Healthy Chicken Pot Pie Soup (One Pot + Dairy Free)

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 209kcal

Author: Lauren

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!

Print Recipe

Equipment

stockpot or Dutch oven
Vegetable chopper optional

Ingredients

1 Tbsp butter (14g) use dairy-free if needed
5 stalks celery (260g) diced
5 carrot s(420g) diced
1 small yellow onion (175g) diced
2 cups unsweetened almond milk (480g) or any milk of choice (just make sure it's plain)
2.5 cups chicken or vegetable broth (600g)
1/4 cup all-purpose flour (30g) use gluten-free f if needed
3-4 cups chicken cooked and shredded/diced (450g) about 3 chicken breasts
1 cup frozen peas (133g)
4 cloves garlic minced
Salt and freshly ground pepper to taste

Instructions

Stove Top method:

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!

Crock-pot method:

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

To make gluten-free: use gluten-free flour like Bob's Red Mill or King Arthur.

To make dairy-free: use dairy-free butter and dairy-free milk.

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. Lay flat initially so it freezes flat, then you can readjust/stack as needed. This chicken soup will stay good frozen for 3-4 months.

Nutrition