Low Fat Chicken Pot Pie Soup (WW-Friendly)

Did you like chicken pot pie growing up? I did, and it is still one of my favorite comfort foods.

This lightened-up Chicken Pot Pie Soup has all the familiar flavors of the classic dish, just in an easier, spoonable form. It’s creamy and filling without being heavy, and it’s the kind of soup that works especially well on cold days when you want something warm and satisfying but don’t feel like doing a lot of extra work.

I usually serve it with crusty bread, but if you want to dress it up a bit, a baked biscuit or a few puff-pastry croutons on top are always a nice touch.

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Why I Like This Recipe

• It has all the flavor of chicken pot pie without the extra work of making a crust.
• Everything cooks in one pot, which keeps prep and cleanup simple.
• It’s creamy and satisfying, but still light enough to fit easily into a WW day.
• The ingredients are familiar, affordable, and easy to keep on hand.
• It’s flexible. I can use leftover rotisserie chicken, swap in different vegetables, or adjust the thickness depending on what I have.

This is the kind of comforting, reliable recipe I come back to when I want something warm, filling, and easy.

How Many Calories and WW Points in Chicken Pot Pie Soup Made Lighter?

According to my calculations, each serving (without the biscuit) has:

• Calories: 269
• WW Points: 3
  To see your WW Points for this recipe, track it in the WW App.
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 7 PointsPlus

Ingredients and Substitutions

• Milk – Fat-free or low-fat milk works well here. You can also use unsweetened almond milk or another plain dairy-free milk.
• Water – Helps create the soup base. You can also use chicken broth or vegetable broth (affiliate link) for more flavor.
• All-purpose flour – Thickens the soup. You can also use cornstarch (use less and dissolve completely in cold liquid).
• Boneless, skinless chicken breasts – You can also use cooked or rotisserie chicken, leftover chicken, turkey, or ham.
• Frozen mixed vegetables – A classic blend like peas, carrots, green beans, and corn works well. Any combination of frozen and fresh veggies you prefer will work.
• Onion – Adds flavor to the soup base. You can also use shallot or leek.
• Celery – A classic soup ingredient, it adds savory flavor and crunchy texture.
• Mushrooms – Optional, but they add extra flavor and body.
• Yukon Gold potatoes – Make the soup hearty and filling. You can also use red potatoes or russets.
• Chicken bouillon or chicken base – Boosts savory flavor.
• Dried thyme – A classic chicken pot pie seasoning, poultry seasoning would also work.
• Black pepper – To taste.

How to Make Chicken Pot Pie Soup

1. In a small bowl (affiliate link), whisk together cold water and flour until smooth to make a slurry. Set aside.
2. In a large soup pot, combine water and milk. Slowly bring to a gentle boil over medium-low heat.
3. Add the chicken, frozen vegetables, celery, onion, mushrooms, bouillon, thyme, and black pepper. Bring back to a light boil.
4. Reduce heat, partially cover, and simmer until the chicken is cooked through.
5. Remove the chicken and set it aside.
6. Add the potatoes to the pot and continue cooking until all vegetables are tender.
7. Meanwhile, chop or shred the chicken into bite-size pieces. (You can skip this step if using already cooked chicken or turkey. Instead add it with the potatoes in step 6 or with the slurry in step 8)
8. Return the chicken to the pot and slowly stir in the slurry.
9. Cook until the soup thickens, stirring gently.
10. Taste and adjust seasoning with additional salt and pepper if needed.

Recipe Notes

• I often make this soup using leftover rotisserie chicken, which makes it even quicker.
• If using cooked chicken, simply add it back in with the potatoes to warm through.
• The soup thickens more as it cools, so don’t worry if it seems slightly thin at first.

This is one of those recipes we immediately added to our make-again list.

