This Chicken Pot Pie soup is just every bit of creamy and comforting as the old classic, Chicken Pot Pie Casserole. I just love a good, flavorful, and creamy soup. It’s what makes Fall days so much more warm and cozy. I like to prepare a big ol’ pot of soup on Sundays and have the amazing smells permeate throughout the entire house. After a big Sunday dinner, we normally have leftovers so it makes for the perfect lunch throughout the rest of the week.
Eric is a, “I’ll eat soup in 100 degree weather” type of guy. Me? not so much. I need the cooler weather. Every once and awhile, I’ll make a pot of soup for him during the hot summer, but it’s not often, because he’s nuts for wanting steaming hot soup on a 105 degree summer eve. (I apologize to any one who is a hot soup summer eater reading this.. I don’t think you’re nuts in general, just nuts for eating hot soup in blazing’ heat)
BUT. It’s been a perfect past few days for soup.
Am I the only one that the weather impacts my dinner choices so much?
I’m sure I’m not, but I am totally the type of person who eats fairly seasonably and I stick to my guns.
Also, I can’t believe it is the end of September. Not even a little.
We have a big old small town festival every year at this time called…. Corn Fest. Yep, that’s right.
It’s a good time to see and catch up with old friends, eat lots of yummy food, enjoy a few drinks, and this year I’ll be partaking in some of the more Family Friendly type of activities seeing as Pepper is old enough to enjoy it now. It’s one of those things being from a small town that you don’t pay much attention to… I grew up with Corn Fest. I went there each year with my parents and we did many different things together like petting zoos, the parade on Sunday, the carnival, and Thursday night Firefighter Water Fights!
As I got older, I went with friends.
And then I got even older and I avoided it for a couple years.
Then a little bit older and I felt nostalgic and wanted to go again, if not just for some yummy treats and eats with the smell of kettle corn in the air on a cool night.
And now? It’s time to carry on the cornfest tradition and make this another small part of my little girls big life.
Isn’t it funny how that works? I’m seeing more and more that life is such a cycle since having my sweet gal.
Did I mention it’s my Ten Year HighSchool Reunion this coming weekend also? Oye.
Now that I’ve gone completely off track from this soup. I’ll get back to it. I just love this soup. I just love Chicken Pot Pie. Speaking of Chicken Pot Pie, I’ve also got a yummalicious Chicken Pot Pie Bake if you’re feelin’ that instead. I’m so happy that I didn’t even need to let go of the butter or the olive oil in this recipe to lighten it up. It’s got all the creaminess that this soup should have and I am so excited to share it with you! I am also very happy that I didn’t need to deviate from my original Chicken Pot Pie Soup recipe. I just switched up whole milk with unsweetened almond milk. Every single time I do this, I get nervous, but I’ve been doing this with a lot of soup recipes lately to lighten up the caloric intake and it’s been working beautifully! You are more than welcome to use milk in this and it will work just the same as that is the original recipe.
Now, Here’s what goes on in the kitchen:
Gather up some ingredients. I always show all of my vegetables already cut up because before I start cooking. I always make sure to have them ready to go and measured out. It makes cooking SO much easier. For this soup you’ll need, chopped onion, carrots, celery, and garlic, frozen peas and corn, shredded/diced chicken, parsley, 4-5 sprigs of fresh thyme, Salt&Pepper and turmeric. The turmeric is completely optional so if you don’t already have some in your spice cabinet, no need to grab it at the store. Turmeric has a peppery flavor, so you can just add pepper. I like to use it in some recipes because it just adds a beautiful rich yellow color and it has some awesome health benefits. You’ll also need chicken broth, unsweetened almond milk, butter, flour, and olive oil. Those things aren’t the most photogenic, so I didn’t put them in the photo. I make the rules here. I know this list of ingredients is like WHOA, but i promise this soup is easy to throw together and well worth the hefty list of ingredients!
In a soup pot over medium heat, heat olive oil and add your chopped carrots, celery, onion, and garlic. Cook until your onions are translucent.
When the onions are translucent, add butter, let it melt and stir it into the veggies.
Next you’ll add the flour and stir constantly for about 30 seconds
Next up! Add your milk and chicken broth
Add the parsley, turmeric, and thyme sprigs. I add the whole sprig and then fish them out later on. Sometimes I leave them in there and when someone finds them in their soup, I shout “You Win!” and they are like, “What do I win?” and I’m like “the hot bowl of delicious soup that you’re eating, you’re welcome”
Now, bring the soup to a boil and then let it simmer stirring occasionally until thickened, this takes about 15-20 minutes.
