Chicken Pot Pie Soup

In a large pot or Dutch oven, melt butter over medium heat.

Add the diced onion, celery, and carrots. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the chopped mushrooms, dried thyme, dried rosemary, and onion powder. Cook until the mushrooms have softened.

Sprinkle the flour over the vegetables and stir to coat. Cook for about 2-3 minutes to cook out the raw flour taste.

Add the lemon juice, then slowly pour in the chicken broth and heavy cream, stirring constantly.

Bring the mixture to a simmer and cook, stirring occasionally, until the soup has thickened.

Stir in the shredded chicken, frozen peas, and frozen corn. Simmer for another 5 minutes until everything is heated through.

While the soup simmers, prepare the puff pastry bites. Preheat your oven according to the puff pastry package directions (typically 400°F / 200°C).

Cut the thawed puff pastry sheet into small, bite-sized squares and arrange them on a baking sheet.

Brush the tops of the pastry squares with the beaten egg and sprinkle with dried thyme, if using.

Bake for 10-15 minutes, or until golden brown and puffed.

Ladle the soup into bowls and top with the fresh-baked puff pastry bites to serve.