potatoes, peeled & cubed
mixed vegetables, frozen
cream of chicken soup
chicken, cooked & chopped
refrigerated pie crusts
1Place cubed potatoes & mixed vegetables in a pot, add water and cook 15 minutes until potatoes are tender. Drain and set vegetables aside.
2In a large pot, melt butter; add onion and garlic. Saute until onions are tender.
3Sprinkle flour over butter/onions; stir and cook for 2 minutes.
4Whisk together, chicken broth, milk, soup, poultry seasoning and thyme. Slowly whisk into butter/onions; bring to a boil. Reduce heat and simmer until thickened, stirring often.
5Stir in the potatoes, mixed vegetables and chopped chicken. (I like to use a deboned Rotisserie chicken.)
Salt and pepper, to taste.
6Preheat the oven as directed on the package of refrigerated pie crusts. Lay the pie crusts out on baking sheets and bake until browned. When the crust is cooled, break into pieces.
7Ladle the soup into bowls and serve with crumbled pie crust over the top.
Originally Posted: Fri, May 3, 2013