This soup is one of Patrick’s all time favorites.

1 tbls of butter

1 tbls of olive oil

1/2 of a diced onion

12 diced baby carrots

celery to taste- I pull the leaves and tender part out of the heart

1 tsp of poultry seasoning

1/2 c of flour

6 cups of chicken stock

1 roasted chicken breast diced

2 med red potatoes boiled and diced

3/4 c of frozen peas

1/4 of cream

refrigerated pie crust

Put the pie crust on a baking sheet lined with parchment paper and dock with a fork. Brush with melted butter or spray with cooking spray and bake until brown.

Add butter and oil to your stock pot. When butter is melted add in your vegetables and saute until tender. Add the poultry seasoning and stir 30 seconds add in flour and cook for 1 minute. Whisk in stock. When the soup is slightly thickened add the chicken and potatoes. Simmer for 20 minutes. Add in peas and cream and simmer 5 minutes. I top mine with a splash of sherry. Put your soup in a bowl and crumble pieces of the crust on the top.