When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal. The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!
Chicken Pot Pie Soup
2 cups potatoes, peeled and cubed
1 cup of carrots, peeled and sliced
1 cup of frozen peas
6 Tbsp butter, sliced
1/3 cup flour
4 cups of whole milk (1% and 2% will work too)
5 tsp chicken bouillon granules
¼ tsp pepper
2 cups of cooked chicken, cubed
In a soup pot cover the potatoes and carrots with water. Cook over medium heat until tender, about 10-15 minutes. Add the peas and cook until tender, 3-5 minutes. Drain; set the vegetables aside in a bowl. In the same pot melt the butter over medium heat. Stir in the flour; cook and stir until the mixture is golden. Add milk, bouillon and pepper to the butter mixture. Cook and stir over medium heat until thickened. Add the chicken and vegetable and heat through. Makes 5-6 servings.
The soup is thick and creamy. Perfect for a quick lunch on a cool fall day or serve with a salad and some bread for a complete dinner.