Chicken Pot Pie Soup

• całkowity czas: 26 minutes

Składniki

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1/2 cup frozen peas

1 cup corn

1-2 cups mushrooms, white , sliced

3 small or 2 large potatoes, sliced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup double cream

2 cups cooked chicken, shredded (I used rotisserie chicken for convenience)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: puff pastry or biscuits for serving

Wskazówki

**Sauté Vegetables:**

In a large pot or Dutch oven, melt butter and add olive oil over medium heat.

Add onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until the vegetables soften.

**Make the Roux:**

Sprinkle the flour over the sautéed vegetables. Stir well, cooking for another 2 minutes to eliminate the raw flour taste.

**Add Broth and Seasonings:**

Stir in the chicken broth while whisking to avoid lumps.

Add the potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.

**Add Chicken and Milk:**

Stir in the shredded chicken, corn, and peas, followed by the heavy whipping cream.

Let the soup simmer for another 5-7 minutes to heat everything through. Adjust seasoning if needed.

**Serve:**

Garnish with fresh parsley. If desired, serve with puff pastry on top or a side of warm biscuits for that “pot pie” feel.

Enjoy your creamy, comforting Chicken Pot Pie Soup!

Notatki

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