by cooking the chicken and onions proceeding from there. It ended up thick and rich tasting even though I used less butter than ask. This is great comfort food and made for a very happy DH who kept on saying "this is really good!". Thanks for sharing Jackie, we'll be seeing this again. :D