Chicken Pot Pie Soup
This is a recipe that my mom shared with me and is one of my all time favorite comfort soups!
Chicken Pot Pit Soup
Pre-heat oven to 475 degrees
Ingredients:
Heat the oven to 475 degrees place half of the diced onion and all the other veggies, diced, onto a large cookie sheet and season with the 5 first dry ingredients. Drizzle with olive oil, generously and mix together well. Roast in the oven until potatoes and carrots are just beginning to soften.
In a medium bowl mix together heavy cream and both cans of cream of chick soup until smooth and set aside.
Fry the chicken breasts, whole, in a large soup pot with a generous amount of olive oil. Season well with salt, pepper and garlic powder, cook until done (170 degrees with a thermometer) and remove from pot. Add a little more olive oil to the pot if necessary, you want the entire bottom of the soup pan to be covered. Add the other half of the onion and minced garlic and cook until onion is transparent. Add flour and cook stirring constantly for about 5 minutes. Whisk in chicken stock, milk, cream of chicken mixture and powdered mustard.
Shred the chicken breasts and add to soup with the roasted veggies when they are done, heat through, add peas and serve with baked pie crusts (directions on crust container)
Chicken Pot Pit Soup
Pre-heat oven to 475 degrees
Ingredients:
- 3 boneless skinless chicken breasts
- 3 tbs all purpose flour
- salt and pepper to taste (generously sprinkled on veggies for roasting)
- oregano
- parsley
- dried Italian herb seasoning (not the powdered dressing mix)
- garlic powder
- olive oil
- 1 medium onion; diced
- 2 medium potatoes; diced into small cubes
- 3 medium carrots; diced into small chunks
- small container of sliced mushrooms
- minced garlic
- 2 cans of chicken stock
- 3 cups of milk
- 2 cups of heavy cream
- 2 cans of cream of chicken soup
- powdered mustard; about 1/4 tsp or to taste (will add a cheesy flavor)
- **The above 4 items can be added to if more liquid is needed**
- 2 cups frozen peas (not to be added until 15 minutes prior to serving)
- 2 pie crusts (I like to use the refrigerated Pillsbury ones in the red box, they come two to a box and you just roll them out flat. They can be found by the biscuits and cinnamon rolls.)
Heat the oven to 475 degrees place half of the diced onion and all the other veggies, diced, onto a large cookie sheet and season with the 5 first dry ingredients. Drizzle with olive oil, generously and mix together well. Roast in the oven until potatoes and carrots are just beginning to soften.
In a medium bowl mix together heavy cream and both cans of cream of chick soup until smooth and set aside.
Fry the chicken breasts, whole, in a large soup pot with a generous amount of olive oil. Season well with salt, pepper and garlic powder, cook until done (170 degrees with a thermometer) and remove from pot. Add a little more olive oil to the pot if necessary, you want the entire bottom of the soup pan to be covered. Add the other half of the onion and minced garlic and cook until onion is transparent. Add flour and cook stirring constantly for about 5 minutes. Whisk in chicken stock, milk, cream of chicken mixture and powdered mustard.
Shred the chicken breasts and add to soup with the roasted veggies when they are done, heat through, add peas and serve with baked pie crusts (directions on crust container)
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