All the classic flavors of pot pie but in rich and creamy, perfectly comforting and cozy soup form! This soup is a lot less work than a standard pot pie yet it's equally as delicious! It's brimming with chicken and veggies and a hearty broth. Makes about 10 cups.
Ready in: 1hour
1 1/4cupschopped yellow onion(1 medium)
1cupdiced celery(about 3 ribs)
1cuppeeled and diced carrots(about 2 carrots)
2 1/2cupslow-sodium chicken broth
2cups (heaping)peeled and diced russet potatoes,1/2-inch dice (2 medium potatoes)
2tspminced fresh thyme(or 1 tsp dried)
2tspminced fresh rosemary(or 1 tsp dried)
Salt and freshly ground black pepper
1cupfrozen or fresh peas
3cupscooked shredded chicken(preferably bone-in cooked or rotisserie)
3Tbspchopped fresh parsley
Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).
I like to serve with biscuits (not included in nutrition estimate). Try it with: