Chicken Pot Pie Soup Recipe

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My husband is a big chicken pot pie fan.  We have been trying to eat better and realized how many calories are in one pot pie!  Yikes!  This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Chicken Pot Pie Soup Recipe:
Ingredients:
1/4 cup all-purpose flour
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1 onion, chopped
1 (10 ounce) package frozen classic mixed vegetables (peas, carrots, green beans, corn)
3 russet potatoes, peeled and cubed
8 ounces sliced mushrooms
2 cubs chicken bouillon
Pinch of thyme
2 cooked chicken breasts, diced
Salt and Pepper, to taste
Directions:
In a small bowl, whisk together flour and 1/2 cup of the water until blended.  Set aside.  Pour remaining water and milk into a large pot and bring to a boil.  Add celery, onion, frozen vegetables, potatoes and mushrooms.  Bring to a boil then simmer on low until vegetables are soft, about 20 minutes.  Add bouillon, thyme, chicken and salt and pepper.  Whisk in slurry.  Stir and cook another 2-3 minutes until soup thickens.
(Recipe adapted from Skinny Taste)
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  1. Kristal says:

    As I was eating canned Chicken Pot Pie soup the other day I thought I should try to make this… low and behold someone already has! Putting this on our list this week!

  2. Ashley says:

    We love chicken pot pie; my husband says I make the best in the world! But it does have a lot of calories, so I think I will be giving this a try in January…when we are trying to eat better. ;)

  3. Becky says:

    This is on the stove as we speak! I doubled the celery, used three chicken breasts that I roasted with herbs for a little extra flavor and omitted the mushrooms. Smells great!

  4. Lindsey says:

    I was wondering what you are suppose to do with the 1/2 cup of water and flour you set aside at the beginning of the recipe?

    • Cyd says:

      The flour and water mixture you set aside is the slurry mixture. So just add it where it says to add the slurry mixture. Sorry for the confusion.

  5. Penny says:

    Some kind of low fat crust on top would be great. I am trying to figure out a low fat solution because pie crust is not low fat… how about plopping a low fat biscuit on the top? Any ideas?

  6. Colleen says:

    This was great! I followed the recipe exactly and made it with dinner rolls. My husband’s suggestion…”maybe you could put some bacon in it.” That would defeat the purpose of it being a healthy soup. But since I do the cooking, it will remain a healthy favorite!

  7. Carol says:

    Yum, it really was like chicken pot pie! It was the perfect match for sub sandwiches and a bitter cold night! I used dried parsley instead of thyme and my all time favorite Lawrys, and yes, 2 tablespoons of butter! Other than that, it was right on for a filling, healthy soup. Thanks for a keeper recipe!

    • Cyd says:

      It should work fine as a crock pot meal. You just need to cook it long enough so that everything is cooked through.

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