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5 from 1 vote

Chicken Pot Pie Soup

Yield: 4 servings (approximately 1 1/2 cups per serving)
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 4 cups chicken broth
  • 1 cup mixed vegetables
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup skim milk
  • 1/4 pie dough
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 375 degrees F.
  • Melt butter in a Dutch oven or soup pot. Add the carrots, celery, and onion. Cook 3-4 minutes.
  • Add in the garlic and cook 1 minute. Stir in the flour then slowly add in the chicken broth.
  • Turn the heat to medium-high and bring to a simmer. Reduce heat and simmer for 10 minutes.
  • Use a small cookie cutter to cut shapes out of the dough. Add the dough to a baking sheet and bake 7-9 minutes.
  • Add in the chicken, vegetables, and milk. Cook 5 minutes or until the vegetables are heated through. Taste the soup then add in salt and pepper.
  • Top each bowl with 1-2 pieces of the pie crust pieces.