Add your frozen peas and carrots
Stir and heat until the frozen peas and carrots are heated. Salt & Pepper to taste!
And here’s your soup… hearty, delicious, creamy, and perfect.
and a close up of this delicious, hearty, creamy soup…
And another photo to convince you this soup is amazing.
Okay last one, I probably got carried away with the photography part of this soup. It just looked so good!
Now go on and make this and let me know how it went!
Xo! Star
Chicken Pot Pie Soup
Ingredients
- 1 tbs olive oil
- 2 tbs butter
- 2 cups almond milk , plain & unsweetened
- 2 cups chicken broth , low sodium
- 1/4 cup flour
- 2 cups chicken , cooked and shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 3 ribs celery , chopped
- 1 onion , chopped
- 4 carrots , chopped (about 3/4 cup)
- 2 tbs garlic , minced
- 1/4 tsp turmeric
- 2 tsp parsley
- 4-5 sprigs fresh thyme
- salt & pepper , to taste
Instructions
- In a pot over medium heat, warm up the olive oil and add carrots, celery, onion, and garlic. Cook until the onions are translucent.
- When the onions are cooked, add the butter, melt, and stir until coated.
- Add the flour and stir constantly for about 30 seconds.
- Add milk and chicken broth.
- Add parsley, turmeric, and thyme sprigs.
- Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
- When thickened, Add peas, corn, and chicken.
- Continue to cook on low until the corn and peas are heated through.
- Salt & Pepper to taste.
- If soup gets too thick add a bit more milk and stir.
- Last, but not least... Enjoy!
Recipe Notes
Serving Size: One heaping cup.
3 Freestyle Smart Points (Calculated with Weight Watchers Recipe Builder)
5 Smart Points (Calculated with Weight Watchers Recipe Builder)
4 Points Plus (Calculated with the My Score Plus app)
200 calories 8g fat. 3g saturated fat. 14g carbohydrates. 1.5g fiber. 3g sugar. 18g protein. (Calculated with My Fitness Pal)
Made this tonight and it was great! I did use regular milk though because the only almond milk I had was vanilla.
Very good!
My youngest looked at this and declared “I am NOT eating that.” She later licked her bowl clean. This soup is now on our favorites list!!!
What a mom win! Happy to hear y’all enjoyed!
Absolutely love this soup, has my favorite veggies in it , has so much flavor
Looking forward to making it again.
My husband who is a wonderful cook and huge soup lover just proclaimed this as one of the best soups he’s ever had! I thought he was just trying to be nice, but he really meant it. I used our leftover Thanksgiving turkey in it and used coconut milk since I didn’t have unsweetened almond milk. The kids all loved it as well. Will definitely be making this again!! Thank you
that makes me SO happy to hear. Thank you for stoppin’ by to let me know and I’m glad the subs worked out perfectly too!
I made this last year and loved it! This year I’m thinking of adding some orzo to it. Do you think that work work okay? Thanks for a great recipe!
I made this for dinner tonight…super YUMMY!!!!!! My husband LOVED it which is a total win in my book. Thank you so much for yummy healthy recipes!!!!!
I made this last soup season, looking to make it again because it was such a big hit and loved that it was full of veggies! Now I’m just wondering if putting it in the crock pot would be a good idea and how I would go about doing so? Any ideas would be appreciated! Thanks!
I adapted the recipe to accommodate for food allergies in my family (my son cannot have almond milk). I used unsweetened oat milk instead and dairy-free margarine in place of butter. Also added green pepper since I was low on celery and a leaf of fresh sage. I have yet to figure out how these changes affect WW points but the flavor is amazing! This soup is now a part of the dinner rotation in my house and the only complaint is not enough leftovers. Lol. Thanks for sharing a delicious meal!!
I am so happy you enjoyed, Lisa! and SO happy you were able to make it friendly for your son to enjoy too!
Thank you so much for this delicious recipe! I just made it! I can’t believe how mixing these pretty simple ingredients had this much flavor!!! I now trust you to make me a star in the kitchen,ha! Thank you!!!
Hey Jo! I’m so happy you enjoyed it! Thanks for letting me know. I hope I can help make you a “star” in the kitchen. Haha!
