1 disk refrigerated pie dough freshly ground pepper
½ tsp plus a pinch of poultry seasoning
1 Tbsp butter
1 lb boneless, skinless chicken breasts- cut into ½ inch pieces
1 tsp sea salt,
Divided 3 stalks chopped celery,
chopped 1 medium onion,
¼ C flour
2 C water
3 C chicken broth (or 3 C water and 3 chicken bouillons)
1 C half and half
3 medium potatoes, chopped
1 (10oz) package frozen mixed peas and carrots
Instructions
Preheat oven to 425 degrees.
Unroll pie crust onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into 6 triangles. Bake until puffed and golden about 10 minutes.
In a large stock pot melt butter, add chicken, cook stirring occasionally for 3-4 minutes. Remove chicken to small bowl and set aside.
Add celery, onion, flour, ½ tsp salt and ½ tsp poultry seasoning to stock pot.
Cook stirring 1 minute. Stir in 2 C water, broth, half and half, potatoes; cover and bring to simmer.
Simmer partially covered for 10 minutes. Add chicken and frozen peas and carrots.
Return to boil for 3-4 minutes or until vegetables are tender.
Divide among 6 bowls and top with pie crust triangle. Serve!
Notes
*this recipe was adapted from Food Network Magazine Dec 2012
Recipe by The 36th AVENUE at https://www.the36thavenue.com/10670/