Chicken Pot Pie Soup

What is more comforting than a chicken soup?  Make it creamy and taste like a pot pie and it's guaranteed to be a success.  I'm in a soup mood so there might be a couple new soup recipes this week.  I consulted a friend to see if she would add corn since I normally do not to a pot pie and she said yes.  I was glad that I did for the bursts of sweetness.

Chicken Pot Pie Soup

2 tbsp butter
2 tbsp flour
2 cups chicken broth
2 cups milk
2 chicken breasts, cubed and cooked
1 cup carrots, pared and diced
1 cup potatoes, pared and diced
1 cup peas
1 cup corn (I used 2 ears of fresh corn)
1 tbsp celery flakes
Salt and freshly ground pepper to taste

Melt the butter in the bottom of a dutch oven or soup kettle.  Stir in flour and cook for a couple minutes.  Whisk in chicken broth.  Add in milk, chicken, carrots and potatoes, cover with lid slightly ajar and cook over medium heat for 45 minutes.  Add in peas, corn and celery flakes.  Cook for an additional 30 minutes.  Add salt and freshly ground pepper to taste.