This Healthy Chicken Pot Pie Soup is the ultimate guilt-free comfort food. Filled with hearty chicken, tender vegetables and warm broth, it’s the perfect way to get cozy on a chilly night!
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 Fullstar 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!
WHY YOU’LL LOVE THIS HEALTHY CHICKEN POT PIE SOUP RECIPE
- It’s the perfect lightened-up comfort food. Best meal for a chilly day!
- Only ONE pot required. Easy recipe = even easier clean up.
- Tastes just like chicken pot pie, but in creamy soup form.
- A great staple soup recipe to have in your pocket!
- It freezes great, so awesome to pull out when you don’t have anything else planned for dinner.
- Easy to follow recipe that comes together quickly. AKA great weeknight meal!
- Healthier version of your favorite traditional chicken pot pie- just grab a spoon and dig in!
- Truly a family favorite. Everyone will LOVE this soup.
- Perfect for meal prep! Make a big batch at the beginning of the week, and eat it for several days!
INGREDIENTS
- 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 HEALTHY CHICKEN POT PIE SOUP
- 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. Cook until the onions are translucent, about 7-8 minutes.
- Add the flour and stir until mixed throughout. 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.
- 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.
- 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 A CROCK POT
- 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.
- 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.
- 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.
HOW TO FREEZE & REHEAT
Soups freeze so well, especially those with no or little dairy. We love pulling soup out of the freezer when we don’t have anything else made!
To freeze: let soup cool to room temperature. Then, place in freezer safe bags. It will stay good frozen for 3-4 months.
The soup can be reheated on the stovetop or in the microwave.
HOW TO THICKEN THE SOUP
If you’d like your soup extra thick and creamy, try mixing in some additional cornstarch. In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Then, pour in the soup and stir. Continue to add by the tablespoon until you reach desired creaminess.
FUN IDEAS TO MAKE IT EASIER / SWITCH IT UP
- Use turkey in place of chicken. This is a great recipe for using up Thanksgiving leftovers!
- Canned or rotisserie chicken will make prep easier if you wish to use.
- Add in more veggies! I love switching it up and adding mushrooms, corn, green beans, cauliflower florets, sweet potatoes – whatever veggies I have on hand!
- Make it creamier. If you want to make this soup creamier, add half and half or coconut cream in place of the almond milk. Or use the cornstarch trick above to make it thicker!
- Add broken pie shell pieces. You can add broken-up pie shell pieces on top for a REAL chicken pot pie vibe!
HEALTHY CHICKEN POT PIE SOUP: FREQUENTLY ASKED QUESTIONS
Because there is no dairy (or just a little from the butter), this soup freezes GREAT. It’s awesome to pull out on a cold night when you don’t have anything else made.
Let the soup cool to room temperature. Then, place in freezer safe bags. Reheat on the stovetop (preferred) or in the microwave.
Yes! This soup works beautifully in a slow cooker! See the directions on the recipe card below to make in a slow cooker.
Sure! You could use ground turkey or ground beef too. Carved turkey breast would also be amazing! Use up some leftover turkey after Thanksgiving and make it a turkey pot pie soup!
We love serving this soup with Ritz crackers or a toasted piece of bread. You could also do a biscuit, cornbread, or broken up pie pieces on top!
WANT TO MAKE THIS RECIPE?
If you try this Healthy Chicken Pot Pie Soup and love it, please give this recipe a star rating!
You can also tag me on Instagram or TikTok, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Healthy Chicken Pot Pie Soup (One Pot + Dairy Free)
This Healthy Chicken Pot Pie Soup is the ultimate guilt-free comfort food. Filled with hearty chicken, tender vegetables and warm broth, it's the perfect way to get cozy on a chilly night!
Ingredients
- 1 Tbsp salted butter (14g) - sub vegan butter if dairy free
- 5 stalks celery, diced (260g)
- 5 carrots, diced (420g)
- 1 small yellow onion, diced (175g)
- 2 cups unsweetened almond milk - make sure it’s plain (480g)
- 2.5 cups chicken or vegetable broth (600g)
- 1/4 cup all-purpose flour (30g)
- 3-4 cups chicken cooked and shredded/diced (450g) - about 3 chicken breasts*
- 1 cup frozen peas (133g)
- 4 cloves garlic, minced
- Freshly ground salt and pepper, to taste
Instructions
- In a Dutch oven or large pot, add the butter 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.
Add the flour and stir until mixed throughout. Then add the milk and 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.
- Once the soup has thickened some, add the cooked chicken and peas.
- Continue to cook on low for another 5 minutes.
- Taste, and add more salt and pepper to desired liking.
- Top with shredded cheese, if desired. Serve with crackers, a piece of toast, grilled cheese, salad or just eat as is!
To Make in Crockpot:
- 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.
- 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). Stir everything together. Cook on high for 3 hours or low for 6 hours.
- 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 parsley to serve.
Notes
MFP entry: LFF Chicken Pot Pie Soup
Nutrition Information:
Yield:
8Serving Size:
1 cup (254g)Amount Per Serving: Calories: 209Total Fat: 5.4gSaturated Fat: 1.8gCarbohydrates: 17.8gFiber: 3.6gSugar: 6.6gProtein: 22.2g
