Chicken Pot Pie Soup is the recipe of the month! This recipe is absolutely delicious and perfect for the winter months. It can be adapted to be gluten free - just substitute cornstarch instead of flour, but only use half as much cornstarch as the suggested amount of flour. This recipe is from Preppy Kitchen.

1/3 cup unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and chopped
3 celery stalks, thinly sliced
5 garlic cloves peeled and minced
1/3 cup all-purpose flour
6 cups chicken stock
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
2 tsp. fresh thyme
2 tsp. kosher salt
1 tsp. ground black pepper
4 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1/2 cup milk
1/2 cup heavy cream
1/4 cup chopped parsley

1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7-10 minutes.

2. Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.

3. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15-20 minutes.

​4. Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer to 5-10 minutes more. Stir in the parsley just before serving. Enjoy!