Skinny Chicken Pot Pie Soup


  • 3 Tbsp light butter, divided. I use Land o’ Lakes light butter made with canola oil
  • 3 cups rotisserie chicken (without skin) or cooked chicken 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
  • 2 1/2 cups small gold or Yukon potatoes, chopped into ½” inch pieces
  • 4 cups low sodium chicken broth
  • 2 1/2 tsp chicken bouillon
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup parsley, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 Tbsp fresh thyme or 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 bay leaf
  • 2 cups fat free half and half or unsweetened almond milk or skim milk. I use land o lakes fat free half as half for more creaminess
  • 2 Tbsp cornstarch
  • 1 cup frozen peas, not thawed


  1. Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
  2. Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
  3. Slowly add chicken broth while whisking.
  4. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
  5. Simmer until the potatoes are tender; about 15-20 minutes.
  6. Add the cooked chicken and let simmer for another 5 minutes.
  7. Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
  8. Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
  9. Garnish with fresh parsley or thyme leaves, if desired.
  10. Serve with homemade or store bought biscuits, for additional points.
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