Diced chicken, carrots, potatoes, peas and zucchini are simmered in a creamy broth along with garlic and onion. Think of homemade chicken pot pie, but in a soup form. Ladle yourself a big bowl of Chicken Pot Pie Soup and serve with a flaky biscuit hot from the oven.
In a large pot, melt the butter, olive oil and add the salt, pepper, onion powder, and minced garlic. Add the flour and whisk for 2 minutes.
Slowly pour in the milk and chicken stock. add the chicken boullion. Whisk until the mixture begins to boil and thicken, about 4-5 minutes. Add the veggies and bring to a boil, then reduce to a simmer.
Mean while, heat a swirl of olive oil in a medium size pan. Season the chicken with the salt and pepper until cooked through. Add to the soup pan.
Simmer for 10-15 minutes until veggies are soft. Serve with a freshly baked roll.