Delicious, but next time I would make biscuits to go along with this. The crust has always been my favorite part of Chicken Pot Pie and I couldn’t help but miss it.
Chicken Pot Pie Soup
- 1/4 cup flour
- 2 cups water
- 4 cups milk
- 1 celery stalk, chopped
- 1/2 medium chopped onion
- 2 chicken bouillons
- Ground pepper
- Dash of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced
- Baby Spinach, as much or little as you would like
Combine 1/2 cup of 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 bring to a boil. Add celery, onion, chicken bullion, thyme, pepper, frozen vegetables and continue to 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 spinach, and slowly whisk in the water and flour mixture, stirring well as it’s added. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve!