Chicken Pot Pie Soup | Cooking Professionally

Ingredients

• 2 chicken breasts, boneless and skinless
• 1/2 onion, diced
• salt, to taste
• pepper, to taste
• 1 sprig of fresh rosemary
• 3 cloves garlic, minced
• 32 ounces chicken broth
• 1 sprig of fresh thyme
• 1 large russet potato, peeled and diced
• 3 cups frozen peas and carrots
• 1 cup heavy cream
• 2 tablespoons flour
• 3 tablespoons cornstarch mixed with 3 tablespoons water, optional, for thickening
• fresh parsley, optional, chopped
• 1 pre-prepared sheet puff pastry, thawed