Chicken Pot Pie Soup with Puff Pastry Dunkers

Ingredients:

3 Large Carrots

1/2 of a White Onion

3-4 Garlic Cloves

3 Chicken Breasts

2 Tablespoons Olive Oil

2 Tablespoons Butter

1/3 Cup Sparkling Wine

1/4 Cup All-Purpose Flour

1/4 Cup Melted Butter

8 Cups of Water

A Few Sprigs of Thyme 

2 Tablespoons of Chicken Bouillon 

1/2 Teaspoon Pepper

1 1/2 Teaspoon Salt

1 Cup Heavy Whipping Cream

1/2 of a 12-ounce Bag of Frozen Peas 

Instructions: 

Preheat your oven to 375 degrees. 

Put a large deep-set pot on medium-high heat and add Olive Oil and Butter. 

Set your Pie Crust out to soften to room temperature. 

Season your Chicken Breasts with Salt and Pepper, and add them to a pot to get a nice sear. About 6-7 minutes on each side. Not all the way through is ideal. 

Dice your Onion and Carrot, and mince your Garlic Cloves. 

Remove Chicken Breasts and add Carrots to your pot. 

Once the Carrots begin to soften, add your Onion. Stir and cover. 

Once the Onion is translucent, add your Garlic. Cook for 1-2 minutes. 

Add Sparkling Wine to deglaze the pan. 

Once the Wine has evaporated, add your Flour and Melted Butter to thicken. 

Dice your rested Chicken, again, it’s okay if it isn’t fully cooked! 

Add your Water and a few sprigs of Thyme. 

Add your Chicken to finish cooking while your broth thickens. 

Add Chicken Bouillon, Salt, and Pepper to season. 

Simmer for about 15-20 minutes. 

While that simmers, use a pizza cutter or fluted cutter to cut your Pie Crust into strips. 

Bake in the oven for 12-15 minutes or until golden brown. 

Plate your pastries and ladle your Pot Pie Soup into bowls to dip. 

Finish with sprigs of Thyme and Enjoy :).