2 sheets puff pastry, thawed
2 Tbsp Olive oil
1 ea. Yellow Onion, diced
1 Cup Carrots peeled and diced
1 Cup Celery, diced
1/2 tsp salt
1/4 tsp black pepper, ground
6 Tbsp butter, unsalted
6 Tbsp all-purpose flour
2 Cups Chicken Stock
1 Cup Milk
4 Cups Rotisserie chicken meat, chopped
1 Cup peas (fresh or frozen)
1/2 Cup parsley, chopped
 

Preheat the oven to 400°F.

Using a 3-inch ring cutter, cut the puff pastry into 8 circles. Place on a parchment-lined baking sheet and cook for 6 minutes. Rotate the tray and cook for an additional 6-8 minutes or until golden brown. Remove from the oven and cool on a cooling rack.

In a large saucepan, warm the olive oil on medium-high heat. Add the onion, carrot, celery, salt & pepper and cook for 5-8 minutes, or until soft. Slowly add the vodka and cook for 5 minutes, or until evaporated. Reduce the heat to medium, add the butter and cook until melted. Sprinkle flour over the vegetables and cook for 2 minutes. Slowly add the chicken broth and stir using a whisk until it thickens. Add the milk and bring to a simmer. Add the chicken meat and peas and cook for 5 minutes, or until warm. If it appears to be too thick, adjust with a small amount of additional milk.

Pour into serving jars and place a cooked puff pastry ring on top. Garnish with chopped parsley