Chicken Pot Pie Soup

This is a soup that carries all the creamy goodness that one would expect to find inside a traditional chicken pot pie, but in soup format.

Chicken Pot Pie Soup
Prep time
Cook time
Total time
  • ¼ cup flour
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • ½ medium onion, chopped
  • 8 oz. sliced baby portabella mushrooms
  • 2 chicken boullions
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 10 oz. frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed into ½ inch sizes
  • 16 oz. cooked chicken breast, diced small
  • Salt to taste
  1. Combine ½ cup of cold water with flour to create a slurry mixture in a bowl and whisk until well blended. Set aside.
  2. Pour remaining water and milk into a large pot and slowly bring to a boil.
  3. Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen vegetables and return to boil.
  4. Cover partially and simmer on low until vegetables are soft, about 20 minutes.
  5. Remove lid, add potatoes and cook until soft, about 5 minutes.
  6. Add chicken, and slowly whisk in the slurry mixture, stirring well as you add.
  7. Cook another 3-5 minutes, until soup thickens.
  8. Adjust with salt and pepper to taste, serve.


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