Saturday, January 16, 2010
Chicken Potpie Soup
We found a recipe for Speedy Chicken Potpie in the new Cooking Light magazine. But we weren't really keen on the idea of using frozen carrots and potatoes, especially when we had some fresh ingredients left over from recent farmers markets.
Instead, we used potatoes that were cubed and carrots and simply through them into the batch earlier in the cooking process (potatoes first, though). And we're calling our version a soup since we needed to use more chicken broth and flour, yet the flour did not thicken up as much as a traditional potpie recipe. And this recipe, since we used more fresh ingredients, took longer. And we could have lived without the pie crust dough.