This easy-to-make, chicken pot pie soup has all the creamy goodness of a pot pie with a fraction of the calories.
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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 Chicken Pot Pie soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Recipe Ingredient Notes
To make our chicken pot pie soup, you need the following 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Small)
- Stock Pot (10 qt)
- Cutting Board
- Chef Knife
- Spoon (Wooden)
- Ladle
- Soup Bowls
- Whisk
How to Make Our Chicken Pot Pie Soup Recipe
- In a small bowl, whisk together flour and ½ 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 Notes
- You can add other vegetables to this if you like. You can add green beans, pearl onions, asparagus, broccoli, or any other vegetable you like.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- You can freeze this soup. First, let it cool completely. Place soup in an airtight freezer container and in the freezer. The soup should be good in the freezer for 2 to 4 weeks. Defrost overnight, and reheat on the stovetop.
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Chicken Pot Pie Soup Recipe
This easy-to-make, chicken pot pie soup has all the creamy goodness of a pot pie with a fraction of the calories.
Serving servings
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
Equipment
Instructions
- In a small bowl, whisk together flour and ½ 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.
Nutrition
Calories: 252 kcal · Carbohydrates: 41 g · Protein: 20 g · Fat: 2 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 467 mg · Potassium: 1113 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 2776 IU · Vitamin C: 14 mg · Calcium: 243 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!
Yummy!
This looks amazing, i am also a big pot pie fan, this could be my answer, thanks for sharing 🙂 I pinned it too
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. 😉
Made it tonight and it was great!
I love your pot pie recipe and the photo is awesome!
How many servings does this make?
Makes about 6 or 7 servings. Just depends how big the servings are.
Yummy, comforting and filling! Thanks for the recipe. 🙂
I made this today at work and so far everyone has loved it!!!! Great job.
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!
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?
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.
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?
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!
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!
Could you make this into a crock pot meal?
It should work fine as a crock pot meal. You just need to cook it long enough so that everything is cooked through.
How about using chicken broth rather than the water and bouillon cube??
Chicken broth will work fine!!!
I think that it will be really good what kind of things do u put in it
Two cups chicken bouillon? I’m confused about that, do you mean two cubes?
Yes, 2 chicken bouillon cubes. Thanks for catching that. We’ve edited the recipe and made the change.
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?
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.
Could I sub cornstarch for flour to make this gluten free?
You could definitely make your slurry using Corn Starch instead of flour. The measurements will be different.