Skinny Chicken Pot Pie Soup (No Crust, All the Comfort!)
If you love the cozy, comforting flavors of classic chicken pot pie but want something lighter, this Skinny Chicken Pot Pie Soup is going to be your new favorite. It has everything you crave—tender chicken, hearty potatoes, loads of vegetables, and fresh herbs—all wrapped up in a creamy, satisfying soup without the crust.
This easy, one-pot recipe is perfect for busy weeknights, meal prep, or when you’re craving comfort food that still fits your Weight Watchers goals. Even better? Each serving is low in points but big on flavor, making it a family-approved meal you’ll want to make again and again.
Ingredients
- 3 Tbsp light butter, divided (I use Land O’ Lakes Light Butter made with canola oil)
- 3 cups rotisserie chicken, skin removed, shredded or cubed
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2½ cups small gold or Yukon potatoes, chopped into ½-inch pieces
- 4 cups low-sodium chicken broth
- 2½ tsp chicken bouillon
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, finely chopped
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 Tbsp fresh thyme (or ½ tsp dried thyme)
- ¼ tsp dried sage
- 1 bay leaf
- 2 cups fat-free half-and-half, unsweetened almond milk, or skim milk
(I use Land O’ Lakes fat-free half-and-half for extra creaminess) - 2 Tbsp cornstarch
- 1 cup frozen peas, not thawed
Instructions
- In a large pot over medium-high heat, melt 1 Tbsp light butter. Add the onion, carrots, and celery and sauté for about 3 minutes, until softened. Add the garlic and cook for 1 minute, stirring frequently.
- Add the remaining 2 Tbsp light butter. Whisk in the flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
- Slowly whisk in the chicken broth, stirring continuously until smooth.
- Add the potatoes, bay leaf, chicken bouillon, salt, pepper, parsley, oregano, basil, thyme, and sage.
- Bring to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
- Stir in the cooked chicken and let simmer for 5 more minutes.
- In a small bowl, whisk together the cornstarch and half-and-half (or milk of choice) until smooth. Slowly stir the mixture into the soup.
- Bring the soup back to a gentle simmer. Add the frozen peas and cook for 5–8 minutes, stirring frequently, until thickened.
- Remove from heat and discard the bay leaf. (The soup will continue to thicken as it cools.)
- Garnish with fresh parsley or thyme, if desired, and serve warm.
Serving Suggestions
This soup is delicious on its own, but if you want the full pot pie experience, serve it with homemade or store-bought biscuits—just remember to count the extra points!
Storage & Meal Prep Tips
- Refrigerator: Store leftovers in an airtight container for up to 5 days
- Freezer: Freeze for 4–6 months
- This soup reheats beautifully and thickens even more the next day
Yield & WW Points
- Servings: 10 (about 1 cup each)
- Weight Watchers PersonalPoints®: Approximately 2–5 points per serving
(Points may vary based on milk choice and specific ingredients used)
This Skinny Chicken Pot Pie Soup is proof that comfort food can still be healthy, filling, and totally satisfying. Cozy, creamy, and packed with flavor—it’s a must-make for soup season! 🥣💛
