Comfort: Chicken Pot Pie Soup Over Mashed Potatoes

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #33118

August 11, 2019



"This is great for a rainy day, with little work if you use mostly frozen vegetables."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (422.9 g)
  • Calories 396.3
  • Total Fat - 22.2 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 325.4 mg
  • Sodium - 894.9 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 8.7 g
  • Protein - 28 g
  • Calcium - 156.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0.2 mg

Step 1

Melt butter in large soup pot

Step 2

Add mushrooms in batches, lightly browning them then pushing to the side while adding more to the center

Step 3

Add onion and garlic sauté until soft

Step 4

Add flour and sauté several minutes until browned

Step 5

Add chicken stock and milk simmer until thickened

Step 6

Add chicken and all the rest of the vegetables. Cook until tender.

Step 7

Salt and pepper to taste and add brandy if using

Step 8

Serve over mashed potatoes

Tips & Variations


No special items needed.

Related

Daily Inspiration

We really enjoyed this chicken/veggie pot pie. I halved the recipe and served it over mashed potatoes as directed. Served this dish along with a broccoli cheese casserole. Great comfort food meal.

(6 Oct 2019)