Chicken Pot Pie Soup

This is a good hearty warm soup. Easy to put together. I have used Mock Puff Pastry Dough (Made so Easy!) with success for the pastry on top. I like that there are no cans of cream of whatever soup in it.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup flour
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup celery, finely chopped
•  salt and pepper
• 4  cups milk
• 2  tablespoons  chicken soup base
• 1⁄2 cup  cooked potato, cubed
• 2  cups  frozen mixed vegetables
• 2  cups chicken, shredded
• 1⁄2 cup heavy cream
•  puff pastry sheets or   uncooked  pie crust
• 1  egg, Beaten
•  chopped parsley

Directions

1. Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
2. Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
3. Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.