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Chicken Pot Pie Soup

A twist on a classic, this soup incorporates all your favorite elements of chicken pot pie in a new form that is sure to please.
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Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • ½ sweet onion diced
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 garlic cloves minced
  • 2 tablespoons flour
  • 1 sheet puff pastry
  • 1 egg beaten
  • 6 medium potatoes cut into
  • half-inch chunks
  • 3½ cups chicken stock
  • 1 cup half-and-half
  • 2 boneless chicken breasts cooked and shredded
  • ½ cup frozen peas
  • ½ cup frozen corn

Instructions
 

  • Preheat oven to 425°.
  • Heat a large pot on medium heat and add olive oil and butter. Stir in onions, carrots, celery, salt, and pepper. Toss to coat, and allow to cook for 5 minutes.
  • Stir in garlic and cook for 30 seconds; stir in flour to coat the vegetables. Cook 3–5 minutes, stirring to create a roux.
  • Using a biscuit or cookie cutter, cut 12 "biscuits" out of the thawed puff pastry sheet. Place them on a parchment-lined baking sheet, brushing tops with beaten egg. Bake 10–12 minutes or until golden brown.
  • Add potatoes, stock, and half-and-half to the soup, stirring and allowing the mixture to come to a boil. Reduce heat to medium low, add chicken, peas, and corn, and cover, simmering 10–15 minutes.
  • Top each bowl of soup with puff pastry.