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Chicken Pot Pie Soup! -Skinnytaste This was really good. It took me a little longer to get all of the vegetables soft than what the recipe said, and I used chicken stock instead of the water (in place of the bouillon cubes). It turned out REALLY good. I served this with some toasted french bread. A very hearty dish (but HEALTHY) that would be perfect on a cool night. :)
Chicken Pot Pie Soup
Pies Soup, Skinny Chicken, Fun Recipe, Chicken Pot Pies, Weights Watchers, Food, Healthy, Cooking, Chicken Pots Pies
skinny chicken pot pie soup - comfort food
Chicken Pot Pie Soup The taste of chicken pot pie, in a soup! Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points). This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is filling! One cup filled me up, but if you want a larger serving, I posted nutritional info for a bowl as well. Chicken Pot Pie Soup Gina's Weight Watcher Recipes Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead) 2 cups water 4 cups fat free milk 1 large celery stalk, chopped 1/2 medium chopped onion 8 oz sliced baby portabella mushrooms 2 chicken bouillons fresh ground pepper pinch of thyme 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn) 2 potatoes, peeled and cubed small 16 oz cooked chicken breast, diced small salt Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve. You might also like: Chicken and Avocado Soup Lentil And Chicken Soup - 3 pts Chicken and Cavatelli Soup Chicken and Mushrooms in a Garlic White Wine Sauce LinkWithin 221 comments: JoJan 8, 2011 08:09 AM This looks amazing! I'm adding it to my menu next week ~ thanks. Jo Reply AnonymousJan 8, 2011 08:10 AM This look AMAZING! I am making it today! I have used lots of your recipes in the past but started back on WW this week and you area a life saver. I keep telling everyone about your site! Reply Lauren at KeepItSweetJan 8, 2011 08:13 AM YUM! This is the perfect healthy comfort food! Saving this recipe:-) Reply MeganJan 8, 2011 08:22 AM Being from central Pennsylvania, Chicken Pot Pie, IS soup to me. My mom used to roll out homemade noodles and make a delicious soup "chicken pot pie"- the Pennsylvania Dutch version! I can't wait to try this recipe- the husband will be so surprised! Reply nicoleJan 8, 2011 08:37 AM This looks really good, but i am worried about the chicken bouillions. Also no one in my family likes mushrooms! Reply emilybitesJan 8, 2011 08:43 AM This looks delicious! Definitely going to try this one. Thanks Gina! Reply DonnaJan 8, 2011 09:10 AM Last night I was telling my husband I was going to look for a Chicken Pot Pie recipe and here it is! Perfect timing! Thank you! Reply TinaJan 8, 2011 09:20 AM That does look/sound fabulous. Like Jo (and probably others) this one is being added to the next weeks menu recipe list. Thanks for all you do, I love this website! Reply CyndiJan 8, 2011 09:20 AM I never thought of making chicken pot pie into a soup! I can give my husband some rolls while I can avoid the carbs and still enjoy a hearty meal. Yum! Reply A Healthier MommaJan 8, 2011 09:28 AM YUM!!! I can't wait to try this!!! I love pot pie, so this is right up my alley. Reply AnonymousJan 8, 2011 09:28 AM Yum, this looks perfect!! What kind of potatoes did you use? I know that can have an effect on the number of points. Reply Jenn @ Cooking Aweigh the PoundsJan 8, 2011 09:37 AM Yum! I haven't had pot pie in forever due to the calorie content! Having it as a soup sounds delish! Any chance of you making over a beef pot pie recipe? Banquet beef pot pies used to be my favorite! Reply Tamara JonesJan 8, 2011 09:44 AM I am changing the way we eat around here starting tomorrow and was looking for something "comfort food-ish" to make for dinner tomorrow because after two weeks of temps in the low 60s, they're supposed to nosedive tonight and barely make it into the 30s. This will be the PERFECT dinner for the cold snap!! Reply Heather of Kitchen ConcoctionsJan 8, 2011 09:52 AM I love Chicken Pot Pie Soup! I will have to try your 'healthier' version! Reply Gina @ SkinnytasteJan 8, 2011 09:55 AM I used all purpose potatoes. Are points different for different potatoes? Jenn, why not replace the chicken with beef? Or even turkey? Hope you all enjoy this, modify the vegetables to your taste... Reply PeggyJan 8, 2011 10:01 AM I love chicken pot pie and to make those flavors into a soup? Amazing! Reply Shabby Chic Mom- SusieJan 8, 2011 10:40 AM Oh my hubby would love this!! Reply A mon avis...Jan 8, 2011 11:19 AM Making this this weekend for sure! Reply bightoddJan 8, 2011 11:58 AM Made this for lunch as soon as I saw it on facebook. WOW! I added a little parsley and a little dill. We loved it and had enough leftover for supper later on when we'll eat it with some Ritz to use up the remainder of our WW points! Thanks for this one. Reply TaDaJan 8, 2011 01:14 PM I can't wait to try this one Reply AnonymousJan 8, 2011 01:57 PM do you think if I use 2 c low sodium broth in place of the water and boullion it would be the same? I try not to use boullion b/c of the sodium content. This is going to be Tuesday night's supper for sure!!!!!! Reply JuliaJan 8, 2011 02:48 PM This looks so yumm - will have to try it while we are having this chilly weather. Reply Michaela :)Jan 8, 2011 03:55 PM I, too, would love to find out the substitution amounts of boullion cubes to low sodium chicken broth- what would you suggest as a substitution amount as I am not a fan of boullion cubes..? Thank you for all your recipes! I love this site! Reply Anna DeierleinJan 8, 2011 04:10 PM I might try this, as it sounds tasty, but I REALLY love traditional chicken pot pie. Any chance you'll be posting a recipe for that, too? Please please please!!! Reply kimertJan 8, 2011 04:14 PM This is on the menu for tonight's dinner! I will definitely let you know what my family thought about it. :) Reply kimertJan 8, 2011 05:18 PM Ok, this gets two thumbs up from me and everyone in my family! Hubby went back for seconds. This will be in our winter soup rotation for sure! Reply kellyJan 8, 2011 07:18 PM I made this tonight and it was wonderful! I subbed the potatoes with turnips (since I had them on hand). It even cut the points a bit. I just pre-boiled them with salt and added at the same time as the other veggies. I love soups where you can just use what you have around and it still turns out amazing. Also, since I have a cold and it's hard for me to taste much of anything, I added some cayenne pepper and Worcestershire sauce. Loved it! Great comfort food :) Perfect for the upcoming storm... Reply kellyJan 8, 2011 07:20 PM Oh, and I didn't use bouillon cubes, just used chicken broth instead of the 1.5 cups water. A little extra sea salt at the end worked out great. Reply AnonymousJan 8, 2011 07:23 PM I made this for dinner tonight using frozen turkey left over from Christmas. Yummy! I think tomorrow I'll make some french bread to go along with it. :) Reply ktnelsJan 8, 2011 07:26 PM This looks SO good! Can't wait to try it next week;) Reply ~ Darla ~Jan 9, 2011 03:54 AM Just recently found your blog and YUMMMY! I'm excited to go through the recipes. This one sounds wonderful, especially on a cold winter night. Thanks for posting. Reply Gina @ SkinnytasteJan 9, 2011 06:25 AM Kelly, wonderful idea using turnips! For those of you watching your sodium, yes you could eliminate the bouillon and use chicken broth instead of water. Enjoy! Perfect cold weather soup! Reply AnonymousJan 9, 2011 06:41 AM Try cauliflower as a sub for potatoes too! Just break off pieces and plop in. Reply taniaJan 9, 2011 06:47 AM I just found your blog via onceamonthmom.com, and made this recipe