This healthy Chicken Pot Pie Soup recipe is total comfort food, perfectly creamy, and so delicious! When I first created this recipe, I invited friends over to have a bowl on a cold weekend and they all loved it so much I had to share the recipe here! I hope you enjoy it as much as we do.
As a dietitian, one of my favorite kinds of recipes to create are creamy soups loaded with nutrition AND flavor! There's just something about the smell and experience of cooking soup that already warms me up in the best way, and once I sit down with a big bowl of it I never regret taking the time to make it.
Taking traditional chicken pot pie and serving it in soup form makes for a hearty soup perfect for cold weather. Tender chicken, tons of vegetables, and the classic seasonings of a homemade chicken pot pie make this soup just as good (if not better) than the real thing!
Top this delicious soup with biscuits or sourdough croutons. I've also served it to friends with "pie crust" croutons made with pastry crust by cutting it into squares, coating in olive oil and baking in the oven. For a side dish, serve a simple Arugula Salad or Super Greens Salad.
More Healthy Soup Recipes
- Green Goddess Anti-Inflammatory Soup
- Cauliflower White Bean Soup
- Roasted Red Pepper Tomato Soup with Gouda
- Smoky Chickpea Soup with Tomatoes
- Chicken Potato Soup
- Lemon Chicken Orzo Soup
- Roasted Butternut Squash Soup
- Red Cabbage Soup with Potatoes
- Healthy Turkey Lasagna Soup
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Key Ingredient Notes and Substitutions
This Chicken Pot Pie Soup is made with fresh ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for ingredient measurements.
- Chicken - I use boneless, skinless chicken breast seasoned with salt & pepper, baked in the oven, and shredded. To save time, rotisserie chicken works too. Chicken is a lean protein and also provides important nutrients including phosphorus and niacin. Chicken thighs work here too.
- Carrots, Celery, and Yukon Gold Potatoes - a trio of fresh vegetables in classic chicken pot pie. Carrots add vitamin C, celery adds fiber, and Yukon gold potatoes are a source of carbohydrates that give the soup a creamy base as its starches release.
- Cauliflower Florets - cauliflower is a cruciferous vegetable that is high in fiber to support gut health. It also provides vitamin C, antioxidants, and potassium. It soaks up the flavor of whatever it's cooked in so it's an easy way to add more nutrition.
- Yellow Onion & Garlic Cloves - aromatics to add tons of flavor.
- Green Peas - I use frozen green peas. Green peas add some plant-protein and dietary fiber.
- Corn - I use frozen or canned corn. Corn adds more fiber and a pop of sweetness.
- Low Sodium Chicken Broth - use a low sodium chicken broth to better control the saltiness. Chicken stock or vegetable broth work too, but vegetable broth won't have as much flavor. If you aren't sensitive to salt, use a half and half mix of LS and regular broth or skip the low sodium part altogether.
- Fresh Thyme - fresh herbs are an easy way to add lots of flavor. Feel free to add fresh parsley at the end too. If you're in a pinch, use dried thyme. If doing so, use 1 tsp.
- Bay Leaves - bay leaf adds more flavor.
- Whole Milk - if you want to keep it dairy free, use your favorite plant-based dairy free milk. Coconut milk, soy milk, or almond milk work great.
- Extra-Virgin Olive Oil - used to coat the pan when sauteing the vegetables and also to add more flavor to this soup. Avocado oil or coconut oil will work too.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make Healthy Chicken Pot Pie Soup
Below are the directions for how to make this easy recipe with photos that I hope are helpful. The full recipe can be found in the recipe card at the bottom of this post.
- Step 1: If you already have chicken cooked, skip to step 2. If not, cook chicken by preheating the oven to 400℉ (200°C). Line a baking sheet with parchment paper and coat the chicken in a little olive oil. Season the chicken with salt & black pepper. Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). *Cooking time will vary depending on the thickness of your chicken and your oven. Let the chicken rest 5-10 minutes after cooking and then shred or dice it.
- Step 2: Heat a large Dutch oven or other large pot on medium heat and add the olive oil. Once the oil is hot, add the onion, celery, carrots, and cauliflower. Saute until soft, 5-10 minutes.
- Step 3: Add the garlic and seasonings including the thyme, salt, and pepper. Stir until fragrant, 1-2 minutes.
- Step 4: Add the chicken broth, bay leaves and potatoes. Boil and reduce heat to low. Simmer for 15-20 minutes, uncovered.
Step 5: Remove the bay leaves and blend 2 cups of the soup to give it a thicker consistency (optional). You can also use an immersion blender for this.
Step 6: Add remaining ingredients including shredded cooked chicken, milk, peas, and corn. Simmer another 5-10 minutes. Give it a taste and add more salt as needed.
Hint: I like to chop the vegetables into small pieces similar to how they are in a traditional pot pie.
