Because Chicken Pot Pie is one of my favorite made-by-me meals, I took this recipe and twisted it into a soup I can whip up in less than 45 minutes. Actually, if you're the type of cook who actually gets your ingredients out and prepped quickly, instead of watching The Secret Life of the American Teenager, checking Facebook, and putting away groceries at the same time, you can do it in less than 30 minutes. I'm just not that kind of cook.
(Seriously, if you haven't checked out my delectable-licious Chicken Pot Pie recipe, please do. Once again, if you're an efficient cook, it comes together very quickly.)
3 1/2 cups milk + 1/2 cup (separated) (I used skim.)
1 can chicken broth (14.5 oz)
1 T. chicken bouillon
1 t. garlic powder
1 t. onion powder
1 t. salt
1/2 t. pepper
1/4 cup flour + 2 T. cornstarch
1/2 pound to 1 pound of chicken, diced and cooked (How much you use depends on how chicken-y you like things; I'm a broth person, not a chunk o' meat person so I use half a pound.)
3-4 cups of mixed frozen vegetables
6-8 biscuits, cut into pieces (I used Pillsbury.)
In a large stockpot, bring the 3 1/2 cups of milk and chicken broth to a boil. Once it boils, add the bouillon, garlic powder, onion powder, salt and pepper.
In a small bowl, whisk the remaining 1/2 cup of milk and the 1/4 cup flour + 2 T. cornstarch. Add to the simmering liquid and stir well. Keep the heat on medium. It should begin to thicken. If it doesn't, you can always add 1T. of cornstarch + 3 T. of milk at a time. Do NOT add cornstarch to the hot liquid. It will clump, so it needs to be whisked into cold liquid first. Let simmer for a few minutes until thick(er). Add the vegetables and already-cooked chicken. Heat through.
Adjust seasonings to taste (I like to add a little Tony's Creole or seasoned salt). Ladle into bowls and top with biscuit pieces.
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Oh this just looks amazing!! I need to cook more often. ;)
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