last night. It was great! We added a couple of drops of hot sauce for a flavor boost, and it was dee-lish! Thanks! Reply Simply SaraJan 9, 2011 07:04 AM I bought the ingredients yesterday and making it today.....any suggestions as far as low point bread/crust additions that I could add for that final touch?? Reply The Didericksen'sJan 9, 2011 08:11 AM Is there anything I can use in place of Chicken Boullion I forgot to get it at the store but I really want to make this for lunch it looks so yummy! Thanks for all your wonderful recipes!! Reply Simply SaraJan 9, 2011 09:02 AM Chicken broth instead of the bouillon is what I have read from previous comments... Reply JessicaJan 9, 2011 11:12 AM This was so yummy. I am the only one who eats veggies so I have enough left over for a couple days of lunch. Super Yummo Reply TalysaJan 9, 2011 12:06 PM Gina, about to get about 4 inches of snow here in Nashville so this is PERFECT!!! I too would love to know of any suggestions to put in this as a low point way of adding the nostalgic "crust" to the pot pie experience? :-) Reply AnonymousJan 9, 2011 12:33 PM Gina, I made this yesterday and it was great! we added some chili powder too and it gave it a good kick. do you think I could make this in the crockpot? Reply Jamie @ Food in Real LifeJan 9, 2011 01:52 PM Gina this looks great! Totally something that I could whip up anytime since I usually have these ingredients in the house. Thanks for sharing! Reply KariJan 9, 2011 02:06 PM This was really good, definitely going in to our winter rotation. Thanks! Reply TytbodyJan 9, 2011 02:43 PM Wow. You are so blessed. thank you for sharing your healthy cooking good tasting recipes. Looks like I go buy Chicken Breast on Monday:) Reply AnonymousJan 9, 2011 03:16 PM For those who are gluten-free, beware of chicken broth/bullion - make sure it says gluten free on the box. Evidently there's gluten there too. Reply KatiaJan 9, 2011 03:56 PM I just started WW to lose 30 pounds & I love your recipes! I own a restaurant so I know good food,hence the 30 pounds,ha ha,it is hard to stay on "diet" with tasteless food and your website has made it easier,thank you!I noticed that most comments are BEFORE people make the dish,other sites are the opposite,people comment on how the dish came out,if they tweaked the dish,more basil,less butter,etc,which is really helpful,just a suggestion,thanks again! Reply Jenn @leftoverqueenJan 9, 2011 03:59 PM Sounds absolutely delicious and warming! Reply ChristenWJan 9, 2011 04:49 PM I made this tonight, it was delish! I had a few extra WW points to use, so I added a reduced fat crescent roll on top and baked it off in the oven. It was just like a pot pie, but better! Reply JulieJan 10, 2011 07:00 AM Long time reader, first time commenter.... I will be making this tonight! My honey and I are back on WW so this is a perfect comfort food for our cold Ohio weather! Reply Gina @ SkinnytasteJan 10, 2011 07:59 AM I knew this would be a winner when I tasted it, it reminded me of those frozen pot pies I loved so much as a kid. I had no idea there was gluten hidden in some bouillons, I will make a note. Low fat pie crust... now that would be an oxymoron! I like the idea of using crescent rolls, or I could even see serving this with low far Ritz. Reply AnonymousJan 10, 2011 09:38 AM Just found the site and this is the first recipe I made. It was absolutely DELISH and perfect for this rainy day! Can't wait to try more! I used the corn starch as I'm trying to make this for a friend who is gluten-free. Any suggestions on the bouillon or broth? Reply CynthiaJan 10, 2011 10:35 AM That recipe looks delicious. And the perfect comfort food for winter! Reply KellyJan 10, 2011 11:15 AM As always, very creative Gina. Reply NancyJan 10, 2011 01:31 PM I am making this tonight and am so excited to try it. I love soups and this one sounds perfect for a cold day! I use your recipes all the time and love that they are simple to follow and commonly found ingredients are used. You have been a real life-saver and I have never tried one of these recipes that I didn't love. You have really made cooking light fun for me and I appreciate all the work you put into this. A million Thanks! Nancy Reply Angela PastoreJan 10, 2011 01:39 PM I love my veggies, so I threw a whole bag of frozen veggies and 16 oz of mushrooms.....and i was bad and added a splash of half and half :).....DELICIOUS GINA! I'm snow in down in GA and this is the perfect comfort food! Thanks for keeping me well fed this winter!!! Reply AnonymousJan 10, 2011 03:21 PM Made this for dinner tonight and it was great. I did use chicken broth in place of water...Came across your website a few weeks ago and everything I have made has been great.Thank you for all the great recipes it has really helped me stay on track for WW..... Sherry Reply SarahJan 10, 2011 05:10 PM I think I must have done something wrong...it was good, but pretty bland and it was very watery not thick like stew. I kept adding more flour to thicken it up. Any suggestions?? Otherwise, it was filling and satisfied my comfort food craving! Thanks, Gina! Sarah Reply GwynJan 10, 2011 05:25 PM I left out the mushrooms & added some extra mixed veggies - super yummy. Thanks! Reply HGFMomJan 10, 2011 06:09 PM Its a snowy cold day here in Atlanta, the perfect day to try out my very first skinnytaste recipe. It was wonderful! I followed the recipe exactly, I just had to cook my potatoes a little bit longer. My veggie hatin' husband who doesn't like "soup for dinner", among other things, even loved it! I'm addicted to this site and your recipes now. I've been trying to get this baby weight off and now with the help of your recipes, I finally believe that I can. Thanks so much! Reply Social Weight LossJan 10, 2011 07:12 PM This is one recipe that I can never have enough of! Reply CaSaundraLeighJan 11, 2011 05:07 AM Sometimes I crave a pot pie without all the bread--this is the perfect solution! Reply Gina @ SkinnytasteJan 11, 2011 05:42 AM I'm glad you all enjoyed it!! Snow is coming to New York, I might be making this again although my daughter is asking for creamy mushroom soup! Sarah- hard to say what went wrong, did you change the recipe or follow it exact? I can't see how it would be bland, the bulloiun gives it tons of flavor. I like Knorr or Maggi best. Reply Celeste B.Jan 11, 2011 06:27 AM Made this last night and it was really good. I found I had to add quite a bit of salt to give it flavor, but I didn't use bullion (used chicken stock instead of water). I also added some dill which gave it a nice flavor. I let it cook about another 15 minutes with the lid off after adding chicken and slurry to allow it thicken up more. Reply AnonymousJan 11, 2011 07:12 AM I made this soup for my family this past weekend. It was a hit! I also made your hot spinach dip for an appetizer and your banana fritters for dessert. Thanks so much! You made a chef out of a single girl that never cooks. :) Reply SarahJan 11, 2011 08:08 AM Gina-maybe that was the problem, I used half chicken broth and half water while I poached my chicken to save calories but I probably should have just used all chicken broth or bullion. The chicken broth I used was less sodium too. I will try it again using bullion! Other than that,I followed the recipe exactly. Thanks! Sarah Reply RuthJan 11, 2011 09:53 AM I saw the picture and thought what great comfort food! I made it last night and followed your recipe exactly. It was delicious and tasted just like the picture, great comfort food. This is a keeper and a recipe I will share with my friends. Thank you! Reply AnonymousJan 11, 2011 12:20 PM YUM! Made it last night. I baked