Chicken Pot Pie Soup with Puff Pastry Croutons

Name: Chicken Pot Pie Soup with Puff Pastry Croutons
Ingredients: All-purpose flour, for dusting; 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note); 1 large egg beaten with 1 tablespoon heavy cream, for egg wash; Kosher salt; Freshly ground black pepper; 3 chicken breasts, skin-on, bone-in, 2 & 1/2 to 3 pounds total (see Chef's Notes); Good olive oil; 6 tbsp (3/4 stick) unsalted butter; 5 cups chopped leeks (about 3 leeks), white and light green parts (see note); 4 cups chopped fennel (about 2 bulbs), tops and cores removed; 3 cups (1/2-inch) carrots, scrubbed and diced; 1 tbsp minced garlic (about 3 cloves); 1 tbsp chopped fresh tarragon leaves; 1/4 cup Wondra flour; 3/4 cup cream sherry, divided (see Chef's Notes); 7 cups good chicken stock, preferably homemade; 1 (2- × 3-inch) piece of Italian Parmesan cheese rind; 1 (10-ounce) box frozen peas; 1 cup frozen whole pearl onions; 1/4 cup minced fresh parsley

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Chicken Pot Pie Soup with Puff Pastry Croutons is a wonderful way to warm your belly without all of the heaviness of an actual chicken pot pie. All the

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Ingredients

All-purpose flour, for dusting
1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note)
1 large egg beaten with 1 tablespoon heavy cream, for egg wash
Kosher salt
Freshly ground black pepper
3 chicken breasts, skin-on, bone-in, 2 & 1/2 to 3 pounds total (see Chef's Notes)
Good olive oil
6 tbsp (3/4 stick) unsalted butter
5 cups chopped leeks (about 3 leeks), white and light green parts (see note)
4 cups chopped fennel (about 2 bulbs), tops and cores removed
3 cups (1/2-inch) carrots, scrubbed and diced
1 tbsp minced garlic (about 3 cloves)
1 tbsp chopped fresh tarragon leaves
1/4 cup Wondra flour
3/4 cup cream sherry, divided (see Chef's Notes)
7 cups good chicken stock, preferably homemade
1 (2- × 3-inch) piece of Italian Parmesan cheese rind
1 (10-ounce) box frozen peas
1 cup frozen whole pearl onions
1/4 cup minced fresh parsley