Chicken Pot Pie Soup

Chicken pot pie soup is a warm, hearty dish made with chicken, veggies, and broth. It's easy to make and a great comfort food. Some versions have a pastry crust on top.

Chicken Pot Pie Soup

Ingredients

• 4 ribs of celery, medium dice

• 3 carrots, medium diced

• 1 onion, medium dice

• 6 ounces of white mushrooms

• ½ pound butter

• 2 Tablespoons poultry seasoning

• Salt and pepper as needed

• ½ pound flour

• 1-quart chicken stock

• 2 cooked potatoes, medium diced

• 2 cups cooked chicken meat

• 1 cup heavy cream

• 1 cup frozen peas

• 2 cooked puff pastry squares

Poultry Rub

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Method

1. In a large stockpot, melt the butter over medium heat and add the carrots, onions, and celery (mirepoix).

2. Sauté the vegetables until they begin to sweat and turn a brownish color

3. Add the poultry seasoning, salt, and pepper, stirring continuously. Add the mushrooms and cook until tender

4. Turn the heat to low, add the flour, and stir well into the mixture to make a roux.

5. Continue to cook and stir the roux until it becomes the consistency of peanut butter, and does not stick to the sides of the pot.

6. Add the chicken stock and blend well with a whisk to distribute the roux, allowing the liquid to thicken.

7. Add the cooked chicken and the diced potato, continuing to stir as the soup thickens. If the heat needs to be turned up temporarily, that’s okay; just be sure to stir and keep it from burning.

8. Add the heavy cream and continue to stir.

9. When the soup reaches the desired consistency, turn the heat to low, add the peas, and stir well.

10. Cover and let simmer for 10 minutes.

11. Dice one of the puff pastries and stir it into the soup. Then, cut the other one into quarters and top each bowl of soup.