reduced fat biscuits and poured mine over one. I don;t do WW - just try to keep it healthy so that was fine for me :) I had boiled my chicken and saved the water from that - came in handy because I had to add a bunch because mine was WAY too thick. Also helped after I had a slip of the hand with the thyme.... :) Reply JessimurphJan 11, 2011 12:50 PM I just made this and am 'testing' a little before dinner :) It's very good, but I had to add a lot of garlic salt. I also added a ton more veggies (baby spinach and extra of all veggies except potatoes the recipe called for). I'm sure the garlic salt is a personal preference and I will only add it to my own. Very good recipe! Thank you again, Gina :) Reply AnonymousJan 11, 2011 02:23 PM I made this last night and it was delicious! My husband liked it a lot as well. I love your website and every meal that I have made so far was amazing. I see that your daughter is requesting cream of mushroom soup, that is one of my favorites....do you have a low fat/low calorie spin on that as well on here? Thanks, Kristie Reply kellyJan 11, 2011 02:34 PM First of all I have to say that I love this site! I've made several things from here this past week and have loved them all and have lost 5 pounds! I'm getting ready to make the chicken pot pie soup, it looks great!!! Reply jenniferorserJan 11, 2011 03:28 PM i know you get this all the time, but your blog is just wonderful. My girlfriends and I use it *all* the time!! Quick question: I think I already know the answer, but wanted your opinion. do you think subbing the skim milk with regular almond milk would make affect the recipe terribly? Reply AnonymousJan 11, 2011 05:37 PM I made this recipe tonight for dinner exactly as written. In general it's a great recipe. My reaction is the same as a few of the other comments, it was a little bit bland, but I'm not sure what spices would give it more "oomph". If I make this again, I would take the advice of some of the other comments. . .chicken stock instead of water, and the whole 16 oz. bag of veggies. Having said all that, I must also agree that I LOVE your site! It is so great to have a wide variety of new recipes to make the WW journey so much more interesting. Reply Gina @ SkinnytasteJan 11, 2011 06:21 PM I noticed a lot of people used chicken broth instead of the bullouin, then after making it commented that it was missing something. I recommend sticking to the original recipe, and adjusting the seasoning to taste once it cooks. Not all chicken bulloins are the same, I like Knorr, Maggie or even Better Than Bullouin. Thanks Jennifer, I wouldn't use almond milk, I don't think it would be quite the same. Reply CherylJan 11, 2011 06:34 PM Made this tonight....Amazing! Loved it! First bite reminded me of my grandmothers pot pie. Husband even liked it and said he would eat it again....it's a keeper ! Reply AllisonJan 12, 2011 08:25 AM Made this last night and it was delicious! Even my picky roommate who usually pulls up his nose at my healthy dishes liked it. We've got a bunch of snow out here in the Midwest and the left overs in my fridge sound like the perfect dinner tonight. Thanks Gina! Reply A.Jan 12, 2011 08:36 AM Made this last night and really liked it! Boyfriend had seconds! It was a little bland (I did broth instead of bullouin), but it was nothing some pepper couldn't fix. Also, I only had wheat flour on hand, and it still worked out great! Thanks, Gina! Reply danasfoodforthoughtJan 12, 2011 10:29 AM I lOVE this idea! I am such a huge fan of chicken pot pie, but never eat it because it's so heavy. This sounds like a great compromise! Reply RachaelJan 12, 2011 10:34 AM I made this today, a snowy, cold day! It was delicious!!! Surely a keeper in this house! It's hearty, and gives you that warmth in your belly! Thanks for a great recipe! Reply AnonymousJan 12, 2011 11:03 AM FANTASTIC blog!! I just started WW. Many of your recipes will come in very handy!! Thanks again. Josephine Reply JessimurphJan 12, 2011 11:23 AM I used low fat soy milk instead of skim milk. My daughter has a dairy allergy. I am eating the leftovers right now and it's even better the next day :) Reply WendybellJan 14, 2011 08:23 AM ANOTHER winner, Gina!! And all this time I thought that I was the Soup Queen ... this was deLISH!!! :) Reply HeidiJan 14, 2011 07:16 PM Awesome! I accidentally only used 8oz of chicken because I had that stuck in my head for some reason. I also messed up by using fat free half & half and I felt so guilty eating it because it was so creamy. BUT... after I finished eating I figured it out and the fat free half & half is just 4 more points than the ff milk (is that right?) Anyway, in the end because I let 1/2 the chicken out it was probably still only 4pts a cup! I added the whole 16oz bag of veggies and we LOVED it! Thank you again Gina :) Reply AnonymousJan 16, 2011 11:00 AM This soup was delicious! Thanks for posting the recipe! Reply Jen Lepley-CallanJan 16, 2011 02:01 PM One word...AWESOME. Leftovers portioned up in the 1.5 cup, but I served it as 1 cup because I served crecent rolls. Reply AnonymousJan 16, 2011 03:06 PM This would be perfect for the day after baked whole chicken, skip the water and bouillons and make broth with the chicken bones and use the left over meat. Much better than using something that most likely has MSG in it ( and tastier too!) Reply CourtneyJan 16, 2011 03:38 PM I made this soup tonight and it was wonderful!! I didn't even miss the pot pie crust. This is definitely a keeper that I will make time and time again. Such a great comfort food. Reply AnonymousJan 16, 2011 09:03 PM I made this as written, with bouillon cubes. I forgot to buy potatoes, so I used whatever I had on hand: 1 yam, and 2 old-ish gem potatoes from my fridge. Turned out fantastic, great comfort food for a rainy Sunday night with some buttered toast. Another winner, Gina, thanks! Reply MicheleJan 17, 2011 04:33 AM This was fantastic Gina! I used a Rotisserie chicken (that was a little dried out and did not produce 16 oz of chicken breast) and only 1 potato as mine were a little on the large side. What comfort food!!! I just joined back at WW and always struggle making things that I want to eat for WW and my husband enjoying the lower calorie meals. He rarely comments on what I make when I am trying to watch it LOL but this past week he LOVED the Tilapia, the Cuban Pernil Quesadillas, and this soup! I am happy that he is eating healthier and maybe we BOTH will lose some weight. I don't know what I would do without you XO Reply TrudieJan 17, 2011 12:12 PM This was delicious - made it last weekend for lunches for the week! Really a wonderful bowl of soup to sit down and watch football with on a cold day! Reply whats4dinnergJan 17, 2011 03:44 PM This recipe is delish! I have celiac disease so I opted for corn starch instead of flour, although it didn't get as thick as the flour would have made the mixture it was super tasty! A perfect comfort meal with less carbs, how can you go wrong? :) Reply LINDAJan 17, 2011 04:01 PM I just made this soup and it was amazing. I am in love with your blog. So grateful to have found you. Reply AndreaJan 17, 2011 04:45 PM Gina, I just made this tonight and it is amazing! I don't like mushrooms so I just added 16 oz of the mixed vegetables. It was so filling for only being 4 points+ and perfect for a cold winter night. Thank you so much for sharing such wonderful and healthy recipes! Reply AnonymousJan 17, 2011 05:40 PM Hi Gina, I made your recipe for the pork chops with mushrooms and shallots last week and have a lot of extra baby bella mushrooms. Can i possibly used those in this recipe rather than going out to buy portabella mushrooms? I know it wont change the points, I was just wondering if it would alter the taste? Thanks Samantha Reply CarolynJan 17, 2011 06:48 PM This comment has been removed by the author. Reply CarolynJan 17, 2011 06:49 PM I made this today and it turned out great! I was concerned about it thickening up okay, but the consistency was nice and creamy. I ended up cooking mine about 8 minutes after adding the chicken and slurry, both because my potatoes needed a little more time to cook and I thought the extra heat/time could thicken the soup a little more. I also used a rotisserie chicken (which yielded exactly 16 oz) and only one potato; both changes affected the final points. I found that the final soup needed extra seasoning (to my tastes). I added more thyme, a pinch of oregano, and just a little salt. Reply AnonymousJan 17, 2011 07:22 PM Hi Samantha, Portabella mushrooms are baby bellas all grown up! So they should work just fine!! Reply AnonymousJan 18, 2011 07:32 AM I made this the other night. My husband is pretty darn picky and he enjoyed it. It made just the right amount for 2 of us. We aren't the best at cleaning up leftovers, but we have been trying to save money and live on "rice and beans and beans and rice." I began making this the evening before, but I cut my potatoes too large and couldn't get it cooked in time for supper. So, the next day I poured it into a crockpot and let it cook the rest of the way (slurry added) and it turned out nicely. It did kind of separate but I'm not sure if that's because I did something wrong (I kind of let the milk scald on the bottom of the pan-I'm not the world's best cook). Despite all the "oops" I made, this was pretty foolproof and tasted pretty darn good. Reply AnnaJan 18, 2011 09:25 AM I made this exactly as written and found two problems with it. One, the cooking times were a bit off. It took a lot longer than the 5 minutes for the potatoes to be soft. Like another reviewer, at the end I waited 15 minutes, instead of the instructed 2-3, for the soup to thicken, but it never did. I'm pretty sure I could've let it cook half an hour and it still wouldn't have thickened. In the end, I had to make a paste with additional flour and water, and that's what did the trick. Two, I ended up buying Better Than Bouillon, and in comparing the measurements to that of a cube of Knorr, it said 1 tsp equaled half a cube. But then when I got home, on the BTB package it said that 1 tsp equaled a whole cube. Your recipe called for two cubes, so I used 2 tsp of the BTB. It came out bland. I ended up doubling it, for a total of 4 tsp. After these adjustments, it was tasty and spot-on with chicken pot pie. Reply My2GsJan 18, 2011 03:13 PM My hubby had this waiting for me when I got home from work tonight. I have to admit....I had 2 cups of it. Yummmmmmmy! :-) Reply DonnaJan 19, 2011 04:55 PM Gina, I made this a few weeks ago and it was delicious! Thank you for bringing Chicken Pot Pie back into my life! I wrote a short post and hope it sends more peeps to your site. You Rock! Reply MelodieJan 19, 2011 05:54 PM I made this tonight, it was good. As other reviewers mentioned, the potatoes needed more cooking time. Next time, I will add them with the frozen vegetables. I didn't have any problem with the soup thickening....Another keeper! Reply buffy823Jan 19, 2011 06:01 PM I made this soup last week and it came out great! It is a lower fat recipe so I don't think you can expect the same consistency as a cream-based soup. I followed the recipe exactly and the only thing I had to tweak was to cook the potatoes longer. Also, i added a few hits of celery salt at the end and it was a great addition. I froze a few servings and have been taking to work for lunch. For a great "man" addition, I made some of the Pillsbury crescent rolls on the side and it was delish : ) Thanks Gina! Reply AnonymousJan 19, 2011 06:51 PM Made this tonight - another home run from your site! There's only two of us and this made so much - do you think it can be frozen? Thanks for all your fabulous recipes! Reply Chris and EricaJan 20, 2011 06:24 AM We made this last night. Great winter soup! It is worthy of making the recipe box! Reply AnonymousJan 20, 2011 11:10 AM I have raw chicken and I'm not sure what your directions are telling me to do. Am I putting it in water and let them cook for 15 minutes and then taking them out? OR Am i putting them in water and letting the come to a boil and then cooking them for additional 15 mins once water starts to boil? Reply XineJan 20, 2011 12:12 PM I always use Better Than Boullion (the Ham is fantastic in pea soup!) and just use the amount called for the amount of liquid I have. So, for this one, I used 6 tsp since there is 6 cups of liquid. So far so good! It looks and smells fantastic. I also used the entire 16 oz of veggies and will add 1 point to account for the extra. Finally, I didn't use mushrooms since we don't like them, but I did have some golden cauliflower in the fridge that I cut up very small (like cheese crumbles size) and added in (about 1/2 to 2/3 of a cup total). I put all of this in the crock pot and it makes my house smell heavenly! Thanks! Reply Gina @ SkinnytasteJan 20, 2011 01:28 PM Let me know how it turns out in the crock pot! It's been a while since I use Better Than Boullion, I think I'll have to pick it up again when I go shopping. Reply Gina @ SkinnytasteJan 20, 2011 01:34 PM This recipe calls for cooked chicken, so if your chicken is raw, poach it 15 minute. Then remove and add it back in the end. Reply LisaJan 20, 2011 08:19 PM Made this last night, and my batch came out a little bland To ? : / but tonight I took the left overs I microwaved it first ,spooned a cup into separate ramekins , put 1/4 cup of reduced fat cheddar cheese, and draped a reduced fat cresent roll over top ( have to mold it a bit) . Poked a whole in the top brushed with egg baked for 13 minutes = 9 points..... Sooooo worth it!!! Thanks Gina !! Reply Michaela :)Jan 20, 2011 11:41 PM I was wondering what your suggestions might be for leftovers? I am heading out of town tomorrow for a few days and I don't want it to go bad.. Would you recommend freezing it? Reply SarahJan 21, 2011 12:37 PM I made this last night and loved it! I just threw the potatoes and chicken when I added all of the vegetables and everything cooked fabulously. It was a little tricky to not burn the milk initially, but maybe I was just being too impatient:) It makes a ton so I put it in individual containers and froze them. I didn't have time so I added sage and thought it was great. Reply AnonymousJan 21, 2011 05:32 PM I made this tonight! I thought it was pretty good! Next time I might stretch lowfat cresant dough over the top of a soup bowl and and finish the heating process while the dough bakes in the oven over the soup! Reply Gina @ SkinnytasteJan 24, 2011 11:47 AM I think freezing this would be fine! Would be awesome with crescent rolls or dough on top! Sarah, sage sounds super!! Reply Mommy 2 MaddoxJan 24, 2011 06:56 PM Made this tonight and it was awesome! My husband, one year old son, and I thoroughly enjoyed this meal. I made some crescent rolls to go with it and it was fabulous. If all of your recipes are this good, I can't wait to start trying more out! Here is to healthier body and great food! Reply Gina @ SkinnytasteJan 25, 2011 05:33 AM Amen Mommy2maddox! I think you will like them, try the broccoli potato cheddar soup next! Reply hokieemomJan 28, 2011 03:37 PM Gina, this was absolutely delicious!! Another wonderful Gina creation!! Reply AnonymousJan 28, 2011 05:41 PM I made this 2 weeks ago. I had just roasted a turkey and used the meat from it. I