Chicken Pot Pie Soup over Mashed Potatoes

So it may still be in the high 90s here in Arizona, but that hasn't stopped me from craving warm, fall-like comfort food. I ran across this recipe, combining chicken pot pie in a soup-like form, and poured over mashed potatoes and served with biscuits. Can you say delicious? If you are thinking that this may be a bot of a starch overload... well, just don't think about it. Think about the healthy serving of roasted chicken and fresh veggies, which just happen to be served in a buttery sauce and sinfully yummy mashed potatoes. C'mon, indulge a little. You know you want to.

Chicken Pot Pie Soup with Mashed Potatoes


Ingredients:

• 1/4 cup butter
• 1 tbsp olive oil
• 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 frozen cut carrots
• 1/4 cup frozen peas
• 1/4 cup frozen corn kernels
• salt and pepper

Heat the butter and oil together in a large soup pot. Add the onion and garlic, saute the mixture until soft. Sprinkle flour over the mixture, and stir for several minutes until the flour is golden.

Add the chicken stock and milk, bringing to a boil. Lower the heat to a simmer, stirring frequently until thickened.

Add chicken, vegetables, heat soup until hot, stirring occasionally. Salt and pepper to taste, serving over a scoop of mashed potatoes (recipe to follow)

Mashed Potatoes

Ingredients:

• Russet potatoes (I used 5 for this recipe), peeled and cut into 2 inch chunks
• 1/4 cup butter
• 1/2 cup milk
• salt and pepper

Place potatoes in soup pot, cover with water, add a handful of salt, and bring to a boil. Boild for about 20 minutes, until potatoes are fork tender.

Meanwhile, heat butter and milk, until butter has melted.

Drain potatoes, add back to hot soup pot and steam for another minute. Add butter and milk mixture, salt and pepper, and mash with potato masher or with hand blender. Serve hot.