Crock pot soup: 

Ingredients:

– 1/2 yellow onion
– 2 tablespoons Garlic Garlic
– 2 small pieces of celery (chopped)
– 1 medium red potato (peeled and
– 1/2 C) Frozen or fresh corn (I used frozen – that’s what I had on hand)
– 1 C sweet carrots or peas (I used a frozen mix because that’s what I had on hand)
– Leftover chicken, chopped -1 liter strong casserole -3 tablespoons flour – Salt, black pepper, thyme, thyme, ground red pepper – 1 can of shredded chicken
– 4 C Water
– 4 teaspoons of chicken broth in soup base
– 1 egg

Directions for Use:

– Heat 1 tablespoon of olive oil; Saute the onion until fragrant, then add the minced garlic. Stir until it is lightly browned and fragrant. Add the entire jar of Creamy Chicken, 4 cups of water, and 4 teaspoons of Chicken Base. celery and sweet potatoes. Cook for about 3-4 minutes. ***You do NOT want your potatoes to be completely cooked***
– Make a paste of pepper and flour with 1 glass of cream. Add the remaining half liter of cream to the pan and mix. Add the mixture to the mixture and continue mixing.
– Season your meat/sauce with salt, freshly ground black pepper, thyme, oregano and paprika.
– Let it boil for 8-10 minutes. Add cold corn/fresh corn/carrot/peas and mix well. Turn off the heat and add the chicken.
– Roll out 2 sheets of puff pastry while letting the meat/sauce rest and mix with the remaining heat. Place an empty container on top of the bread and divide it in half, leaving 2.5 cm of space around the edges.
– Place the full pot into the bowls; Brush the tops and sides of the ramekins with egg wash. Place the round puff pastry on the tray and place all the edges on top/side to side. Try to avoid eating too many starchy foods. Wash the top and sides of the puff pastry with egg. Bake at
– 400 degrees for 20 minutes or until golden brown and crisp.