This Chicken Pot Pie Soup has all the creamy goodness of a pot pie, but with a fraction of the calories. So easy to make, a family favorite!
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.
If you love Chicken Pot Pie as much as we do you will definitely want to try our Instant Pot Chicken Pot Pie and Biscuits Recipe, this Tater Tot Chicken Pot Pie Casserole Recipe and this Sheet Pan Chicken Pot Pie Recipe!
Ingredients needed to make this Chicken Pot Pie Soup:
- ¼cupall-purpose flour
- 2cupswater
- 4cupsfat free milk
- 1stalkcelerydiced
- 1oniondiced
- 1(10 ounce) packagefrozen mixed vegetables(peas, carrots, green beans, corn)
- 3russet potatoespeeled and cubed
- 8ouncesfresh mushroomssliced
- 2chicken bouillon cubes
- 1pinchthyme
- 2boneless, skinless chicken breastscooked and cubed
- salt and pepperto 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!
Serves: 6 people
Chicken Pot Pie Soup Recipe
5 from 1 vote
This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
PrintPin
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
Instructions
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.
Notes
Makes about 6-7 servings.
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
Equipment
small bowl
large pot
Recipe Details
Course: Soup
Cuisine: American
Join The Discussion
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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!
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BARBIE says:
Yummy!
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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
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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. ;)
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Sayra says:
Made it tonight and it was great!
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Benjamin says:
I made it tonight and it didn't taste good at all, really boring :( I followed exactly the recipe too!
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Faye Davis says:
I love your pot pie recipe and the photo is awesome!
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Carrie says:
How many servings does this make?
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Cyd says:
Makes about 6 or 7 servings. Just depends how big the servings are.
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Sara says:
Yummy, comforting and filling! Thanks for the recipe. :)
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Jennifer L says:
I made this today at work and so far everyone has loved it!!!! Great job.
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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!
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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?
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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.
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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?
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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!
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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!
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Danielle says:
Could you make this into a crock pot meal?
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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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Diane says:
How about using chicken broth rather than the water and bouillon cube??
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Cyd says:
Chicken broth will work fine!!!
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Cora says:
I think that it will be really good what kind of things do u put in it
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Debbie Buckner says:
Two cups chicken bouillon? I'm confused about that, do you mean two cubes?
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Momma Cyd says:
Yes, 2 chicken bouillon cubes. Thanks for catching that. We've edited the recipe and made the change.
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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?
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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.
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Katie says:
Could I sub cornstarch for flour to make this gluten free?
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Momma Cyd says:
You could definitely make your slurry using Corn Starch instead of flour. The measurements will be different.
About The Author:
Contributor
This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!
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