If you like this skinny chicken pot pie soup, be sure to check out these Weight Watchers friendly chicken pot pie recipes: Mom’s Chicken and Biscuit Pot Pie | Bisquick Impossibly Easy Chicken Pot Pie Made Lighter | Mini Chicken Pot Pies Made Lighter

If you’ve made this Low Fat Chicken Pot Pie Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.38 from 16 votes

Chicken Pot Pie Soup (WW-Friendly)

By Martha McKinnon | Simple Nourished Living

All the flavors of chicken pot pie in a soup, this SkinnyTaste Chicken Pot Pie is creamy, comforting and satisfying without tons of fat and calories.

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 6

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Equipment

• Mixing Bowls
• Chef Knife
• 6-Quart Dutch Oven

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Ingredients 

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• ▢ 1/4 cup all purpose flour
• ▢ 4 cups fat-free milk
• ▢ 1-1/4 pounds boneless, skinless chicken breasts, uncooked
• ▢ 1 package (10 to 12 ounces) mixed vegetables (peas, carrots, green beans, corn)
• ▢ 1 large stalk celery, chopped
• ▢ 1/2 cup onion, chopped
• ▢ 8 ounces sliced mushrooms
• ▢ 2 tablespoons chicken Bouillon (jarred Better than Bouillon)
• ▢ Pinch of dried thyme
• ▢ Freshly ground black pepper
• ▢ 2 medium Yukon gold potatoes, peeled and diced

Instructions 

• In a small bowl (affiliate link), whisk together 1/2 cup cold water and the flour to make a slurry. Set it aside.
• In a large soup pot, combine 1-1/2 cups water and the milk. Slowly bring to a boil over medium-low heat.
• Add the chicken, frozen vegetables, celery, onion, mushrooms, bullion, thyme and black pepper. Bring back to a boil.
• Reduce the heat and partially cover the pot. Let the mixture simmer 15 minutes.
• Remove the chicken and set it aside.
• Add the potatoes and continue to cook until the vegetables are soft, 10 to 20 minutes more (depending on how large your pieces of potato are).
• Meanwhile, chop or shred the chicken into small pieces.
• Add the chicken to the soup and slowly stir in the slurry (water/flour mixture). Cook until the soup thickens, 2 to 3 minutes more.
• Taste and add more salt and pepper as necessary.

Notes

Serving size: 1-1/2 cups (without biscuit)

WW Points: 3 

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

7 PointsPlus (Old plan)

Cooking Notes:

I often make this soup using leftover rotisserie chicken, which makes it even quicker.

If using cooked chicken, simply add it back in with the potatoes to warm through.

The soup thickens more as it cools, so don’t worry if it seems slightly thin at first.

Nutrition

Serving: 1-1/2 cups without biscuit, Calories: 269kcal, Carbohydrates: 32g, Protein: 30g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 65mg, Sodium: 230mg, Potassium: 1178mg, Fiber: 4g, Sugar: 10g, Vitamin A: 3245IU, Vitamin C: 19mg, Calcium: 253mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Recipe source: adapted from The Skinnytaste Cookbook (affiliate link): Light on Calories, Big on Flavor by Gina Homolka

More Comforting WW-Friendly Soups

f you enjoy this lightened-up chicken pot pie soup, you may also like some of these reader-favorite comfort soups made lighter:

• Slow Cooker Hamburger Soup
  Hearty, budget-friendly soup with ground beef, vegetables, and familiar flavors that cook low and slow in the crock pot.
• Chicken White Bean Salsa Soup
  This easy soup combines tender chicken, white beans, and salsa for a simple, flavorful meal that comes together quickly.
• Olive Garden Chicken Gnocchi Soup Made Lighter
  A lighter take on the popular restaurant favorite, with creamy broth, soft gnocchi, and plenty of chicken and vegetables.
• Lightened-Up Cheeseburger Soup
  All the flavors of a classic cheeseburger in a creamy, satisfying soup that feels indulgent without being heavy.
• WW-Friendly Ham and Potato Soup
  A great way to use leftover ham, this comforting soup is filling, simple, and perfect for chilly days.