If you love the comforting flavors of classic chicken pot pie but want a lighter, easier version, this Healthy Chicken Pot Pie Soup is the perfect solution. It’s creamy, cozy, and packed with tender chicken, vibrant veggies, and a rich, savory broth—all without the heavy crust. This soup brings all the nostalgic flavors of a homemade pot pie but in a warm, spoonable bowl of goodness. Trust me, you’re going to want to make this on repeat!
Why You’ll Love Healthy Chicken Pot Pie Soup
Comforting & Cozy: This soup is like a warm hug in a bowl—perfect for chilly nights or when you need a little comfort food.
Healthy Yet Satisfying: Made with wholesome ingredients and a lighter broth, it’s a guilt-free way to enjoy a classic favorite.
Quick & Easy: No rolling out dough or baking—just one pot and simple ingredients for an effortless meal.
Naturally Creamy: Instead of heavy cream, we use healthier alternatives like Greek yogurt or a light roux for richness without the excess fat.
Meal-Prep Friendly: Make a big batch and enjoy leftovers all week—it reheats beautifully!
Ingredients in Healthy Chicken Pot Pie Soup
This soup is made with simple, nourishing ingredients that come together for a deliciously rich and creamy flavor.
Chicken Breast: The protein-packed star of the show! You can also use shredded rotisserie chicken for convenience.
Carrots, Celery & Onion: The classic flavor trio that creates a rich, aromatic base.
Garlic: A must for adding depth and warmth to the broth.
Peas & Corn: These bring pops of sweetness and color to the soup.
Potatoes (Optional): If you want a heartier texture, diced potatoes work beautifully.
Chicken Broth: Provides a savory, flavorful base for the soup.
Milk or Dairy-Free Alternative: Adds creaminess without making it too heavy.
Flour or Cornstarch: Helps thicken the broth to give it that pot pie consistency.
Olive Oil or Butter: Used to sauté the veggies and build flavor.
Thyme & Parsley: Classic herbs that enhance the comforting, homey taste.
Salt & Pepper: Essential for balancing and enhancing the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened. Stir in the garlic for extra flavor.
Cook the Chicken: Add the chicken breasts to the pot and pour in the broth. Simmer until the chicken is cooked through, then shred it using two forks.
Thicken the Soup: Whisk together flour (or cornstarch) with a little milk, then stir it into the soup. This will give the broth a silky, creamy consistency.
Add the Veggies: Stir in the peas, corn, and potatoes (if using). Let everything simmer until tender.
Season to Perfection: Add salt, pepper, and thyme. Let the flavors meld for a few minutes.
Serve and Enjoy: Ladle into bowls, garnish with fresh parsley, and serve warm.
How to Serve Healthy Chicken Pot Pie Soup
With Crusty Bread: A slice of whole-grain or sourdough bread makes a perfect dipper.
Topped with Biscuits: If you’re missing that pot pie crust, add a homemade or store-bought biscuit on top.
Over Rice or Quinoa: A great way to bulk up the meal for extra heartiness.
With a Side Salad: Pair with a fresh, crunchy salad for a well-rounded meal.
Additional Tips
Make It Dairy-Free: Swap milk for almond, oat, or coconut milk for a creamy, non-dairy option.
Gluten-Free Alternative: Use cornstarch instead of flour for thickening.
Spice It Up: Add a pinch of smoked paprika or cayenne for a little heat.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezer-Friendly: Freeze in individual portions for an easy, ready-to-go meal. Just thaw and reheat!
FAQ Section
Q1: Can I make this in a slow cooker?
A1: Yes! Add all ingredients except milk and thickener to the slow cooker. Cook on low for 6 hours, then stir in the milk mixture at the end.
Q2: How can I make it even creamier?
A2: Stir in Greek yogurt or blended cauliflower for a creamy boost without extra fat.
Q3: Can I use leftover turkey instead of chicken?
A3: Absolutely! This is a great way to use up Thanksgiving turkey.
Q4: What’s the best way to reheat leftovers?
A4: Heat on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals.
Q5: Can I add mushrooms to this recipe?
A5: Yes! Sauté them with the onions for extra umami flavor.
Q6: How do I keep the soup from getting too thick?
A6: If it thickens too much, simply add a splash of broth or milk when reheating.
Q7: Can I use frozen vegetables?
A7: Yes! Just add them in the last few minutes of cooking so they don’t overcook.
Q8: Is this soup good for meal prep?
A8: Definitely! It reheats well, making it a perfect meal-prep option.
Q9: Can I make this soup low-carb?
A9: Skip the potatoes and use extra chicken and veggies instead.
Q10: What herbs go best with this soup?
A10: Thyme, parsley, rosemary, and a little sage work beautifully.
Final Thoughts
This Healthy Chicken Pot Pie Soup brings all the cozy, comforting flavors of a classic pot pie in a light, easy-to-make dish. It’s packed with wholesome ingredients, naturally creamy, and perfect for a family-friendly meal. Whether you’re meal-prepping for the week or craving a warm, satisfying bowl of comfort, this recipe is a must-try. Enjoy!
Print
Healthy Chicken Pot Pie Soup
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot, Stovetop, Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This healthy, dairy-free chicken pot pie soup transforms the classic comfort food into a warm, hearty, and creamy soup! Packed with tender chicken, veggies, and a rich cashew cream, this gluten-free and Whole30-friendly recipe is perfect for a cozy meal. Plus, it’s easy to make in the Instant Pot, stovetop, or slow cooker!
Ingredients
For the Soup
- 1 tbsp ghee or olive oil
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1.5 lbs chicken breasts, cut into 3 pieces each
- 1 large russet potato (or 2 small, ~2 cups), peeled and cubed
- 1 cup frozen cut green beans
- 4 cups chicken broth
- 1 tbsp sherry cooking wine (omit for Whole30)
- 1.5 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp nutmeg
- 2 tsp sea salt (adjust to taste)
- 1/2 tsp black pepper
For the Cashew Cream (Dairy-Free Alternative)
- 1 cup raw, unsalted cashews
- 2/3 cup water
Instructions
Instant Pot Method
- Prep the Cashews
- Place cashews in a bowl, cover with boiling water, and soak while prepping the soup.
- Sauté the Veggies
- Set Instant Pot to “Sauté” mode.
- Add ghee/olive oil, then sauté onion, celery, carrots, and garlic for 3-4 minutes until softened and fragrant.
- Cook the Soup
- Add chicken, potatoes, green beans, broth, sherry, and spices. Stir well.
- Lock the lid, set vent to “Sealing”, and cook on Manual High Pressure for 12 minutes.
- Make Cashew Cream
- Drain the cashews and blend with ⅔ cup water on high speed until creamy.
- Finish the Soup
- Manually release pressure, then shred chicken with a fork.
- Stir in cashew cream, adjust seasoning, and serve with fresh parsley and extra sherry if desired.
Notes
- Nut-Free Option: Use ½ cup canned coconut milk instead of cashew cream.
- Thicker Soup: Mash some of the potatoes after cooking for a creamier texture.
- Storage: Keep refrigerated for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg