In a large stockpot or Dutch oven over medium heat, add in the olive oil and sear the chicken breasts for about 2 minutes on both sides. Remove and set aside.
Add in the butter, mushrooms, sliced carrots, onion, and garlic and cook for about 5 minutes, until soft and aromatic.
Then stir in the flour and cook for about 1 minute.
Pour in the wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Add in the corn, potatoes, seared chicken breasts, fresh herbs, and spices. Then cover with the vegetable stock. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender and the chicken is cooked through.
Remove the cooked chicken breasts and shred with a fork, then set aside.
Add in the heavy cream, green beans, and shredded chicken and cook for another 10 minutes or until heated through.
Spoon the chicken pot pie soup into bowls and top with the crispy puff pastry bites!
Puff Pastry Bites
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Gently cut the puff pastry sheets into 2 inch squares and arrange on the lined baking sheet.
Lightly brush with egg wash and sprinkle with flaky sea salt.
Bake at 375°F for 10-15 minutes or until puffed up and golden brown.
Notes
Store the soup in the fridge for up to 5 days! Store the puff pastry bites in an airtight container at room temperature for up to 4 days.