Chicken Pot Pie Soup w/ Mini Pie Crisps

Chicken Pot Pie Soup w/ Mini Pie Crisps
printable recipe
makes 6-8 servings
Chicken Pot Pie Soup

2 cups cooked chicken breast, diced small
4 Tbsp. butter
1 bag frozen mixed vegetables
1 medium onion, chopped
1 stalk celery, chopped
3 tsp. chicken bouillon powder (I used the low sodium!), or 3 cubes
salt/pepper to taste
pinch of thyme
pinch of rosemary
1 bay leaf
2 cups water
3 cups skim milk
5 Tbsp. flour (I used white whole wheat flour)

1.  In a Dutch oven or large pot, heat butter over medium to medium-high heat and add onion and celery.  Cook until onion and celery are softened.  Add in flour and combine.  Cook for about 2 minutes, or until flour has absorbed the oil.
2.  Add in chicken bouillon, and stir.  Whisk in water and stir in milk, frozen vegetables, thyme, rosemary, and the bay leaf.  Bring to a boil until vegetables are cooked through.  Keep in mind that you don't want your vegetables to get mushy, just softer.
3.  Add in the chicken.  Cook until soup is thickened.  Serve with pie crisps. (recipe below)

Mini Pie Crisps
makes 12 pie crisps
1 cup flour
1/2 tsp. salt
2 TBS cold water
1/3 cup canola oil (I use Wesson)

Roll out between 2 sheets of wax paper. Cut in circles with cup or biscuit cutter, crimp edges and prick with a fork.  Bake on a cookie sheet for 10-12 minutes at 450 degrees. Serve immediately with hot soup.