left out the mushrooms and just stuck with onion, celery and carrots. I used 'Simply Smart' fat free milk, which made it a bit creamier because it has the taste and consistancy of 2%. It was AMAZING!!!!!! My husband found a low fat pie crust recipe online right before the soup was completed. It was quick and easy. We crumbled it on top of the soup. And since we split it, we didn't feel SO guilty!! Thank you so much! So glad to put this into my rotation. Reply goseemakeanddoJan 29, 2011 09:55 AM This was amazing! I've shared the recipe with everyone! A new favorite for sure! Reply gd2bqnJan 30, 2011 07:52 AM I made this one last week. I actually left the recipe @ school so had to go by memory. Well, my memory stinks! Forgot to add milk! It turned out super without it, though! Very delicious!! Thank you! Reply AnonymousFeb 1, 2011 03:48 PM What size of potatoes do you use? Reply Gina @ SkinnytasteFeb 2, 2011 05:59 AM Medium sized potatoes, cut small. Reply Jan PetersonFeb 3, 2011 01:20 PM I tried this soup last night and thought I had died and gone to Heaven! It is delicious! It was so good that I invited my daughter and her kids to come over for a bowl and they loved it too! Gina you are awesome!! I'm on the 17 day diet and have started a blog for it and wonder if you will be creating some recipes using the 17 day diet guidelines too? Reply Jan PetersonFeb 3, 2011 01:22 PM ps....when I made this soup I used one Idaho potato and one sweet potato and that tasted great! Reply AnonymousFeb 3, 2011 01:40 PM Hello Gina! This soup was amazing! It was so easy to make and I will make this again. Thank you so much for sharing! Susan Reply Gina @ SkinnytasteFeb 3, 2011 01:58 PM What are the 17 day guidelines? Curious! Reply AnonymousFeb 3, 2011 03:02 PM Gina- Thanks so much for this recipe! It is DELICIOUS, easy to make and DELICIOUS (did I say that already?!) Thank you so so much for all you do:-D Reply ShannonFeb 3, 2011 04:58 PM Made this tonight and it was a hit with my husband and 11 month old son. I will definitely make this again. It was rich and creamy. Great comfort food. Reply AnonymousFeb 4, 2011 07:51 AM Great dish! I got the pickest 9 year old EVER to eat it too. Great suggestions to add dill. Thank you for your recipes!! I've made about 10 so far and we love them!! Reply EmilyFeb 5, 2011 07:11 AM Made this on Monday for the first time...and will be making it all the time. One of the best dishes I have ever ate. Thanks again! Reply AnonymousFeb 5, 2011 09:00 PM Wow, this was VERY satisfying. I made this for dinner tonight and it turned out very good. I didn't have any thyme on hand so i used a little italian seasoning instead and added a little red cayenne pepper for that extra kick. I also added a small tin of sweet creamed corn which gave it a little more flavor. Will definitely be making this again for my hubby! Thanks Gina! Reply samanthaFeb 6, 2011 03:38 AM This was great I used some leftover turkey breast and it was WONDERFUL! Thanks Gina. Reply AnonymousFeb 6, 2011 01:06 PM Made this last night. It was delicious, and my 6 year old loved it. Thanks for all the great recipes. Reply ReneFeb 6, 2011 04:47 PM I can't wait to try this, but had to comment already that I REALLY appreciate that you had a gluten-free option for the flour. My husband AND my daughter are both gluten intolerant (hubby has full-blown celiac since we didn't catch this problem until he was over 40). It's really important for me to find WW friendly AND gluten-free friendly recipes. SO THANK YOU SO MUCH! Reply Jan PetersonFeb 6, 2011 09:23 PM I've made this soup now twice and I LOVE it! I am on the 17 Day Diet and it fit into the second and third cycle of the diet. It is so good...thanks, Gina! I invited my daughter and her kids over after I made it and they loved it too. (they had no idea it was a skinny soup!) The only change I made is that I cut the amount of baby portabello mushrooms in half....used the other half when I made it again a few days later! Reply AnonymousFeb 7, 2011 08:20 AM I was just wondering how much the points would be affected if I used 1% milk? Started WW a couple weeks ago with my DH, but we have stuck with 1% instead of FF, mostly because we can't STAND it! Or, would I just be better off just adding enough to make it creamy and use mostly chicken broth? Love your site. :) Reply Gina @ SkinnytasteFeb 8, 2011 08:54 AM Rene, I will try to give gluten free options when possible. S many people I know can't eat gluten lately! I do have a gluten free link on the right. The points might go up by one, but I'm guessing. Have you tried using a creamy fat free milk like Over The Moon? It makes a big difference in taste! Reply AnonymousFeb 8, 2011 05:47 PM I made this a few nights ago. It was great! I followed the recipe for the most part, except that I did not include the mushrooms and I added more seasoning. Even with the bullion, I needed to add a lot of salt and pepper. I also took some of the advice from other people who commented and added some dry dill, cayenne pepper, and Italian seasoning. The results were fantastic! I will make this again. Reply graceismineFeb 9, 2011 02:57 PM Made this just as directed. Yummy! So comforting! Definitely a keeper. I shared the recipe and your website with our Biggest Loser Competition at church and someone even brought it to a potluck. :O) Reply SarahFeb 9, 2011 07:13 PM I made this for the first time tonight and it was great! It's super filling, I was starving and was prepared to eat the full 1 and 1/2 cup serving, but found I could only eat less than 1 cup serving size! I had just a couple questions. First my soup thickened up very well, but I'm concerned that when I go to reheat it later it will be too thick. Any ideas on how to thin it down again? And do you think that this will freeze well? Gina this is a great recipe! You've done it again :) Reply AnonymousFeb 10, 2011 08:11 AM Basic question... how do you poach a chicken? =/ Reply Gina @ SkinnytasteFeb 10, 2011 08:53 AM Sarah, this reheats fine, you cold add a little water if you have to. This should be fine to freeze too. To poach, basically cook the chicken in boiling liquid for 15 minutes. Reply DianabolFeb 11, 2011 03:49 AM Made this as per your instructions and it turned out delicious. Thanks. Dianne Reply AnonymousFeb 16, 2011 05:11 AM With regard to the 2 chicken bouillons (if using Knorr Extra Large Cubes)do you still use 2 or cut it back to 1? Can't wait to make this. Reply Gina @ SkinnytasteFeb 16, 2011 01:42 PM Add one and taste it after it dissolves, if you think it needs more, add the other. Reply PamFeb 21, 2011 11:48 AM My family loved this! The only thing I did differently was add some corn starch at the end for more thickening. The flour and water mixture wasn't quite enough. I used broth instead of the bouillion cube and water. I also hit it with a dash of red pepper flakes. This is definately a keeper and I will make it again. Reply AnonymousFeb 24, 2011 05:05 PM The soup did not thicken very well-not sure what went wrong.....the taste was very good nonetheless. Maybe next time I would try the cornstarch. I eliminated the mushrooms. The taste was very good. I look forward to each recipe...thank you! L Reply AnonymousFeb 27, 2011 07:41 PM OMG I made this tonight - it's soooo good!! I didn't feel so bad having a little more than just one serving either :) I would suggest EVERYONE give this recipe a try. It's super easy (even for a newbie, wanna-be "chef" like me) and super DELICIOUS! Thanks so much for sharing :) Reply lisa mFeb 28, 2011 06:52 PM i made this tonight for tomorrows dinner and lunches. it smelled so good i had to have some tonight! i didnt have portabella