Chicken Pot Pie Soup

This Chicken Pot Pie Soup tastes just like a traditional pot pie, but its made in a hearty soup. This dish is great for cold days and a cozy dinner at home.

Ingredients:

• 1 lb chicken breast, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 1/2 cup all-purpose flour
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 1 refrigerated pie crust, cooked and crumbled

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

After you add the diced chicken breast, cook until the chicken is no longer pink

Take the chicken out of the pot and set it aside

Heat up the butter in the same pot and add the carrots, celery, onion, and garlic

Cook them until they are soft

Add the flour to the vegetables and mix them around to coat them

Slowly add the chicken broth while stirring all the time to avoid lumps

Put the cooked chicken back into the pot

Add salt, pepper, dried thyme, and dried parsley

Bring the soup to a simmer and stir it every now and then for 10 to 15 minutes

Add cracked cooked pie crust, heavy cream, frozen peas, and corn that has been frozen

Let it cook on low heat for five more minutes, or until the vegetables are soft and the soup is hot all the way through

If you need to, change the seasoning

Enjoy while hot