Ez Chicken Pot Pie - chicken

Method

• Boil the chicken thighs with Tony Chachere's or other all purpose seasoning for 20 minutes or until chicken leaves the bone and is cooked.
• Remove chicken from stock, strain and reserve stock for later use.
• Chop the onions, celery, and cube the carrots.
• Mince the garlic clove and set garlic aside.
• Heat a large stock pot to saute vegetables.
• Add enough olive oil so vegetables don't stick (1-2 tablespoonsful).
• Add onions, celery, and carrots and cook until the onions soften but are still white (not clear).
• Add butter.
• When butter is melted, add flour and stir frequently to prevent sticking/burning.
• When onions are clear, add garlic, and chicken stock that you have reserved (or canned/boxed stock) and bring to a simmer.
• Cook about 15 minutes.
• If soup is too thick add more stock or water.
• If soup is too thin, dissolve a little flour in cold water and add to soup and continue cooking about 5 minutes.
• Add peas and cream.
• Simmer about 5 minutes longer.
• Add parsley.
• Season with Salt and Pepper.
• Slice Crescents into 1/2 slices, then cut in 1/2 to make "croutons".
• Serve soup in a bowl with crescents floating on top.