Chicken-Vegetable Pot Pie Soup

Ingredients

• 1 sheet puff pastry frozen thawed (from 17.3-oz package)
• 2 tablespoons butter 
• 6 small potatoes - remove skin red cut into eighths
• 0.5 cup celery coarsely chopped
• 0.5 cup carrots coarsely chopped
• 0.3 cup onion coarsely chopped
• 5 cups chicken broth (from two 32-oz cartons)
• 0.3 cup oats gold wondra®
• 1 teaspoon poultry seasoning 
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper 
• 2.5 cups roasted chicken cooked
• 1 cup peas sweet frozen
• 0.3 cup whipping cream 

Equipment

• bowl
• baking sheet
• ladle
• oven
• whisk
• dutch oven

Directions

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