Chicken Pot Pie Soup

By brider

Ingredients

• 4 tablespoons butter
• 1/4 cup onion, finely chopped
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/8 teaspoon celery salt
• 1 pinch of garlic powder
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup all-purpose flour
• 2 cups 1% milk
• 2 cups half & half
• 3 chicken bullion cubes (4 might be better--I'm trying to reduce sodium)
• 2-3 cups cooked chicken, shredded, diced, or sliced (I used the breast & thigh meat from a store-bought roasted chicken & it was FANtastic.)
• 2 cups diced cooked potato
• 1 1/2 cups mixed vegetables, cooked
• 1 batch of pie crust cut into cracker-sized pieces & baked (see below)

Preparation

Step 1

In a large pot or dutch oven over medium-high heat, melt butter and sauté onions until soft. Add basil, thyme, black pepper, celery salt, & garlic powder. Stir and sauté for a minute. Add flour and stir for about another minute. Gradually whisk in milk and half & half, making sure to whisk out lumps. Add bullion cubes and continue to whisk until liquid comes to a simmer and thickens. Stir in chicken & vegetables. Turn heat to low and simmer for 10-15 minutes, stirring occasionally.
Serve hot with pie crust pieces.
Makes 4-5 servings.