One of my favorite foods is all the ingredients that go into Chicken Pot Pie.  I love each and every one.  I find myself looking, pondering and trying to create dishes surrounded by these ingredients.  So I thought what better for the Fall and Winter would be a soup made from those same ingredients.  You can serve this with Cornbread or Biscuits or even a Good Cracker.  I hope you’ll enjoy and come back and comment on yours.

 

Ingredients: Everyone in the Pool – Crockpot

  • 1 pound of boneless chicken – frozen
  • 1.5 cups of frozen carrots
  • 1.5 cups of sweet peas or green peas
  • 1 cup of corn (optional)
  • 1/2 cup of chopped; celery, onion,bell peppers (I used a mix/frozen)
  • 3 cups of chicken broth
  • tarragon, thyme and garlic powder – to taste
  • 1 tsp of kosher salt
  • creole seasoning – optional

I cooked this for about 6 hours.  Until the chicken fell apart.

White sauce:

  • 3 tbsp ap – flour
  • 1/2 stick of real butter
  • 1 tsp of poultry season
  • 1/2 tsp of black pepper
  • parsley – to taste
  • 2.5 cups of grassfeed whole milk

On med heat, melt your butter, add the seasonings, add the flour, with a wisk stir until there is a rue.  Then add your milk heat until thick, slowly, don’t turn up the heat, just let it blend together to make a creamy sauce

After the 6 hours, I turn the crockpot down to “serve” and add the sauce and stir and its ready to serve.

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