Ingredients
- Chicken breasts or thighs (2 cups cooked, shredded): Thighs lend extra flavor and moisture, but breasts work well too.
- Butter (3 tablespoons): Provides richness. You can substitute with olive oil for a lighter version.
- Carrots (1 cup diced): Adds sweetness and texture; frozen carrots can be a convenient substitute.
- Celery (1 cup diced): Essential for that classic pot pie flavor.
- Yellow onion (1 medium, diced): Brings natural sweetness and depth.
- Garlic (2 cloves, minced): Adds savory aroma; garlic powder can be used in a pinch.
- All-purpose flour (1/4 cup): Helps thicken the soup for that creamy consistency. Gluten-free flour works if you need to avoid gluten.
- Chicken broth (4 cups): The base of the soup; homemade broth is best, but store-bought works well.
- Milk or heavy cream (1 cup): For creaminess. Whole milk is lighter; heavy cream creates a richer soup.
- Frozen peas (1/2 cup): Classic pot pie vegetable, but you can swap in fresh or canned peas.
- Salt and black pepper (to taste): Essential for seasoning.
- Fresh thyme or dried thyme (1 teaspoon): Brings a subtle herbaceous note typical of pot pie.
- Optional: diced potatoes or corn (1/2 cup): Adds heartiness and variation.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Weight Loss Meals
- Method: Stovetop
- Cuisine: American