Healthy Chicken Pot Pie Soup is a comforting and wholesome twist on the classic pot pie. Packed with lean chicken, vegetables, and a creamy, yet light, broth, this soup has all the flavors you love from the traditional dish but with fewer calories and fat. It’s a hearty and satisfying meal that’s perfect for chilly evenings when you’re craving something warm and comforting. The addition of herbs and a touch of dairy-free cream ensures a rich, flavorful experience without the heaviness of a traditional pot pie.

Why You’ll Love This Recipe

This Healthy Chicken Pot Pie Soup delivers all the indulgent flavors of a classic chicken pot pie in a lighter, soup form. It’s rich and creamy without being overly heavy, thanks to the combination of lean chicken and a flavorful broth. The mix of tender vegetables, such as carrots, peas, and potatoes, adds a satisfying crunch and texture to the soup. Plus, it’s easy to make and can be prepared in one pot, making cleanup a breeze. Whether you’re looking for a cozy dinner or a meal prep option for the week, this soup is the perfect balance of comfort and health.

Healthy Chicken Pot Pie Soup

Ingredients

1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
1 tablespoon olive oil
1 medium onion (diced)
2 medium carrots (peeled and diced)
2 medium potatoes (peeled and diced)
1 cup frozen peas
3 cloves garlic (minced)
4 cups low-sodium chicken broth
1 cup unsweetened almond milk (or other milk of choice)
1/2 cup dairy-free cream or coconut cream (optional for extra creaminess)
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons flour (or cornstarch for gluten-free option)
Fresh parsley (chopped, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the chicken: In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set it aside.
Sauté the vegetables: In the same pot, add the onion, carrots, and potatoes. Cook for about 5 minutes until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
Make the base: Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer, then reduce the heat to medium-low.
Add the liquids and seasonings: Stir in the almond milk, dairy-free cream (if using), peas, thyme, and parsley. Season with salt and pepper to taste. Let the soup simmer for 10-12 minutes, or until the vegetables are tender and the soup has thickened slightly.
Finish the soup: Return the cooked chicken to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to heat the chicken through and allow the flavors to meld.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Servings and Timing

Servings: 4-6
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes

Variations

Vegetarian Version: Replace the chicken with tofu, tempeh, or a mix of hearty vegetables like cauliflower or mushrooms for a plant-based version.
Add a Pie Crust Twist: For the classic pot pie experience, you can top the soup with a small piece of pie crust or puff pastry and bake it in the oven until golden brown.
Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño to the soup for a spicy version.
Dairy-Free Option: Use almond milk and coconut cream for a fully dairy-free version of this soup.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. This soup also freezes well.
Freezing: If freezing, allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer.
Reheating: To reheat, warm the soup on the stove over low heat until heated through. You may need to add a splash of milk or broth to reach your desired consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work perfectly in this recipe! They’re slightly juicier and can add more flavor to the soup.

2. Can I make this soup in a slow cooker?

Yes, you can make this in a slow cooker! Add the chicken, vegetables, garlic, broth, and seasonings to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the milk and peas in the last 30 minutes of cooking.

3. Can I make this soup ahead of time?

Yes, this soup is great for make-ahead meals. You can prepare it a day ahead and store it in the fridge. The flavors will develop even more as it sits.

4. Can I make this soup gluten-free?

Yes, simply use cornstarch instead of flour to thicken the soup, and make sure your chicken broth is gluten-free.

5. Can I add more vegetables to the soup?

Absolutely! You can add vegetables like corn, celery, or green beans to this soup to make it even more hearty.

6. Can I use dairy instead of almond milk and coconut cream?

Yes, you can use regular milk and heavy cream in place of the almond milk and coconut cream if you’re not following a dairy-free diet.

7. How do I make the soup thicker?

If you prefer a thicker soup, you can add an extra tablespoon of flour or cornstarch, or let the soup simmer for a little longer to reduce the liquid.

8. Can I freeze the soup?

Yes, this soup freezes well! Just make sure to cool it completely before freezing, and store it in a freezer-safe container.

9. Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables in place of fresh ones. Just be sure to thaw and drain them before adding them to the soup.

10. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute for chicken broth, making this recipe suitable for vegetarians or vegans.

Conclusion

Healthy Chicken Pot Pie Soup is a deliciously comforting dish that brings all the warmth and flavor of a classic pot pie, but with a lighter, healthier twist. With tender chicken, hearty vegetables, and a creamy broth, it’s a satisfying meal that will warm you from the inside out. Whether you’re making it for a cozy family dinner or meal prepping for the week, this soup is easy to make, flavorful, and sure to become a favorite in your recipe rotation.