This is basically the inside of a pot pie. Instead of a crust, either serve with fresh biscuits or, like Audrey recommended, cheese crackers! While this is good the first day, leftovers for lunch was even better.
Ingredients
- 3 c diced gold potatoes Do not need to peel
- 4 c diced carrots
- 4 Tbl olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 12 oz bacon
- 2 pounds boneless skinless, chicken breast cubed
- 2 large diced yellow onion
- 2 c diced celery
- 1 Tbl minced fresh garlic
- 2 Tbl unsalted butter
- 6 Tbl flour
- 2-4 c chicken stock
- 2 c milk
- 1/2 tsp dried thyme
- 2 c frozen peas
- 2 c frozen corn
- 1 c shredded cheddar cheese
Servings: servings
Instructions
- Preheat oven to 450F.
- On a rimmed baking sheet, toss potatoes and carrots with olive oil, salt, and pepper; spread evenly.
- Bake until browned, about 15 minutes, stirring at least once.
- In large stock pot, cook bacon until crisp.
- Drain and set aside.
- Adding more bacon grease if needed, add onion, celery, and garlic to pan; saute about 5 minutes until soft.
- Add chicken and cook through.
- Add butter then flour to coat vegetables, and let cook one minute, stirring constantly.
- Gradually add stock while stirring.
- Add milk, and bring to a boil.
- Reduce heat to medium low; add chicken, carrots, potato, and thyme.
- Let simmer until thickens
- Taste and season to taste.
- To serve, place bacon, frozen peas and corn in separate bowls.
- Ladle soup and let everyone add bacon, peas and/or corn to bowls as desired.
- Sprinkle cheese on top if desired.
- Have crackers on the side.
Recipe Notes
Adapted from https://preppykitchen.com/chicken-pot-pie-soup/. We highly recommend the crackers also!
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