Editor’s Note: The following recipe was created by a Skinny Mom Resident Mom. The Resident Mom program gives a voice to our readers, allowing real moms across the world to contribute content to Skinny Mom. If you’re interested in becoming a Resident Mom, click here to apply.

resident mom header

Growing up in central Kentucky, Chicken Pot Pie was a classic comfort food. However, when the traditional recipe calls for a roux (a combination of flour, butter and cream), the calories add up quickly, not to mention the dragging time it takes to get the recipe just right. Over the years, I’ve found when I combine my cabinet staple reduced-fat Campbell’s cream soup with tons of delish veggies and serve it individually, you can’t tell the difference.

SM Chicken Pot Pie 1

SM Chicken Pot Pie 5

SM Chicken Pot Pie 7

SM Chicken Pot Pie 9

SM Chicken Pot Pie 2

SM Chicken Pot Pie 3

Skinny Mini Chicken Pot Pie


  • 1 package chicken thighs
  • 2 cups diced portobello mushrooms
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced white onion
  • 1 Tbsp of minced garlic
  • 1 can reduced fat cream of mushroom soup
  • 1 can reduced fat cream of chicken soup
  • 1 package rolled pie crust
  • Olive oil
  • High heat cooking spray
  • Sea Salt
  • Fresh Cracked Pepper
  • Optional: Any other vegetables you want to use for filling


  1. Preheat oven to 350 F.
  2. Place chicken thighs in slow cooker. Cover with reduced-fat soups and cook on high for 3-4 hours, stirring/scraping sides occasionally.
  3. Once cooked, take two forks and shred the meat in the slow cooker.
  4. Dice all vegetables in small pieces.
  5. Sauté onion in a Dutch oven (or sauté pan) coated in olive oil. After a few minutes, onion will be slightly translucent. Add carrots and celery. After 3-4 minutes once vegetables look brighter, add mushrooms and garlic. Veggies should be crisp, not cooked thru.
  6. Salt & pepper to taste.
  7. Remove the veggies from heat and add to chicken mixture. Stir until combined.
  8. Coat desired pan (ramekins or muffin tins) with high-heat nonstick cooking spray. Line the bottom with rolled out pie crust. Bake in oven for 4-5 minutes until dough is no longer raw, but not golden brown.
  9. Remove from oven and add chicken & sauce/vegetable filling.
  10. Cover the filling with dough and crimp edges as needed.
  11. Bake until golden brown.
  12. Serve & enjoy with your loved ones! (Warm blanket at fireplace optional)