handfulfresh herbs (thyme, rosemary, parsley, sage, bay leaf)
4garlic cloves
1tsppeppercorns
2tspsalt
waterto cover
for the soup
2tbspbutter/oil
1onionfinely chopped
2carrotspeeled and finely chopped
1celery stalkfinely chopped
2cupsfrozen peas
2cupsvegetables of your choice (optional)
3garlic clovescrushed/minced
2tspdried herbs of your choice (oregano, thyme, Italian seasoning)
2tbspflour
6 cupschicken stock
1cupheavy/whipping cream
1-2tsplemon juice
salt and pepper to taste
Pastry tops
puff pastry or pie crust
1eggbeaten
Instructions
To make the stock, combine all the ingredients in a large stock pot and bring to a simmer. Cover and cook for an hour until the chicken is fall-apart tender. Remove the chicken then shred the meat and set aside. At this stage you can strain the stock and use or return the bones to the pot, add more water and cook for a few more hours to make a stronger, more intense stock.
To make the soup, melt the butter/oil in a large pot and add the vegetables (except for the peas). Cook until the vegetables start to soften and turn golden brown. Add the garlic and herbs.
Sprinkle the flour over the vegetables and stir to combine. Pour in the stock. Bring to a simmer and cook for 10 minutes until the vegetables are cooked through.
Pour in the cream and add the shredded chicken and peas. Cook for 5 minutes until the soup is hot and bubbling.
Season with lemon juice, salt and pepper.
Ladle the soup into oven-proof bowls then top with squares of pastry. Brush with egg wash.
Place in the oven (preheated to 180°C/360°F) and bake for 10-15 minutes until golden brown and puffed.