Shore Lunch Brand

Recipes
Chef Clare

Roasted Poblano Potato Soup

Using Shore Lunch® Creamy Potato Soup as a base, Roasted Poblano Potato Soup is a creamy dish with the mellow flavor of roasted peppers and garlic.

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Recipes

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Chef Clare Bailey, CEC, serves as Director of Culinary and Technical Development for Southeastern Mills, which includes all areas of culinary development through commercialization.

As a Certified Executive Chef, Chef Bailey brings over 25 years of experience to Southeastern Mills. In addition to owning and operating a restaurant in his native state of Maine, Chef Bailey has also worked for Disney® and leading global food manufacturers. He was instrumental in the development and commercialization of Shore Lunch Premium Soup Mixes, using his personal recipes to ensure Made from Scratch Quality®.

Chef Bailey is a member of the Research Chefs Association, the Institute of Food Technologists and the American Culinary Federation.

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Chicken Pot Pie

A quick and easy traditional chicken pot pie made with Shore Lunch® Classic Chicken Noodle Soup Mix and Southeastern Mills® Cheddar Garlic Biscuit Mix.

For printer friendly recipe cards, view recipe then click the print icon.

Ingredients

1 pouch Shore Lunch® Classic Chicken Noodle Soup Mix
2 cups cooked chicken, cubed
2 tablespoons cornstarch
1 cup whole milk
2 pouches Southeastern Mills® Cheddar Garlic Biscuit Mix

Directions

Preheat oven to 350°F. Coat a 4 quart baking dish with non-stick cooking spray. Prepare Shore Lunch® Classic Chicken Noodle Soup as directed; add chicken. In a small bowl, combine cornstarch and whole milk. Whisk mixture slowly into soup until soup thickens. Pour mixture into a baking dish and top with dollops of prepared Southeastern Mills® Cheddar Garlic Biscuit Mix. Bake for 8-11 minutes or until biscuit topping is done.