mushrooms or the mixed vegis with the corn, peas, etc. i used regular white mushrooms and frozen broccoli,lima beans, carrots and califlower. it came delicious, is full of vegis and is very filling!!! thank you for another wonderful recipe! Reply Kim @ Incandescent Blue FlameMar 4, 2011 03:39 PM I made this last weekend and it was wonderful! Thank you for sharing it! (I liked it so much that I wrote about it on my blog--I hope you don't mind!) Cheers, Kim @ Incandescent Blue Flame Reply AnonymousMar 21, 2011 03:07 PM This was soooo good. Perfect for a rainy Sunday. I didn't think the 1 cup portion would be enough but it really was. Very filling and very points friendly. Thank you! Reply PennyMar 22, 2011 05:10 AM I have this in the crock pot now. I hope it turns out as good as the original recipe that you posted. I love meals that are all ready once we get home. I have tried many of your recipes and all have been a hit so far. :) Reply Gina @ SkinnytasteMar 22, 2011 07:19 PM Penny, I probably wouldn't make this in the crock pot, let me know how it turned out. Reply rebeccamartinezblogMar 23, 2011 08:40 PM Holy moly, my husband was gulping this down so fast he might as well have put it in a cup! You are making me look like a fabulous cook, Gina! ;) Reply RobinMar 24, 2011 07:34 PM Yum! I love this soup! Reply Somewhere In The SunMar 29, 2011 03:16 PM I was so leary of this but decided to try it since everything else I've made from here has been great. It was a hit! Tasted JUST like Chicken Pot Pie only better. I don't think I will ever make it the regular way again. And again, nobody could believe it was low cal/low fat! Reply AnonymousMar 30, 2011 12:22 PM Tasted Perfect especially with a little pepper jack cheese on top Reply desiApr 2, 2011 11:11 AM this was SO GOOD! i made it exactly as written and it was perfect Reply kimApr 6, 2011 04:18 AM This is absolutely delicious! I omitted the mushrooms, and used canned chicken and canned diced potatoes instead of what's listed in the recipe. The only complaint I got from my husband was that it wasn't thick enough. Any suggestions? Reply AnonymousApr 21, 2011 04:13 PM Made half of it (just in case!). This appeared just as I was looking for something different to do with some left over roast chicken. Unfortunately, there was not quite enough, after all, so I quickly thawed a few shrimp and added them at the same time as the chicken. According to my husband "This is a keeper". Reply susanna internicolaMay 11, 2011 08:41 AM this was awesome!! my "foodie" husband sure was fooled! he loved it, and immediately wanted biscuits with it, which i neglected to make! oops! oh well, next time. he said i can make this again for him!! delicious!! Reply Gina @ SkinnytasteMay 11, 2011 10:58 AM AT least you can make biscuits for those not watching their figure and still stay on track! Try the Cheesy garlic biscuits!! Reply AnonymousJun 16, 2011 10:16 AM This soup is the bomb...I have made several times with thumbs up from BF. Sometimes I like to put soup in individual bowls that can go in oven and lay across top of soup bowl RF Crescent Roll. Very tasty Thanks for all the hardwork Gina :) Reply RachelAug 15, 2011 11:25 AM Very delicious and hearty! My husband had no idea that this was "diet" food. Hooray! Reply fuzzikaAug 16, 2011 03:14 AM Just thought I would tell you I have made this several times since winter and I just love it. Ideal for putting in a container and reheating at work in microwave for lunch. In fact there is some in my fridge now although it is supposed to be summer here in the UK! Reply AnonymousAug 17, 2011 03:48 PM This is an excellent recipe! To compensate for the lack of pie crust, I roll out a ready-made refrigerated pie crust (to lazy to make my own) and, using a cookie cutter, cut out 12 medallions of crust. Sprinkle a smidge of parmesan cheese on them and bake in the oven until brown. Put a medallion on top of your bowl of soup and enjoy! It's 2 points+ for a medallion (unless you use a smaller cutter then adjust points). Speaking of comfort food...:)) Reply Ladybugz820Sep 2, 2011 01:39 PM I love this soup! It's amazing all that flavor is only 3 PTS for a cup! Definitely not bland, although I do always use Better Than Boullion. I always make the garlic cheddar biscuits with it too, and its still a very reasonably low-point dinner. I noticed someone was asking about using Almond milk... it works just fine. In fact, I've never had a problem using it in any of your recipes that call for milk. I use the unsweetened, unflavored Almond Breeze as my husband cannot tolerate dairy milk. Reply AnonymousSep 13, 2011 11:33 PM THIS IS DELICIOUS! Can't wait to make it again! :D Reply MelanieSep 14, 2011 04:45 AM This was a great soup. Even my 7 month old son loved it. I did change up the veges to suit our tastes and used 2% milk since that's what I had. I did think it needed quite a bit of salt and pepper to taste and felt like it was missing a little something so I added a little bit of lemon juice and that rounded out the taste perfectly. I think I'll have some leftovers for breakfast today! All your recipes look so yummy I can't wait to try out another one. So glad I found your website :) Reply AnonymousSep 15, 2011 09:16 AM Made this last night and we were in heaven. Just one cup was so filling. The only things I changed was using fresh carrots because I had frozen peas and corn in the freezer. It came out great. I found it to be a little bland at first, but I added a little more herbs and spices and that did the trick (crushed red pepper, rosemary, all purpose seasoning, etc.). I also served it with a whole wheat roll, just to create the illusion of chicken pot pie! I cannot wait to make it in the winter months, it will be so warm and satisfying! Reply SamanthaSep 21, 2011 04:47 PM I read through the comments before I made this. I decided to trust Gina because she's never led me astray. I had no problems with the taste (not bland at all) and it thickened up really well without adding anything (I used flour). I grew up having chicken pot pie without mushrooms (and my husband doesn't care for them) and without celery so I didn't add those. I used the whole bag of mixed vegetables (16 oz) so my PP value was bumped up 1 PP, totally worth it!! I like the idea of putting them in ramekins and stretching the crescent dough over the top, yummy!! Reply Gina @ SkinnytasteSep 21, 2011 05:42 PM Samantha thanks for trusting me :) Reply AnonymousSep 23, 2011 04:36 PM love the site. I'm gonna start spreading the word!!! everything I have tried so far is wonderful. thank you so much for taking the time to do this, it really helps me out. please keep up the good work. Reply 4fb5d498-eaf7-11e0-97fe-000f20980440Sep 29, 2011 05:01 PM Absolutely delicious recipe, especially on a cool Fall night. It was a little thin, so I added a tbsp of cornstarch mixed with a tbsp of water and it was perfect! Every recipe I've tried so far is great... next is the chicken and mushrooms! Thanks for the great recipe ideas! Reply AnonymousSep 30, 2011 03:43 PM Gina I just made this soup tonight! It was SOOOO yummy!!!! I also made homemade biscuits with it too! The family loved it! Reply megOct 5, 2011 10:22 PM i made this tonight and was totally amazed! i had never made a soup before, and was really nervous to try and make this one. it was so tasty and hearty and i'm so happy i have leftovers for days to come! i wanted to invite friends over to share, but i was nervous i would mess something up since it was the first time i had made soup (and since something ALWAYS goes wrong when i cook), but your directions are so easy to follow and recipes are so tasty! i wish i