Recipe by Dorit Teichman

Lighter Chicken Pot Pie Soup

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Meat Meat
Easy Easy
4-6 Servings
1 Hour

No Diets specified

This is a healthier version of the classic chicken pot pie, but still delicious, satisfying and comforting. For a traditional chicken pot pie, thaw two prepared pie crusts, fill the bottom crust with the chicken mixture. Turn the second crust over to cover and release it from the tin. Seal the crusts together as best as you can. Make slits in the top crust. Bake at 350 degrees Fahrenheit for 30 minutes or until crust is golden brown.


Lighter Chicken Pot Pie Soup

  • 1 sheet Gefen Puff Pastry Dough, semi-thawed

  • 1 egg, beaten

  • 1 russet potato, peeled and diced

  • 2 to 3 tablespoons Tonnelli Avocado Oil, divided

  • 1 onion, diced

  • 1 carrot, diced

  • 1/4 cup all-purpose flour

  • 1 cup almond milk, unsweetened, such as Gefen

  • 2 cups chicken or vegetable broth (low-sodium recommended)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 cups chicken, cooked and shredded or diced

  • 1 cup frozen green peas

  • 1 cup frozen corn kernels

  • Italian parsley, chopped, for garnish (optional)



Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper and lay out the puff pastry sheet.


Using a three-inch flower cookie cutter, gently cut out flowers and spread them out on the parchment paper. Brush each flower with egg and bake for about 10 minutes, until golden brown. Let cool and set aside. Can make in advance and keep in an airtight container in the freezer and thaw when ready to use. Yields about nine to 10 flowers.


Put the diced potato into a medium saucepan, cover with water, bring to a boil, then reduce to a medium flame for 10 to 15 minutes until softened but not mushy.


Meanwhile, in a soup pot, heat one to two tablespoons avocado oil, add onion and carrot and sauté until onion is translucent, about five minutes.


On a low flame, add in the flour and stir; add the remaining one tablespoon avocado oil and stir for 30 seconds.


Add the chicken broth, almond milk, salt, and pepper and mix well. Bring to a boil and reduce to a simmer for two minutes.


Add in the chicken, frozen peas, frozen corn kernels, and cooked potatoes. Continue to simmer until vegetables are heated through.


Sprinkle parsley to garnish when ready to serve and place one or two flowers on top.


If soup thickens when reheating, add a small amount of broth until desired consistency is reached.


Photo by Heather Winters

Lighter Chicken Pot Pie Soup

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