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.
