Chicken Pot Pie Soup with dumplings and a Simple dessert

• 1/4 cup of flour
• 1/2 cup of water
• 2 cups of chicken broth
• 4 cups of milk (you can use skim milk)
• 1 cup of water
• 1 medium shallot, chopped
• 3 garlic cloves, chopped
• 2 chicken bouillons
• pinch of thyme
• 10 oz frozen veggies (I use the soup mix)
• 4 medium potatoes, peeled and cubed (small)
• 16 oz of chicken breast, diced small
• 1 tsp of EVOO
• 1 tbsp of Tonys & lemon pepper
• salt & pepper (fresh ground pepper)
• 2 cups of biscuit mix (jiffy)
• 2/3 cup of milk
• 1 tbsp of dried parsley

Create a slurry by combing the 1/2 cup of cold water with the flour in a medium bowl and whisk until well blended. Set aside.

Season your diced chicken with salt, pepper, tony's, and lemon pepper. Pour the EVOO in a medium size skillet and cook the chicken with the garlic and shallot until the chicken is no longer pink. Set aside.

In a large dutch oven/pot, bring your milk, water, and chicken broth to a slow boil. Add the frozen veggies, chicken bullion, thyme, fresh pepper, and potatoes. Bring it back to a boil and then simmer for about 20 minutes. Add the chicken mixture and the slurry to the pot and cook for another 5 minutes. Combine the biscuit mix with 2/3 cup of milk and drop by teaspoon full into the pot and let it cook for another 20 minutes until the dumplings are done. I add a little tony's to my biscuit mix. Add salt to taste and sprinkle with parsley. Enjoy! I served this with jiffy cornbread.

For dessert I made just a simple yellow cake layered with chocolate pudding and topped with light cool whip.

• 1 box of jiffy yellow cake mix
• 1 box of cook and serve chocolate jello pudding
• 1 medium container of light cool whip

Follow the directions on the jiffy box and the jello pudding. I used 1% milk for the pudding. Layer and serve. Yummy and low fat!