had invited a whole crew of people over! i'm so happy i found this blog! Reply MorganOct 9, 2011 04:31 PM This was fantastic! Made it for dinner tonight, and my husband is on his third "cup" sized helping. I'm thinking about seconds, and since I loaded in even more veggies, I can deal with the points! The only ones who are disappointed are the cats, because the mean humans aren't sharing. ;) Reply ArianaOct 19, 2011 09:16 AM I've been wanting to try this soup for ages, and thanks to some leftover rotisserie chicken, finally got around to it! This is a truly fantastic recipe! So satisfying, you'll have a full belly at dinner with the bowl portion (1.5c). I added some extra mushrooms since I loved them and added lots of extra pepper for a little kick! As some other commenters suggested, I used reduced fat crescent rolls to really make this like a true pot pie! I had extra points so I used two rolls (3pp each) and draped them over oven safe bowls and baked them for about 12 minutes at 375. Flaky, golden brown, delicious! This will be a great comfort food for chilly winter days. The bowl portion by itself also makes for a great lunch, I'm salivating just thinking about it! I posted a picture of my finished product here for those who are interested in seeing: http://laborofloss.blogspot.com/2011/10/chicken-pot-pie.html Reply StaciaOct 21, 2011 09:14 PM I made this for dinner tonight and my whole family loved it, even my very picky daughter. My hubby even had seconds. Thank you for so many great recipes :) Reply AnonymousOct 22, 2011 10:00 AM I made this soup today for lunch, and it was a hit! I too needed a little more flavor, so I added a little poultry seasoning while cooking. Turned out perfectly!! Thank you for such a great recipe! Reply AnonymousOct 23, 2011 05:07 PM Gina, another one of your fabulous recipes!!! I have made tons of your dishes and you never cease to amaze! Love love love this soup! Made with crescent rolls. Lauren Reply AnonymousOct 30, 2011 05:46 PM This was awesome! I'm so happy I discovered your site! Reply ConnieNov 4, 2011 02:38 PM So delicious looking! YUM! Reply AnonymousNov 5, 2011 09:03 AM so good!!!!! Reply AnonymousNov 5, 2011 03:19 PM Gina , Do you think this would turn out well using the crockpot???- Jillian Reply AnonymousNov 6, 2011 04:58 PM WOW Gina! I've been obsessing over your website since i stumbled upon it. i've been cooking from it almost every day. tonight i tried this and im so amazed. it was so good. you have totally inspired me to cook. thank you!!! Reply JaneNov 12, 2011 05:42 AM Jillian, I make this in my crockpot all the time! I use canned chicken and skip the mushrooms (fungus? yuck!) I let it cook all day and add the slurry for the last hour or two. It thickens up nicely. Reply Erin W.Nov 12, 2011 07:06 PM Ohmygoodness! I tried this tonight and it was amazing. I will definitely be making this one all winter! So many great recipes on this website! Reply TracyNov 22, 2011 04:38 AM Made this last night for dinner for my family. Everyone loved it, even my picky veggy eating kiddos! We will be having this one again. Thanks!! Reply kmabNov 23, 2011 07:17 AM Made this last night. Everyone enjoyed it! I left out the mushrooms and celery as my family does not care for that and added some of our favorited seasonings such as cumin, minced garlic, seasonall salt, etc. A definite keeper! Reply ChristieNov 27, 2011 06:00 PM I made this for my husband and I and we both loved it. It was very filling I could only eat one bowl. I served it with canned biscuits on the side for dipping. Reply AnonymousNov 29, 2011 05:24 PM I've made this many times, and we love it at our house!! Tonight I'm trying it with some turkey breast instead of chicken; since I just roasted our turkey last night. Thank you so much for the time you spend sharing your delicious recipes!! I recommend your site ALL the time!! :) Reply CaitlinDec 1, 2011 07:58 AM Perfect comfort food soup! I couldn't believe how filling it was! I am going for the 1 c. serving today - 1 1/2 was a lot! The only substitute we did was unsweetened soy milk since we have a dairy free house - work out perfectly. Definitely a keeper recipe! Reply AnonymousDec 16, 2011 01:17 PM This served with your garlic cheddar biscuits is probably my all time favorite thing I've made from your site (so far)! I've been obsessed with Soupplantations Chicken Pot Pie soup with their biscuits for years and was so happy when I found both recipes on your site. My boyfriend and I agreed that this was every bit as good as the high fat version, if not better. Thank you so much =) Reply julie and dennisDec 28, 2011 04:31 PM Forget thinking that the only soups of choice are thin/watery chicken broth based....this is what I would describe as hearty!! My husband and I loved this soup and have already passed the recipe along to my daughter and sister...can not wait to try more of your yummy recipes. (question...when I put this into the recipe builder on WW I got one point more on each serving size...wondering why?) Reply AnonymousJan 2, 2012 12:10 PM This is awesome alone, and even better with just a touch of sirracha! Love this soup! Reply Venice MJan 2, 2012 04:32 PM I just made this for dinner and it was delicious! Who doesn't love comfort food? I'm a beginner cook and love eating healthy and your blog is amazing. I'm so glad I found it :) Reply AnonymousJan 3, 2012 08:57 AM I just made this soup and it is absolutely amazing. I have been wanting to make a chicken pot pie soup for some time. Thank you for giving us a healthy option. I absolutely love your website..Thanks for sharing and getting me inspired to cook healthier for my family! Reply Goddess of the KitchenJan 3, 2012 04:30 PM Amazing! I used leftover turkey and it tasted just like turkey pot pie without the crust. This recipe is a keeper! Reply JodieJan 3, 2012 06:20 PM Delcious recipe! It was perfect for a cold and snowy evening. I omitted the celery and mushrooms and realized that my frozen veggie mix was cauliflower, brocolli and carrots, but it was still wonderful. All 3 of my kids gobbled it up. Reply AnonymousJan 5, 2012 11:07 AM I made this today and LOVED it!! I used a teaspoon of thyme cause I love it and I also used canned green beans & corn, & fresh baby carrots chopped instead of frozen veggies cause I dont like the taste of frozen beans or frozen carrots. I added the carrots at the same time as the celery and onion so they were cooked through. I just weighed the veggies on the scale so it came to 10 oz. VERY YUMMY! Love your recipes Gina!! Reply AnonymousJan 6, 2012 10:36 AM My whole family loves this and I have a couple very picky eaters!! Thank you for the wonderful recipe ideas. I am NO cook but after making a bunch of your recipes my kids tell everyone what a wonderful cook I am. :) yeah!!!! Reply Load more... Your comments are so helpful to all, thanks for taking the time to write. If you really like a post, please Stumble it and give it a THUMBS UP! NO SPAM! Spammers will be blocked and deleted, so please don't waste my time and yours. If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one and you won't be anonymous) you can click on the SUBSCRIBE BY EMAIL link that will show up below and receive all follow up comments on that recipe via email. Links to this post What's For Dinner – Chicken Pot Pie Soup « Donut, Interrupted. ...Our Growing Family...: Meal Plan The Leyva Life: What's for Dinner Adventures With Ellie: Time for Catch Up! -Project Life:Thursday (ok ... BYU Women's Services and Resources: Chicken Pot Pie Soup "Fabulous Finds" Friday ~ Mosaic of Grace Menu Plan Monday « Sincerely Anna Create a Link
Baked French Fries Recipe. Oh yum!
