Chicken Pot Pie Soup
Serves 425 mins prep70 mins cook
Hearty pot pie flavor with half the work!
0 servings
What you need
Instructions
0 Season the chicken on both sides with salt and pepper 1 Melt 1T butter in the dutch oven and brown the chicken (remove and shred when done roughly 4-5 minutes per side) 2 Melt 4T butter in the dutch oven and add the onion, celery, and carrots. Cook until tender (5-8 minutes) 3 Add the minced garlic and poultry seasoning, mixing well 4 Next add the flour making sure to quickly stir and coat the veggies 5 Add the wine, chicken broth, shredded chicken, and bay leaf and bring to a simmer. Once simmering, turn heat to low and cook for an hour 6 Add in corn and green beans (optional) and salt and pepper to taste 7 Add in heavy cream, return to a simmer for 5 minutes, and serve. Enjoy!!View original recipe