I cannot say enough good things about this recipe! It’s easy, hearty, comforting, crowd-pleasing, flavorful, and on and on I could go! Definitely recommend trying! It has quickly become one of my favorite recipes to make!
Hey Jana! Thanks so much for letting me know how much you loved it! I love this one so much too.
This is the BEST soup I have made in quite some time! Tastes just like a chicken pot pie… s’cuse me while I go back for seconds 😀 (Thank you ever so much for sharing the recipe)!
Hi Marlene, Oh my gosh, what a compliment! I’m so happy to see you loved it so much!
I made this recipe last week and loved it. Unfortunately I bought fresh Rosemary by mistake rather than Thyme so I had to used dried Thyme instead–but it was still fabulous. It was also a favorite of my 99-year-old mother who lives with us. She eats so little these days, that it is always heartwarming to me when she actually enjoys food. I’m making another batch today and this time I’ll remember to get fresh Thyme. I’m also going to try an adjustment of leaving out the chicken, since my Mom usually leaves the meat in her bowl, and try adding cheese to boost up the calories for her benefit. She needs to ingest as many calories as she can, so full fat cheese should accomplish that goal. (For some reason, I can’t get the rating stars working, but this recipe deserves 5 stars!)
I made this soup last week for my family…unbelievably yummy! I’m making it again today!
I used 1% milk instead of almond milk because that’s what I had.
It’s nice to know it’s only 3 points! Thanks for the recipe!
My picky husband and very picky daughter loved this. I used unsweetened cashew milk instead and it was delicious! Thanks for posting this recipe.
Thanks for stopping by and letting me know, Caroline! And Thanks for letting me know that unsweetened cashew milk worked well too!
Can vegetable broth be used, without the shredded chicken? Any other ingredient(s) to add to ‘beef up’ the flavor for a veggie version??
Hi! You can definitely use vegetable broth in place of the vegetable broth. Maybe add some potatoes, mushrooms, even zucchini?
Just made it tonight, but with turkey fillets that I cooked before adding to soup. I also added sweet potato…. Loved it… perfect for this crazy cold April weather up here in Ontario.
Thank you
The addition of sweet potato sound so yummy, Sari! I must try that next time I make it. I’m so happy you enjoyed!
Just made it tonight, but with turkey fillets that I cooked before adding to soup. I also added sweet potato…. Loved it… perfect for this crazy cold April weather up here in Ontario.
Thank you
The addition of sweet potato sound so yummy, Sari! I must try that next time I make it. I’m so happy you enjoyed!
Absolutely delicious! I used rotisserie chicken. You have a real knack with spices. I made this because I’m doing Weight Watchers and needed comfort food on this cold, spring day. Thank you for the perfect recipe.
Absolutely delicious! I used rotisserie chicken. You have a real knack with spices. I made this because I’m doing Weight Watchers and needed comfort food on this cold, spring day. Thank you for the perfect recipe.
Absolutely delicious! I used rotisserie chicken. You have a real knack with spices. I made this because I’m doing Weight Watchers and needed comfort food on this cold, spring day. Thank you for the perfect recipe.
Absolutely delicious! I used rotisserie chicken. You have a real knack with spices. I made this because I’m doing Weight Watchers and needed comfort food on this cold, spring day. Thank you for the perfect recipe.
Have you tried this in the crock pot?
I’ll have a crockpot version of this up this Fall!
I was just going to ask this exact question!! Thank you!!
I made this soup for dinner tonight. I have to say that I was kind of skeptical with using the almond milk, but I was happily surprised at the yumminess factor. Definitely a keeper. I made the ever popular Parmesan Drop Biscuits as the toppers.
I’m so happy you gave the soup a chance with the almond milk, Kathleen! I love it! You can also swap out skim milk for almond milk, but I like it with the almond milk. Thanks for letting me know!
I made this soup for dinner tonight. I have to say that I was kind of skeptical with using the almond milk, but I was happily surprised at the yumminess factor. Definitely a keeper. I made the ever popular Parmesan Drop Biscuits as the toppers.
I’m so happy you gave the soup a chance with the almond milk, Kathleen! I love it! You can also swap out skim milk for almond milk, but I like it with the almond milk. Thanks for letting me know!
I only have unsweetened vanilla almond milk, will that work?
It’ll taste like vanilla and have a slight sweetness undertone. You can also use regular milk.
