Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.
Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.
Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.
Per Serving: 296 calories; protein 26.9g; carbohydrates 33g; fat 5.9g; cholesterol 61.9mg; sodium 797.3mg.