Chicken Pot Pie Soup
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This Chicken Pot Pie Soup is just every bit of hearty, creamy and comforting as classic Chicken Pot Pie, BUT without the extra work of making pie crust and baking it in the oven. This dreamy recipes is filled with tender chicken, lot of vegetables, and covered in a truly amazing rich and creamy broth. It’s perfect for lunch, dinner, or to take to a friend or family member in need!
Let’s be honest when I start feeling a cool breeze and Fall hits all I can think about is making comfort food! There are a few things that are first on the *must make* list to make like this. If you love Chicken Pot Pie, try this fun spin off: Tater Tot Topped Chicken Pot Pie!
This recipe for Chicken Pot Pie soup is pure comfort while still being on the healthy-ish side. It has lots of vegetables, tender bites of chicken, and a super flavorful creamy base. All of these components are just like a traditional chicken pot pie, but without the crust or extra oven time making this a totally awesome weeknight meal!
If you think you’ll be missing a pot pie crust, I don’t think you will! This soup has become a fan favorite here on The Skinny-ish Dish. It’s so flavorful, easy, and tends to be completely family friendly too!
Ingredients
This might seem like a longer list of ingredients, but it all comes together so easily and quickly. I suggest getting all the ingredients ready to go and in place before starting the soup.
- Cooked chicken breast
- Unsalted butter
- Olive Oil
- Diced Onion
- Diced Celery
- Diced Carrots
- Milk
- Frozen corn and peas- you can also use the frozen mixed veggies with the corn, peas, carrots, and green beans.
- Minced garlic cloves
- Salt and black pepper
- Fresh thyme- I love adding a few sprigs of fresh thyme it truly completes the whole chicken pot pie flavor.
- Turmeric- This seasoning has light pepper like taste so you don’t need this ingredient cause you can add pepper, but I love to use it because adds the golden yellow color naturally and Turmeric also has some awesome health benefits.
How to cook the chicken
For extra ease, we like to use a rotisserie chicken from the grocery store. Just remove the breasts and chop them up.
But, making your own is a super delicious and budget friendly option! These are my go to recipes to make a bulk amount of cooked chicken to add to recipes that call for chicken that’s already cooked.
How to make Chicken Pot Pie Soup:
- In a dutch oven or large pot heat olive oil over medium-high heat. Add diced carrots, celery, onion, and garlic. Cook until your onions are translucent and carrots and celery are soft.
- When the onions are translucent, add butter, let it melt and stir it into the veggies.
- After the butter is melted, add the flour and stir constantly for about 30 seconds to let the raw flour taste cook off.
- Stir in milk and chicken broth.
- Add the turmeric and thyme sprigs. I add the whole sprigs and then pick them out later on before serving. 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”. Haha!
- Now, bring the soup to a boil and then let it simmer stirring occasionally until thickened, this takes about 15-20 minutes.
- Lastly, Stir in frozen peas and corn along with the cooked chicken. Continue to simmer until heated through. This will take just a few minutes.
Chicken Pot Pie Soup Variations and Tips!
- If you don’t have fresh thyme- you can use 1/4 teaspoon of dried thyme.
- Fresh rosemary and parsley are also delicious additions!
- Make this soup recipe a little extra hearty and add potatoes! Peel and chop a couple of potatoes, microwave them for a few minutes to pre cook just a bit, and add them after you pour in the chicken broth and milk.
- Make chopping the celery, carrots, and onion super easy and fast by cutting into chunks and then adding all three into a mini food processor and chop until they are in small pieces.
- Use Leftover turkey! This is a great recipe to make using leftover turkey from Thanksgiving or Christmas!
- Use different milk- You can use whole milk, 2%, or 1% milk in this recipe. Using unsweetened plain almond milk helps keep it a little more calorie and WW friendly.
How to serve:
This soup recipe is a hearty meal that goes well with a yummy salad or biscuits. Check out my two ingredient dough biscuits! I almost always have a batch in my freezer.
How to store and reheat:
If you’re lucky enough to have leftovers. Store in a container with a tightly fitting lid for up to 5 days.
Reheat in the microwave for about 2 minutes stirring every 30 seconds or reheat in a pot on the stove over medium heat until warm.
Other soup recipes you’ll love:
- Instant Pot Potato Soup
- Creamy Chicken Noodle Soup
- Crockpot Chicken and Dumplings
- Crockpot White Chicken Chili
This recipe for Chicken Pot Pie Soup was originally posted on 09/27/2016. It’s been updated with new photos and extra tips and variations on 09/22/2022.
