Creamy and chunky soup that tastes like a chicken pot pie filling but without the hassle of making a whole pie. Serve with a side of fluffy drop biscuits for a quick and filling weeknight dinner your whole family will love!
In a large stock pot, melt 2 tablespoons of butter. Add chicken and cook over medium heat stirring often, until chicken is no longer pink. Remove chicken onto a plate and set aside.
To the pot, add onion, garlic and mushrooms and cook, stirring often, until onion is almost translucent.
Add potatoes, celery and carrots and stir all vegetables together.
In a mixing bowl, whisk together milk, chicken broth, flour (or cornstarch) and Italian seasoning. Add to pot with vegetables. Stir together. Bring to boil. Reduce the heat and simmer.
Cook until potatoes and carrots are soft, about 12 to 15 minutes.