RACHAEL RAY CHICKEN POT PIE RECIPES

Steps:

• Heat butter in a large pot over medium-high heat until melted
• Add onion, carrots, and celery and cook, stirring frequently, until the onion is soft and translucent, 6 to 7 minutes
• Add in the garlic and mushrooms, and cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes more
• Stir in the flour until it is completely combined, and cook for 1 minute, stirring occasionally
• Gradually stir in the chicken stock and milk, then stir in the shredded chicken, potatoes, corn, peas, Italian seasoning, salt and pepper
• Bring the mixture to a simmer—be careful not to bring it to a boil—stirring occasionally to keep the soup from sticking to the pan
• Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, 10 to 15 minutes
• Taste the soup and season with additional salt and pepper, if needed
• Serve immediately with crackers, if desired

Steps:

• One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.