Chicken Pot Pie Soup
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cups unsweetened almond milk (or use 1%,2%, or whole milk)
- 2 cups low sodium chicken broth
- 1/4 cup flour
- 2 cups cooked chicken (shredded or diced into small peices)
- 1 cup frozen peas
- 1 cup frozen corn
- 3 ribs diced celery (about 1 cup total)
- 1 medium diced yellow onion
- 4 large diced carrots (about 1 cup total)
- 4-5 cloves garlic (or about 1-2 tbsp minced from jar)
- 1/4 tsp turmeric optional, but does give the soup the rich golden yellow color
- 4-5 sprigs fresh thyme (you can do 1/4 tsp dry, but really recommend the fresh if you can find it easily)
- salt & pepper to taste
Instructions
- In a dutch oven or large pot heat olive oil over medium-high heat. Add diced carrots, celery, and onion. Season with a pinch of salt and pepper. Cook until your onions are translucent and carrots and celery are soft. Add garlic and cook for about 30 seconds or until fragrant.
- When the onions are translucent, add butter, let it melt and stir it into the veggies.
- After the butter is melted, add the flour and stir constantly for about 30 seconds to let the raw flour taste cook off.
- Stir in milk and chicken broth along with the sprigs of thyme and turmeric (if using).
- Now, bring the soup to a boil and then return heat to low letting it simmer. Stir occasionally until thickened, this takes about 15-20 minutes.
- Lastly, Stir in frozen peas and corn along with the cooked chicken. Continue to simmer until heated through. This will take just a few minutes.
- Be sure to salt and pepper to taste!
- Store in fridge up to 4 days in a container with a tight fitting lid.
Notes
Soup Variations and Tips!
- If you don’t have fresh thyme- you can use 1/4 teaspoon of dried thyme.
- Fresh rosemary and parsley are also delicious additions!
- Make Chicken Pot Pie Soup a little extra hearty and add potatoes! Peel and chop a couple of potatoes, microwave them for a few minutes to pre cook just a bit, and add them after you pour in the chicken broth and milk.
- Make chopping the celery, carrots, and onion super easy and fast by cutting into chunks and then adding all three into a mini food processor and chop until they are in small pieces.
- Use Leftover turkey! This is a great recipe to make using leftover turkey from Thanksgiving or Christmas!
- Use different milk- You can use whole milk, 2%, or 1% milk in this recipe. Using unsweetened plain almond milk helps keep it a little more calorie and WW friendly.
So good, a real comfort food. I try to always have a batch of this ready in the freezer. I take this to family members when they are not feeling well and it always makes them feel better.
Came out so delicious!
This was absolutely delicious!! Low points and filling. I can’t wait to make another recipe!!
This is delicious!! I added 3 cooked Yukon gold potatoes and 2 more cups of chicken broth. A little shredded cheddar and green onion on top was amazing.
Can recipes be edited to accurately track points in WW app? (Either on WW app or on your site before tracking?)
Yes you can edit the recipe in your personal tracker to reflect the ingredients you used
This was absolutely perfect! I didn’t have carrots or celery on hand so I used all frozen mixed vegetables and added a couple of potatoes. I also didn’t have fresh herbs so I used poultry seasoning. The flavor was great. Even my picky husband loved it. Added it to my winter meal rotation.Thanks
I made this the other day, it was easy! And super tasty!!! Thanks for another great recipe!! 🙂
Another win!!! So, so good it’s almost criminal, while still being low in Weight Watchers points! This will definitely be in the regular dinner rotation.
This soup is in my regular rotation and hubby isn’t allowed near it…don”t worry, he gets plenty of his stuff. I cut the olive oil in half and its just fine. Even my nutritionist gave it a five star review. Sometimes I add half a cup of cooked brown rice to up the calories and fiber if its all I”m having for lunch. Absolutely delish!
the rice sounds like a really good addition to make it a little more hearty!
So good! I have made this multiple times and it has always turned out great!
#top2021
OMG…………. heaven in my mouth and awesome for leftovers at work. So easy to make. Thank you
This is one of my favorite soups! I’ve used dried thyme when I didn’t have fresh and it was still delicious! #top2021
My go to recipe for soup season! So easy to throw together and never disappoints!
I use almond milk if I have it, but 1% milk tastes just as good. I have also add more green beans and potatoes. One of my favorites soups! #top21
I made this soup for the secretaries at work and they loved it! #top2021
Can’t wait to try this! #top2021
I made this just the other day and it was amazing! #top2021
Made this tonight for dinner. It was a hit! Thank you! #top2021
Can’t wait to try this! Comfort food at it’s best #top2021
This soup is so fantastic. I always make a recipe as is the first time. I used our leftover Thanksgiving turkey instead of chicken but other than that, made as is. This is so so delicious. Full of veggies, and the flavor is just like a pot pie. My husband and I loved it. I will add this to our rotation for sure!! Thank you Star. Your recipes never fail :-)))
My husband looked doubtful when I served him this but after scraping up every last drop he declared it delicious! We can’t wait to have the leftovers for lunch today. A perfect soup for a cold night.
Yay!!
We are not big soup people but this one is amazing! It’s especially yummy using cut up chicken from your easy baked chicken breast recipe!
Such a delicious start to fall soup season. Love recipes that help me use up my Costco rotisserie chickens!
