Meta Info
Servings: 6
Total Time: 40 minutes
Difficulty: Easy
Calories per Serving: ~230
Macros (Approx.):
Protein: 22–26g | Carbs: 18–22g | Fat: 6–8g | Fiber: 3g
Weight Watchers®: Low Point (varies slightly by brand choices)
Intro: All the Comfort of Pot Pie — Without the Crust Guilt
This Chicken Pot Pie Soup is exactly what you want on a cold day: warm, creamy, filling, and deeply comforting — without the heaviness of a traditional pot pie. It delivers all the classic flavors you love (tender chicken, vegetables, savory herbs, and a creamy broth) in a lighter, spoonable form that fits beautifully into a low-point or wellness-focused lifestyle.
It tastes indulgent, but it’s surprisingly balanced and protein-forward, making it perfect for dinner, meal prep, or those nights when you want something cozy that still keeps you on track. One bowl is satisfying… and a second one never feels like a mistake.
Look at the Recipe
- Creamy pot pie flavor without the crust
- High-protein and filling, yet light
- Perfect for chilly evenings and meal prep
Ingredients Needed
- 1 tbsp olive oil or light butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded or diced
- 3 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or skim milk)
- ½ cup frozen peas
- ½ cup frozen corn
- 2 tbsp flour (or cornstarch for thickening)
- 1 tsp poultry seasoning
- ½ tsp dried thyme
- Salt and black pepper, to taste
Optional for serving:
- Light biscuits or rolls (use sparingly if tracking points)
How to Make Our Chicken Pot Pie Soup
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté the onion, carrots, and celery for 5–6 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute to remove the raw taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Add the almond milk, poultry seasoning, thyme, salt, and pepper.
- Simmer for 10–15 minutes until slightly thickened.
- Stir in the cooked chicken, peas, and corn.
- Simmer another 5–10 minutes until everything is heated through and creamy.
- Taste and adjust seasoning as needed. Serve hot.
Storage & Serving Suggestions
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Reheat gently on the stovetop or in the microwave.
- Great for meal prep — flavors deepen overnight.
- Serve with a light biscuit, crackers, or enjoy on its own for a low-point meal.
Tips & FAQs
Why is this lighter than traditional pot pie?
No crust, lighter milk, and lean chicken keep it creamy without excess fat.
Can I make this dairy-free?
Yes. Use almond milk or oat milk and olive oil instead of butter.
Can I use rotisserie chicken?
Absolutely — it saves time and adds flavor.
Is this freezer-friendly?
Yes, though dairy-free versions freeze best for texture.
How do I thicken it more?
Add an extra teaspoon of cornstarch mixed with water and simmer briefly.
