Tuesday, January 7, 2014

Chicken Pot Pie Soup


OK, that is actually kind of funny!  Don't you think?  Cold temps make me crave soups and really anything above 32 degrees.  It has been below zero, so believe it or not, 20 will feel warm!  So to satisfy my craving for soup, check out this recipe for a chicken pot pie in soup form!

Chicken Pot Pie
This recipe is so much easier than making a pot pie, but just as good!  Shugary Sweets gave me the inspiration for this recipe.

Chicken Pot Pie Recipe
2 cups cooked, shredded chicken
3 Tbsp butter
1/2 cup frozen, chopped onion
1 cup frozen peas and carrots mixture
1/4 cup flour
3/4 cup chicken broth
1 cup heavy cream
1 cup skim milk
1 tsp salt
1/2 tsp pepper

In a large pot, melt the butter over medium heat.  Add the onions and veggies.  Cook until softened, about 3-4 minutes.  Sprinkle in the flour and cook 1 more minute.  Stir constantly!  Slowly add the broth, cream, milk, salt and pepper.  Stir until completely combined.  Add the chicken and heat for an additional 10-12 minutes.

For the "crust like" topping, I used phyllo dough.  Grease a cookie sheet and add 3 layers of phyllo dough.  Continue the pattern of adding melted butter and 3 sheets of phyllo dough until you run out.  Bake in a 350 degree oven for 5 minutes.  Or use a Pillsbury crust package.  Cut into strips and bake in the oven until golden brown.  Either can be used for your pot pie like topping.

What an easy weeknight meal!

The soup is creamy and full of chicken and veggies.  Everything is all in one!

Celebrate the little things that make life sweet!


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