CHICKEN POT PIE CHOWDER

A wonderful comforting hug in a mug, rich creamy roasted chicken pot pie with country vegetables, sweet corn and potatoes, this is a warming hearty dinner with love on a spoon.

Prep time 10 minutes / Cooking time 15 minutes

Ingredients 

(serves 4)

1 roasted chicken all meat removed and chopped or 4 raw breasts diced)

2 tbsp olive oil

2 tbsp butter

1 onion finely diced

1 carrot finely diced

1 clove garlic chopped

1 rib celery finely diced

2 large potatoes peeled and diced

1 corn on the cob corn off the cob!

1 bay leaf

1 tsp fresh thyme

150ml dry white wine (or milk)

2 tbsp flour

1.5 ltr chicken stock

300ml double cream

1 cup petit pois peas

1/2 tsp fresh grated turmeric (1/4 if dried)

1/2 tsp Himalayan sea salt 

1/2 tsp white pepper

1/4 tsp black pepper

1 tbsp chopped fresh parsley

Heat the olive oil and butter medium hot, add the onions, garlic, celery, carrots, potatoes, sweet corn, bay leaf and thyme, gently soften for around 10 minutes, if your using raw diced chicken add now, if your using cooked or left over chicken add once the sauce is made.  Next make the roux by adding the flour to the mix well, add the wine and stir in until smooth, bring to a simmer add half the chicken stock and cream and whisk until smooth, bring back to a gentle simmer and assess how thick your sauce is adding more chicken stock until your pot pie chowder is the consistency you like, nows the time to add the roast chicken if using then add the peas, turmeric and season with salt and pepper and serve with a sprinkle of fresh parsley.