Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter ((divided))
  • 1 cup diced onion
  • 1 tsp minced garlic
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 1/2 cups half and half ((can be subbed for milk))
  • 2-3 cups cooked and shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 pie crust ((homemade or store bought))

Instruction

  • In a large pot, melt 2 TBS of the butter over medium high heat. 
  • Add in the onions and cook for about 2-3 minutes. 
  • Add in the minced garlic, potatoes, carrots, and celery. Cook for about 5 minutes until the vegetables start to get tender.
  • Add in the remaining butter until melted. 
  • Add in the flour and stir it to coat the vegetables and create a roux (a thickener), cook for 1-2 minutes.
  • Slowly pour in the chicken broth, while stirring. Pour in the half and half the same way. 
  • Allow the soup to come to a boil, the lower the temperature to medium low, and cook until the soup starts to thicken, about 8 minutes. 
  • Add in the chicken, peas, corn, salt and pepper, and cook for about 4-5 minutes to heat through. 
  • Serve hot.