Creamy Chicken Pot Pie Soup
This chicken pot pie soup really hits the spot with its vegetables, potatoes, shredded chicken, and rich, creamy broth.
Over medium heat, add 1/2 inch of water to a large pan.
Simmer for 2 minutes.
Place the chicken in the simmering water, cover it, and cook for 15 to 20 minutes, or until the juices run clear and the centre is no longer pink.
In the centre, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C).
When the chicken is cool enough to handle, transfer it to a plate and shred.
Put butter in a big pot to melt.
Cook the roux for 2 minutes after adding the flour and stirring continuously with a wooden spoon or a whisk until a thick paste forms.
Add evaporated milk and stir to combine.
Stir in the chicken broth until all lumps are gone.
up to a boil
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