Ingredients:

  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 cups cooked chicken breast, shredded or cubed
  • 2 cups gold potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 1/2 tsp flaky sea salt

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the onions are translucent. Stir in the garlic for the final 60 seconds.
  2. Whisk in the flour and cook for 2 minutes. Gradually pour in the chicken broth, whisking constantly. Add the potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender.
  3. Stir in the shredded chicken, frozen peas, and frozen corn. Pour in the heavy cream and stir gently for 3-5 minutes until the soup is heated through and thickened.
  4. Preheat oven to 400°F (200°C). Roll out the puff pastry on a baking sheet and cut into 6 squares. Brush with egg wash and sprinkle with sea salt. Bake for 10-12 minutes until golden brown.