Chicken Pot Pie Soup

1 sheet frozen puff pastry, thawed
1 egg, beaten

1 C chopped Chicken
2 Tbsp Butter, divided
1/3 C chopped Onion
1 tsp minced garlic
1/8 C Flour
2 C Heavy Cream
1/2 C Chicken Broth
3 medium potatoes, diced and cooked
1/4 C frozen peas, cooked
1/4 C carrots, cooked
salt
pepper
nutmeg, pinch (optional)

Preheat oven to 350 degrees.
Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strops. Bake for 10 minutes or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
Melt 1 Tbsp Butter in sauce pan and sauté the onions and garlic until they soften, about 3 minutes. Add the remaining Butter and melt. Slowly add the flour, stirring until consistency of peanut butter, but do not brown like a roux. Slowly add cream and keep stirring. Add Chicken Broth and stir until thickened. Add peas, carrots, nutmeg, chicken and potatoes. Add salt and pepper to taste. Remove from heat. Thin to desired consistency using cream or Chicken Broth.
Serve with puff pastry sticks.