An old favorite, demoed years ago and back by popular demand.

4 puff pastry shells
4 T butter
1 C diced onion
3/4 C diced celery
3/4 C diced carrots
1½ C diced potatoes
1½ t poultry seasoning
1/4 t white pepper
½ salt
1/4 t ground nutmeg
1/4 C flour
4 C chicken broth, preferably home-made
2 T dry sherry
2 C cooked chicken
½ C corn kernels
½ C peas
1/4 C heavy cream
1/4 C chopped fresh parsley

Bake puff pastry shells according to directions; set aside. In a large pot, melt butter and add diced vegetables; cover and sweat 10 minutes. Add seasonings; Whisk in flour, cook 2-3 minutes; slowly add broth, stirring mixture to incormporate and prevent flour from clumping. Add sherry; cook soup 15 minutes until thickened. Add chicken, corn, peas and let these simmer about three minutes until hot. Before serving, stir in heavy cream and parsley. Serve in large bowls, each serving topped with a puff pastry shell.