Leftover Turkey Pot Pie Soup

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

6 cups Aneto Chicken Broth

3 tbsp. butter

1 medium carrot, peeled and diced

2 stalks celery, diced

1 large onion, diced

1/4 cup flour

2 tsp. thyme leaves, minced

1 tsp. rosemary leaves, minced

1/2 cup white wine

2 cups roast turkey (or chicken) meat, cubed

2 cups frozen mixed vegetables

1 cup heavy cream

Salt & pepper to taste, chopped fresh parsley (for serving)

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1 sheet puff pastry, thawed according to package

1 egg, beaten

1 tsp. flake salt

Instructions:

Preheat oven to 400°. Melt butter in a medium Dutch oven or other heavy pot over medium-high heat. Add carrot, celery and onion and cook, stirring occasionally until the vegetables begin to soften, about 5 minutes. Sprinkle 3 Tbsp. all-purpose flour over and cook until combined and mixture begins to brown.
Add thyme and rosemary and white wine and cook, stirring often, until evaporated and mixture is pasty, about 1 minute. Add Aneto Chicken broth and stir until fully incorporated. Season mixture to taste with salt and pepper. Reduce heat and simmer, stirring occasionally, for 20 minutes.
While the soup mixture simmers, roll out 1 sheet frozen puff pastry on a surface to a rectangle and cut into 6 strips; transfer to a parchment-lined baking sheet. Prick pastry all over with a fork, brush with beaten egg and season generously with flaky sea salt. Bake until deep golden brown and crisp, 15 minutes. Let cool slightly.
Add cooked turkey meat, mixed vegetables and heavy cream to the soup pot. Cook, stirring occasionally, until chicken and vegetables are heated through and soup is slightly thickened, about 5 minutes. Taste soup and season with more salt and pepper if needed.
Ladle soup into bowls and top with chopped parsley and more pepper. Serve puff pastry alongside.

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