I enjoy a chicken pot pie every now and again. It’s one of those comfort foods that has lasting childhood memories. I always wished I could make my own without all that pie crust. Don’t get me wrong I love the crust. The crust is just not nice to my physique.
I came across this recipe from McCormick Spice and adapted to my own taste. I will be the first one to tell you that you will want seconds of this soup. The tiny “crust” placed on top adds a little bit of pizzazz to the soup. And the hubby absolutely loved it. I can not complain when he actually likes one of my recipes.
4 PP per serving
- 1 1/2 teaspoons rosemary leaves, finely crushed
- 1 clove garlic, minced
- 1 shallot, sliced
- 4 teaspoons butter, divided
- 1 cup carrots, diced or chopped into bite size pieces
- 1/2 cup flour
- 4 cups reduced sodium chicken broth
- 1 pound boneless skinless chicken breasts, cut into small bite size pieces
- 1 cup frozen peas
Ingredients for “Crust”
- 6 thin bread slices, cut into small rounds
- olive oil
- garlic powder
Heat 1 teaspoon of the butter in large pot on medium heat.
Add shallots, and carrots cook and stir 4 minutes.
Add the garlic and the rosemary. Sauté for 3 minutes
Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
Sprinkle with flour; cook and stir 4 to 5 minutes or until flour is lightly browned.
Gradually stir in broth until well blended. Bring to boil.
Reduce heat to low; simmer 15 minutes or until slightly thickened, stirring occasionally.
Add the peas and chicken, Simmer 10 minutes or until chicken is cooked through, stirring occasionally.
Meanwhile, preheat oven to 350°F.
Cut bread into rounds with a cookie cutter. Place on baking sheet.
Brush bread with olive oil and sprinkle with garlic powder.
Bake 10 minutes or until toasted.
Ladle into soup bowls and top each with 1 crouton.
Now that is even better than MMM Good!