Chicken Pot Pie Soup

Ingredients
4 ribs celery, medium dice
3 carrots, medium diced
1 onion, medium dice
6 ounces white mushrooms
½ pound butter
2 Tablespoons poultry seasoning
Salt and pepper as needed
½ pound flour
1 quart chicken stock
2 cooked potatoes, medium diced
2 cups cooked chicken meat
1 cup heavy cream
1 cup frozen peas
2 cooked puff pastry squares
Method
In a large Stock pot, melt the butter over medium heat and add the vegetables
Sauté the vegetables until they begin to sweat and turn a brownish color
Add the poultry seasoning, salt, and pepper, continuing to stir
Turn the heat to low and add the flour and stir well to the mixture to make a roux.
Continue to cook and stir the roux until it becomes the consistency of peanut butter, and does not stick to the sides of the pot
Add the chicken stock and blend well with a whisk to distribute the roux and allow the liquid to thicken
Add the cooked chicken and the diced potato, continuing to stir as the soup thickens. If the heat needs to be turned up temporarily, that’s ok, just be sure to stir and keep it from burning
Add the heavy cream and continue to stir
When the soup is at the consistency you want, turn to low, add the peas and stir well
Cover and let simmer for 10 minutes
Crumble the puff pastry and stir in half, using the other half to top as a garnish