Easy Chicken Pot Pie Soup (Soup Sunday!)

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  1. Preheat your oven to 425 degrees
  2. Lay your pie crust out on the counter and slice it into circles using a drinking glass
  3. 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
  4. Peel your carrots, slice them in half, slice those halves in half, and dice
  5. Heat some olive oil in a large soup pan over medium high heat
  6. When hot, add your carrots, onions, and garlic
  7. Saute until the onions are translucent
  8. Add in your butter and let that melt
  9. Stir in your flour
  10. Let cook for about 30 seconds, stirring constantly
  11. Pour in your chicken stock and milk
  12. Add in your parsley, red pepper flakes, and nutmeg
  13. Bring to a boil and reduce to a simmer
  14. Simmer until thickened
  15. Add your chicken, peas, and corn
  16. Bring back to a simmer and cook until the frozen peas and corn are heated through
  17. If your soup gets too thick, add a little bit of milk and stir to combine
  18. Top your bowls of soup with a pie crust disk and you are ready to go!