Chicken Pot Pie Soup

Here's what you need:

• 1/4 cup butter
• 1 cup onion diced
• 2 stalks celery diced
• 2 carrots, peeled and diced
• 4 cloves garlic minced
• 6 tablespoons all-purpose flour
• 4 cups chicken broth/stock
• 2 cups milk
• 2 bay leaves
• 2 cups diced potatoes (can use canned potatoes)
• 3 cups shredded rotisserie chicken
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 1 1/2 teaspoons salt or to taste
• 1/2 teaspoon pepper or to taste
• 1 pie crust optional

Melt the butter in the bottom of a large soup pot. Add the onions, celery, and carrots and cook over medium heat until the onions are translucent, about 6 minutes or so.

Add the minced garlic and cook for an additional minute. Turn off the heat and add the flour, stirring it well to coat all the veggies.

With the heat still off, slowly add the chicken broth, mixing well to dissolve the flour.

Add the milk and bay leaves. Turn the heat back on to medium and heat to simmering. Turn the heat down and simmer the soup for about 15 minutes. Stir occasionally to prevent the veggies from sticking to the bottom of the pot.

Add the chicken and diced potatoes and simmer for an additional 8-10 minutes or until the potatoes are fork tender. (you don't have to wait the 8-10 minutes if you are using canned potatoes)

Add the frozen peas and corn and bring the soup back to a gentle simmer.

Season with salt and pepper and serve with the broken pie crust pieces.

For the crust:

Preheat your oven to 350 degrees.

If using a frozen pie shell, let it thaw, then slide it out of the pie dish and place it on a parchment paper-lined baking sheet. Use a rolling pin to flatten it out. Cook it your preheated oven for 15-20 minutes or until golden brown.

Let the pastry cool, then break it up into large chunks and use them to garnish the soup. Enjoy! 

**NOTES: I used the B.T. Leigh's "Somethin' for Everything" seasoning in place of the salt and pepper. I also added onion powder as well.