Creeach Fam Recipes

Chicken Pot Pie Soup Recipe

6 servings


45 minutes

total time


1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)

2 cups water

4 cups fat free milk

1 large celery stalk (chopped)

1/2 medium chopped onion

8 oz sliced baby portobello mushrooms

2 chicken bouillons (*check labels for GF)

fresh ground pepper

pinch of thyme

10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)

2 potatoes (peeled and cubed small)

16 oz cooked chicken breast (diced small)



Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil.

Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.

Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Remove lid, add potatoes and cook until soft, about 5 minutes.

Add chicken, and slowly whisk in slurry, stirring well as you add.

Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.


Serving Size

1 1/2 cups


268 kcal

Total Fat

3.5 g

Saturated Fat

0.5 g

Unsaturated Fat


Trans Fat



64 mg


983 mg

Total Carbohydrate

32 g

Dietary Fiber

4 g

Total Sugars

12 g


30 g

6 servings


45 minutes

total time
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