(238 votes, average: 3.67 out of 5)
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This Chicken Pot Pie Soup is a real winner for a cold winter night. So easy and nutritious, you will love making it again and again and your family will ask you for it too!
Ingredients
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Preparation
In a large pot melt the butter over medium heat and add the onion, carrots and celery. Cook until the onions are translucent about five minutes. Add the garlic and cook for about one minute or until fragrant. Add the flour and stir to coat everything well, it should look like wet sand.
Meanwhile preheat oven to 425°F.
Add the water, broth, milk and potatoes. Bring to a boil and then reduce to a simmer and cook for 15 minutes or until potatoes are tender. Season with salt and pepper.
While the potatoes cook prepare the pie crust. Line a baking sheet with parchment paper and roll out the dough. Brush with egg wash and sprinkle evenly with the Parmesan cheese. Bake for 15 minutes or until golden brown. Let cool and break into pieces to serve.
Once the potatoes are tender add the peas, corn and chicken. Cook until all is heated through. Serve with pie crust dippers if using.