Easy Chicken Pot Pie Soup (Soup Sunday!

• Meat

  • 1 Rotisserie chicken

• Produce

  • 3 Carrots
  • 1 cup Corn, frozen
  • 4 cloves Garlic
  • 1 Onion
  • 1 tsp Parsley flakes
  • 1 cup Peas, frozen

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1/4 cup Flour
  • 5 Grates fresh nutmeg
  • 1 pinch Red pepper flakes

• Bread & Baked Goods

  • 1 Pre-made pie crust - optional but highly recommended

• Dairy

  • 2 cups 2% milk
  • 2 tbsp Butter

Found on thegarlicdiaries.com

Description

Ingredients

• 1 onion, diced
• 3 carrots
• 4 cloves of garlic, minced
• 2 tablespoons butter
• ¼ 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!

Directions

• 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!