chicken pot pie soup!

Homemade chicken pot pies were a favorite in my family, but they are cream based and my daughters allergy to dairy made the others fear that we could no longer enjoy them BUT we found a new way! These can be served in a bowl with homemade croutons OR served in a bread bowl (made or puchased... we get the panera ones).
Soup...
4 chicken breasts sauteed (butter, salt and pepper and 1/2 chopped onion) and cut in chunks
salt and pepper to taste
1 large can or box of chicken/veg broth
4-5 carrots, peeled and cut
1 c green peas
1c potato chunks
(can also add leftover green beans, broccoli, corn... you get the picture!)
5 tbs whole wheat flour
1 bay leaf

Sautee the chicken and onion with 2-3 tbs butter or olive oil, and salt and pepper to your taste. I sometimes add 1 tsp of garlic. Remove and cool and then cut. In a large pan or crock pot add vegetables and all BUT one cup of the broth. In a glass dish or measuring cup add flour to 1 cup broth and blend with a fork... add to soup mixture and stir well. Water can be added if too thick and IF preparing in a slow cooker, it will need to be thinner. If you need to thicken, remove some of the broth in the dish and mix in more flour and add back to soup. Season with salt and pepper to taste. Add chicken and bay leaf and let simmer at least 30 minutes. Serve in bowl or bread bowl.