Skinny Chicken Pot Pie Soup
Chicken pot pie screams "comfort food" but is not usually considered light or waistline-friendly -- until now! This soup combines the best flavors and ingredients of a chicken pot pie in a broth base made creamier with a gluten free roux and nut milk. Skip the pie crust topping and opt for 10 minute drop biscuit croutons instead!
Ingredients
- 2 tbsp. butter
- 1 yellow onion diced
- 4 celery ribs sliced lengthwise then diced
- 3 carrots peeled and diced
- 3 cloves garlic minced
- 2 tbsp. flour I use Bob's Red Mill GF flour
- 1 cup baby bella mushrooms chopped
- 4 cups chicken stock
- 1 cup milk I used 2%
- 1 1/2 cups shredded rotisserie chicken breast
- 1 tbsp. chopped fresh thyme leaves stems discarded
- 1 tbsp. chopped fresh rosemary leaves stems discarded
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
drop biscuit croutons
- 1 cup gluten free flour
- 1½ tsp. baking powder
- ⅛ tsp. baking soda
- 1 pinch kosher salt
- 1 pinch sugar
- ½ cup milk I used 2%
- 2 tbsp. melted butter
Instructions
for drop biscuits
- Preheat oven to 375 degrees.
- Mix together all biscuit ingredients. Use a 2" cookie or ice cream scoop to form biscuits and place them on a baking sheet lined with parchment paper. Do not press down.
- Bake biscuits for 15 minutes or until slightly golden on top!
for skinny chicken pot pie soup
- Heat 2 tbsp. butter in a deep sided pot or dutch oven over medium heat.
- When butter has melted, add onions, carrots and celery. Cook until soft, about 5 minutes. Add garlic and cook another 1 minute.
- Sprinkle in 2 tbsp. flour over veggies and whisk. Add in mushrooms, thyme and rosemary and let cook for 2 minutes.
- Add in chicken stock and bring to a boil. Lower heat to simmer and cook for 10 minutes, whisking to combine flour with broth.
- After 10 minutes, add in shredded rotisserie chicken. Taste for seasoning and add salt/pepper as needed. Add in milk and whisk again to combine.
- Ladle into bowls and top with 1-2 drop biscuits and more fresh herbs!
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