Chicken Pot Pie Soup

This Chicken Pot Pie soup is just every bit of creamy and comforting as the old classic, Chicken Pot Pie Casserole. I truly love a good flavorful and creamy soup. It whats makes Fall days so much more warm and cozy. It’s my favorite to prepare a big pot of soup on Sundays and have the amazing smells permeate throughout the entire house.

Eric is a, “I’ll eat soup in 100 degree weather” type of guy. Me? not so much. I need the cooler weather. Every once and awhile, I’ll make a pot of soup for him during the hot summer, but it’s not often, because he’s nuts for wanting steaming hot soup on a 105 degree summer eve. (I apologize to any one who is a hot soup summer eater reading this.. I don’t think you’re nuts in general, just nuts for eating hot soup in blazing’ heat)

BUT. It’s been a perfect past few days for soup.

Am I the only one that the weather impacts my dinner choices so much?

I’m sure I’m not, but I am totally the type of person who eats fairly seasonably and I stick to my guns.

Also,  I can’t believe it is the end of September. Not even a little.

We have a big old small town festival every year at this time called…. CornFest. Yep, that’s right.

It’s a good time to see and catch up with old friends, eat lots of yummy food, enjoy a few drinks, and this year I’ll be partaking in some of the more Family Friendly type of activities seeing as Pepper is old enough to enjoy it now. It’s one of those things being from a small town that you don’t pay much attention to… I grew up with Corn Fest. I went there each year with my parents and we did many different things together like petting zoos, the parade on Sunday, the carnival, and Thursday night Firefighter Water Fights!

As I got older, I went with friends.

And then I got even older and I avoided it for a couple years.

Then a little bit older and I felt nostalgic and wanted to go again, if not just for some yummy treats and eats with the smell of kettle corn in the air on a cool night.

And now? It’s time to carry on the cornfest tradition and make this another small part of my little girls big life.

Isn’t it funny how that works? I’m seeing more and more that life is such a cycle since having my sweet gal.

Did I mention it’s my Ten Year HighSchool Reunion this coming weekend also?  Oye.

Now that I’ve gone completely off track from this soup. I’ll get back to it. I just love this soup. I just love Chicken Pot Pie. Speaking of Chicken Pot Pie, I’ve also got a yummalicious Chicken Pot Pie Bake if you’re feelin’ that instead.  I’m so happy that I didn’t even need to let go of the butter or the olive oil in this recipe to lighten it up. It’s got all the creaminess that this soup should have and I am so excited to share it with you! I am also very happy that I didn’t need to deviate from my original Chicken Pot Pie Soup recipe. I just switched up whole milk with unsweetened almond milk. Every single time I do this, I get nervous, but I’ve been doing this with a lot of soup recipes lately to lighten up the caloric intake and it’s been working beautifully! You are more than welcome to use milk in this and it will work just the same as that is the original recipe.

Now, Here’s what goes on in the kitchen:

Lightened Up Chicken Pot Pie Soup

Gather up some ingredients. I always show all of my vegetables already cut up because before I start cooking. I always make sure to have them ready to go and measured out. It makes cooking SO much easier. For this soup you’ll need, chopped onion, carrots, celery, and garlic, frozen peas and corn, shredded/diced chicken, parsley, 4-5 sprigs of fresh thyme, Salt&Pepper and turmeric. The turmeric is completely optional so if you don’t already have some in your spice cabinet, no need to grab it at the store. Turmeric has a peppery flavor, so you can just add pepper. I like to use it in some recipes because it just adds a beautiful rich yellow color and it has some awesome health benefits. You’ll also need chicken broth, unsweetened almond milk, butter, flour, and olive oil. Those things aren’t the most photogenic, so I didn’t put them in the photo. I make the rules here. I know this list of ingredients is like WHOA, but i promise this soup is easy to throw together and well worth the hefty list of ingredients!

Lightened Up Chicken Pot Pie Soup

In a soup pot over medium heat,  heat olive oil and add your chopped carrots, celery, onion, and garlic. Cook until your onions are translucent.

Lightened Up Chicken Pot Pie Soup

When the onions are translucent, add butter, let it melt and stir it into the veggies.

Lightened Up Chicken Pot Pie Soup

Next you’ll add the flour and stir constantly for about 30 seconds


Lightened Up Chicken Pot Pie Soup

Next up! Add your milk and chicken broth

Lightened Up Chicken Pot Pie Soup

Add the parsley, turmeric, and thyme sprigs. I add the whole sprig and then fish them out later on. Sometimes I leave them in there and when someone finds them in their soup, I shout “You Win!” and they are like, “What do I win?” and I’m like “the hot bowl of delicious soup that you’re eating, you’re welcome”

Now, bring the soup to a boil and then let it simmer stirring occasionally until thickened, this takes about 15-20 minutes.

Lightened Up Chicken Pot Pie Soup

Add your frozen peas and carrots

Lightened Up Chicken Pot Pie Soup

Stir and heat until the frozen peas and carrots are heated. Salt & Pepper to taste!


Lightened Up Chicken Pot Pie Soup

And here’s your soup… hearty, delicious, creamy, and perfect.

Lightened Up Chicken Pot Pie Soup

and a close up of this delicious, hearty, creamy soup…

Lightened Up Chicken Pot Pie Soup

And another photo to convince you this soup is amazing.

Lightened Up Chicken Pot Pie Soup

Okay last one, I probably got carried away with the photography part of this soup. It just looked so good!



Now go on and make this and let me know how it went!

Xo! Star


5 from 11 votes

Chicken Pot Pie Soup

Hearty, creamy, delicious soup.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Author Star


  • 1 tbs olive oil
  • 2 tbs butter
  • 2 cups almond milk , plain & unsweetened
  • 2 cups chicken broth , low sodium
  • 1/4 cup flour
  • 2 cups chicken , cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 ribs celery , chopped
  • 1 onion , chopped
  • 4 carrots , chopped (about 3/4 cup)
  • 2 tbs garlic , minced
  • 1/4 tsp turmeric
  • 2 tsp parsley
  • 4-5 sprigs fresh thyme
  • salt & pepper , to taste


  1. In a pot over medium heat, warm up the olive oil and add carrots, celery, onion, and garlic. Cook until the onions are translucent.
  2. When the onions are cooked, add the butter, melt, and stir until coated.
  3. Add the flour and stir constantly for about 30 seconds.
  4. Add milk and chicken broth.
  5. Add parsley, turmeric, and thyme sprigs.
  6. Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
  7. When thickened, Add peas, corn, and chicken.
  8. Continue to cook on low until the corn and peas are heated through.
  9. Salt & Pepper to taste.
  10. If soup gets too thick add a bit more milk and stir.
  11. Last, but not least... Enjoy!

Recipe Notes

Serving Size: One heaping cup.

3 Freestyle Smart Points (Calculated with Weight Watchers Recipe Builder)

5 Smart Points (Calculated with Weight Watchers Recipe Builder)

4 Points Plus (Calculated with the My Score Plus app)

200 calories 8g fat. 3g saturated fat. 14g carbohydrates. 1.5g fiber. 3g sugar. 18g protein. (Calculated with My Fitness Pal) 


  1. Pingback: 24 Soup Recipes AND Their SmartPoints | Trading Cardio For Cosmos

  2. Hello! I have made so many of your recipes and they are all amazing! I can’t wait to make this for dinner!!!! Can I substitute the almond milk for regular milk?

    • absolutely! I use almond milk to keep the calories/points lower. So if you’re concerned with that part, they might change just a bit! I hope you enjoy!

  3. Thanks for this deliciousness! I make this every other week, and freeze it for my lunch at school! Love it!

  4. Made this tonight for dinner! It was super easy to make and delicious! I used 2% milk and it tasted fine. Have loved all the recipes I have tried so far. Thanks for sharing them!

  5. Just made this and it’s SO GOOD!! Whole family loved it. Thank you!

  6. Heather Toxey

    This soup is amazing! Followed the directions exactly. The fresh thyme is the magic ingredient!
    However, I put this in the WW recipe builder and used 6 servings, but it’s showing 7 smart points. Any idea why?

    • I absolutely LOVE fresh thyme. It does magical thing to just about any dish. I just went over the ingredients and my recipe builder again to double check. It’s coming to 5 points still. The only thing I can think is that if you used a certain brand of something and for whatever reason it’s higher in points or the app just logs it higher in points? (The app has lots of hiccups like that!) Are you sure the almond milk was logged as “unsweetened”? I hope that helps, and I am so happy you enjoyed the soup!

  7. I am so impressed! Have never used almond milk before and was leary of it, but it certainly works in THIS recipe! This is just delicious..left it thick to put over some low point Kroger biscuits…can hardly wait for supper!

    • I hope you loved it, Pam!!! I use almond milk in soup a lot from time to time! I’m always back and forth, but the unsweetened variety really suprisingly does the trick as long as it’s deliciously seasoned!

  8. Elizabeth A Cousar

    We never add the corn? I don’t see that in the recipe…I’m assuming I add it when the peas go in.

    • Sorry about that. Just updated it. I accidentally said carrots instead of corn. You add the frozen peas and the frozen corn in along with the chicken until heated through. Enjoy!

  9. Just made this and it is DELICIOUS!! However, I got 6 points when I put it into the recipe builder, not that 1 point is a big deal as long as I plan for it; there are days though that it comes down to that ONE point!!

    • So happy you enjoyed! I’ll have to check again, but it could just come down to certain brands. Also make sure you are entering unsweetened almond milk 🙂

  10. We made this with a couple substitutions since we did not have everything. But it is absolutely a wonderful tasting soup. Hard to get a positive comments from my mate sometimes, but this brought one after the first bite! 🙂 thank you.

    • Oh I am so very happy you enjoyed and even got a compliment from someone hard to please! My dad was like that, so I UNDERSTAND!

  11. We love chicken pot pie but I don t love left over pie crust the next day or the calories in it. Made this and was out of this world both the day I made it and the next day.

