Skinny Chicken Pot Pie | South Denver Moms

This recipe received a lot of hype on Hello Adams Family before we had to try it for ourselves! Skinny and chicken pot pie are two words that usually don’t go together. In this case, it was a match made in heaven!

After trying this one for myself, it is worth every bit of the hype and reposts of people making the dish themselves. I have made several versions of chicken pot pie and this one BY FAR is the best. It was rich in flavor, without being too overpowering. The best part, it wasn’t ridiculous in calories either. Oh, and my family liked it! Huge win in my book.

Below is the exact recipe from the Hello Adams Family site. I have noted my own modifications for reference:

What you’ll need:

3-4 boneless, skinless chicken breasts
3 carrots, chopped
3 celery stalks, chopped
1 white onion, chopped
1 cup frozen peas
1 15oz can cream of mushroom soup
1 28oz can cream of chicken soup
salt + pepper to taste
chicken stock (just in case it gets dry)

Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper and bake for 20 minutes or until cooked through. Let cool, shred and set aside in a mixing bowl. In a sauté pan, heat 1-2 tablespoons of olive oil and cook the onions for 5 minutes. Add the carrots and celery and cook until everything is soft. Season with salt and pepper. Add the veggie mixture to the mixing bowl with the chicken. Add the frozen peas. Add both soups and combine until everything is evenly coated. Season with salt and pepper (we like a lot of pepper!). Transfer the mixture to a casserole dish and bake at 375 for 40-45 minutes, just until heated through. It should come out bubbling hot! Serve with a biscuit and jam or with a side salad. We also like to add a little hot sauce. Enjoy!

*If you feel like the dish is getting too dry in the oven, you can add a little chicken stock and mix to moisten.

Our Modifications: We used the white meat from a rotisserie chicken and added frozen corn. We did end up adding a little more chicken stock once transferred to the casserole dish for moisture before baking. Additionally, we picked up the buttermilk biscuits from Trader Joe’s to offer anyone who missed the crust part of the more traditional chicken pot pie.


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