Chicken Pot Pie Soup

Enjoy this fall and winter season with a classic comfort food brought to you in bowl.

Ingredients:

• 2 cups cooked chicken, cubed
• 2 medium potatoes, peeled and cubed
• 3 tablespoon butter
• 2-3 tablespoons flour
• 1 small yellow onion, finely chopped
• 4 celery ribs, diced
• 1 x 10 ounce bag frozen peas
• 3 carrots or 12 mini carrots, chopped
• 1 1/2 cups half & half
• 4 cups water
• 2 ½ tablespoons chicken base
• 4 teaspoons Montreal Steak seasoning
• Salt and pepper, to taste

Directions:

• Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. 
• Strain potatoes from pot and set them aside in a bowl.
• In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. 
• Cook until onions are translucent. 
• Add in water and chicken base, bring is a boil. 
• Let it cook over medium heat for 10-15 minutes.
• In a water bottle or cup with lid add ½ cup of half & half with the flour, shake vigorously. 
• Add in the remainder of the milk to the pot and then add in flour mixture. 
• Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montrell Steak seasoning. 
• Let it simmer 30 minutes, until the soup starts to thicken.
• Remove from heat and let it sit for 5-10 minutes to cool, then serve.