Chicken Pot Pie Soup
2 boneless, skinless chicken breasts, cooked and cubed
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup half and half
1.5 pounds potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn
Heat a large pot over medium heat. Add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then cooking until soft, about 5 monist. Stir in garlic and cook for 30 second, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for 3-5 minutes, stirring constantly.
After the flour has started to darken slightly in color, add in the potatoes, chicken stock and half and half, stirring then allowing the mixture to come to a bubble. Reduce the heat to medium low, add in chicken, peas, and corn. Cover and let simmer 10-15 minutes. Taste and season with more salt and pepper if needed.
Serve with your favorite biscuit and Enjoy!