Skinny Chicken Pot Pie Soup

### **Skinny Chicken Pot Pie Soup: A Lighter Twist on a Classic Comfort Food**

Chicken pot pie is a classic comfort food that’s loved for its creamy filling and flaky crust. However, traditional chicken pot pie can be quite heavy, loaded with butter and cream. If you’re craving the flavors of this cozy dish but want a healthier version, **Skinny Chicken Pot Pie Soup** is the perfect solution! This lighter soup version keeps all the comfort and delicious flavors of the original while cutting back on calories and fat. It’s a delicious, nutritious, and filling meal that the whole family will enjoy!

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### **Why You’ll Love Skinny Chicken Pot Pie Soup**

1. **Healthier Alternative:**
This soup takes all the comforting flavors of chicken pot pie and turns it into a lower-calorie, lower-fat meal without sacrificing taste. By using lean chicken, light cream, and plenty of vegetables, this recipe gives you the indulgence of the original dish in a lighter, more nutritious form.

2. **Comforting and Filling:**
The hearty and creamy base of this soup mimics the traditional chicken pot pie filling, while the vegetables and chicken make it feel like a satisfying meal. It’s the perfect dish for colder months or anytime you need a comforting, wholesome bowl of goodness.

3. **Quick and Easy:**
Unlike the time-consuming process of making a traditional chicken pot pie, this soup comes together in just about 30 minutes. It’s a simple, one-pot meal that you can prepare on a busy weeknight or when you’re craving something quick and comforting.

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### **Skinny Chicken Pot Pie Soup Recipe**

#### **Ingredients:**

– 1 tablespoon olive oil
– 1 lb. boneless, skinless chicken breast, diced
– 1 medium onion, diced
– 2 garlic cloves, minced
– 3 medium carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups low-sodium chicken broth
– 1 1/2 cups unsweetened almond milk or low-fat milk
– 1 cup frozen peas
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon black pepper (or to taste)
– 2 tablespoons whole wheat flour or all-purpose flour
– 1 tablespoon Dijon mustard (optional)
– Fresh parsley for garnish (optional)

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