Chicken Pot Pie Chicken Soup: Perfect Blend of Health and Comfort

As the crisp air settles in, there’s nothing like a homemade bowl of chicken soup to make you feel warm and fuzzy. This chicken pot pie chicken soup is the ultimate fall soup comfort food! It’s creamy, hearty, and packed with all the flavors of a classic chicken pot pie, minus the crust to save you calories, carbs and time! Perfect for a Sunday night dinner that gives you leftover lunches for the week!  It’s naturally gluten free, making it a perfect gluten free chicken soup for everyone to enjoy. You can make it a dairy free chicken soup by substituting unsweetened almond milk. 

Why You’ll Love This Chicken Pot Pie Chicken Soup

If you’re looking for a way to enjoy the comforting flavors of chicken pot pie without all the heavy carbs and fat, this soup is a game-changer. With tender chunks of chicken, vegetables, and a creamy broth, it’s just as satisfying as the original dish but with fewer calories and way less effort. Using cornstarch as a thickener makes this a gluten free chicken soup. 

Ingredients

For the Chicken Pot Pie Chicken Soup, you’ll need:

• 3 tbsp Cornstarch (for slurry)
• 1/2 cup Cold water (for slurry)
• 4 cups Low sodium chicken stock
• 2 cups Low-fat milk (or use unsweetened almond milk for a dairy free chicken soup option)
• 2 large Celery stalks, chopped
• 1 medium Onion, chopped
• 2 cups Carrots, chopped
• 1 tbsp Poultry seasoning
• Fresh ground pepper, to taste
• 1 cup Frozen corn
• 1 Yukon potato, peeled and cubed small
• 16 oz Chicken breast

Directions

Step 1: Prepare the Base In a large pot, combine the chicken stock and low-fat milk. Slowly bring mixture to a boil over medium heat. 

Step 2: Add Chicken and Vegetables Once the mixture starts to boil, add the chicken breast, chopped celery, onion, carrots, poultry seasoning and fresh ground pepper. Return the mixture to a boil, then lower the heat to simmer. Cook for about 25 minutes, allowing the chicken to cook through and the vegetables to become tender.

Step 3: Prepare the Potatoes After 25 minutes, remove the chicken from the pot and set it aside to cool. Next, add the cubed Yukon potato to the soup and let it simmer for another 10 minutes, or until the potatoes are fork-tender. 

Step 4: Shred the Chicken Once the chicken has cooled enough to handle, shred it into bite-sized pieces. Shredded chicken gives the soup that hearty, comforting texture that everyone loves in a good chicken pot pie chicken soup.

Step 5: Create the Slurry In a small bowl, whisk together 1/2 cup of cold water with 3 tablespoons of cornstarch. This slurry will act as a thickening agent for the soup, giving it that classic pot pie creaminess all while keeping it a gluten free chicken soup.

Step 6: Thicken the Soup Once the potatoes are tender, add the cornstarch slurry and shredded chicken back to the pot. Stir the mixture well and bring it back to a boil. Allow the soup to cook for an additional 5 minutes, or until it thickens to your desired consistency.

Step 7: Serve and Enjoy Your cozy chicken pot pie chicken soup is now ready to serve! The soup can be enjoyed immediately or stored in the refrigerator for up to four days, making it a perfect meal prep option. 

Nutrition Facts

This recipe makes 6 Servings- each serving provides: Calories: 277 Total Fat: 5 g Saturated Fat: 2g  Carb: 29 g Fiber: 4 g   Sugar: 9 g  Protein: 29 g  Sodium: 501 mg

Tips and Tricks for the Perfect Chicken Pot Pie Chicken Soup

• Customize Your Veggies: This soup is highly adaptable. Feel free to substitute in your favorite vegetables such as peas, green beans, parsnips or even mushrooms.
• Dairy Free Option: You can easily make this a dairy free chicken soup by using unsweetened almond milk instead of regular milk. 
• Meal Prep Friendly: This gluten free chicken soup is a fantastic combination dinner and meal prep recipe in 1. Cook a batch on Sunday, and you’ll have lunch or dinner ready to go for the rest of the week. It reheats beautifully, so all you have to do is warm it up and enjoy a cozy, homemade meal.
• Freezing Tip: This soup freezes well. Store it in an airtight container and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the microwave or on the stove.

Final Thoughts

This chicken pot pie chicken soup is a comforting and nourishing meal that’s perfect for the cooler months. Whether you’re looking for a cozy Sunday dinner or something you can meal prep for the week, this soup checks all the boxes. It’s easy to make, full of flavor, the whole family will enjoy

About the Author

Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more delicious and nutritious recipes and tips to optimize your health.

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