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4.95 from 113 votes

Chicken Pot Pie Soup

Hearty, creamy, delicious soup.
Prep Time5 mins
Cook Time30 mins
Servings: 6
Author: Star @ the skinny-ish dish


  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cups almond milk be sure it's plain & unsweetened!
  • 2 cups chicken broth low sodium
  • 1/4 cup flour
  • 2 cups chicken cooked and shredded/diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 ribs celery, diced (about 1 cup)
  • 1 medium yellow onion, diced
  • 4 carrots, diced (about 1 cup)
  • 2 tbsp minced garlic
  • 1/4 tsp turmeric
  • 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


  • In a pot over medium heat heat olive oil and add carrots, celery, and onion. Cook until the vegetables are soft and onions are translucent. Add garlic and cook for about 30 seconds or until fragrant.
  • When the onions are cooked, add the butter, melt, and stir until coated.
  • Add the flour and stir constantly for about 30 seconds letting the raw flour cook.
  • Add milk and chicken broth.
  • Add turmeric and thyme sprigs.
  • Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
  • When thickened the soup has thickened add peas, corn, and chicken.
  • Continue to cook on low until the corn and peas are heated through (about 5 minutes).
  • Salt & Pepper to taste!
  • Note: If soup gets too thick add a bit more milk and stir.


Serving Size: One heaping cup

Click here for WW Personal Points! 

200 calories 8g fat. 3g saturated fat. 14g carbohydrates. 1.5g fiber. 3g sugar. 18g protein

*You can use regular milk in this soup! I use unsweetened plain almond milk because it cuts down on WW points/calories and tastes just as milk would! If you have an allergy or just don't want to buy special milk that's totally fine! I've use 1% and 2%  milk in this multiple times, but any milk would work. Just be sure to note that it may change the points and calories if you care about that sort of thing.