Food: Chicken Pot Pie Like Never Before

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As I was building my meal list last week (yes, to keep my sanity I build a list of recipes for the week and shop based on that), I decided that soup would be a good choice because it was rainy and dreary and all around crappy weather. Based on the weather this week which is actually sunny and beautiful I think soup may have been a mistake. Oh, well, I digress. I had the ingredients so I made the soup!




I found a base recipe on www.skinnytaste.com and decided to give t a try with a few modifications. My boys love chicken pot pie but to make it from scratch can be a bit time consuming. Chicken pot pie soup...now that's a whole different story. 


It was a big hit with the kiddos and I will definitely be making it again. The original recipe is below with notations from me on what I changed/substituted. Enjoy!





Chicken Pot Pie Soup

Servings: 9 • Serving Size: 1 cup 
Calories: 169.2 • Fat: 1.2 g  Protein: 18.5 g  Carb: 21.2 g  Fiber: 2.3 g


  • 1/4 cup flour (I used Oat Flour)
  • 2 cups water 
  • 4 cups fat free milk (I used Almond Milk)
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms 
  • 2 chicken bouillons (I used 1 large cube instead)
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn. I also added fresh carrots)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt (I left this out)



Directions:

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 slowlywhisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.