Chicken Pot Pie Soup
  • 1 1/2 cup butter
  • 1 1/2 cup flour
  • 4 tsp. salt
  • 1/2 tsp. pepper
  • 4 cups half and half
  • 6 cup seasoned chicken broth
  • 6 boneless skinless chicken breasts, cooked and cubed
  • 5-6 potatoes, cubed and boiled
  • 3 cups mixed vegetables
  1. Melt butter in a large Dutch oven; whisk in flour, salt and pepper. Heat and stir over low heat until smooth and bubbly. Remove from heat. Carefully whisk in half and half and broth; return to heat and bring to a slow boil. Reduce heat; add remaining ingredients, chopping into bite size pieces if necessary. Simmer until veggies are tender.