Chicken pot pie soup

1. Preheat your oven to 425 degrees. Lay your pie crust out on the counter and slice it into circles using a drinking glass and place on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown. Set aside.

2. Heat some olive oil in a large soup pan over medium high heat. When warm, add your carrots, onions, and garlic and saute until the onions are translucent. Season with salt and pepper.

3. Add in your butter and let that melt then stir in your flour letting cook for about 30 seconds, stirring constantly.

4. Pour in your chicken stock and milk. Add in your parsley, red pepper flakes, and nutmeg.

5. Bring to a boil, reduce to a simmer, and simmer until thickened.

6. Add your chicken, peas, and corn and bring back to a simmer and cook until the frozen peas and corn are heated through. Taste soup and season with more salt and pepper if necessary. (It was for me).

7. If your soup gets too thick, add a little bit of milk and stir to combine. Top your bowls of soup with a pie crust disk and you are ready to go!