Skinnytaste Chicken Pot Pie Soup Food

SKINNYTASTE CHICKEN POT PIE SOUP RECIPE

Steps:

• In a small bowl, whisk together 1/2 cup cold water and the flour to make a slurry. Set it aside.
• In a large soup pot, combine 1-1/2 cups water and the milk. Slowly bring to a boil over medium-low heat.
• Add the chicken, frozen vegetables, celery, onion, mushrooms, bullion, thyme and black pepper. Bring back to a boil.
• Reduce the heat and partially cover the pot. Let the mixture simmer 15 minutes.
• Remove the chicken and set it aside.
• Add the potatoes and continue to cook until the vegetables are soft, 10 to 20 minutes more (depending on how large your pieces of potato are).
• Meanwhile, chop or shred the chicken into small pieces.
• Add the chicken to the soup and slowly stir in the slurry (water/flour mixture). Cook until the soup thickens, 2 to 3 minutes more.
• Taste and add more salt and pepper as necessary.

CHICKEN POTPIE SOUP

Steps:

• Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

CHICKEN POT PIE SOUP RECIPE BY TASTY

Steps:

• Heat oil in large pot on medium high heat.
• Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
• Stir in butter and melt.
• Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
• Add the chicken stock and half and half and stir to combine.
• Season with pepper, thyme, and nutmeg and allow to come to a boil.
• Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
• Season with salt.
• Optional - garnish with cookie sized pieces of pie crust.
• Enjoy!