Nothing says comfort food like chicken pot pie, especially as the weather turns cooler! We took one of our favorite recipes and lightened it up, so that you can enjoy all that delicious, comforting flavor with fewer calories.
3T butter or olive oil
1cup yellow onion, chopped
1cup celery, chopped
1cup carrots, cut into small half-moon pieces
2cups Yukon gold potatoes, cut into 1-inch pieces
1T fresh thyme leaves (or 1 tsp dried thyme)
3cups low-sodium chicken broth
1cup whole milk
Optional: ~1 tsp cornstarch + cold water
3cups rotisserie chicken, cut into bite-sized pieces
1cup frozen peas
Salt and black pepper, to taste
- In a large pot, heat the butter or olive oil over medium-high heat and saute the onion, celery and carrots until the onions are translucent (about 10 minutes). Season with salt and pepper to taste.
- Add the potatoes and thyme. Add salt and pepper to season the potatoes and stir.
- Add the chicken broth and bring to a simmer. Simmer for about 10 minutes or until the potatoes and carrots are tender but not falling apart.
- Stir in the whole milk very slowly so it doesn’t curdle.
- Optional: If you are adding cornstarch to thicken the soup, mix it with a little bit of cold water and then stir it gently into the soup.
- Bring the soup back to a simmer and add the chicken and frozen peas. Simmer a few minutes longer until everything is heated thoroughly. Taste and add more salt and pepper as needed.
To make this dairy-free, you can substitute unsweetened non-dairy milk like coconut milk, almond milk, or cashew milk. Alternatively, you could leave the milk out entirely and add more broth for more of a classic chicken soup.
Makes six servings. One serving contains approximately 246 calories, 7.8g fat, 22.2g carbs and 22.9g protein.