Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe
3 Tbsp. Butter
1/3 c. Chopped Onion
1/3 c. All-Purpose Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 c. Chicken Broth
3 Chicken Breasts, Cooked and Shredded
1 Large Can of Mixed Vegetables (I like Veg-All Country Style)
1 Can of Sliced Carrots
1 Can of Small Peas
2/3 c. Fat Free Half & Half or Milk
Up to an additional cup of half and half or milk (depending on how thick you like soup)
1-2 Pie Crusts, Cut into small pieces and baked
In large saucepan or soup pot, melt butter, add onions and cook for 2-3 minutes.  Sprinkle onions with flour, salt and pepper and stir and cook for additional minute.
Gradually add in chicken broth, using a whisk to keep mixture smooth.
Cook for one minute or until thick.
Add chicken, vegetables and milk.
Bring to a simmer.  Add additional milk or cream until it reaches your preferred consistency.  Warm on low heat for 15-20 minutes.
Serve in a bowl with pie crust toppers.

Pie Crust Toppers:
Leave pie crusts on counter until they reach room temperature.
Roll out pie crust on a piece of wax paper.
Cut crust into pieces using a cookie cutter.
Place on ungreased cookie sheet and bake in a preheated oven at 350 degrees for 7-10 minutes.

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