Recipe - Chicken Pot Pie Soup

Chicken Pot Pie Soup from Back to the Cutting Board
3 cups cooked chicken, cubed or shredded (I used leftover roasted chicken)
1 onion, diced
2 carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter
1 cup flour
2 tbsp. chicken/vegetable bouillon, ground up (2 bouillon cubes)
2 cups chicken/vegetable broth
4 cups of milk
1/2 tsp. pepper
1/4 tsp. garlic salt
Puff pastry dough or whatever else you like.

1. Put the potatoes in a pot with 1 cup of the broth and enough water to cover them. At the same time, put your peeled and chopped carrots in a small pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.
2. Meanwhile, sauté your onions in a few teaspoons of olive oil until soft and translucent, about 8 minutes.
3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour. Stir until smooth.
4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
5. Add chicken and then each vegetable one at time and stir carefully between each addition.
6. Roll out your pastry dough (if you’re using it) about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top.

Serve on top of soup. Serves 6-8.