Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion (150g), finely diced
  • 2 medium carrots (120g), peeled and sliced
  • 2 stalks celery (80g), sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups Yukon Gold potatoes (300g), diced into 1/2 inch cubes
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 3 cups cooked chicken breast (450g), shredded
  • 1 cup heavy cream, room temperature
  • 1 cup frozen peas (150g)
  • 1/2 cup frozen corn (75g)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 sheet refrigerated store-bought pie crust
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables have softened and the onions are translucent.
  2. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste and create a blond roux.
  3. Slowly pour in the chicken broth, whisking continuously to ensure a smooth, lump-free consistency. Add the diced potatoes, dried thyme, and crushed rosemary.
  4. Bring the soup to a gentle simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
  5. While the soup simmers, prepare the dippers: Unroll the pie crust and cut into decorative shapes. Place on a baking sheet, brush with an egg wash (1 egg beaten with 1 tbsp water), and bake at 400°F (200°C) for 8-10 minutes until golden brown.
  6. Stir the shredded chicken, frozen peas, and frozen corn into the pot. Let cook for 2-3 minutes until the vegetables are heated through.
  7. Reduce heat to low. Stir in the heavy cream and season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately with the warm pie crust dippers.