Makes 8 servings (1 serving = 1 cup)
1 1/2 lbs “natural” cooked chicken breast, boneless, skinless
2 qt low-sodium chicken stock
1/4 cup canola oil
1/2 cup flour
3 cups of frozen vegetables, diced
1/2 cup onions, diced
1/4 cup celery, diced
1 tbsp black pepper
1 tbsp salt-free Italian seasoning
2 tbsp salt-free chicken bouillon powder
1/2 cup fresh frozen sweet peas, thawed
1/2 cup light cream
1 frozen pie crust, baked and broken into pieces
1 cup low-fat cheddar cheese
Throw chicken, frozen vegetables, onions, celery and stock in large stockpot. Add black pepper, Italian seasoning and bouillon.
Stir and cook on medium-high heat for 15 minutes. Meanwhile, mix oil and flour until well-blended.Then slowly pour and stir into chicken broth mixture until slightly thickened. Reduce heat to medium low or low to simmer for 15 minutes.
Turn off heat, then add peas and slowly stir in cream. Stir until mixed well. Serve into mugs and top with equal amounts of cheese and piecrust as garnish.
Alternative Crock-Pot Directions (Optional)
With crock-pot set on high for 4 hours, add oil and sauté carrots, onions and celery for about 5 minutes or until translucent.
Add flour and stir until paste begins to form, stirring constantly for about 3 minutes.
Add chicken, stock, black pepper, Italian seasoning and bouillon powder and stir until mixed well.
Cover and let cook, stirring about once every hour. About half an hour before finished cooking, add cream and peas and stir.
Cover and stir periodically for the last 30 minutes of cooking. Top with piecrust pieces and cheese to serve.