Ingredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated pie crusts
Directions
Start by cooking the chicken breasts in a large pot until no longer pink in the center. Remove, shred the chicken, and set aside.
In the same pot, heat olive oil over medium heat. Add onion, celery, carrots, and garlic. Cook until vegetables are tender.
Sprinkle flour over the vegetables, stir to coat, and cook for 1-2 minutes.
Gradually whisk in chicken broth, ensuring no lumps. Bring to a boil, then simmer for 10-15 minutes until thickened.
Stir in heavy cream, shredded chicken, thyme, salt, and pepper. Simmer for an additional 10 minutes.
Preheat the oven, cut pie crusts into strips, and bake until golden brown and crispy.
Serve the chicken pot pie soup hot, topped with baked pie crust strips.