There’s just something incredibly cozy and satisfying about this Healthy Chicken Pot Pie Soup Recipe. It’s like all the best parts of a classic chicken pot pie transformed into a warm, creamy soup that’s both nourishing and comforting—without the guilt.
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Why You'll Love This Recipe
Honestly, this Healthy Chicken Pot Pie Soup Recipe quickly became a family favorite for me. It’s packed with wholesome veggies and tender chicken, and the trick with blending part of the soup gives it that luscious, creamy texture that feels indulgent but stays dairy-free and Whole30-friendly.
- Comfort Food Made Healthy: It gives you all the warming vibes of a pot pie but with way less fuss and calories.
- Dairy-Free Creaminess: Using coconut milk instead of cream keeps it rich without the dairy—perfect if you’re sensitive or following Whole30.
- Easy to Customize: Whether you want to add extra veggies or swap in different herbs, this recipe is super flexible.
- Leftover Lover’s Dream: It reheats beautifully, making it perfect for make-ahead lunches or quick dinners.
Ingredients & Why They Work
Every ingredient in this Healthy Chicken Pot Pie Soup Recipe plays a part in bringing those comforting flavors together while keeping it light and nourishing. Choosing good-quality broth and fresh herbs really makes a noticeable difference in the end result.
- Olive oil: Adds a gentle, fruity richness to sauté your veggies, and you can swap it for ghee or butter if you prefer.
- Onion: The classic base flavor that starts the soup off warm and savory.
- Carrots: They add a touch of natural sweetness and vibrant color.
- Celery: Gives that classic pot pie “aroma” and a subtle crunch.
- Baby gold potatoes: The star starch that brings hearty texture; quarter or dice so they cook evenly.
- Garlic: For just the right punch of savory depth.
- Salt and black pepper: Essential to bring all the flavors together, don’t skimp here.
- Dried rosemary, thyme, and sage: These herbs mimic the traditional pot pie seasoning beautifully.
- Chicken stock or broth: The soul of the soup, and I always recommend bone broth for extra nutrients and flavor.
- Canned coconut milk or almond milk: This is the secret to the creamy texture while keeping it dairy-free.
- Cooked chicken: I use rotisserie chicken sometimes, which speeds things up without sacrificing taste.
- Frozen peas: Toss these in towards the end for a pop of color and a little sweetness.
- Fresh parsley or herbs: For garnish, to brighten up every spoonful.
Make It Your Way
I love tweaking this Healthy Chicken Pot Pie Soup Recipe depending on what I have on hand or the season. It's so forgiving! Feel free to swap veggies or up the spices to suit your own flavor cravings.
- Variation: One time, I added some chopped kale and swapped rosemary for a little dill—it gave it a fresh twist that we really enjoyed.
- Make it Vegan: Try replacing the chicken with chickpeas or tofu and using vegetable broth for a plant-based version.
- Spice it up: Add a pinch of paprika or cayenne for a subtle kick if you like things a bit more lively.
Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook Your Veggies to Tender Perfection
Heat your olive oil in a large soup pot over medium heat. Toss in your diced onion, carrots, celery, and potatoes. Sauté these for about 12-15 minutes, stirring occasionally, until the veggies are soft but still hold their shape—a simmer-ready dream. This step is key to thawing out the flavors and setting a great base.
Step 2: Build Deep Flavor Layers
Add the minced garlic, salt, pepper, rosemary, thyme, and sage to your pot. Let it cook for about a minute to toast those herbs lightly and release that amazing aroma. Then pour in your chicken broth and give everything a good stir before covering the pot.
Step 3: Simmer Until Potatoes Are Just Right
Bring the soup to a simmer over medium-high heat, then lower the heat to medium and let it gently bubble for 10-15 minutes. You want the potatoes tender but not mushy. This balance keeps the soup hearty without losing texture.
Step 4: Creamy Magic—Blend Part of the Soup
Here’s where the magic happens: scoop out about 1 to 1 ½ cups of the veggie-and-broth mixture and transfer it to a high-speed blender along with your canned coconut or almond milk. Blend until silky smooth, then pour that velvety goodness right back into your soup pot.
Step 5: Finish With Chicken & Peas
Stir everything together, then add your cooked chicken and frozen peas. Let the soup heat through for another minute or two, then finish it off with fresh parsley or herbs. Taste and adjust seasoning before serving. Yum!
Top Tip
After making this Healthy Chicken Pot Pie Soup Recipe multiple times, I’ve learned a few tricks that make the process smoother and the soup tastier. These tips save you time and keep the flavors popping every single time.
- Use Rotisserie Chicken: When you’re short on time, leftover rotisserie chicken works perfectly—just shred and toss it in during the final step.
- Don’t Overcook Potatoes: Keeping them just tender prevents the soup from becoming gluey when you blend part of it.
- Blend Carefully: Let the soup cool slightly before blending the hot broth mixture to avoid splatters and preserve your blender.
- Fresh Herbs on Top: Adding parsley or thyme right before serving lifts the whole dish and adds vibrant freshness.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
I usually sprinkle freshly chopped parsley or thyme on top—sometimes a dash of black pepper too. It not only looks pretty but adds a burst of herbal brightness that I adore. If I’m feeling fancy, a light drizzle of extra virgin olive oil on top adds a silky finish.
