This tasty Chicken Pot Pie Soup has all the comforting flavors of chicken pot pie in a light and healthy soup. Plus, this version is super easy and fast. You just throw everything in the crock pot and at the end of the day, you’ve got a hot, delicious healthy meal your family will love.Jump to Recipe
But what about the yummy crust? That’s the best part, right? Well, this version of chicken pot pie soup uses canned biscuits. Just put them in the oven to bake while you’re setting the table and top each bowl of soup with a biscuit before serving (or serve it on the side if you have picky eaters). I used to poo-poo anything canned or processed, but these days as a working mama to three boys, I haven’t got the time to worry about adding a little convenience food to round out a meal here and there.
If you do prefer a homemade biscuit, this recipe looks amazing.
But, hey, aren’t those biscuits full of fat and calories? The big “grand” style flakey biscuits are about 170 calories, but this soup is so light at only around 250 calories for a cup and a half, that the whole meal is still right at 400-450 calories. Depending on your calorie goals, you still have room for a side salad, a glass of wine or a little dessert. You can also opt for using the smaller sized canned biscuits to cut back a little on the calories, or forgo the biscuits all together. It’ll be tasty either way!
Crock Pot Chicken Pot Pie Soup
Light and healthy soup pairs with a buttery biscuit for a taste of comfort food without all the fat.
- 4 chicken breasts
- 2 10 oz Bags frozen mixed vegetables
- 1/2 tsp thyme
- 1 tsp onion powder
- 4 cups fat-free milk or unsweetened almond milk
- 2 cups fat-free chicken broth
- 1/4 cup flour
- 1 can refrigerated biscuits (like Pilsbury Grands)
- 2 medium potatoes, diced
Add all ingredients except flour, salt and biscuits to crock pot. Cook on low 6-8 hours until chicken is cooked through and tender. Shred chicken by pulling apart with two forks. Prepare biscuits according to package directions. To thicken the soup mix 1/2 – 1 cup of the soup liquid with the flour to make a slurry. Pour into the rest of the soup and allow to thicken for 2-3 minutes. Add salt to taste. Serve with biscuits.
I hope you enjoy this lightened up version of a comfort food classic!