Saturday, December 06, 2014
Chicken Pot Pie Soup
1 lb chicken breasts, boneless, skinless and cut into 1/2 inch pieces
6 small red potatoes, washed, dried and cubed
2 stalks celery, diced
3 medium carrots, washed and peeled, cut into coins
1 small onion, diced
2 cloves of garlic, minced
4 cups unsalted chicken stock
1/4 cup flour
1/2 tsp dried thyme
salt and pepper, to taste
3/4 cup frozen peas
1 cup heavy cream
1 refrigerated pie crust, unrolled
2 -3 tbsp freshly grated Parmesan cheese
1 tbsp butter, melted
Place in your crockpot all of the vegetables EXCEPT the peas and then the chicken. Add the garlic and 3 cups of the chicken stock.
In a small bowl, combine and whisk the remaining one cup of chicken stock with the flour until smooth. Pour into crockpot. Add the thyme, salt and pepper and give it all good stir.
Cover and cook for about 4 hours on low. At this point, the potatoes and carrots should be just about done. If not, give them another 30 minutes. When they are just about done, add the frozen peas and heavy cream. Cook an additional 30 - 45 minutes until vegetables are done and soup has thickened a bit.
To make the Parmesan Pepper Pie Crust Wedges:
Preheat oven to 425 degrees. Line a sheet pan with parchment paper ( I use a pizza pan). Unroll pie crust onto sheet pan.
Brush with melted butter. Sprinkle Parmesan cheese over the crust and a bit of pepper.
Bake in oven for 10 - 12 minutes, until golden brown. Cut into wedges and serve warm with the soup