Cream of Chicken Soup

I use this recipe as the "insides" to my Chicken Pot Pie, its one of my husbands favorite meals.  This can also replace your canned cream of chicken soup!  No preservatives, it tastes better, and there is more good stuff in this recipe!  1/4 of this recipe = roughly one can of soup.  Subtract the potatoes and add peas or green beans for different vegetables.  Potatoes tend to be finicky when frozen. The other servings can be frozen for up to 3 months, but the texture may be a little thicker than usual.  Rewarm, add milk, and stir like mad! 

Cream of Chicken Soup

2 servings

Ingredients:

4 T butter

1/4 c flour

1 c corn

3 carrots, diced

1 med onion, diced

3 Med potatoes, diced

3 garlic cloves

1/2 lb chicken, cooked (think leftovers!)

2 c broth (I usually use Smoked Cajun-yum!)

1 c milk

salt and pepper to taste

Directions:

1.Saute vegetables in butter for 10 minutes. 

Add chicken, warm

Add flour, cook for 5 minutes

Add broth and milk

Salt and pepper to taste, serve

If using for pot pies:

Ingredients:

1 pie crust = 2 individual SINGLE CRUST pot pies

Directions:

1. Let soup fully cool, otherwise crust will be soggy
2. Pour soup into individual bean crocks
3. Cover with pie crusts
4. Poke holes into crust
5. Bake 40-50 minutes
6. Let cool AT LEAST 20 minutes, serve