Several years ago I went to a conference in Baltimore (even before I moved there!) and I ate dinner one night at a little pub and had chicken pot pie soup. I loved the idea, so I investigated how to make my own. This dish is great! Basically it's just a creamy chicken and vegetable soup with crumbled pie crust on top. Yum! P.S., as a bonus, this creamy chicken soup is completely dairy/gluten free (until you put the pie crust on it, but you could leave that off...but why would you?), and fairly low in fat and calories. As a thickener I use garbanzo bean flour; got that tip from a food storage cookbook from my sister Sue.
From: March 19, 2013