Dietitian Tip
An easy way to give soup a creamy texture without adding heavy cream is to blend some of the soup and add it back to the pot! The blended potatoes and cauliflower do the trick here. And adding just a cup of milk to a whole pot of soup goes a long way. 😊
Video of How to Make Healthy Chicken Pot Pie Soup
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The best part about this easy chicken pot pie soup is you can customize it to your liking. Below are some ideas.
- Turkey Pot Pie - if you crave something different after Thanksgiving, this is a great soup to make using leftover turkey the next day. Just replace the chicken with turkey!
- Biscuit Topped - add homemade biscuits on top for even more cozy flavor.
- Dairy-Free - replace the whole milk with a dairy free milk if you can't tolerate dairy. Coconut milk, coconut cream, almond milk, or soy milk are all options.
- Vegetarian - replace the chicken with chickpeas or another white bean like Great Northern beans for a vegetarian option.
Equipment
For best results, use a heavy-bottomed pot like a Dutch Oven. I have this one from Martha Stewart's collection and love it! I use it all the time in the winter months for soups and chilis.
Storage
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer - to meal prep this soup in advance and freeze for later, I suggest to make the soup as written but skip adding the milk until you're ready to eat it. Freeze in a freezer-safe container for up to 3 months in the freezer. Thaw in the fridge overnight and reheat in a soup pot on the stove, adding the milk toward the end of reheating.
Expert Tips
- Chop the vegetables into similarly sized pieces to ensure everything cooks evenly.
- Give everything a good stir after adding the garlic and seasonings to make sure all the vegetables get coated. This will help make everything more flavorful.
- Add salt in steps. First add it with the other seasonings. Then give it a taste once the soup is cooked and add more to taste as needed.
- The soup will continue to absorb all the flavors and will taste even better the second day!
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Chicken is a lean protein and using a combination of vegetables adds fiber, vitamins, and antioxidants. Using a blend of cauliflower and potatoes to is an easy way to make it creamy and add more nutrition.
Absolutely! If doing so, add everything to the slow cooker except the milk, peas, and corn. Let it cook on low for 6-7 hours or high for 3-4 hours. Remove the chicken, shred it and add it back to the crockpot. Then remove the bay leaves, blend part of the soup and add it back to the slow cooker. Finally, add the milk, peas, and corn and let it cook another 10-15 minutes until they are warm.
Yes, this is a gluten-free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Chicken Pot Pie Soup:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Chicken Pot Pie Soup, One-Pot Recipe
Equipment
- 1 dutch oven (or large soup pot)
Ingredients
- 1¼ lb chicken breast (+olive oil & salt and pepper to season) (or 3 cups shredded cooked chicken)
- 2 tablespoon extra virgin olive oil
- 3 large carrots, diced (1 cup diced)
- 3 stalks celery, diced (1 cup diced)
- 2 cups cauliflower florets, chopped
- 1 small yellow onion (or ½ large)
- 3 cloves garlic
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon black pepper
- 2 bay leaves
- 2 cups Yukon gold potatoes, diced
- 4 cups low sodium chicken broth
- ½ cup peas
- ½ cup corn
- 1 cup whole milk
Instructions
- If you already have chicken cooked, skip to step 2. If not, cook chicken by preheating the oven to 400℉ (200°C). Line a baking sheet with parchment paper and coat the chicken in a little olive oil. Season the chicken with salt & black pepper. Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). *Cooking time will vary depending on the thickness of your chicken and your oven. Let the chicken rest 5-10 minutes after cooking and then shred or dice it.
- Heat a large Dutch oven or other large pot on medium heat and add the olive oil. Once the oil is hot, add the onion, celery, carrots, and cauliflower. Saute until soft, 5-10 minutes.
- Add the garlic and seasonings including the thyme, salt, and pepper. Stir until fragrant, 1-2 minutes.
- Add the chicken broth, bay leaves and potatoes. Boil and reduce heat to low. Simmer for 15-20 minutes, uncovered.
- Remove the bay leaves and blend 2 cups of the soup to give it a thicker consistency (optional). You can also use an immersion blender for this.
- Add remaining ingredients including shredded cooked chicken, milk, peas, and corn. Simmer another 5-10 minutes. Give it a taste and add more salt as needed.
Video
Notes
- Chop the vegetables into similarly sized pieces to ensure everything cooks evenly.
- Give everything a good stir after adding the garlic and seasonings to make sure all the vegetables get coated. This will help make everything more flavorful.
- Add salt in steps. First add it with the other seasonings. Then give it a taste once the soup is cooked and add more to taste as needed.
- The soup will continue to absorb all the flavors and will taste even better the second day!
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer - to meal prep this soup in advance and freeze for later, I suggest to make the soup as written but skip adding the milk until you're ready to eat it. Freeze in a freezer-safe container for up to 3 months in the freezer. Thaw in the fridge overnight and reheat in a soup pot on the stove, adding the milk toward the end of reheating
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