1Cut the chicken breast into long strips. Season with salt and pepper to taste.
Melt 2 tbsp. of the butter in a large skillet. Cook the chicken in the butter just until cooked through. Remove from the skillet and set aside.
Add the other 2 tbsp. of butter to the skillet. Add the flour to the butter to make a roux. Pour in the chicken broth and mix well with the roux. Simmer until sauce thickens.
Cut the chicken strips into bite size pieces and put in a dutch oven. Add frozen veggies to the pot.
Pour thickened sauce over chicken and veggies. Stir in the cream of chicken soup and heavy cream. Simmer until veggies are hot.
Serve over whatever you desire. We used biscuits, but would also be good over rice or noodles.