Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe

3 Tbsp. Butter

1/3 c. Chopped Onion

1/3 c. All-Purpose Flour

1/2 tsp. Salt

1/4 tsp. Pepper

1 3/4 c. Chicken Broth

3 Chicken Breasts, Cooked and Shredded

1 Large Can of Mixed Vegetables (I like Veg-All Country Style)

1 Can of Sliced Carrots

1 Can of Small Peas

2/3 c. Fat Free Half & Half or Milk

Up to an additional cup of half and half or milk (depending on how thick you like soup)

1-2 Pie Crusts, Cut into small pieces and baked

In large saucepan or soup pot, melt butter, add onions and cook for 2-3 minutes.  Sprinkle onions with flour, salt and pepper and stir and cook for additional minute.

Gradually add in chicken broth, using a whisk to keep mixture smooth.

Cook for one minute or until thick.

Add chicken, vegetables and milk.

Bring to a simmer.  Add additional milk or cream until it reaches your preferred consistency.  Warm on low heat for 15-20 minutes.

Serve in a bowl with pie crust toppers.

Pie Crust Toppers:

Leave pie crusts on counter until they reach room temperature.

Roll out pie crust on a piece of wax paper.

Cut crust into pieces using a cookie cutter.

Place on ungreased cookie sheet and bake in a preheated oven at 350 degrees for 7-10 minutes.