Chicken Pot Pie Soup
1 sheet of puff pastry, thawed according to package directions
2 tablespoons butter
1 pound chicken cut into 1/2 inch pieces (or two cups shredded, cooked chicken)
2 stalks celery, chopped
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped (if it is a large parsnip, quarter it and cut out the woody stem before using)
1/2 teaspoon salt
1/4 cup flour
1/4 teaspoon dried thyme
1/8 teaspoon ground sage
1/8 teaspoon dried marjoram
3 cups low-sodium chicken broth
2 cups milk
1 cup frozen peas
Heat oven to 400 degrees. Cut puff pastry along seams into thirds, and cut each third into four triangles. Place on a baking sheet and cook until puffed and lightly browned, about 10-12 minutes. Remove from oven and set aside.
Melt the butter in a large pot over medium heat. Add the chicken and cook 3-4 minutes, stirring frequently, until no longer pink. Remove to a bowl and set aside. (Skip this step if using shredded, cooked chicken.)
To the butter remaining in the pot, add celery, onion, carrots and parsnip along with 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Add flour, thyme, sage and marjoram. Cook and stir one minute.
Stir in broth and milk, cover the pot, and bring soup to a simmer. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 6 minutes.
Stir in chicken and peas and let simmer until chicken is cooked through and peas are heated, about 5 minutes.
Divide soup among serving bowls, topping with pastry triangles.