Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and sliced into rounds
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1/3 cup All-purpose Flour
  • 4 cups Low-sodium Chicken Stock
  • 1 cup Heavy Cream
  • 1 tsp Dried Thyme
  • 1/2 tsp Rubbed Sage
  • 1 Bay Leaf
  • 1.5 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 lb Chicken Breast, cut into 1/2-inch cubes
  • 2 medium Yukon Gold Potatoes, cubed into 1/2-inch pieces
  • 1 cup Frozen Peas
  • 1/2 cup Frozen Corn
  • 1/4 cup Fresh Parsley, chopped
  • 1 refrigerated Pie Crust
  • 1 large Egg

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and fragrant. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken stock, one cup at a time, ensuring no flour lumps remain to build the velouté base.
  3. Add the cubed potatoes, thyme, sage, bay leaf, salt, and pepper. Bring to a boil, then immediately reduce to a simmer. Cover and cook for 12-15 minutes until potatoes are fork-tender.
  4. Stir in the heavy cream and cubed chicken breast. Simmer gently for 12-15 minutes until the chicken is cooked through and succulent.
  5. Stir in the frozen peas, frozen corn, and fresh parsley. Heat through for 2-3 minutes. Remove the bay leaf before serving.
  6. While soup simmers, cut the refrigerated pie crust into strips or shapes. Brush with an egg wash (1 egg beaten with a splash of water), sprinkle with dried parsley and sea salt, and bake according to package directions until golden and flaky.