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Ingredients:
For the soup:
2 tbsp unsalted butter
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth
2 cups milk (whole or 2%)
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 cup frozen peas
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1 tsp salt (or to taste)
1/2 tsp black pepper
1/4 cup heavy cream (optional, for extra creaminess)
For the crust topping (optional):
Store-bought puff pastry or refrigerated biscuits
1 egg, beaten (for egg wash)
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Instructions:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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