Chicken Pot Pie Soup with Pastry Crisps - Cooking Stock and Bone Broths | Kitchen Basics

Ingredients

• 1 refrigerated pie crust sheet (half of a 14.1 oz. pkg.)
• 1 egg, beaten
• 1 1/2 tsp. kosher salt, divided
• 3/4 tsp. ground black pepper, divided
• 2 Tbsp. olive oil
• 4 medium carrots, sliced (2 cups)
• 1 small onion, diced (1 cup)
• 3 celery stalks, sliced (1 cup)
• 3 Tbsp. all-purpose flour
• 1 tsp. finely chopped fresh rosemary
• 1 carton (32 oz.) Kitchen Basics® Original Chicken Stock
• 2 cups whole milk
• 2 cups cubed or pulled rotisserie or other cooked chicken
• 1 cup frozen peas
• 1 Tbsp. parsley, optional