Description:
I was craving my mother in law's chicken pot pie soup but I couldn't find the recipe. I also am recovering from a cough cold so I didn't have a lot of energy to spend in the kitchen. I found a quick cheat recipe online and improvised. It came out tasty enough, although not as good as DMIL's, but what really impressed me, is how fast it all came together. It satisfies that craving for chicken pot pie without having to wait an hour or consume the extra fat and calories from the pie crust.
Ingredients:
1 can cream of chicken soup (I use the reduced fat version.)
1 can cream of potato soup
2 C skim milk
1 16 ounce bag of frozen veggies (I used peas, carrots, green beans & corn.)
2 C cut up leftover roasted chicken breast (I used a little less. We only had one good sized, cooked skinless, boneless chicken breast left in the fridge.)
Pepper and Garlic powder to taste
Directions:
In your soup pot, whisk together the condensed soups and milk over medium to high heat. Add in the frozen veggies and chicken. Season with pepper and garlic powder to taste. Bring to a boil, stirring frequently and reduce heat.
7 comments:
Next time I make this, I'm adding those pearl onions too!
that sounds yummy thinking I pick up a roast chicken at the deil and drop in some dumpling on top of the soup ....
That looks and sounds delicious and as you said easy to make. Thanks for the recipe.
running to town to pick up what I need
Sounds and looks good. I love shortcuts!
mmmmmm
Yum Yum! :o)
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