CHICKEN POT PIE SOUP
Serves 425 mins prep50 mins cook
This cozy and hearty Chicken Pot Pie Soup is perfect for cold winter days, easily made dairy-free or with traditional dairy products.
0 servings
What you need
Instructions
First start boiling water in a sauce pan to boil your chicken breasts to shred. In a large soup pot, melt butter. Add onions and carrots and sauté for 5 minutes, add chopped garlic and sauté another 2-3 mins. Add 1/4c flour to the pot and stir to coat the veggies. Add in chicken stock and stir to mix in flour. Add salt, pepper, creamer, peas, corn, rosemary, and parsley. Stir and cover. Set to simmer and simmer while chicken boils. You will want to boil your chicken for about 15-20 minutes. Remove from pot and shred with two forks. Add to soup. Remove from heat. Put into oven safe ramekins and use TWO crescent roll pieces to cover the top. I sort of mashed two together and rolled them out into circles and covered the top, brush with melted butter. Bake at 350 for 14 minutes. ENJOY!!!View original recipe