I only have unsweetened vanilla almond milk, will that work?
It’ll taste like vanilla and have a slight sweetness undertone. You can also use regular milk.
This looks delicious. I don’t have any turmeric on hand. Could something else be substituted
You can just leave it out and it’ll be perfect! The Turmeric is more for color and added health benefits! It has a light pepper-y taste so just use a bit of pepper if you want.
This looks delicious. I don’t have any turmeric on hand. Could something else be substituted
You can just leave it out and it’ll be perfect! The Turmeric is more for color and added health benefits! It has a light pepper-y taste so just use a bit of pepper if you want.
Hi Star!!! I’m so happy to have a wonderful soup to enjoy all year round (like you husband) I love soup. This was easy to put together and I did substitute other veggies for my own tastes. That’s the best thing about recipes. I also added other and more seasonings to taste as I find no one seasons enough for me(lol). Just want to thank you for all your hard work. I love that you take the time to break down all the points for all ww calculations. Your pictures are extremely helpful too.
Hi Star!!! I’m so happy to have a wonderful soup to enjoy all year round (like you husband) I love soup. This was easy to put together and I did substitute other veggies for my own tastes. That’s the best thing about recipes. I also added other and more seasonings to taste as I find no one seasons enough for me(lol). Just want to thank you for all your hard work. I love that you take the time to break down all the points for all ww calculations. Your pictures are extremely helpful too.
Replaced the chicken with chickpeas to make it vegetarian! Did 4 servings instead of 6 for 4 freestyle points each. Topped with oyster crackers. Perfect lunch!
Replaced the chicken with chickpeas to make it vegetarian! Did 4 servings instead of 6 for 4 freestyle points each. Topped with oyster crackers. Perfect lunch!
I am allergic to almonds but would like to keep calories down. Would cashew milk work just as well?
I have never worked with cashew milk, but I really don’t see why it wouldn’t work. You can also use 1% milk in place of the almond as I have done that multiple times!
I am allergic to almonds but would like to keep calories down. Would cashew milk work just as well?
I have never worked with cashew milk, but I really don’t see why it wouldn’t work. You can also use 1% milk in place of the almond as I have done that multiple times!
Looks great! Will have to make this week!! Thanks!!
Looks great! Will have to make this week!! Thanks!!
Hi!I am allergic to nuts so am thinking almond milk isn’t a good idea. How many points would you add for skim milk instead? Also, have you or anyone tried rotesserie chicken so it’s easy to shred? Thanks!
You can use any pre cooked shredded chicken and you can use milk! It’s 4 Points per serving using 1% milk
Hi!I am allergic to nuts so am thinking almond milk isn’t a good idea. How many points would you add for skim milk instead? Also, have you or anyone tried rotesserie chicken so it’s easy to shred? Thanks!
You can use any pre cooked shredded chicken and you can use milk! It’s 4 Points per serving using 1% milk
This was amazing!! I added “poultry seasoning,” just a generic blend of spices…and about 2 tsp of salt…and a lot of pepper. Family loved it. Thank you!!
This was amazing!! I added “poultry seasoning,” just a generic blend of spices…and about 2 tsp of salt…and a lot of pepper. Family loved it. Thank you!!
Hello! I am making this for dinner tonight! I am going to try to make it in the crock pot, I plan to start with the onions, celery, carrots, chicken, spices and broth for 3 hrs on high, then shred the chicken and add the rest! Looks so yummy.
Did it work???
Hello! I am making this for dinner tonight! I am going to try to make it in the crock pot, I plan to start with the onions, celery, carrots, chicken, spices and broth for 3 hrs on high, then shred the chicken and add the rest! Looks so yummy.
Did it work???
I made this for my family tonight and both my husband and son went back for seconds! It was my first time using almond milk but it was delicious. Thank you for all of your wonderful recipes!
You’re so welcome. I’m so happy everyone enjoyed it!
I made this for my family tonight and both my husband and son went back for seconds! It was my first time using almond milk but it was delicious. Thank you for all of your wonderful recipes!
You’re so welcome. I’m so happy everyone enjoyed it!
I just put this into the WW tracker using the freestyle points and I’m getting 1 pt for 1 cup. Am I doing something wrong?
I’ll double check for sure, but i’m pretty sure you might have entered something wrong. Did you use/enter the olive oil and butter?
