Chicken Pot Pie Soup

Chicken Pot Pie Soup

6 tablespoons of butter
1 cup finely diced onion
1 cup chopped celery
Salt and pepper
5 tablespoons of flour
6 to 8 cups milk
2 to 4 tablespoons chicken soup base
2 cups frozen southern style cubed hash brown potatoes or boiled cubed potatoes
2 cups mixed frozen vegetables (carrots, green beans, corn, peas)
2 cups diced or shredded cooked chicken
1 cup heavy cream
2 tablespoons chopped Italian parsley
Frozen puff pastry sheets, thawed (optional)
1 egg, beaten (optional)
Oven safe crocks (optional)

In a large soup pan melt butter. Cook onion and celery in butter on medium heat until soft. Season with a little salt and pepper. Add flour and cook on low for a minute, stirring constantly. Add 6 cups of milk and 2 tablespoons of chicken base. Whisk often until it comes to a boil and has thickened. Turn down heat to a low simmer. Add the chicken, potatoes, and vegetables. Let simmer for another 5 minutes. Add the heavy cream. If soup is still too thick, add a little more milk. Taste to see if more chicken soup base or salt and pepper is needed. Serve with fresh chopped parsley on top. To make the crust on top, preheat the oven to 425 degrees. Keep the pastry sheets in the fridge until just before ready to use! Use a rolling pin to quickly roll out the puff pastry sheets a bit. Cut pastry into squares big enough to cover the top of your crocks. Ladle warm soup into oven-safe crocks. Don’t fill crocks all the way to the top. Top crocks with pieces of puff pastry. Brush pastry tops with a little of the beaten egg. Bake crocks on a cookie sheet for 12 to 20 minutes until pastry or crust is golden. Sprinkle with chopped parsley.

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