WW Chicken Pot Pie Soup

WW Chicken Pot Pie Soup

Classic Comfort, Lightened Up

Enjoy all the cozy flavors of a chicken pot pie—in a hearty, creamy soup that’s Weight Watchers-friendly! With just 4 SmartPoints per serving (without biscuit) or 7 with biscuit, this dish is a nourishing comfort food favorite.

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🍗 Ingredients

For the Soup:

• 1 lb (450g) boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, diced

• 2 stalks celery, diced

• 1 cup frozen peas (150g)

• 4 cups low-sodium chicken broth (960ml)

• 1 cup unsweetened almond milk (240ml)

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika

• ¼ cup all-purpose flour (30g)

Optional Biscuit Topping:

• 1 cup whole wheat flour (120g)

• 1 tbsp baking powder

• ½ tsp salt

• 1 tbsp light butter, softened (14g)

• ½ cup unsweetened almond milk (120ml)

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🍴 Instructions

Step 1: Cook & Shred Chicken

1. Heat olive oil in a large pot over medium heat.

2. Cook chicken breasts 6–8 minutes per side, until no longer pink.

3. Remove, let cool, then shred with two forks.

Step 2: Sauté Veggies

1. In the same pot, add diced onion; cook 3–4 minutes.

2. Add garlic, sauté 1 minute.

3. Stir in carrots and celery; cook 5 minutes more.

Step 3: Build the Broth

1. Add chicken broth, almond milk, thyme, parsley, salt, pepper, and paprika.

2. Bring to a gentle boil.

3. Mix flour with a few tablespoons of water to form a slurry.

4. Slowly stir slurry into soup to thicken.

Step 4: Combine Everything

1. Add shredded chicken and frozen peas.

2. Simmer 10 minutes, allowing flavors to meld.

3. Taste and adjust seasoning if needed.

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🥐 Biscuit Topping (Optional)

Step 5: Make Biscuit Dough

1. In a bowl, mix flour, baking powder, and salt.

2. Cut in butter until mixture resembles coarse crumbs.

3. Stir in almond milk just until combined.

Step 6: Bake Biscuits

1. Preheat oven to 400°F (200°C).

2. Drop spoonfuls onto parchment-lined baking sheet.

3. Bake 10–12 minutes until golden.

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🍽️ Serving & Storage

To Serve:

• Ladle soup into bowls.

• Top with one biscuit (optional).

• Garnish with parsley or paprika for color.

Storage:

• Fridge: Store up to 4 days in airtight containers.

• Freezer: Freeze portions for up to 3 months.

• Reheat: On stove over medium heat, add broth if needed to thin.

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💡 Tips & Variations

• Creamy Swap: Almond milk instead of cream keeps it light.

• Boost Protein: Add white beans or chickpeas.

• More Veggies: Try corn, green beans, or potatoes.

• Gluten-Free: Use a gluten-free flour blend for both soup and biscuit.

• Dairy-Free: Sub in dairy-free butter and milk alternatives.

• Kid-Friendly: Serve with whole grain crackers or toast points.

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📊 Nutrition Info (Per 1 cup soup)

• Calories: 210

• Protein: 23g

• Carbs: 25g

• Fat: 6g

• Fiber: 3g

• SmartPoints:

  • Soup Only: 4

  • Biscuit: 3

  • Total with Biscuit: 7