Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked chicken, diced or shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 sheet of puff pastry or pie crust (for topping)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Vegetables: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
2. Make Roux: Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste.
3. Add Broth and Milk: Gradually pour in chicken broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook until the soup thickens, about 10 minutes, stirring occasionally.
4. Add Chicken and Peas: Add cooked chicken, frozen peas, dried thyme, salt, and pepper. Simmer for another 5-10 minutes until the peas are heated through and the flavors meld together. Adjust seasoning to taste.
5. Prepare Topping: While the soup is simmering, preheat your oven according to the instructions for the puff pastry or pie crust. Cut the pastry or crust into pieces to fit your serving bowls or ramekins.
6. Assemble and Serve: Ladle the hot soup into oven-safe bowls or ramekins. Top each serving with a piece of puff pastry or pie crust. Place the bowls on a baking sheet and bake according to the pastry or crust package instructions, until the topping is golden brown and cooked through.
7. Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped fresh parsley before serving.

Enjoy your hearty and comforting Chicken Pot Pie Soup! Adjust the ingredients and seasoning to suit your taste preferences.