Chicken Pot Pie Soup

Step 1

Preheat oven to 450F. On a rimmed baking sheet, toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper; spread in an even layer.

Step 2

Bake until browned, about 15 minutes, tossing with a spatula halfway through cooking. Set aside.

Step 3

In a Dutch oven, add remaining 2 tablespoons olive oil; sprinkle bacon in an even layer.

Step 4

Cook over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Remove bacon using a slotted spoon, and set aside.

Step 5

Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper; cook in batches until just browned, about 3 minutes.

Step 6

Remove chicken from pan using a slotted spoon. Set aside.

Step 7

Add onion, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.

Step 8

Add butter; let melt. Sprinkle in flour; stir to coat vegetables, and let cook one minute, stirring constantly.

Step 9

Gradually add stock, whisking constantly. Add milk, and bring to a boil.

Step 10

Reduce heat to medium low; add chicken, carrots, potato, and thyme.

Step 11

Let simmer until thick and creamy, about 10 minutes.

Step 12

Stir in peas; taste and season with additional salt and pepper, if desired.

Step 13

Sprinkle servings with bacon; serve with Thyme-Parmesan Crackers.

Step 14

Preheat oven to 400F. Unfold puff pastry sheet; place on a piece of parchment paper.

Step 15

Roll with a rolling pin to smooth out seams and flatten slightly.

Step 16

Whisk together egg and water; brush over puff pastry.

Step 17

Sprinkle evenly with cheese, thyme, salt, and pepper.

Step 18

Using a pizza cutter, cut pastry into desired shapes; separate pieces slightly.

Step 19

Spray a second piece of parchment with cooking spray; place on top of puff pastry, spray-side down.

Step 20

Roll gently with a rolling pin to press cheese and herbs into pastry.

Step 21

Transfer puff pastry to a rimmed baking sheet; top with a second rimmed baking sheet. Bake until crackers are golden and crisp, about 15 minutes.