This is our favorite soup! It’s delicious and the kids love it!
I love love LOVE this recipe! Seriously my favorite soup I think I’ve ever made. I can’t wait for the weather to get cooler so I can make it again. I am not a “eat soup in 100 degree weather” person lol
This is a family favorite in our house! My very picky son eats at least two bowlfuls!
This is such an easy and delicious recipe. My family loves it so much I make it every other week. Leftovers heat up wonderfully too.
I’m so happy you enjoy it, Alecia! Thanks for stopping by to let me know! =)
Can you add regular milk instead of almond milk?
Yep!
So good and easy to make. My husband loved it too. Will be making this a lot more. It was perfect for the cold weather we’ve been having too 🙂
Instagram: @jaimie_b_
Wow! This recipe was seriously so so so good I’m also eating gluten and dairy free- it was easy to swap out to make this recipe work for me. Loved it!!!!
I am in love with this soup and have made it roughly every other week since finding it. SO GOOD. AND SO EASY. Now I want to make it again!
My IG: ninev20
This was a HUGE hit! My husband loved it! We subbed for 1% milk since it was what we had in the fridge and added a cube of chicken bouillon for a little extra flavor. We will be making this again!
Thank you for sharing!
I just made this for dinner & it was a success! We’ve been craving chicken pot pie & this hit the spot. So glad that there’s leftovers because I need a repeat of it soon! Made a couple of swaps (trying to use up what we have on hand) like using mostly frozen mixed veggies & going with 1 cup of almond milk and 1 cup of fat free half & half. Another marvelous recipe! Right away my husband was in awe over the color of the soup & then was instantly smitten with the flavor.
My husband and I tried this recipe after my daughter suggested it! We love it and he has requested it once a week! I am gluten free and used potato starch for the thickener, it works well. I have also added a couple small diced potatoes. Yum! Bone broth instead of chicken broth increases the nutritional value as well! Thank you for a new family favorite!
Went out of town with girl friends for a weekend and I brought this for a meal. Everyone loved it!!!
OMG SO GOOD!!! Sad I didn’t make this sooner! Will definitely become a staple in my house.
This was amazing! The whole family LOVED it and ate it all up! No leftovers (that never happens!).
I’m not generally a hugh chicken pot pie person but this was SO good. I made it tonight because it sounded like something my boyfriend would enjoy and I could easily keeps track of points. We both loved it! I love almond milk but was a little nervous about using it for a soup but really could not tell the difference. Good thing to know for future soups. Also love the turmeric addition. Yum! I made 2 ingredient dough biscuits to go with, for all the WW folks out there. Thanks for recipe!
So so so happy you took a chance on this recipe even though you weren’t sure and also super happy you stopped back by to let me know and rate the recipe!
What can I use in place of thyme? I cannot stand it! Lol
I would just leave it out or you can try a little oregano, Italian seasoning, or poultry seasoning. Since I haven’t done them in this specific soup I don’t have the exact measurements, but I would start with 1 tsp the adjust to taste.
I only ever had this soup at a restaurant called Sweet Tomatoes and they only had it every November. I fell in love with it. They closed indefinitely due to covid as it was buffet style.
When I say this totally fills the void I mean like 100%! I add thin sliced Bella mushrooms and double the liquids and flour as we eat it a lot! So delicious!
Hi, I made this for lunch today with left over turkey from Thanksgiving. I have to say the soup was absolutely delicious. I did make it with almond milk and you couldn’t taste the difference. Thank you for such a delicious recipe
Does this soup freeze well?
I saw in one of you comments that someone added sweet potato. I was thinking of adding just potatoes would those be can or already cooked potatoes? I guess my question is how to add the potatoes.
This soup is nothing short of amazing…my family LOVES this soup! I seriously can’t say enough about this soup. It’s so easy to make and tastes amazing with some biscuits.Yum! 🙂
Made this tonight and it was great! I did use regular milk though because the only almond milk I had was vanilla.
Very good!
Soooooo good! It was so creamy and flavorful. My boyfriend raved about this soup for days and we will definitely be making it again! Thanks for so many great ideas. It’s so helpful to have delicious recipes when you are trying to make great food, but lighter!
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!!!!!
This was so good. I also added a couple chopped up baked potatoes and used regular milk. Delicious!
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!
This soup is AMAZING! I’ve made it at least four times in the last month. My very picky 10 yr old loves it as much as I do. The best part, it’s low sp on WW. Please keep posting recipes. I rely on your blog for family meal ideas that work on WW.
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!!
Do you have the crockpot recipe?
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!
This was such a nice warm, comforting meal to have on a cold night! I loved it. I used all frozen vegetables that I had and it didn’t seem to matter. Also,if you are worried about the taste of almond milk, don’t. You really won’t notice. One note I would say just make sure to really mix in the flour well. I think I needed to toast it up a little longer. I made it with the garlic parm biscuits that are pictured and I think it really completed the dish!
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!