“Chicken Pot Pie without the hassle of making the dough.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the chicken thighs with Tony Chachere's or other all purpose seasoning for 20 minutes or until chicken leaves the bone and is cooked. Remove chicken from stock, strain and reserve stock for later use.
  2. Chop the onions, celery, and cube the carrots. Mince the garlic clove and set garlic aside.
  3. Heat a large stock pot to saute vegetables. Add enough olive oil so vegetables don't stick (1-2 tablespoonsful). Add onions, celery, and carrots and cook until the onions soften but are still white (not clear).
  4. Add butter. When butter is melted, add flour and stir frequently to prevent sticking/burning. When onions are clear, add garlic, and chicken stock that you have reserved (or canned/boxed stock) and bring to a simmer. Cook about 15 minutes. If soup is too thick add more stock or water. If soup is too thin, dissolve a little flour in cold water and add to soup and continue cooking about 5 minutes. Add peas and cream. Simmer about 5 minutes longer.
  5. Add parsley. Season with Salt and Pepper.
  6. Slice Crescents into 1/2 slices, then cut in 1/2 to make "croutons".
  7. Serve soup in a bowl with crescents floating on top.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: