|I saw a recipe for Chicken Pot Pie Soup from Skinny Taste on Pinterest. I was intriqued since my husband C loves chicken pot pie more than any other dish that I make. I knew that the recipe would be a hit, especially if I fattened it up a bit. The soup was perfect, just like chicken pot pie. C and Miss F both dunked their sour cream cheddar biscuits in the soup to make their own personal chicken pot pies. I was most excited to find the frozen vegetable mix with lima beans in it at HEB. Kroger had stopped adding lima beans to their frozen vegetable mix, so it looks like I will be making trips to HEB to get lima beans for our chicken pot pies.|
1 potato, cut into bite sized pieces
¼ cup butter
½ onion, chopped
1 clove garlic, minced
¼ cup flour
2 cups chicken broth
3 ½ cups milk
½ cup cream
2 boneless skinless chicken breasts cut into bite sized pieces
1 teaspoon dried parsley
½ teaspoon dried thyme
1 package frozen vegetable mix (peas, carrots, corn, beans, lima beans)
In a small pot, cover potatoes with water and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until potatoes are soft. Drain and set aside.
In a Dutch oven, heat butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds, or until fragrant. Whisk in the flour until well combined and cook for 1 minute more. Whisk in the chicken broth until the mixture begins to thicken. Stir in the milk and cream. Add the chicken, parsley and thyme. Simmer for 20 minutes. Add the vegetables and potatoes, simmer for 5 to 7 more minutes, until heated through. Serve.
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