Chicken Pot Pie Bowls With Puffy Croutons

**Recipe from Picky Palate **

* 3 Tbl. e. v. olive oil

* 2 large carrots, peeled & sliced

* 2 stalks of celery, chopped

* 1 med. white onion, finely diced

* 2 large boneless, skinless chicken breasts, cooked & shredded

* 1 stick butter

* ½ c. flour

* ½ tsp. salt

* ¼ tsp. fresh ground black pepper

* 2 cans chicken broth

* 1 c. half & half

* ½ c. low fat sour cream

* 1 c. petite peas, frozen is fine

* Salt and pepper to taste

* Pinch of garlic salt

* 1 sheet thawed puff pastry

* 1 egg mixed with 1 Tbsp. water

* ¼ tsp. Cajun seasoning

Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 min. Reduce heat to low stir in chicken & simmer. In a separate medium pot, melt butter over med. heat. Whisk in flour, salt & pepper until smooth. Slowly whisk in chicken broth and half & half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking. Preheat oven to 350. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½" squares. Place squares onto a large baking sheet lightly sprayed with cooking spray & bake until puffed and golden brown, about 20-25 min. Remove & let cool. Serve in pot pie base in bowls and top with puffy croutons, Enjoy!