Chicken Pot Pie Soup
Author: 
 
Ingredients
  • 3 Tbsp butter (use vegan butter to make dairy free)
  • 1 medium onion, diced
  • 5 carrots, diced
  • ⅓ cup Pamelaʼs Artisan Flour Blend Gluten Free
  • 6 cups chicken stock
  • ½ bag frozen peas
  • 3 potatoes, diced
  • 3 cups cooked chicken
  • 1 cup cashew and almond cream*
  • 2 bay leaves
  • 1 tsp poultry seasoning
Instructions
  1. Melt butter in a big soup pot.
  2. Saute onion and carrots.
  3. Add flour and cook for about a minute, as you stir it around the pan.
  4. Add chicken stock and stir well to deglaze flour from the pan.
  5. Add potatoes and chicken. Cook for 10-15 minutes on medium heat, until the potatoes are soften.
  6. When potatoes are soft add the rest of the ingredients and cook on low hear for 15 minutes.
  7. *Use cashew cream recipe and add nut milk to it to get desired cream. I used almond milk and added about a tablespoon of milk to the cashew cream. You want the consistency of whipping cream.
Recipe by Let's Be Yummy at https://letsbeyummy.com/2013/10/25/chicken-pot-pie-soup-gluten-free-dairy-free-recipe/