Enjoy the delights of a comforting bowl of Chicken Pot Pie minus its traditional calorie loaded servings.  By ditching the buttery crust and using a few simple substitutions, you're going to love how easy it is to lighten up this classic dish.  

Chicken Pot Pie Soup
Total Time: 1 hour
Prep: 10 minutes
Cook: 50 minutes

What you'll need
1 tablespoon butter
1/4 sweet or white onion, diced
1 boneless, skinless chicken breast, cut into bite size pieces
salt and pepper
1 large carrot, sliced
2 celery stalks, sliced
1 can 98% fat free cream of chicken soup 
1 cup reduced-sodium chicken stock 
1 teaspoon ground cumin
1/2 cup skim milk
1/2 cup frozen peas
1/2 cup frozen corn

Directions
1. In a medium Dutch oven or pot, saute butter, onion and chicken over medium heat until chicken is browned, about 5 minutes. 
2. Add carrot and celery to the pot.  Continue to cook for 2 to 3 minutes. 
3. Meanwhile, mix cream of chicken soup, chicken stock, ground cumin and milk in a separate mixing bowl.  Stir until evenly mixed.  
4. Add soup and broth mixture to the pot and bring to a boil.  Reduce heat to low; cover and cook for 40 minutes or until carrots and celery are tender. 
5. Stir in peas and corn just before serving.  Heat for an additional 5 minutes.  Season with salt and pepper to taste. 
6. Serve and enjoy!