1. 2 cups cooked chicken, cubed
2. Small onion, chopped
3. 1 cup carrots, chopped
4. 2 cups potatoes, cubed
5. 1 can green peas, drained
6. 1 can corn, drained
7. 6 tbsp. butter or margarine
8. 1/2 to 1 cup flour (see note below)
9. 2 tbsp. chicken bouillon, ground up
10. 2 cups chicken broth
11. 4 cups of milk
12. 1/2 tsp. pepper
13. 1/4 tsp. garlic salt
14. Puff pastry dough or home made buns
1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.
2. Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.
3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.
4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (don’t skimp on the milk) like instructed. If you think it’s too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else it’ll taste too flour-y. If it’s too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.
5. Add chicken and then each vegetable one at time and stir carefully between each addition.
6. Roll out your pastry dough 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.