Chicken Pot Pie Soup
6 tbsp. unsalted butter
1 medium yellow onion, chopped
2 medium carrots, thinly sliced
2 celery stalks, diced
8 oz. white or brown mushrooms, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken stock or broth
1 bay leaf
1 tsp. dried thyme
1 tsp. salt
½ tsp. black pepper
1 lb. Yukon gold potatoes, peeled and sliced into ¼” thick pieces
4 cups cooked chicken, chopped
1 cup frozen peas
1 cup frozen corn
½ cup whipping cream
Biscuits, for serving
Heat a Dutch oven or soup pot over medium-high heat and melt the butter. Add chopped onion, chopped celery, and sliced carrots and saute’ 5-7 minutes, stirring occasionally, until softened and lightly golden. Add sliced mushrooms and garlic and saute’ for another 5 minutes, stirring frequently, until softened.
A 1/3 cup flour and stir constantly for 1 minutes. Add 6 cups chicken stock, dried thyme, bay leaf, potatoes, 1 tsp. salt, and ½ tsp. pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes, or until potatoes are tender. Add chopped chicken, peas, corn, and heavy whipping cream. Bring back to a simmer and continue to cook for another 5 minutes, or until peas and corn are tender. Season to taste with salt and pepper and remove from heat and serve with biscuits.
