Easy Chicken Pot Pie Soup (Soup Sunday!)
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 5 servings 1x
- 1 onion, diced
- 3 carrots
- 4 cloves of garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups 2% milk
- 1 teaspoon parsley flakes
- 1 pinch red pepper flakes
- 1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
- 1 cup frozen peas
- 1 cup frozen corn
- 5 grates fresh nutmeg
- 1 pre-made pie crust – optional but highly recommended!
- Preheat your oven to 425 degrees
- Lay your pie crust out on the counter and slice it into circles using a drinking glass
- Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown
- Peel your carrots, slice them in half, slice those halves in half, and dice
- Heat some olive oil in a large soup pan over medium high heat
- When hot, add your carrots, onions, and garlic
- Saute until the onions are translucent
- Add in your butter and let that melt
- Stir in your flour
- Let cook for about 30 seconds, stirring constantly
- Pour in your chicken stock and milk
- Add in your parsley, red pepper flakes, and nutmeg
- Bring to a boil and reduce to a simmer
- Simmer until thickened
- Add your chicken, peas, and corn
- Bring back to a simmer and cook until the frozen peas and corn are heated through
- If your soup gets too thick, add a little bit of milk and stir to combine
- Top your bowls of soup with a pie crust disk and you are ready to go!
