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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is easy and can be doubled, tripled, whatever! It is a quick alternative to pot pie as there is no crust to deal with (I always go for the center anyways) Ingredients:
2 cups cubed cooked chicken, cooked with |
1/4 cup chopped onion |
1 cup sliced cooked carrot |
2 cups cubed cooked potatoes |
1 cup cooked green peas |
6 tablespoons margarine or 6 tablespoons butter |
1/3 cup flour (i use more because i like it thicker) |
2 tablespoons chicken bouillon granules |
4 cups whole milk or 4 cups 2% low-fat milk |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder (i use dehydrated garlic and i use about 1-1/2 t) |
Directions:
1. To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
2. In sauce pan melt margarine or butter.
3. Blend in flour, chicken bouillon, garlic and pepper.
4. Cook until mixture is smooth and bubbly; gradually add milk.
5. Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
6. Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
7. Serve in bread bowls or over cornbread.
8. NOTE: Cook time does not include time for individual ingredients, soup only.
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