Description
A light, creamy take on classic pot pie flavors, filled with tender chicken, potatoes, and bright-tasting vegetables.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup almond milk (or any milk of choice)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp cornstarch (optional for thickening)
Instructions
- Chop the onion, dice the carrots, celery, and potatoes. Shred the cooked chicken. Measure out the broth, milk, and spices.
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Stir in the potatoes, thyme, garlic powder, salt, and pepper. Cook for another 2–3 minutes. Add chicken broth and bring to a simmer. Mix in the shredded chicken and peas. Stir in almond milk and let simmer for 10–15 minutes.
- If desired, thicken the soup with a cornstarch slurry. Cook for an additional 1–2 minutes. Adjust seasoning, serve hot, garnished as desired.
Notes
Use cooked rotisserie chicken to save time and for added flavor. Adjust the seasoning to taste and consider adding fresh herbs for a flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg