20 oz chicken breasts, cooked and shredded into bite size pieces
5 1/2 Tbsp butter
1 small onion, chopped
1 cup celery, diced
1 cup carrots, diced
15 oz chicken broth
2 cups potatoes, diced into 1/2" pieces
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp dried crushed rosemary
1 bay leaf
salt and pepper to taste
1 cup peas
2 1/2 cups milk
6 Tbsp flour
1/2 cup cream
1 1/2 tsp lemon juice
In a large pot, melt 1 1/2 Tbsp butter over med-high heat. Add onion, carrot, and celery and saute for 3 minutes. Add chicken broth, potatoes, and seasonings. Bring to a boil, then reduce heat to medium. Cover with a lid and stir occasionally until potatoes are tender. Reduce heat to low and stir in the chicken and peas.
In a separate pan, melt 4 Tbsp of butter. Add flour, stirring constantly for 1 1/2 minutes. Whisk in milk, stirring to prevent lumps. Bring mixture to a boil while stirring constantly. Remove from heat and stir in cream. Season with salt and pepper to taste. Add this to the mixture in the large pot. Stir in lemon juice. Remove bay leaf.
Note: I omitted the bay leaf- my hubby isn't fond of that flavor.
The name of this soup hits it right on the head! It tastes like you're eating chicken pot pie! All you need to do is make some biscuits to go with it, and you've got a delicious meal that's perfect for the cold weather:)
Thanks for stopping by and God bless.
Now we have received, not the spirit of the world, but the Spirit who is from God,
that we might know the things that have been freely given to us by God.
1 Cor. 2:12