[Recipe] Skinny Chicken Pot Pie Soup

It’s been cold and snowy here in Chicago, so what better way to warm up than with some chicken pot pie? This lightened up alternative is just as good as mom’s but with fewer calories. I made mine with Grand’s Flaky Layers Biscuits and it turned out dee-licious! Mmm.


Skinny Chicken Pot Pie Soup


  • 1/4 cup flour
  • 4 cups milk
  • 1 1/2 cups celery, chopped
  • 1/2 medium onion, diced
  • 2 chicken bouillions
  • Salt and pepper to taste
  • Dash of thyme
  • 10 oz. frozen mixed vegetables
  • 5 red potatoes, cubed
  • 1 1/2 lb boneless skinless chicken breast, shredded


  1. Bring water to a boil, add thawed chicken breast and cook for 15-20 minutes or until done
  2. Shred chicken, set aside
  3. In a large pot, bring milk and 1/2 cups water to a boil
  4. Add celery, onion, potatoes, frozen vegetables, chicken bouillions, thyme, salt & pepper
  5. Partially cover and simmer for 20-25 minutes until vegetables are soft
  6. Add shredded chicken
  7. Combine remaining 1/2 cup water with 1/4 cup flour and whisk until well blended
  8. Add flour mixture to soup, stirring frequently until soup thickens
  9. Adjust salt & pepper to taste
  10. Serve with Grands Flaky Layers Biscuits and enjoy!

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