Homemade chicken pot pie is one of my favorite comfort foods. I love how hearty, creamy, and filling it is! Curling up with a piping hot slice on the couch with a blanket and a movie is one of the best ways to spend a chilly night. Just like soup!

I love chicken pot pie and soup so much that I put them together and created this absolutely delicious and cozy traditional pot pie soup. It’s just as hearty, creamy and tasty as the real thing!

My Healthy Chicken Pot Pie Soup is packed with protein thanks to some shredded juicy chicken and filled with yummy veggies like carrots, onions, celery, and peas—all floating around in an incredibly flavorful & warm broth.

It’s also dairy free. And it all comes together in just one pot on the stovetop! The prep will go even quicker if you use a tool like this vegetable chopper to dice your onion, carrots, and celery. I found it on Amazon and it’s a REAL game changer.

Made with almond milk instead of heavy cream, this easy Chicken Pot Pie Soup is much lower in calories and fat than a traditional chicken pot pie. So you can skip the pie crust and grab a spoon instead because this delicious soup does not disappoint!

Eat this when you make it or prep and freeze it for a busy night when you need something quick. No matter when you enjoy it, it’ll taste amazing and make you feel so good!

Want more chicken soup recipes? Try my Lemon Ginger Chicken Soup, Buffalo Chicken Soup or Creamy Chicken Gnocchi Soup!

• Chicken – This recipe calls for cooked chicken breast. You could use shredded or diced, bite-sized pieces. You could also use cooked chicken thighs. If you need to cook your chicken, you can do so before making the onions (see Basic Shredded Chicken if making a large batch). If you’re short on time, you can use canned or rotisserie chicken.
• Peas – I used frozen peas. You could also sub green beans here or another vegetable in it’s place.
• Butter – You could also use olive oil or coconut oil instead. But the butter flavor is really quite delicious! Dairy-free butter works great if you need to make dairy-free.
• Celery
• Onion – white onion or yellow onion.
• Milk – I used unsweetened almond milk. Coconut milk, whole milk, fat free milk – any milk of choice works here!
• Broth – Chicken or vegetable broth work great. Chicken stock also works.
• Flour – I used all-purpose. Gluten-free flour also works here! I recommend Bob Red Mill’s 1:1 or King Arthur’s measure for measure if using gluten-free flour.
• Seasonings – I used salt, pepper, and minced garlic.

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. In a large Dutch oven or large pot, add the butter and set to medium heat. Add the diced onions, celery, carrots, minced garlic, and a few cracks/shakes of salt and pepper.

2. Cook until the onions are translucent, about 7-8 minutes.

3. Add the flour and stir until mixed throughout.

4. Then add the milk and two and half cups of chicken broth. Bring soup to a boil (this allows the broth to thicken) and then set heat to low and simmer for 15-20 minutes, stirring occasionally.

5. The cook time could vary a little, but once the soup has thickened some, add the cooked chicken and peas. Continue to cook on low for another 5 minutes. 

6. Taste, and add more salt and pepper to desired liking. Top with shredded cheese, if desired. Garnish with freshly cracked black pepper and fresh chopped parsley, fresh thyme, or other fresh herbs of choice to serve.

Serve with crackers, dinner roll, a piece of toast, grilled cheese, salad or just eat as is! Store in an airtight container for 6-7 days.

How To Make In Crockpot

1. Add butter to a skillet and set to medium heat. Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.
2. If using cooked chicken, add the cooked vegetables, milk, broth, and flour to the Crockpot. If using raw chicken, add the raw chicken along with everything else (except the peas) to the bowl of a slow cooker. Stir everything together. Cook on high for 3 hours or low for 6 hours. 
3. After it’s cooked, you can stir in the cooked chicken (or if you put your chicken in raw, you can take it out and shred it). Stir in the peas. Taste and adjust seasonings to taste. Garnish with freshly cracked black pepper and fresh chopped parsley, fresh thyme, or other fresh herbs of choice to serve.