We have the world’s smartest dog. I kid you not, when Elle sees the camera, she poses. EVERY.TIME.
She knows that when you lay on the floor, it means play time.
She also know that when you spend long amounts of time in the kitchen, there is food. And she truly believes she is entitled to a human-sized serving of whatever it is (unless it is a pickle or carrot). She senses the sound of a bag of shredded cheese before I even open the fridge door. I’m just pleased that she appreciates good food the way that I do. 🙂
I’m not a professional chef, I do not claim to be. I consider myself a recipe critic. I try recipes, tweek them to my liking, take pictures, and share them with you. I mentioned the other day that I’m a huge fan of Gina’s recipes, which is where I found the star of this post –> props to her for this incredible {healthy} perfect dreary-day recipe!
Who doesn’t love pot pie? I mean, seriously, who?? When I was a kid, I can remember burning my mouth on eating the microwave chicken pot pies with my dad when he came home from work for lunch. It was one of his favorite meals, along with sheppard’s pie…I may have gotten my good taste in food from my dadoo…
The other day it was chilly and rainy and the pot pie bug bit me. So I turned to Gina to help me find the ultimate healthified comfort food. 🙂
Chicken Pot Pie Soup
adapted from Skinny Taste
- 1/4 cup flour
- 2 cups water
- 4 cups nonfat milk
- 2 large celery stalks, chopped
- 2 chicken bouillon cubes
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small (*see note below)
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- 2 Tbsp butter, melted
- 2 cloves garlic, minced
- 2 Tbsp fresh parsley, chopped
- 2 cups Heart Smart Bisquick
- 3.5 oz shredded reduced fat sharp cheddar cheese
- 2/3 cups nonfat milk