Saturday, February 9, 2013

Chicken Pot Pie Soup

This was comfort food at it's finest. Last week after a few trying days at work I just wanted to come home and curl up in the chair with a bowl of comfort. I was thinking of making a pot pie but didn't have anything I wanted to use as the top crust (I never use a bottom crust) -- so I thought why not make the broth a little thinner, but not too thin and this soup was born. If you don't like mushrooms - leave them out.
  • 1/4 cup flour
  • 1/2 cup cold water
  • 6 cups chicken broth (I used 6 cups water & 2 tablespoons no chicken-chicken broth mixed)
  • 1 large celery stalk, chopped
  • 1/2 medium Vidalia onion, chopped
  • 4 ounces baby bella mushrooms, sliced
  • fresh ground pepper
  • pinch of thyme
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, scrubbed and cubed small
  • 1 package chicken style seitan, cut into bite-sized pieces
  • salt, to taste

Mix the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Add the 6 cups of broth to a soup pot and bring to a boil. Add celery, onion, mushrooms, thyme, pepper and frozen vegetables and return to a boil.

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

Add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly stir in flour/water mixture, stirring well as you add.

Cook another 2-3 minutes, until soup thickens, taste and adjust salt and pepper to taste; serve. I served this with saltines since I was thinking and didn't make cornbread. duh!


  1. I love this idea! Thanks so much for linking up to Friday Food Frenzy!

    1. Danielle,
      Thanks for visiting my blog! I love the Friday Food Frenzy!

  2. This sounds like the perfect bowl of comfort!

    1. Thank you so much and thanks for stopping by. If you make the soup let me know what you think.