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Chicken Pot Pie Soup

Chicken Pot Pie Soup
Get all the flavor of chicken pot pie without all the unnecessary fat.

I LOVE chicken pot pie but the pie crust adds so much unnecessary fat and calories. When I found this recipe from Skinnytaste I was in heaven! This is a great recipe on those cold, wet days that are upon us.


  • 1/4 cup flour, to make gluten-free use 2 tbsp cornstarch instead
  • 2 cups of water
  • 4 cups of fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portobello mushrooms
  • 2 chicken bouillons
  • 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
  • salt


  1. 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.
  2. Pour remaining water and milk into a large pot and slowly bring to a boil.
  3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables, and return to a boil.
  4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  5. Remove lid, add potatoes and cook until soft, about 5 minutes.
  6. Add chicken, and slowly whisk in the slurry, stirring well as you add.
  7. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste, and serve.

You can make this with leftover turkey after Thanksgiving. Pair with the Persimmon & Kale salad.