Chicken Pot Pie Soup

Hiiii There! Sooo I didn’t really realize that you guys wanted me to post my recipes in a written format other than the digital media platforms (and my book) where we have maybe virtually met, So It might take me a while to post my recipes and connect the pictures and videos and what not, but I want to be able to share my recipes with all of you whenever you’d like to access them! So please be patient, and forgive the improper sentences and grammar, thanks for being here, hope you have a stellar day, and a full belly soon, Love Hayden. (& Max)

Happy Souper Bowl Season.. Aka Fall! Chicken Pot Pie Soup

Serves 6-8 Total: 45 minutes Prep:10 minutes 

Ingredients: 

1 store bought Pie crust

1lb Chicken breasts, cut in half 

1 tsp Italian seasoning 

1 tsp Garlic powder 

1 tsp Paprika 

1 tsp Ginger 

½ tsp Cumin

½ tsp Red pepper flakes 

Salt and pepper to taste 

A hearty drizzled of Olive oil, (enough to shallow fry) 

1 onion, roughly chopped 

4-5 cloves Garlic, minced  

1c Frozen vegetables (corn, peas, beans etc)

1lb fresh or frozen Dumplings such as gnocchi (or potatoes work too!) 

3 tsp Flour 

2 tsp fresh, roughly chopped Rosemary 

2 tsp fresh . roughly chopped Thyme 

A dash of Nutmeg 

1 Bayleaf 

32oz Chicken broth 

1/2c Heavy cream 

Garnish: scallions, fresh cracked pepper, baked pie crust 

Begin by baking your pie crust on a parchment lined sheet tray, if you want, you can cut out some cute shapes with a cookie cutter to decorate your soup-pie! bake according to package instructions, when fully baked set aside to cool. 

To a small bowl, add all of the seasoning and give it a quick mix, coat the chicken with about 1tsp of seasoning each,as well as some salt and pepper, when coated add them to a plate or pan to reduce any mess. To large pot over medium heat, add the oil, when the oil begins to shimmer and becomes slightly fragrant add the chicken, cook on both sides for about 5-7 minutes, it shouldn't take long if you cut your breasts in half. Set aside to cool slightly, before cutting into bite sized pieces, add the onion, and garlic and coat in the left over oil and seasoning, cook, about 5-10 minutes until they start to slightly brown, add the frozen vegetables and dumplings in, mix to coat, then add the flour and mix again, slowly add in some of the broth while stirring, add the fresh herbs with a little more salt and pepper, nutmeg, add the remaining broth and cream, next reintroduce the chicken back into the soup, when this starts to boil, reduce to a simmer for about 10 minutes. Break or cut the pie crust into chunks and pop some right on top of the soup, with some freshly cracked pepper, scallions, Serve and enjoy!