Comforting Chicken Pot Pie Soup
Flavors of the Sun
Flavors of the Sun
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  • 2 tablespoons butter
  • 1 1/2 cups diced leek
  • 1 large onion
  • 1 garlic clove
  • 1/4 cup flour
  • 2 cups whole milk
  • 3 large celery stalks
  • 2 large carrots
  • 2 medium potatoes
  • 12 small red potatoes
  • 8 oz sliced cremini mushrooms
  • 6 cups chicken broth
  • 2 cups milk
  • 1 lb cooked chicken
  • 1 cup frozen peas
  • 1 teaspoon
  • 2 tablespoons chopped parsley
  • 3 minutes or until the soup thickens and is hot. Adjust seasoning to taste. Sprinkle with chopped parsley and serve.Note: If you prefer this soup really thick, make a slurry by whisking 2 tablespoons flour with 4 tablespoons cold water. Add and cook until desired thickness is achieved, checking to make sure you don't have a raw flour taste. If you do, simply cook the soup a bit longer.Parting Shot: (Yes, I've had this in a draft for a while!)©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using photos or text. Thanks!Victoria Challancin



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