Friday, March 9

Winter Woes (Chicken Pot Pie Soup)

I had a plan for this winter.  It involved cozy sweaters and blankets and hot cocoa.  There was cuddling in front of the fireplace, sipping tea, showing my kiddo driving snowflakes out of the windows.  Maybe even some shoveling snow - I can deal.

There were dinners of rich beef stew, pasta, chicken pot pie, macaroni and cheese - warm and hearty comfort food.

Maaa!  What's for dinner??
Instead, we got warm temperatures, rain, and no weather-induced time off for my golfer hubby.  And to that I say "pffffffffft".

I love the snow and the cold and the winter.  I also love the breezy beautiful summers, but I'm a central Pennsylvania girl at heart - and that heart has a big spot for ice and snow.  

Yesterday, it was 70 degrees.  Seventy degrees.  What??  It cooled off a bit around dinner time, but it was still a lovely warm day. Layla, the kiddo and I went for a long walk through the neighborhood, taking in the fresh air and the little green flower buds trying to peek up out of the ground.  

The warm weather has changed up my meal planning a little bit.  Instead of heavy chicken pot pie, I opted for this soup instead.  It was delicious, warm and rich, but not heavy like the pastry-encrusted classic that inspired it.  It was also pretty simple to make, especially because I opted to use the Perdue Short-Cuts chicken breast (I love that!) and frozen peas and carrots.  This is definitely going in the "make again soon" pile!

Chicken Pot Pie Soup
(adapted from Real Mom Kitchen)

3 red skin potatoes, skins on, cut into 1/2-1" pieces
3 stalks of celery, diced
2 cups chicken broth
1 small bag frozen peas and carrots
2 cups cooked chicken, cut into 1/2" pieces 
      (or 1 bag of defrosted Perdue Short Cuts, chopped)
3 tablespoons butter
1/2 yellow onion, diced
1/4 cup flour
4 cups milk (I used 1%)
3/4 teaspoon all purpose/poultry seasoning
salt and pepper to taste

In a large pot, simmer the potatoes and celery in the chicken broth until tender.  Add the peas and carrots and chicken and continue to simmer.  In a saucepan over medium heat, melt the butter and cook the onion until translucent.  Add the flour and stir constantly to avoid scorching.  Add the milk and continue to stir until the mixture is thickened (for me this took about 6 minutes).  Stir in the poultry seasoning.  Add the milk mixture to the veggies and simmer for 15 minutes or so until thick.  Season with salt and pepper according to taste.  Serve with french bread or cheesy biscuits.

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