Chicken pot pie soup in a bread bowl with a seasoned wonton crisp

Season the chicken breasts with salt, pepper, dried thyme and a little sage; rub with a little oil.

Grill on a hot grill about three to four minutes, give a 45 degree turn, then flip and cook the other side similarly.

Cook to about 160 and pull off the grill.

Peel the potato, cut it small and parboil it in a little pot of boiling water for a few minutes.

Melt butter in a pot, add diced onion and celery and cook three to four minutes until softened.

Add garlic, fresh thyme, salt and pepper and cook one minute.

Stir in flour, then chicken broth, stirring after adding to avoid lumps, then milk; bring to a simmer and add heavy cream.

Add the parboiled potatoes, and the frozen peas when a few minutes are left; let it thicken.

Cut the chicken into bite-size pieces and mix it in; taste and adjust the seasoning, adding soy paste or soy sauce for umami.

Cut a lid out of the bread bowl like a pumpkin, pull out the middle, and warm the bowl and lid in a 350 oven about eight minutes.

Mix nacho cheddar popcorn seasoning with smoked paprika, chili powder, garlic and onion powder, a little salt and a tiny bit of sugar.

Heat oil in a little pot to 350F and fry a square wonton wrapper about 15 to 20 seconds a side; shake and toss in the seasoning while still hot.

Ladle the soup into the bread bowl and serve with the wonton.