Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

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.