Name: Chicken Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ¼ cup all-purpose flour; 2 cups water; 4 cups fat free milk; 1 stalk celery (diced); 1 onion (diced); 1 (10 ounce) package frozen mixed vegetables ((peas, carrots, green beans, corn)); 3 russet potatoes (peeled and cubed); 8 ounces fresh mushrooms (sliced); 2 chicken bouillon cubes; 1 pinch thyme; 2 boneless, skinless chicken breasts (cooked and cubed); salt and pepper (to taste)

Ingredients needed to make this Chicken Pot Pie Soup:

¼ cup all-purpose flour

2 cups water

4 cups fat free milk

1 stalk celery diced

1 onion diced

1 (10 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)

3 russet potatoes peeled and cubed

8 ounces fresh mushrooms sliced

2 chicken bouillon cubes

1 pinch thyme

2 boneless, skinless chicken breasts cooked and cubed

salt and pepper to taste

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How to make Chicken Pot Pie Soup:

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.

Looking for more pot pie recipes?! Try our Easy Biscuit Chicken Pot Pie!

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Questions & Reviews

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!
BARBIE says:

Yummy!
Angela says:

This looks amazing, i am also a big pot pie fan, this could be my answer, thanks for sharing :) I pinned it too
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. ;)
Sayra says:

Made it tonight and it was great!
Benjamin says:

I made it tonight and it didn't taste good at all, really boring :( I followed exactly the recipe too!
Faye Davis says:

I love your pot pie recipe and the photo is awesome!
Carrie says:

How many servings does this make?
Cyd says:

Makes about 6 or 7 servings. Just depends how big the servings are.
Sara says:

Yummy, comforting and filling! Thanks for the recipe. :)
Jennifer L says:

I made this today at work and so far everyone has loved it!!!! Great job.
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!
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.
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?
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!
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!
Danielle says:

Could you make this into a crock pot meal?
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.
Diane says:

How about using chicken broth rather than the water and bouillon cube??
Cyd says:

Chicken broth will work fine!!!
Cora says:

I think that it will be really good what kind of things do u put in it
Debbie Buckner says:

Two cups chicken bouillon? I'm confused about that, do you mean two cubes?
Momma Cyd says:

Yes, 2 chicken bouillon cubes. Thanks for catching that. We've edited the recipe and made the change.
Jamie says:

Love this!! How can I use this as a freezer meal? Should I not add the milk until the day I make this? or would it be ok to add the milk along with the rest of ingreds. and freeze?
Momma Cyd says:

We have not yet tried this as a freezer meal recipe. With the milk, potatoes, and mushroom it can be a little tricky. The ones we have made with freezer meal directions are after we have tried them over and over to get them just right for you.
Katie says:

Could I sub cornstarch for flour to make this gluten free?
Momma Cyd says:

You could definitely make your slurry using Corn Starch instead of flour. The measurements will be different.