Cozy Chicken Pot Pie Soup
A high protein winter comfort meal that comes together fast!
There is something about December that makes me crave comfort food. But the kind of comfort food that warms you up without putting you in a food coma. This Chicken Pot Pie Soup is everything you love about the classic dish. Creamy, cozy, full of flavor. And it comes together in one pot in under 30 minutes.
This is exactly the kind of recipe I want midlife women to have in their back pocket. Warm. Satisfying. Protein forward. Easy enough for a weeknight when you are already tired and your kitchen motivation is running low.
Let’s make this your go to December recipe.
Why this soup works for busy midlife women
We want comfort, but we also want to feel good after we eat. This soup hits both.
One pot. Minimal cleanup.
High protein so you stay full longer.
Easy to modify with what you have on hand.
Cozy and nostalgic without the heavy crust.
Ready in about 30 minutes.
I also love that this recipe uses cooked chicken, which brings me to one of my top midlife kitchen rules: always keep protein prepped.
When you have cooked chicken in the fridge, recipes like this suddenly become effortless. You can use rotisserie chicken, slow cooker chicken breast, or even leftover turkey. It cuts your prep time in half and makes staying on track with your nutrition goals so much easier.
Ingredients
Serves 4
2 tbsp butter
3 carrots diced
2 celery stalks diced
3 garlic cloves minced
1.5 lb cooked chicken breast shredded
4 cups chicken broth
1 cup milk or almond milk
1 cup frozen peas
2 tbsp cornstarch mixed with 2 tbsp water
1 tsp poultry seasoning
If you do not have poultry seasoning use 1 tsp sage, thyme and rosemary or use 1 to 1.5 tsp Herbes de Provence
Salt and pepper to taste
How to make it
This entire recipe stays in one pot which is key for easy December cooking.
Melt the butter in a large pot over medium heat.
Add the carrots, celery and garlic. Sauté until the veggies begin to soften. This gives the soup its flavor base.
Pour in the chicken broth and milk. Stir well.
Add the cooked shredded chicken and the peas. The chicken only needs to warm through since it is already cooked.
Bring the pot to a gentle simmer.
Stir in the cornstarch slurry. The soup will start to thicken like a classic pot pie filling.
Add poultry seasoning or your herb substitute along with salt and pepper.
Taste and adjust. Serve warm with a sprinkle of fresh thyme if you want it to feel a little fancy.
Prep tips
Keep cooked protein on hand.
Prepping chicken ahead of time makes recipes like this so simple. Grill or bake a batch early in the week or shred a rotisserie chicken and store it in a sealed container. You will be shocked how much easier it is to hit your protein goals when the hard part is already done.
Use dairy or non dairy.
Both work. Almond milk makes it lighter. Regular milk gives it more of that classic pot pie taste.
Veggie options.
You can add potatoes, corn or mushrooms. Or keep it exactly as is for a lighter version.
Macros per serving
Serves 4
Approximate nutrition per serving:
Calories: 345
Protein: 37 g
Carbs: 24 g
Fat: 11 g
Perfect for a cozy December dinner that still supports fat loss and energy goals. 🫶
