Chicken Pot Pie Soup

2 cups diced cooked chicken

1/2 white onion

4 stalks celery

1 bag frozen peas and carrots

8 tbsp butter

1/2 cup flour

2 boxes chicken broth

2 cups cream

2 cups milk

Garlic

Salt & pepper

Thyme

Parsley

One prepared pie crust refrigerated

(Next time I'll add a bag of diced potatoes too). 

Saute celery and onions and butter. After 3 to 5 minutes add the bag of frozen vegetables and cook for two more minutes. Sprinkle with flour and cook for 2 minutes. Add broth and all seasonings and bring to a boil. Add cream and milk and return to a boil. Add the chicken. Reduce heat and simmer for at least 10 minutes.

Slice pie crust into strips bake for 6 to 8 minutes at 450°. Serve with pie strips as toppings.