Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.
¾lbyukon gold potatoes(about 3 medium potatoes -- cut into 1/2 inch pieces)
1boneless skinless chicken breast
½cupfrozen corn
½cupfrozen peas
Roux:
¼cupunsalted butter
3tablespoonsall purpose flour
1 ½cups milk(any kind)
Instructions
Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
Stir in the flour until completely absorbed.
Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.