Pot Pie Soup (Print Version)

# Ingredients:

01 - 4 tablespoons salted butter.
02 - 1 cup carrots, small diced.
03 - 1 cup celery, small diced.
04 - 1 cup onion, small diced.
05 - 2 cloves garlic, minced.
06 - ¼ cup all-purpose flour.
07 - 4 cups chicken stock.
08 - 1½ cups Yukon gold potatoes, small diced.
09 - 1 bay leaf.
10 - ½ teaspoon dried thyme.
11 - ½ teaspoon black pepper.
12 - 2 cups cooked chicken, diced.
13 - ½ cup heavy cream.
14 - 1 cup frozen peas.
15 - ½ cup frozen corn.
16 - Biscuits for serving.
17 - Fresh parsley for garnish.

# Instructions:

01 - Melt butter in dutch oven over medium heat. Add carrots, celery, and onion. Cook until soft and lightly browned, about 10 minutes.
02 - Stir in garlic and cook 30 seconds until fragrant.
03 - Mix in flour and cook for 1 minute to make roux.
04 - Pour in stock and add potatoes, bay leaf, thyme, and pepper. Bring to boil, reduce heat, and simmer 15 minutes until potatoes are tender.
05 - Stir in chicken, cream, peas, and corn. Simmer 5 minutes until heated through. Remove bay leaf before serving.
06 - Ladle into bowls and serve with warm biscuits. Garnish with parsley if desired.

# Notes:

01 - Can substitute half-and-half or milk for cream.
02 - Freezes well for later use.

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