True Comfort: Chicken Pot Pie Soup over Mashed Potatoes

Ingredients

• 1/2 cup butter
• 8 ounces mushrooms, sliced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 cup flour
• 3 cups chicken stock
• 2 cups milk
• 3 cups cooked chicken meat
• 1/2 cup crinkle cut carrot
• 1/4 cup green beans
• 1/4 cup peas
• 1/4 cup corn kernel
• salt and pepper
• 2 tablespoons brandy (optional)

Directions

1. 1

   Melt butter in a large soup pot. Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.

2. 2

   With the last batch of mushrooms, add onion and garlic.

3. 3

   Saute until soft. Sprinkle flour over veggies. Stir and cook several minutes until flour is browned.

4. 4

   Add chicken stock and milk and heat to a boil.

5. 5

   Simmer soup, stirring frequently until thickened.

6. 6

   Add chicken and vegetables, heat soup until hot, stirring occasionally.

7. 7

   Salt and pepper to taste, serve over a scoop of mashed potatoes.