2-Unique's Chicken Pot Pie Soup

(WJBK) - Get this recipe courtesy of Chef Killi Lewton and Chef Jackie White.

Ingredients:

• 1/3 cup butter
• 1/3 cup brown rice flour or arrowroot
• 1/3 cup onion, chopped
• 1/2-3/4 teaspoon Celtic sea salt
• 1/4-1/2 tsp fresh ground pepper
• 1 ¾ cups chicken stock or broth
• 2/3 cup milk
• 1, 10 ounce package frozen mixed vegetables, rinsed (peas, carrots and corn) or 2 ½ cups fresh steamed vegetables
• 3 cups cooked chicken or turkey, chopped

Procedure:

1. Over medium heat melt butter in a 2-4 quart heavy bottom pan; stir in flour, onion and salt and pepper.
2. Cook; stirring constantly until mixture is bubbly (about 2 minutes).
3. Stir in stock and milk. Heat to boiling, stirring constantly. Boil 1 minute and stir in chicken and vegetables.
4. Cook on low heat until vegetables and chicken are hot; about 3 minutes.

Servings: 4
Degree of Difficulty: Very easy
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Prep Ahead:
Chop onions.
Chop and steam vegetables if using fresh.

Online:
www.2unique.com and www.nourishmd.com

Allergen Info:
Egg-free,
Gluten-free-use brown rice flour or arrowroot
Vegetarian-omit chicken and use white vegetable stock instead of chicken stock. Add more vegetables or seafood.

Comments:

• Shepherd's Pie-place soup in the bottom of a 123x9 pan and top with mashed potatoes. Bake until potatoes brown.
• Pot pie-place soup in the bottom of a 13x9 pan and top with a crust or or biscuit dough.
• Serve soup over noodles or baked potatoes.
• Soup may be frozen. It will look seperated until it is reheated.