No seriously, I really don't.
Pie crust is not appetizing to me at all, it is just too dry and taste like a glob of flour to me. I'm sure I fall into the minority here... I also don't like brownies, it taste like stale cake and I LOVE CAKE so put a pan of brownies in front of me and I turn up my nose and want nothing to do with them. Okay, now I know I'm definitely a minority on the brownie comment but it's true.
I know.... I'm weird and proud of it.
When I came across this recipe for Chicken Pot Pie Soup, it caught my attention, pot pie filling MINUS the nasty crust, in a soup form?! Whoa, now we're talking. It is hearty, filling, warming and super duper good.
Not a whole lot can top a good bowl of soup in the late stages of winter. Touché?
I'm attaching the link at the bottom of this post because there is actually a pot pie biscuit that goes with this recipe if crust is your thing.
Enjoy!
- SOUP:
- 2 tablespoons butter
- 1 cup cubed peeled potatoes
- 1 cup chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen petite peas
- 1 cup frozen corn
Directions
- For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
- Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through.