Creamy, hearty, and packed with classic comfort flavors — this lightened-up Chicken Pot Pie Soup gives you all the goodness of the original dish in a bowl… for just 3 W-W points per serving!
🥘 Recipe Card
Servings & Timing
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Yield: 6 servings (about 2 cups each)
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Prep Time: 15 minutes
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Cook Time: 50 minutes
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Total Time: ~1 hour 5 minutes
W-W Points: 3 points per serving (calculated with listed ingredients)
Dietary Badges:
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W-W Friendly
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Low-Point Comfort Food
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High-Protein
✅ Ingredients
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24 oz cooked chicken breast (pre-cooked or rotisserie, shredded)
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2 cups 1% milk (7 points)
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2 cups unsweetened almond milk (1 point)
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4 cups chicken broth
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4 tbsp I Can’t Believe It’s Not Butter light spread (6 points)
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½ cup all-purpose flour (6 points)
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2 cups diced carrots
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2 cups diced celery
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2 cups diced onion
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12 oz frozen peas
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12 oz frozen corn
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8–10 cloves garlic, minced
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2 tbsp fresh thyme leaves
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Olive oil spray
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Salt & black pepper, to taste
📖 Instructions
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Prep the base: Spray a Dutch oven with olive oil spray. Add carrots, celery, onion, salt, and pepper. Cook over medium-low for about 15 minutes until softened.
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Add garlic: Stir in garlic and cook another 2–3 minutes until fragrant.
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Make the roux: Add butter spread and melt fully. Stir in flour, cooking 2 minutes until lightly golden.
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Add liquids: Slowly whisk in milk, almond milk, broth, thyme, and seasoning. Bring to a boil, then reduce heat and simmer for 20–30 minutes, stirring occasionally. Soup will thicken.
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Finish the soup: Stir in peas, corn, and chicken. Simmer another 10 minutes on low. Adjust seasoning to taste.
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Serve: Ladle into bowls — soup thickens further as it cools.
🔑 Notes
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Each serving = about 2 cups and just 3 W-W points.
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Soup will continue to thicken after cooking — if reheating, add a splash of broth or milk to loosen.
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For extra flavor, roast the veggies before adding them to the pot.
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🌟 Introduction
This Chicken Pot Pie Soup captures all the nostalgic comfort of traditional chicken pot pie — the creamy filling, tender chicken, and hearty vegetables — without the heavy crust or extra calories.
At 3 points per serving, it’s a satisfying, guilt-free bowl that’s perfect for meal prep, cozy family dinners, or light lunches all week long.
🥬 Ingredient Notes & Substitutions
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Chicken: Trader Joe’s pre-cooked chicken works great, but you can also use leftover rotisserie chicken.
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Milk: The combo of almond milk + 1% milk keeps it creamy while staying low in points.
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Butter Spread: I Can’t Believe It’s Not Butter light adds richness with fewer calories than regular butter.
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Veggies: Frozen peas and corn keep it easy, but fresh can be swapped in.
🍽 Variations & Serving Suggestions
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Pot Pie Vibes: Serve with light biscuits or W-W-friendly puff pastry crackers.
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Low-Carb Swap: Replace potatoes (if you want to add them) with cauliflower florets.
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Spice It Up: Add a pinch of smoked paprika or crushed red pepper.
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Extra Creamy: Stir in 2 tbsp light cream cheese at the end for a richer soup.
❄️ Storage & Meal Prep
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Refrigerator: Store in airtight containers up to 4 days.
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Freezer: Freeze in portioned containers up to 2 months (soup may thicken, so add extra broth when reheating).
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Reheat: Gently warm on stovetop or microwave with a splash of broth/milk to loosen texture.
⚖️ W-W Points (per serving, est. 6 servings)
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Blue/Green/Purple Plan: 3 points each
(Always double-check in your W-W app for accuracy with your specific ingredients/brands.)
💌 Final Notes
This W-W Chicken Pot Pie Soup is proof that comfort food doesn’t have to be heavy. With its velvety broth, plenty of veggies, and tender chicken, it’s the perfect lightened-up dinner that feels indulgent but stays on track.
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