Food For Thought
My biggest passion, besides my husband, is food. I believe food is one of the greatest joys of life. I am constantly looking for recipes. I have apps for my IPhone that are cooking related. I am always buying cookbooks, magazines and cutting out recipes, much to my husband’s chagrin and delight.
I thought it would be fun to share recipes and stories about food, about family and food, or about anything that leads to food. I am not only looking for yummy meals but also ways to cut fat and calories. When I find a recipe I always make it as the directions say first. If I like it I will make changes to lower the fat and calories. If I still like it I put it in my recipe folders, yes, I have many.
So let’s start this blog off with a story and a recipe!!!!!
About a year ago, we were having dinner with some friends in downtown Detroit. On the menu was Chicken Pot Pie Soup. We were so amazed that I was haunted by the flavor, which 2 weeks later, I could still taste. I was on a mission. I started scouring the Internet and magazines looking for a good recipe. When I found something that sounded like it might work I made it. Not quite right, but close. So I changed some ingredients and it was perfect. My husband LOVED it.
As I made it a second time, I had a thought, make chicken pot pies (one of my childhood favs, of course those were Banquet), not just soup. So for a low calorie/low fat soup or slightly higher calorie/fat potpie using Pillsbury ready-made piecrust, the recipe follows. I usually make a big pot of soup and store in smaller containers as this freezes very well.
Let me know what you think!
Chicken Pot Pie Soup
Pillsbury Ready-Made Pie Crusts (1 pie crust per pot pie)
4-6 Boneless, skinless Chicken Breasts, cubed
1 T Margarine or Butter
Pam (Butter flavor)
7 C Chicken Broth
1 t paprika
1 t salt
1 t pepper
1 Bay Leaf
2 bags Freshlike Frozen Vegetables for soup (can use fresh
potatoes, carrots, green beans, lima beans or whatever veggies
Small pie tins/loaf tins
Spray a large soup pot with Pam and add 1 T margarine or butter. Heat and sauté the chicken and the paprika, salt and pepper until the chicken turns white and the flour coating gets thick. Stir constantly. Add chicken broth and stir to incorporate the flour.
Soup will start to thicken. Add the bay leaf and vegetables, bring back to a boil. Reduce heat, cover and cook for 30 minutes.
Remove bay leaf before serving.
I use the small pie/loaf tins that you can get at most grocery stores. They are easy, disposable and recyclable.
Unroll the piecrust. To make the bottom I use the tin and measure and cut about ½ inch larger the top of the tin. For the
top the exact size works.
Line the tin with the crust. Spoon the soup mixture into the crust. I put in the solid food first then fill it up with the liquid. Put the top on the pie. Cut a small vent in the top crust. Bake at 350 degrees for 40-45 minutes until crust is a golden brown. Serve hot.