Chicken Pot Pie Soup

Chicken Pot Pie Soup is a creamy, comforting dish made with tender chicken, vegetables, and a savory broth, thickened with flour and finished with a flaky crust topping or biscuit chunks. It’s a soup version of the classic chicken pot pie!

Ingredients:
* 4 tablespoons olive oil
* 1 cup onion, diced
* 1 cup carrot, diced
* 1 cup celery, diced
* 3 cloves garlic, chopped
* 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)
* 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
* 1/4 teaspoon thyme, chopped (or 1/4 teaspoon dried thyme)
* 4 tablespoons flour (rice flour for gluten-free)
* 6 cups chicken broth
* 2 cups chicken, cooked and shredded/diced
* 2 cups potatoes, diced
* 1 cup corn
* 1 cup peas
* 1/2 cup heavy/whipping cream
* salt and pepper to taste
* 1 tablespoon parsley, chopped

Directions:
1. Heat olive oil in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender, about 10-15 minutes.
2. Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute.
3. Sprinkle in the flour, mix well and cook for a minute.
4. Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Add the corn, peas and cream and cook until the corn and peas are warmed, about 3 minutes.
6. Season with salt and pepper to taste and serve, garnished with fresh chopped parsley and biscuits.

Enjoy your Chicken Pot Pie Soup!