Chicken pot pie soup

Ingredients:

2 cups cooked chicken, cubed 

Small onion, chopped

1 cup carrots, chopped

2 cups potatoes, cubed

1 can green peas, drained

1 can corn, drained

6 tbsp. butter or margarine

1/2 to 1 cup flour (see note below)

2 tbsp. chicken bouillon, ground up

2 cups chicken broth

4 cups of milk

1/2 tsp. pepper

1/4 tsp. garlic salt

Puff pastry dough 

Method:

 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.

 Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.

 In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.

Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.