Olive Oil, Frenchfries, Cilantro, Peppers Amp, Food, Baking Fries, Chilis Peppers, Baking French Fries Recipe, Chile Peppers
Baked French Fries Recipe with Chile Peppers & Cilantro by CookinCanuck, via Flickr
Baked Fries w/ Chile peppers and cilantro...
hennnypotter: themattsmith:simplerecipes: Baked French Fries with Chile Peppers & Cilantro 4 medium russet potatoes (about 1 ¾ pounds), unpeeled 3 tbsp plus 1 tsp olive oil, divided 1 tsp kosher salt 2 garlic cloves, minced ¾ large red jalapeno chile, seeded & membranes removed ¼ cup chopped fresh cilantro Salt to taste Preheat oven to 425 degrees F. Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two kitchen towels. In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt. Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking. Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, about 1 minutes. Take care not to burn the garlic. Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste (careful – they’ll be hot!) and season with additional salt, if necessary. Serve. via Cookin’ Canuck when i get nervous/anxious/worrisome/panicky about life i lose my appetite. i can’t wait til i figure shit out. mostly just so i can enjoy food the way i used to. Henny is adorbs and I hope she gets everything on track so I can come to Florida and make her foods.
Baked french fries with chili peppers & cilantro #food #ahockeymomreviews
Chicken Recipe, Chicken Piccata, Chicken Dishes, Chicken Picatta, Susan Caron, Families Eating, Picatta Chickendish, Delicious Food, Dinner Recipe
Chicken Picatta - it's easier than you think. From @Susan Caron | Our Family Eats love chicken piccata
Asian steak marinade
Steak Marinades, Asian Inspiration, Flats Iron Steak, Asian Style, Flank Steak, Steak Recipe, Black Heels, Inspiration Flats, Pioneer Women
Asian style flat Iron steak recipe
Asian inspired flat iron steak marinade from Pioneer Woman
The Pioneer Woman's Black Heels to Tractor Wheels Book Review and Asian Inspired Flat Iron Steak Recipe
Asian Inspired Flat Iron Steak Recipe tried 10 i used flank steak and put in roitiserie
Asian Inspired Flat Iron Steak The Pioneer Women
Crock-Pot Barbecue Chicken. Easy Peasy!
Crockpotchicken, Sweets Baby Ray, Brown Sugar, Bbq Sauces, Bbq Chicken, Crock Pots Chicken, Crockpot Chicken, Slow Cooker, Chicken Breast
Sweet Baby Ray's Crockpot Chicken. #crockpotchicken
Sweet Baby Ray's Crockpot Chicken 4-6 chicken breasts, boneless and skinless 1 btl sweet baby ray's bbq sauce 1/4 c vinegar 1 tsp red pepper flakes 1/4 c brown sugar 1 tsp garlic powder. I am always looking for a good slow cooker recipe.
Seriously, best BBQ crock pot chicken ever! My husband asks me to make this once a week! Sweet Baby Ray's Crockpot Chicken 4-6 chicken breasts, boneless and skinless 1 btl sweet baby ray's bbq sauce 1/4 c vinegar 1 tsp red pepper flakes 1/4 c brown sugar 1 tsp garlic powder...
Crockpot BBQ Chicken: Sweet Baby Ray's Crockpot Chicken 4-6 chicken breasts, boneless and skinless 1 btl sweet baby ray's bbq sauce 1/4 c vinegar 1 tsp red pepper flakes 1/4 c brown sugar 1 tsp garlic powder
Guacamole bruschetta - YUM.
Olive Oil, Recipe, Guacamole Bruschetta, Lime Juice, Food, Avocado, Breads, Appetizers, Tomatoes
Omg literally my two favorite foods in the world put together into one: Guacamole Bruschetta - Ingredients: 1/2 loaf French bread 1 clove garlic 2 Tablespoons olive oil 2 tomatoes, medium chopped 2 avocados, medium chopped 1/3 cup finely chopped onion 1/4 cup chopped cilantro 2 Tablespoons freshly squeezed lime juice 1/2 teaspoon salt 1/4 teaspoon pepper
Guacamole Bruschetta Posted by Kelly / 33 comments » / appetizers, healthy options, simple sides As a California girl at heart, I will find any excuse to enjoy homemade guacamole. This time I’ve put a spin on my traditional guac by serving it up as the centerpiece in this simply delicious bruschetta recipe. And how can you go wrong with this arsenal of flavor-packed ingredients? The crunchy French bread serves as the perfect host to the avocado mixture, which is overflowing with fresh lime juice, tomatoes and chopped cilantro. Print Guacamole Bruschetta Yield: 12-15 servingsPrep Time: 15 minCook Time: 6 min Ingredients: ½ loaf French bread 1 clove garlic 2 Tablespoons olive oil 2 tomatoes, medium chopped 2 avocados, medium chopped 1/3 cup finely chopped onion ¼ cup chopped cilantro 2 Tablespoons freshly squeezed lime juice ½ teaspoon salt ¼ teaspoon pepper Directions: Preheat the oven to 400ºF. Slice the French bread on the diagonal into ½" rounds and place on a baking sheet. Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes. Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out). Brush the tops of the garlic-rubbed toasts with olive oil and set aside. In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice. Spoon a portion of the mixture onto each of the garlic toasts and serve.
Love roasted vegetables! : red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 min