Creamy Chicken Pot Pie Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Creamy Chicken Pot Pie Soup

1. Skinless, boneless chicken breast halves - 2 (8 ounce)
2. Salted butter - 6 tablespoons
3. All-purpose flour - 6 tablespoons
4. Evaporated milk - 1 cup
5. Chicken broth (such as Swanson®) - 2 (32 ounce) cartons
6. Russet potatoes, peeled and cut into chunks - 3 large
7. Carrots, peeled and cut into 1-inch chunks - 4 medium
8. Chicken bouillon - 1 cube
9. Ground black pepper - 1 ½ teaspoons
10. Salt - 1 pinch
11. Frozen peas - 1 cup
12. Frozen corn - 1 cup

How to cook deliciously - Creamy Chicken Pot Pie Soup

1. Stage

Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.

2. Stage

Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.

3. Stage

Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.

4. Stage

Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.