Another cold week produces another hearty soup. I am not a big fan of Chicken Pot Pie, the hubby is. I love the filling but the pastry crust is not something I am normally in the mood for. If I am going to make a pie crust then I say we should eat a traditional fruit pie! This recipe is a great compromise for us. All the elements of chicken pot pie are used: I used canned chicken for convenience, a chicken stock, onion, and herb base, lots of fresh veggies and then a mixture of a frozen blend of vegetables since we decided to not used any noodles. The cream is a perfect compliment to the soup and adds to its heartiness and flavor. When you are preparing a soup do you prefer a broth based or creamy soup?