  12. Marci Bostock

    Is it 2 cups of milk altogether or 2 cups of sweetened and 2 cups of unseeetened, so 4 cups? Can’t wait to make it!

    • Hi Marci! It’s actually 2 cups of unsweetened almond milk and 2 cups of chicken broth! I hope you enjoy!

  13. Hi this looks relish! Can you put this in a crock pot?

  14. Looks great, can’t wait to try. I am gluten intolerant so going to try almond flour as an alternative, I think. What do you think?

    • I’ve truly never worked with almond flour in soups, but I am pretty sure that I have seen it done. I hope it works!

  15. I am planning on making it tomorrow. I can’t wait. I ran it throug the recipe builder and also got 6 points. If you used whipped butter it comes out to 5 smart points. I start the new program on Friday.

  16. I made this tonight for the first time and it was so delicious. This will be a staple in my house now. Yum!

  17. I was wondering if you could make the Chicken Pot Pie Soup in the crock pot?
    I’m wanting to make it in the next day or two.

    • Hi there! I’m sorry I’m just getting back to you now. I haven’t tried it in the crock pot, so I don’t have that info handy. It’ll ne a bit different because you’ll need to thicken it at the end. I’ll try to get some in the crock pot soon and have the info handy for everyone !

  18. I just put this into the WW tracker using the freestyle points and I’m getting 1 pt for 1 cup. Am I doing something wrong?

    • I’ll double check for sure, but i’m pretty sure you might have entered something wrong. Did you use/enter the olive oil and butter?

  19. I made this for my family tonight and both my husband and son went back for seconds! It was my first time using almond milk but it was delicious. Thank you for all of your wonderful recipes!

  20. Hello! I am making this for dinner tonight! I am going to try to make it in the crock pot, I plan to start with the onions, celery, carrots, chicken, spices and broth for 3 hrs on high, then shred the chicken and add the rest! Looks so yummy.

  21. Heidi Kelly

    This was amazing!! I added “poultry seasoning,” just a generic blend of spices…and about 2 tsp of salt…and a lot of pepper. Family loved it. Thank you!!

  22. Hi!I am allergic to nuts so am thinking almond milk isn’t a good idea. How many points would you add for skim milk instead? Also, have you or anyone tried rotesserie chicken so it’s easy to shred? Thanks!

  23. Looks great! Will have to make this week!! Thanks!!

  24. I am allergic to almonds but would like to keep calories down. Would cashew milk work just as well?

    • I have never worked with cashew milk, but I really don’t see why it wouldn’t work. You can also use 1% milk in place of the almond as I have done that multiple times!

  25. Replaced the chicken with chickpeas to make it vegetarian! Did 4 servings instead of 6 for 4 freestyle points each. Topped with oyster crackers. Perfect lunch!

  26. Pingback: Garlic Parmesan Drop Biscuits (Two Ingredient dough) - Daily Dose Of Pepper

  27. Tammy Schinhofen

    Hi Star!!! I’m so happy to have a wonderful soup to enjoy all year round (like you husband) I love soup. This was easy to put together and I did substitute other veggies for my own tastes. That’s the best thing about recipes. I also added other and more seasonings to taste as I find no one seasons enough for me(lol). Just want to thank you for all your hard work. I love that you take the time to break down all the points for all ww calculations. Your pictures are extremely helpful too.

  28. This looks delicious. I don’t have any turmeric on hand. Could something else be substituted

    • You can just leave it out and it’ll be perfect! The Turmeric is more for color and added health benefits! It has a light pepper-y taste so just use a bit of pepper if you want.

  29. I only have unsweetened vanilla almond milk, will that work?

  30. I made this soup for dinner tonight. I have to say that I was kind of skeptical with using the almond milk, but I was happily surprised at the yumminess factor. Definitely a keeper. I made the ever popular Parmesan Drop Biscuits as the toppers.

    • I’m so happy you gave the soup a chance with the almond milk, Kathleen! I love it! You can also swap out skim milk for almond milk, but I like it with the almond milk. Thanks for letting me know!

  31. Absolutely delicious! I used rotisserie chicken. You have a real knack with spices. I made this because I’m doing Weight Watchers and needed comfort food on this cold, spring day. Thank you for the perfect recipe.

  32. Absolutely delicious! I used rotisserie chicken. You have a real knack with spices. I made this because I’m doing Weight Watchers and needed comfort food on this cold, spring day. Thank you for the perfect recipe.

  33. Sari Yorke

    Just made it tonight, but with turkey fillets that I cooked before adding to soup. I also added sweet potato…. Loved it… perfect for this crazy cold April weather up here in Ontario.
    Thank you

    • The addition of sweet potato sound so yummy, Sari! I must try that next time I make it. I’m so happy you enjoyed!

  34. Lisa Colon Chaney

    I’ve been wanting to try this so I made it today (even though it’s 80 degrees outside) and it’s delicious! Tastes just like pot pie but without the crust calories!!

Leave a Comment

Your email address will not be published. Required fields are marked *