Chicken Pot Pie is such a comfort-food classic, but all of that pie dough ... is it good for us? Here's a way to enjoy the flavors, in moderation; by turning the old comfort food favorite into a soup!

  • 1 Tablespoon olive oil
  • 2 carrots, thinly sliced**
  • 2 stalks of celery, thinly sliced**
  • 3 cloves of garlic, minced
  • 4 cups homemade or reduced sodium chicken broth
  • 3 Tablespoons cornstarch 
  • 2 cups leftover cooked chicken, shredded or cubed
  • 1 small bag of frozen peas
  • Black pepper to taste
  • Refrigerated Pie Dough
  • cooking spray
  • seasonings of your choice

Make the "pot pie" toppings. Roll your pie dough out and using your favorite cookie cutters (hearts, stars, anything!) cut out the dough. Place on a parchment lined cookie sheet and then lightly spray with cooking spray. Top with black pepper and any other seasonings you love (cayenne/chili powder/oregano/Italian seasoning) then bake at 350 for 10-12 minutes or until browned. In a medium sized sauce pot, heat the olive oil over medium-low heat and cook the carrots and celery for about 5 minutes. Add the garlic and sauté just until you can smell it, stirring frequently so the garlic does not burn. In a small measuring cup, whisk 3 Tablespoons cornstarch into 1/2 cup chicken broth and set aside. Add the remaining 3 1/2 cups of chicken broth to the pot, and bring to a boil. Add the chicken broth and cornstarch mixture and whisk all together. Reduce the heat and now add the chicken and peas. Allow everything to heat through and season with black pepper, to taste. Ladle into bowls, then top with your pie dough cut outs. Enjoy!


**If pressed for time, you may use frozen vegetables, rather than fresh carrots and celery.