As interestingly as this soup sounds, it doesn’t disappoint in flavour leading to an intense satisfaction of mind, body and soul! With the children quite safely back in school, my usual weekday dinners are sometimes hurried affairs, after an active school day. One must always strive to avoid close relationships with the fast food fellows, therefore I was ecstatically happy when I found this extremely nutritious but oozing with flavour, chicken pot pie soup. A great accompaniment for the night time rainy weather, experienced recently, this dish will literally give you a hug, whilst tickling your taste buds into food euphoria. Surprisingly my children love it as well, the warm, chicken filled flavours are acceptable with their palate and they might even eat a carrot or two if doused in soup.  Therefore another culinary win from my kitchen I feel, make some for your family tonight and unleash the hungry beasts!

Ingredients

· Puff pastry cut into round circles and baked

· SOUP:

· 2 tablespoons butter
· 1 cup cubed peeled potatoes
· 1 cup chopped onion
· 2 celery ribs, chopped
· 2 medium carrots, chopped
· 1/2 cup all-purpose flour
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 14-1/2 ounces  chicken broth
· 2 cups shredded cooked chicken
· 1 cup peas
· 1 cup corn

Directions

· Roll out puff pastry and cut into circular shapes. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack.
· For soup, in a heavy based saucepan heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
· Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

By Mayuri Jayasinghe