Chicken Pot Pie Soup
Biscuits 'n Apple Butter
Ingredients
- 1 (14-oz) pkg frozen diced carrots, celery, and onion (see Note)
- 1 Tbsp olive oil
- 1 (8-oz) pkg whole mushrooms, sliced
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups whole milk
- 2 cups chopped cooked chicken
- 1 cup frozen green peas, thawed
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Sauté diced veggies in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Add mushrooms; sauté 2 minutes. Whisk in flour; gradually stir in broth and milk.
- Bring to a simmer, and reduce heat to medium-low. Stir in chicken, peas, salt, and pepper.
- Simmer 10 to 15 minutes or until soup is thickened and thoroughly heated. Cool leftover soup, label and freeze for another meal.
Side Dish Ingredients
- 2 frozen biscuits
- 2 Tbsp apple butter
Side Dish Instructions
- Bake biscuits according to package directions. Serve with apple butter alongside soup.
Kid-Friendly Meal Plan
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