So anyway, with it being the new year and all, everyone and their pet is on a diet. What most of you don't know, because I choose to keep some things to myself. Odd to think that, I know. I have been on my own little weight loss journey but here is how I roll. I don't diet. I am changing my food mind. I refuse to eat bird or rabbit food. In fact, I refuse to cut out anything I love. I have been doing a great job of controlling portions and getting off my behind! Though you will not find me talking about this, it has been a very successful 3 months. Some things are very personal to me, I know you will understand. So as you can see by what I am posting and cooking, I again, refuse to cut anything out I love.
That being said, most of you know I love chicken noodle soup. Isn't that an odd favorite food? Anyway in a close second, is Chicken Pot Pie. Now, I have posted a beef pot pie, and have seen so many chicken pot pie recipes, that all look divine. Just because I refuse to cut anything out doesn't mean I don't try to find healthier ways to make things. So I took all of the elements I love about chicken pot pie and worked it out in a soup. A thick creamy soup that has no cream, no half and half, just cornstarch to thicken and a splash of skim milk. You can add any veggies you like to this soup, I just chose what I like in a pot pie. It is easy and you won't even miss out on the pie crust part......just keep reading!
You will need:
1 cup skim milk
1/3 cup cornstarch (you MIGHT need 1 extra tbsp but I doubt it)
5 cups chicken stock (low sodium and no msg if you can find it) I used my homemade.
3-4 cups cooked chicken (cubed or just torn)
1 cup green beans
2 large carrots (diced)
3-4 stalks of celery (chopped) use the leafy parts too!
1 large potato (peeled and diced small)
1 tsp poultry seasoning
salt and pepper to taste
In a bowl combine cold milk and cornstarch. Whisk until cornstarch is incorporated. You will need to give it another whisk or 2 before you add it into the soup so keep your whisk handy! Set aside.
Prepare all veggies. Add chicken stock into a pot, add poultry seasoning and salt and pepper. Bring to a boil and add in all green beans, carrots, celery, and potato. Cover and simmer for 15 minutes.
Make sure your cornstarch is mixed well into your milk and while stirring, pour in the mixture. Keep it boiling and it will begin to thicken right away. Remember you can't add cornstarch to HOT liquid or you will get lumps! Should you want your soup thicker, add another heaping tbsp of cornstarch to 1/4 cup cold water and whisk. Add into the soup along with your chicken. If you find your soup is thicker than you prefer, add in another cup of chicken stock, skim milk or water. Easy, eh? I told you it would be!
Now for the final little bit of "ohhh this IS chicken pot pie" you will need a pie crust. I had an extra store bought one in the fridge so I used it. Lay it out and using a cookie cutter or a glass cut out shapes. I used a music note, since I am a musician, music lover, etc. But you can use something just smaller than the opening of your bowl you will be serving in, to get the most crust you can! Place on a greased cookie sheet or parchment, brush lightly with milk, sprinkle with salt and pepper and bake at 375 degrees for about 12-15 minutes, or until golden brown.
See, I DO keep you health nuts in mind sometimes! HA! Really though, this will satisfy every single chicken pot pie craving I could ever have. So much better for my health, and yet, I don't feel like I have missed a dang thing!
I hope you try it and let me know what you think!
Your "needs to go make brownies now"chefwannabe