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.

Ingredients

Serves 6

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

Directions

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!