Confession: I don't like chicken pot pie. I never had. I think it's probably the crusty top and the thickness of it. I just don't care for it.
J loves it though so when I saw this recipe for chicken pot pie I decided to give it a try. Like always (I don't think I can leave a recipe alone, I'm always tweaking it to what we like) I changed the recipe a little bit.
The verdict! I love this soup! It's got a semi-thick textured broth like in a regular chicken pot pie but it's more liquidy (yes, I made up a word) than regular chicken pot pie. I made biscuits with it for J so he still gets the crustiness like that of a traditional chicken pot pie.
So, here's my version of chicken pot pie soup.
3-4 chicken breasts cooked and shredded (I boiled them, let them cool, then shred them.)
1/4 cup flour
2 1/2 cups water
3 cups of milk
2-3 stalks of celery, chopped in bite size pieces
2-3 carrots, chopped in bite size pieces
2-3 potatoes, peeled and chopped into bite size pieces
1 small onion, diced fine
1 chicken bouillon cube
fresh ground pepper to taste
1. Whisk the flour and 1/2 cup of cold water together. Mix well so there are no lumps and set aside.
2. Pour the remaining 2 cups of water and the 3 cups of milk into a large stock pot on medium high heat.
3. Add your bouillon cube, celery, onion, carrots, and potatoes and let cook on medium high heat for about 20 minutes or until vegetables are tender.
4. Add the flour and water combo to your pot stirring well. Add the shredded chicken back to the pot. Cook for about 5 more minutes until the soup thickens a little bit.