A healthy twist on a classic comfort food recipe that the kids will devour. Chicken Pot Pie Soup is everything but the pie crust and makes a lightened-up, yet hearty weeknight meal on those busy school nights.
Why the family will love this soup
- It is gluten-free but you can use flour instead of cornstarch
- It is versatile! Use up leftovers or odd bits of vegetables you have on hand
- You can make it dairy free by using plant-based milk
- It is a nutritious comfort food you can feel good about serving to the kids before or after sports or extra-curricular activities
- It gives all the creamy chicken pot pie feels but without the crust, making it lower carb
Key Ingredients in Chicken Pot Pie Soup
Chicken: You can use roasted, leftover, or chicken cubed and cooked right in the soup pot. We love lean chicken breast, however, dark meat also works
Veggies: We used the classic veggies that usually go into a chicken pot pie, like corn, peas, mushrooms, onion, potatoes, carrots, and broccoli. Swap out any of these for ones you prefer. All veggies are good! Choose frozen, canned, and/or fresh
Cornstarch: Cornstarch is a gluten-free option for those with dietary restrictions. If you don’t have cornstarch, arrowroot powder or flour work, too
Milk:Â We used whole dairy milk in this recipe but feel free to go for an unsweetened plant-based milk if you want a dairy-free soup
Herbs:Â Italian seasoning, poultry seasoning, salt, pepper, garlic powder, freshly chopped parsley and thyme pair beautifully with chicken in this soup recipe
Chicken broth: Low sodium chicken broth is best. If you don’t have broth on hand, use a bouillon cube dissolved in water
Other ingredients to try in pot pie soups like this one
Meats: Turkey breast, thighs, or steak bites
Veggies: Zucchini, cauliflower, celery, sweet potatoes, butternut or acorn squash, broccolini, or tomatoes
Plant proteins: Chickpeas, tofu, kidney beans, or edamame beans
Fish: White fish, like cod or halibut, and salmon would make a great seafood chowder using the same base as our recipe, just swap out the chicken and add tarragon
Chicken Pot Pie Soup for Busy School Nights
Description
A healthier twist on a classic comfort food recipe. Chicken Pot Pie Soup is made without the pie crust for a healthy weeknight meal that the kids will love.
Ingredients
Instructions
- Preheat the oven to 400F. Drizzle 2 chicken breasts with 2 tablespoons of olive oil, poultry seasoning, salt and pepper and roast for 30 minutes. When cooked, use 2 forks to pull apart the chicken into shreds, or cut it into chunks. Set aside
- While the chicken is cooking, heat 2 tablespoons of olive oil in a deep soup or stock pot on low-medium heat
- Saute diced onion until translucent, then add in diced potato and carrots. Add a splash of chicken broth and cover the pot with a lid to let the veggies steam for a few minutes and soften
- Add in the remaining diced or chopped vegetables, drain and rinse the green peas and corn (if using canned) and add them to the pot. Stir in the remaining seasonings and cooked chicken
- Sprinkle the cornstarch over everything and stir in. Add the chicken broth and milk, increase the heat to medium so that the soup comes to a gentle boil, and cook here for 15 minutes or until the potatoes and carrots are tender. The soup will start to thicken as it cooks
- Occasionally stir the soup while it cooks for another 10 minutes. Add more broth or water if it becomes too thick or to reach your desired consistency
- Spoon the soup into bowls and serve it with a side salad, rice, or quinoa
Video
More easy and healthy comfort food recipes to try this week
Cheesy Chicken and Broccoli Casserole
Quick and Creamy Coconut Curry
