Chicken Pot Pie Soup

Ingredients:

• 450 g skinless and boneless chicken breasts, cut into 1 cm pieces.
• 1 round chilled pie dough
• 0.5 tsp + a pinch of poultry seasoning
• 2 tablespoons unsalted butter
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1/4 cup premium flour
• 3 cups lightly salted chicken broth
• 1 cup light cream
• 3 medium Yukon Gold potatoes, chopped
• 1 package (280 g) of frozen mixed green peas and carrots

Preparation:

1. Preheat oven to 220°C (425°F). Place the pie crust on a baking sheet and sprinkle with black pepper and a pinch of poultry seasoning; cut into quarters. Bake until golden brown, about 10 minutes.
2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, for 2 minutes, then cook, stirring, for 1 minute more. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt, and the remaining 1/2 teaspoon poultry seasoning and cook, stirring, for 1 minute. Stir in 2 cups water, broth, cream, and potatoes; cover and bring to a simmer. Reduce heat to medium and simmer, partially covered, for 10 minutes.
3. Add the green peas and carrots and cook until the vegetables are tender, about 6 minutes. Return the chicken to the pan and cook until cooked through, about 1 minute. Divide among plates and top each serving with a cookie sheet.