CHICKEN-VEGETABLE POT PIE SOUP

Chicken-Vegetable Pot Pie Soup image

Love pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 2 g