Chicken Pot Pie Soup



  • 1/4 cup flour
  • 2 cups water
  • 4 cups milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz. crimini mushrooms, sliced
  • 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
  • 1 container biscuits


  1. Mix water and flour together and set aside.
  2. In a large pot, combine remaining water and milk and bring to a boil. Add the celery, onion, peas, carrots, thyme, green beans, corn, mushrooms, chicken bouillon, and return to a boil for 15 minutes, now add the potatoes and cook an additional 5 minutes or until the potatoes are soft.
  3. Add the chicken, and slowly whisk the flour and water mixture in while whisking.
  4. Cook until the soup thickens, and cool a bit.