I just put this into the WW tracker using the freestyle points and I’m getting 1 pt for 1 cup. Am I doing something wrong?
I’ll double check for sure, but i’m pretty sure you might have entered something wrong. Did you use/enter the olive oil and butter?
I was wondering if you could make the Chicken Pot Pie Soup in the crock pot?
I’m wanting to make it in the next day or two.
Hi there! I’m sorry I’m just getting back to you now. I haven’t tried it in the crock pot, so I don’t have that info handy. It’ll ne a bit different because you’ll need to thicken it at the end. I’ll try to get some in the crock pot soon and have the info handy for everyone !
I was wondering if you could make the Chicken Pot Pie Soup in the crock pot?
I’m wanting to make it in the next day or two.
Hi there! I’m sorry I’m just getting back to you now. I haven’t tried it in the crock pot, so I don’t have that info handy. It’ll ne a bit different because you’ll need to thicken it at the end. I’ll try to get some in the crock pot soon and have the info handy for everyone !
I made this tonight for the first time and it was so delicious. This will be a staple in my house now. Yum!
SO happy to hear you enjoyed the soup! Thanks for stopping by to rate it and let me know!
I made this tonight for the first time and it was so delicious. This will be a staple in my house now. Yum!
SO happy to hear you enjoyed the soup! Thanks for stopping by to rate it and let me know!
I am planning on making it tomorrow. I can’t wait. I ran it throug the recipe builder and also got 6 points. If you used whipped butter it comes out to 5 smart points. I start the new program on Friday.
I am planning on making it tomorrow. I can’t wait. I ran it throug the recipe builder and also got 6 points. If you used whipped butter it comes out to 5 smart points. I start the new program on Friday.
Looks great, can’t wait to try. I am gluten intolerant so going to try almond flour as an alternative, I think. What do you think?
I’ve truly never worked with almond flour in soups, but I am pretty sure that I have seen it done. I hope it works!
Looks great, can’t wait to try. I am gluten intolerant so going to try almond flour as an alternative, I think. What do you think?
I’ve truly never worked with almond flour in soups, but I am pretty sure that I have seen it done. I hope it works!
Hi this looks relish! Can you put this in a crock pot?
Hi Cherie, I’ve never tried a crockpot version of this recipe so I can’t say for sure, Sorry!
Hi this looks relish! Can you put this in a crock pot?
Hi Cherie, I’ve never tried a crockpot version of this recipe so I can’t say for sure, Sorry!
Hi!
Is it 2 cups of milk altogether or 2 cups of sweetened and 2 cups of unseeetened, so 4 cups? Can’t wait to make it!
Hi Marci! It’s actually 2 cups of unsweetened almond milk and 2 cups of chicken broth! I hope you enjoy!
Hi!
Is it 2 cups of milk altogether or 2 cups of sweetened and 2 cups of unseeetened, so 4 cups? Can’t wait to make it!
Hi Marci! It’s actually 2 cups of unsweetened almond milk and 2 cups of chicken broth! I hope you enjoy!
We love chicken pot pie but I don t love left over pie crust the next day or the calories in it. Made this and was out of this world both the day I made it and the next day.
happy you enjoyed!
We love chicken pot pie but I don t love left over pie crust the next day or the calories in it. Made this and was out of this world both the day I made it and the next day.
happy you enjoyed!
We made this with a couple substitutions since we did not have everything. But it is absolutely a wonderful tasting soup. Hard to get a positive comments from my mate sometimes, but this brought one after the first bite! 🙂 thank you.
Oh I am so very happy you enjoyed and even got a compliment from someone hard to please! My dad was like that, so I UNDERSTAND!
We made this with a couple substitutions since we did not have everything. But it is absolutely a wonderful tasting soup. Hard to get a positive comments from my mate sometimes, but this brought one after the first bite! 🙂 thank you.
Oh I am so very happy you enjoyed and even got a compliment from someone hard to please! My dad was like that, so I UNDERSTAND!
Just made this and it is DELICIOUS!! However, I got 6 points when I put it into the recipe builder, not that 1 point is a big deal as long as I plan for it; there are days though that it comes down to that ONE point!!
So happy you enjoyed! I’ll have to check again, but it could just come down to certain brands. Also make sure you are entering unsweetened almond milk 🙂
Just made this and it is DELICIOUS!! However, I got 6 points when I put it into the recipe builder, not that 1 point is a big deal as long as I plan for it; there are days though that it comes down to that ONE point!!
So happy you enjoyed! I’ll have to check again, but it could just come down to certain brands. Also make sure you are entering unsweetened almond milk 🙂
Is this freezer friendly 🙂
Yep!
We never add the corn? I don’t see that in the recipe…I’m assuming I add it when the peas go in.
Sorry about that. Just updated it. I accidentally said carrots instead of corn. You add the frozen peas and the frozen corn in along with the chicken until heated through. Enjoy!
We never add the corn? I don’t see that in the recipe…I’m assuming I add it when the peas go in.
Sorry about that. Just updated it. I accidentally said carrots instead of corn. You add the frozen peas and the frozen corn in along with the chicken until heated through. Enjoy!
I am so impressed! Have never used almond milk before and was leary of it, but it certainly works in THIS recipe! This is just delicious..left it thick to put over some low point Kroger biscuits…can hardly wait for supper!
I hope you loved it, Pam!!! I use almond milk in soup a lot from time to time! I’m always back and forth, but the unsweetened variety really suprisingly does the trick as long as it’s deliciously seasoned!
I DID love it….it was toooo good! Anxious to try more of your recipes..and best of luck to you!
I am so impressed! Have never used almond milk before and was leary of it, but it certainly works in THIS recipe! This is just delicious..left it thick to put over some low point Kroger biscuits…can hardly wait for supper!
I hope you loved it, Pam!!! I use almond milk in soup a lot from time to time! I’m always back and forth, but the unsweetened variety really suprisingly does the trick as long as it’s deliciously seasoned!
I DID love it….it was toooo good! Anxious to try more of your recipes..and best of luck to you!
This soup is amazing! Followed the directions exactly. The fresh thyme is the magic ingredient!
However, I put this in the WW recipe builder and used 6 servings, but it’s showing 7 smart points. Any idea why?
I absolutely LOVE fresh thyme. It does magical thing to just about any dish. I just went over the ingredients and my recipe builder again to double check. It’s coming to 5 points still. The only thing I can think is that if you used a certain brand of something and for whatever reason it’s higher in points or the app just logs it higher in points? (The app has lots of hiccups like that!) Are you sure the almond milk was logged as “unsweetened”? I hope that helps, and I am so happy you enjoyed the soup!
This soup is amazing! Followed the directions exactly. The fresh thyme is the magic ingredient!
However, I put this in the WW recipe builder and used 6 servings, but it’s showing 7 smart points. Any idea why?
I absolutely LOVE fresh thyme. It does magical thing to just about any dish. I just went over the ingredients and my recipe builder again to double check. It’s coming to 5 points still. The only thing I can think is that if you used a certain brand of something and for whatever reason it’s higher in points or the app just logs it higher in points? (The app has lots of hiccups like that!) Are you sure the almond milk was logged as “unsweetened”? I hope that helps, and I am so happy you enjoyed the soup!
Just made this and it’s SO GOOD!! Whole family loved it. Thank you!
Just made this and it’s SO GOOD!! Whole family loved it. Thank you!
Made this tonight for dinner! It was super easy to make and delicious! I used 2% milk and it tasted fine. Have loved all the recipes I have tried so far. Thanks for sharing them!
Made this tonight for dinner! It was super easy to make and delicious! I used 2% milk and it tasted fine. Have loved all the recipes I have tried so far. Thanks for sharing them!
Thanks for this deliciousness! I make this every other week, and freeze it for my lunch at school! Love it!
You’re so welcome! I’m so happy you get to enjoy a delicious bowl of soup during your busy work days. =)
Thanks for this deliciousness! I make this every other week, and freeze it for my lunch at school! Love it!
You’re so welcome! I’m so happy you get to enjoy a delicious bowl of soup during your busy work days. =)
Hello! I have made so many of your recipes and they are all amazing! I can’t wait to make this for dinner!!!! Can I substitute the almond milk for regular milk?
absolutely! I use almond milk to keep the calories/points lower. So if you’re concerned with that part, they might change just a bit! I hope you enjoy!
Hello! I have made so many of your recipes and they are all amazing! I can’t wait to make this for dinner!!!! Can I substitute the almond milk for regular milk?
absolutely! I use almond milk to keep the calories/points lower. So if you’re concerned with that part, they might change just a bit! I hope you enjoy!