Chicken-Vegetable Pot Pie Soup

• 1 sheet frozen puff pastry (from a 17.3 oz. pkg)
• 2 tablespoons butter or 2 tablespoons margarine
• 6 small new potatoes, cut into eighths
• 1 medium celery, coarsely chopped (1/2 cup)
• 1 medium carrot, coarsely chopped (1/2 cup)
• 1 small onion, coarsely chopped (1/4 cup)
• 5 cups chicken broth
• 14 cup Wondra Flour (quick-mixing flour)
• 1 teaspoon poultry seasoning
• 14 teaspoon salt
• 18 teaspoon pepper
• 2 12 cups cooked chicken, chopped into 1-inch pieces (can use rotisserie chicken)
• 1 cup frozen green pea
• 14 cup whipping cream

1. Heat oven to 400.
2. Cut 6 rounds from puff pastry with 3-inch round cutter.
3. Place on ungreased cookie sheet.
4. Bake 12-15 minutes or until puffed and golden brown; keep warm.
5. Meanwhile, in a 4 1/2 to 5-quart Dutch oven, melt butter over med-high heat.
6. Cook potatoes, celery, carrot, and onion in butter 5-6 minutes, stirring frequently, until the onion is softened.
7. Beat broth, flour, poultry seasoning, salt, and pepper into potato mixture with wire whisk.
8. Heat to boiling, decrease heat to medium low.
9. Cover and cook, 15-20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
10. Stir in remaining ingredients; cover and cook 5-6 minutes, stirring occasionally, until chicken and peas are hot.
11. Ladle soup into bowls; top each serving with pastry.

pastry, butter, potatoes, celery, carrot, onion, chicken broth, wondra flour, poultry seasoning, salt, pepper, chicken, frozen green pea, whipping cream

Taken from www.food.com/recipe/chicken-vegetable-pot-pie-soup-459727 (may not work)