The Slow Roasted Italians Chicken Pot Pie Soup Food

SLOW COOKER CHICKEN POT PIE SOUP

Steps:

• Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
• Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

THE SLOW ROASTED ITALIAN'S CHICKEN POT PIE SOUP

Steps:

• In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through.
• Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and ¼ cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine.
• In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine.
• Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy!

ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400ºF. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

CHICKEN POT PIE SOUP

Steps:

• Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
• Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
• Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.

CHICKEN POT PIE SOUP

Steps:

• To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
• In sauce pan melt margarine or butter.
• Blend in flour, chicken bouillon, garlic and pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
• Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
• Serve in bread bowls or over cornbread.
• NOTE: Cook time does not include time for individual ingredients, soup only.

CHICKEN POT PIE SOUP

Steps:

• Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add chicken stock and stir, picking up any cooked bits from bottom of pan.
• Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
• Add frozen peas and evaporated milk and stir until heated through.