Cream of chicken soup
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#1
04-12-2013Does anyone have a recipe for cream of chicken soup that their family truly loves? Preferably one made from scratch, since I have a lot of diet restrictions that I have to work with. I can't use canned soup as an ingredient. Or a recipe for chicken pot pie? Thanks in advance.
#3
Dakota Girl , 08-12-2012 10:22 AM
Junior Member
In North Dakota, we have a large population of "Germans from Russia" They make a soup called Knoeple (sp). I believe that is has a creamy chicken base, also small dumplings. Does anyone have this recipe? It is so good !!!!!!
#4
Chicken Pot Pies - Makes 2 pies
2 cups frozen veggies or leftover veggies from turkey dinner
2 cups cooked turkey or cooked cubed chicken
1/2 cup butter, 1/2 cup flour, 2 cups milk, 1 tsp. poultry seasoning or to taste
2 tbsp chicken in a mug or chicken bouillon to taste
Preheat Oven to 400. In a large saucepan, heat butter until completely melted. Add flour.
Stir constantly for around 2 minutes. Add milk and spices. You can add salt and pepper if you want, but there is a lot of sodium in the chicken bouillon. Cook until thick, stirring constantly. Stir in meat and veggies. I like to use frozen mixed veggies and brussel sprouts. Spoon filling into 2 pie shells and Bake for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.
Pastry - never fails on me.
1 lb. shortening
5 cups flour Mix these 3 ingredients until they form little balls & are crumbly
1 tsp baking powder
Add 1 can of 7-UP Roll out on a floured surface and cut into your shape required.
This can be frozen for up to a year.
Cheers, Donna
2 cups frozen veggies or leftover veggies from turkey dinner
2 cups cooked turkey or cooked cubed chicken
1/2 cup butter, 1/2 cup flour, 2 cups milk, 1 tsp. poultry seasoning or to taste
2 tbsp chicken in a mug or chicken bouillon to taste
Preheat Oven to 400. In a large saucepan, heat butter until completely melted. Add flour.
Stir constantly for around 2 minutes. Add milk and spices. You can add salt and pepper if you want, but there is a lot of sodium in the chicken bouillon. Cook until thick, stirring constantly. Stir in meat and veggies. I like to use frozen mixed veggies and brussel sprouts. Spoon filling into 2 pie shells and Bake for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.
Pastry - never fails on me.
1 lb. shortening
5 cups flour Mix these 3 ingredients until they form little balls & are crumbly
1 tsp baking powder
Add 1 can of 7-UP Roll out on a floured surface and cut into your shape required.
This can be frozen for up to a year.
Cheers, Donna
#6
Go to martha stewert. Then look fo mad hungry..she has a great recipe for pot pie and for the crust..actually hers is for hot pockets, but i just make pot pies with it...yummy
#7
quiltmom04 , 08-13-2012 06:45 AM
Super Member
Quote:
Well, if you were from PA, chicken pot pie would be with like a thick chicken soup. And what they others are calling chiken pot pie, we call ' baked chicken pie'. I can give you a recipe for the more soup kind. What are your dietary restrictions?Originally Posted by TanyaL
Does anyone have a recipe for cream of chicken soup that their family truly loves? Preferably one made from scratch, since I have a lot of diet restrictions that I have to work with. I can't use canned soup as an ingredient. Or a recipe for chicken pot pie? Thanks in advance.
#10
Quote:
2 cups frozen veggies or leftover veggies from turkey dinner
2 cups cooked turkey or cooked cubed chicken
1/2 cup butter, 1/2 cup flour, 2 cups milk, 1 tsp. poultry seasoning or to taste
2 tbsp chicken in a mug or chicken bouillon to taste
Preheat Oven to 400. In a large saucepan, heat butter until completely melted. Add flour.
Stir constantly for around 2 minutes. Add milk and spices. You can add salt and pepper if you want, but there is a lot of sodium in the chicken bouillon. Cook until thick, stirring constantly. Stir in meat and veggies. I like to use frozen mixed veggies and brussel sprouts. Spoon filling into 2 pie shells and Bake for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.
Pastry - never fails on me.
1 lb. shortening
5 cups flour Mix these 3 ingredients until they form little balls & are crumbly
1 tsp baking powder
Add 1 can of 7-UP Roll out on a floured surface and cut into your shape required.
This can be frozen for up to a year.
Cheers, Donna
Love your avitar - my baby (Rennie) is a miniature poodle and he's the love of my life. Originally Posted by d.rickman
Chicken Pot Pies - Makes 2 pies2 cups frozen veggies or leftover veggies from turkey dinner
2 cups cooked turkey or cooked cubed chicken
1/2 cup butter, 1/2 cup flour, 2 cups milk, 1 tsp. poultry seasoning or to taste
2 tbsp chicken in a mug or chicken bouillon to taste
Preheat Oven to 400. In a large saucepan, heat butter until completely melted. Add flour.
Stir constantly for around 2 minutes. Add milk and spices. You can add salt and pepper if you want, but there is a lot of sodium in the chicken bouillon. Cook until thick, stirring constantly. Stir in meat and veggies. I like to use frozen mixed veggies and brussel sprouts. Spoon filling into 2 pie shells and Bake for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.
Pastry - never fails on me.
1 lb. shortening
5 cups flour Mix these 3 ingredients until they form little balls & are crumbly
1 tsp baking powder
Add 1 can of 7-UP Roll out on a floured surface and cut into your shape required.
This can be frozen for up to a year.
Cheers, Donna
When you say that the crust can be frozen for up to a year, in what format can it be frozen? Should you roll it out and put in pans, keep in a ball, etc.?