Chicken Pot Pie Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup butter
• 1/2 cup flour
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• salt and pepper
• 4 cups milk
• 2 tablespoons chicken soup base
• 1/2 cup cooked potato, cubed
• 2 cups frozen mixed vegetables
• 2 cups chicken, shredded
• 1/2 cup heavy cream
• puff pastry sheets or uncooked pie crust
• 1 egg, beaten
• chopped parsley

Recipe

• 1 melt butter and cook onion and celery in butter on low until soft. season with salt and pepper. add flour and cook on low for a minute stirring constantly so it doesn't burn.
• 2 add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. if too thick add more broth or milk. turn down heat and add the chicken, potatoes, and vegetables. season with salt, pepper. let simmer for a minute on low. add the cream.
• 3 ladle into oven safe bowls and top with pieces of puff pastry or pie crust. brush with egg. and bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). sprinkle with chopped parsley.