Chicken-Vegetable Pot Pie Soup

 

1

sheet frozen puff pastry (from 17.3-oz package), thawed

2

tablespoons butter or margarine

6

small red potatoes, cut into eighths

1

medium stalk celery, coarsely chopped (1/2 cup)

1

medium carrot, coarsely chopped (1/2 cup)

1

small onion, coarsely chopped (1/4 cup)

5

cups Progresso® chicken broth (from two 32-oz cartons)

1/4

cup Gold Medal® Wondra® quick-mixing flour

1

teaspoon poultry seasoning

1/4

teaspoon salt

1/8

teaspoon pepper

2 1/2

cups 1-inch pieces cooked chicken

1

cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

1/4

cup whipping cream

• 1 Heat oven to 400°F. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.
• 2 While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.
• 3 Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. 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.
• 4 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.