Chicken Pot Pie Soup

I don't like pie.

No seriously, I really don't.

Pie crust is not appetizing to me at all, it is just too dry and taste like a glob of flour to me.  I'm sure I fall into the minority here... I also don't like brownies, it taste like stale cake and I LOVE CAKE so put a pan of brownies in front of me and I turn up my nose and want nothing to do with them.  Okay, now I know I'm definitely a minority on the brownie comment but it's true.

I know.... I'm weird and proud of it.

When I came across this recipe for Chicken Pot Pie Soup, it caught my attention, pot pie filling MINUS the nasty crust, in a soup form?!  Whoa, now we're talking.  It is hearty, filling, warming and super duper good.
Not a whole lot can top a good bowl of soup in the late stages of winter.  Touché?

I'm attaching the link at the bottom of this post because there is actually a pot pie biscuit that goes with this recipe if crust is your thing.

Enjoy!

• SOUP:
• 2 tablespoons butter
• 1 cup cubed peeled potatoes
• 1 cup chopped sweet onion
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14-1/2 ounces each) chicken broth
• 2 cups shredded cooked chicken
• 1 cup frozen petite peas
• 1 cup frozen corn

Directions

• For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
• Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through.

http://www.tasteofhome.com/Recipes/Chicken-Potpie-Soup