Ingredients:

4 tbs unsalted butter

½ cup chopped onion

½ cup diced celery

½ cup diced carrot

1 clove minced garlic

1 cup diced potato

¼ cup flour

1-1/2 cups 2% milk

1 tsp chopped fresh thyme

2 cups diced chicken

½ cup frozen peas

½ cup frozen corn

½ cup frozen lima beans

1-1/2 tsp salt

1 tsp pepper

1 tbs chopped fresh parsley

Directions:

In a large pot heat butter, onion, celery and carrots on medium heat for about 5 minutes.

Add garlic, potatoes and sprinkle with flour to coat. Mix well to dissolve flour.

Add in chicken broth, milk and fresh thyme. Stir and reduce heat to low – let simmer for 20 minutes or until potatoes are tender.

Stir in chicken, peas, corn and lima beans. Add salt and pepper. Let simmer another 10 minutes or so (if too thick, add more milk).

Stir in parsley and serve.

Pie Crust Crackers:

Pie Crust (can use store bought)

2 tbsp melted butter

Salt (pretzel salt preferable)

Roll out pie crust on wax paper.

Lightly brush with melted butter then sprinkle with salt.

Use a small cookie cutter (Ginny uses a small chicken cutter) or cut into squares or triangles.

Place on parchment paper lined cookie sheet.

Bake at 375 deg F for 12-15 minutes or until golden brown.