Chicken Pot Pie Soup

6 Tbsp unsalted butter softened

¼ cup all-purpose flour

2 Tbsp cornstarch

1 cup nondairy milk

A small onion finely chopped

2 medium carrot peeled and diced

1 celery stalk diced

1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes

5 medium size russet potato peeled and diced

1 cup frozen peas

Salt to taste

Freshly ground black pepper to taste

To prepare soup, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.

In a separate bowl, dissolve the cornstarch in the nonmilk. Set aside.

In a large saucepan, add two tablespoons of butter and sauté the onion, carrot, and celery over medium-high heat for about 3 minutes.

Add the broth and the potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.

Add the butter and flour mix and bring to a gentle boil, constantly stirring.

Pour in the milk and cornstarch mixture and bring to a boil.

Add salt and pepper to taste. Stir in the peas. Cover and let cool.

Add vegan chicken if desired.

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