issues for her to adorn us with lows in the 20s this week! Highs are in the 50’s and windy lately. Now, I am all for cooler temperatures (I hate anything over 85 degrees) but this is not fun. Yes, it’s the middle of November but come on now! Cold weather is great for baking and cooking though! I am in my element then.
Place in your crockpot all of the vegetables EXCEPT the peas and then the chicken. Add the garlic and 3 cups of the chicken stock.
In a small bowl, combine and whisk the remaining one cup of chicken stock with the flour until smooth. Pour into crockpot. Add the thyme, salt and pepper and give it all good stir.
Cover and cook for about 4 hours on low. At this point, the potatoes and carrots should be just about done. If not, give them another 30 minutes. When they are just about done, add the frozen peas and heavy cream. Cook an additional 30 – 45 minutes until vegetables are done and soup has thickened a bit.
To make the Parmesan Pepper Pie Crust Wedges:
Preheat oven to 425 degrees. Line a sheet pan with parchment paper ( I use a pizza pan). Unroll pie crust onto sheet pan.
Brush with melted butter. Sprinkle Parmesan cheese over the crust and a bit of pepper.
Bake in oven for 10 – 12 minutes, until golden brown. Cut into wedges and serve warm with the soup.