Chicken pot pie? Now that’s comfort food. The tender chicken, buttery veggies, creamy base… it’s comfort food perfection every single time. Honestly, I don’t think I’ll ever get tired of it. But this recipe? It’s not your average pot pie. Nope—this one’s taken a little detour into Soup City. It’s got all the hits: creamy base, savory goodness, and—let’s be real—the best part of any pot pie: the crust – but in your choice of bread. Oh, and if you’re more of a biscuit person? Fresh biscuits would be Dantastic too.

Want to serve it with bread with a kick? Try this Jalapeño Cornbread or put it in a bread bow like this Soup in a Sourdough Bread Bowl.

Ingredients:

• 2 tbsp Dan-O’s Original Seasoning
• 1 tsp Dan-O’s Preem-O Seasoning
• 4 tbsp butter
• 3 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 1 cup peas
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 3 cups shredded rotisserie chicken
• 1/2 cup heavy cream

Instructions:

1. In a large pot, melt the butter over medium heat.

2. Add the celery, carrots, onion, and 1 tsp Dan-O’s Preem-O Seasoning. Stir and cook until the vegetables begin to soften, about 5 minutes.

3. Add the flour and stir well, let that cook for 1 to 2 minutes.

4. While stirring, slowly pour in the chicken broth. Add the chicken and 2 tbsp Dan-O’s Original.

5. Let the soup come to a boil and thicken slightly.

6. Stir in the cream and taste, sprinkle with fresh parsley if you got it and serve with crunchy bread or biscuits!

Recipe Provided by Dan-O’s Seasoning