Murray’s Chicken-Pot-Pie Soup---BY: JOHN MURRAY

 1 cup chopped fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
...
1 cup fresh/frozen peas
2 tablespoons butter
2 cups diced cooked turkey/chicken
2 cups water
1-1/2 cups diced peeled potatoes
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2-1/2 cups whole milk, divided
3 tablespoons all-purpose flour
*~* In a large saucepan, sauté the carrots, celery, and onion in butter until
tender. Stir in the turkey/chicken, water, potatoes, peas, bouillon, garlic
powder, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for
10-12 minutes or until vegetables are tender.
*~* Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into
soup. Bring to a boil; cook and stir for 2 minutes or until thickened.