Chicken Pot Pie Soup | Blue Jean Chef - Meredith Laurence

Ingredients

• 3½ pounds chicken (2 boneless chicken breasts and 4 bone-in chicken thighs)
• salt and freshly ground black pepper
• 1 cup onion (diced)
• 3 ribs celery (diced)
• 4 carrots (sliced)
• 1 large russet potato (peeled and diced)
• 4 cups chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 1½ cups frozen corn and peas
• ½ cup heavy cream
• 1 tablespoon fresh chopped parsley
• 1 cup self-rising flour
• 1 tablespoons sugar
• ¼ cup unsalted butter (cold (or partially frozen))
• ¾ cup buttermilk
• 2 tablespoons butter (melted)