The temps just seemed to plummet this year, yeah? Seriously- it felt like we went from 85 degrees to snow in o.2 seconds. In any case, the cooler weather always has me craving soup over salad. Chicken pot pie is also a favorite in this household, so why not marry the two? This recipe is adapted from Kitchen Dreaming and was super easy to adjust to our personal tastes.
2 cups leftover cooked chicken (I used the prepackaged kind by Archer Farms)
3 tablespoon butter
3 tablespoon all-purpose flour
1 cup heavy cream
2 cup chicken broth
2 cup water (or enough to bring to desired consistency)
1 small can cream of mushroom soup
1 tablespoon minced garlic
1 cup frozen green peas, cooked
1 cup chopped carrots, cooked
1 cup chopped potatoes, cooked
Pinch (about 1/4 tsp) fresh grated nutmeg, optional
In a large soup pot, melt butter and slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken broth, cream of mushroom soup and garlic, and stir until thickened.
Add chicken, peas, carrots, potatoes, nutmeg (optional)
Remove from heat. Thin with water to your desired consistency
Serve with biscuits.
What does this weather have you craving? If you try the soup, please let me know what you thought!