Ingredients
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 frozen sweet peas
1/4
cup whipping cream
Preparation
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.
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.
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.
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.