Side Dishes
Since the soup is filling and full of veggies, I keep sides simple. A crisp green salad with a zesty vinaigrette pairs wonderfully. Or maybe some whole grain crackers or a slice of crusty sourdough for dipping. On chilly evenings, a warm, buttered roll hits the spot.
Creative Ways to Present
For a special occasion, I’ve served this soup in individual mini casserole dishes and topped with a homemade biscuit or puff pastry “lid” just like a mini pot pie—everyone loved this interactive twist! You could also garnish with microgreens or edible flowers for a splash of color.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge and it stays fresh for up to 3 days. When I reheat, I prefer warming gently on the stove over low heat to keep the creamy texture and avoid separation that can happen in the microwave.
Freezing
This soup freezes well too! Just let it cool completely, then pour into freezer-safe containers. I usually freeze in 1-2 cup portions for easy thawing. When ready, thaw overnight in the fridge and gently reheat on the stove with a splash of broth if needed to loosen up.
Reheating
When reheating, stir occasionally on low heat to keep the soup smooth. If it thickens too much, add a splash of broth or water. This method keeps the chicken tender and the coconut milk creamy without breaking apart.
Frequently Asked Questions:
Absolutely! This recipe uses Whole30-approved ingredients like olive oil, veggies, fresh herbs, and chicken broth without any dairy or grains.
Yes! Using leftover rotisserie chicken is a great shortcut and works perfectly in this soup. Just cube or shred it and add it during the final step.
Almond milk is a good alternative that keeps things creamy without overpowering the soup’s flavor, but make sure it’s unsweetened to avoid altering the taste.
Definitely! Feel free to add veggies like green beans, zucchini, or kale. Just add them toward the end of the simmering time so they stay tender-crisp.
Final Thoughts
From the first time I made this Healthy Chicken Pot Pie Soup Recipe, I knew it was a keeper. It’s the kind of soup that feels homemade and nourishing but doesn’t take all day. The balance of creamy texture, hearty chunks of chicken, and that wonderful herb blend makes every spoonful feel like a warm hug. I hope you enjoy making it as much as I do, and it becomes a go-to comfort meal in your kitchen too!
Print
Healthy Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and healthy chicken pot pie soup that is creamy, dairy-free, and packed with vegetables and tender chicken. Perfect for a comforting meal on a chilly day, this Whole30-friendly recipe uses wholesome ingredients and simple techniques to deliver classic pot pie flavors in a nourishing soup bowl.
Ingredients
Vegetables
- 1 cup diced carrots (3-4 carrots)
- 1 cup diced celery (2-3 stalks)
- 1 onion (diced)
- 1 pound baby gold potatoes (quartered or diced, about 3-4 cups)
- 1 clove garlic (minced)
Liquids & Fats
- 2-3 tablespoons olive oil (can substitute butter or ghee)
- 3 cups quality chicken stock or broth (bone broth preferred)
- ½ cup canned coconut milk or almond milk (optional for creaminess)
Herbs & Spices
- 1 teaspoon salt (more or less to taste)
- ½-1 teaspoon black pepper
- ¾ teaspoon dried rosemary (or ¾ tablespoon fresh rosemary)
- ¼-1/2 teaspoon dried thyme (or 1-1 ½ teaspoons fresh thyme)
- ¼-1/2 teaspoon dried ground/rubbed sage
Protein & Additional Veggies
- 12-16 ounces cooked cubed chicken (about 3 cups)
- 1 cup frozen peas
Garnish
- Fresh parsley or additional herbs to serve
Instructions
- Cook Veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and baby gold potatoes. Cook the vegetables for 12 to 15 minutes, stirring occasionally, until they are almost fork-tender.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir to combine and cook for 1 minute to release the aromas. Pour in the chicken broth and cover the pot.
- Simmer: Bring the soup to a gentle simmer over medium-high heat. Reduce the heat to medium and let it simmer for 10 to 15 minutes, or until the potatoes are tender but not mushy.
- Thicken: Carefully remove 1 to 1 ½ cups of the vegetable and broth mixture from the pot and transfer it into a high-speed blender. Add the coconut or almond milk if using, and blend until completely smooth. Pour this creamy mixture back into the soup pot, stirring to combine with the remaining broth and vegetables.
- Finish: Stir in the cooked cubed chicken and frozen peas. Cook the soup for an additional 1 to 2 minutes until the peas are heated through. Adjust seasoning with extra salt, pepper, or herbs as desired. Garnish with fresh parsley or herbs.
- Serve & Store: Ladle the soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for 2 to 3 days.
Notes
- This soup is dairy-free but still creamy thanks to the coconut or almond milk—feel free to omit if you prefer a broth-based soup.
- Use bone broth for extra richness and nutrition.
- Fresh herbs can be substituted for dried, just increase the quantity accordingly.
- Make sure not to overcook the potatoes; they should be tender but not falling apart.
- Leftover cooked chicken can be any kind you have on hand such as rotisserie or grilled chicken.
- Freeze any leftover soup for up to 3 months; thaw overnight before reheating gently on the stove.
Nutrition
- Serving Size: 1 cup soup (⅙ recipe)
- Calories: 288 kcal
- Sugar: 4.4 g
- Sodium: 938.5 mg
- Fat: 11.2 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 20.9 g
- Fiber: 4.3 g
- Protein: 26.7 g
- Cholesterol: 55.8 mg
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