Chicken Pot Pie Soup

A comforting and hearty soup with all the flavors of a classic chicken pot pie.

Ingredients:

• 1 lb cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter
• 4 cups chicken broth
• 2 cups milk
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts

Instructions:

In a large pot, melt butter over medium heat

Add onion, celery, and carrots; saut until tender

Stir in flour to create a roux

Gradually whisk in chicken broth and milk until smooth

Add shredded chicken, mixed vegetables, thyme, salt, and pepper

Simmer for 15-20 minutes until soup thickens

Preheat oven as per pie crust instructions

Cut pie crusts into small rounds and bake according to package instructions

Serve the soup hot, topped with baked pie crust rounds