This Healthy Chicken Pot Pie Soup turns the cozy flavors of pot pie into a light, creamy bowl of comfort. It smells like warm herbs and sautéed vegetables, and the broth is smooth with tender chicken and soft potatoes in every spoonful. It’s easy to make for weeknights and fills the house with a homey aroma. If you enjoy light comfort-food twists, you might also like this creamy healthy tuna pasta salad for another quick, satisfying dish.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 350 kcal
- Protein: 27 g
- Carbohydrates: 22 g
- Fat: 12 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 800 mg
(Nutrition values are estimates based on the listed ingredients and typical store-bought chicken broth. Use low-sodium broth to lower the sodium.)
Why Make This Healthy Chicken Pot Pie Soup
This soup captures the classic pot pie flavor without heavy crust or lots of butter. It has bright-tasting vegetables, tender shredded chicken, and a silky almond-milk base for a lighter texture. The aroma of thyme and sautéed onion is comforting. It’s fast to make, uses pantry staples, and works well for meal prep. The soup is warm, creamy, and satisfying while staying relatively low in calories.
How to Make Healthy Chicken Pot Pie Soup
Make this soup in one pot in about 35 minutes. Sauté the aromatics first for depth, simmer the potatoes until tender, then add shredded chicken and peas. Finish with almond milk for creaminess and a cornstarch slurry if you want it thicker. Taste and adjust seasoning at the end.
Ingredients:
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup almond milk (or any milk of choice)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp cornstarch (optional for thickening)
Directions:
Step 1: Preparation
Chop the onion, dice the carrots, celery, and potatoes. Shred 1 lb of cooked chicken. Measure out the broth, milk, and spices so everything is ready to go. This makes the cooking quick and smooth.
Step 2: Mixing (Sauté the aromatics and veg)
In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté, stirring often, until the onion is soft and the carrots and celery begin to turn tender, about 5–7 minutes. You should smell the onion sweeten and the vegetables soften.
Step 3: Cooking (Simmer the soup)
Stir in the diced potatoes, 1 tsp dried thyme, 1 tsp garlic powder, salt, and pepper. Cook for another 2–3 minutes to toast the spices lightly. Pour in 4 cups chicken broth and bring the pot to a gentle simmer. Add the shredded chicken and 1 cup frozen peas. Stir in 1 cup almond milk, then let the soup simmer for 10–15 minutes, until the potatoes are fork-tender and the flavors meld.
Step 4: Finishing (Thicken and season)
If you prefer a thicker soup, mix 2 tbsp cornstarch with a small amount of cold water to make a smooth slurry. Stir the slurry into the simmering soup and cook 1–2 minutes until the broth thickens. Taste and adjust salt and pepper. Serve hot and enjoy.
How to Serve Healthy Chicken Pot Pie Soup
- Ladle into bowls and garnish with fresh parsley or a sprinkle of extra thyme.
- Serve with crusty whole-grain bread or a side salad for a light dinner.
- For a heartier meal, top with a whole-wheat biscuit or serve with a small grilled cheese.
- This soup works well for family dinners, casual lunches, or when you need a soothing bowl on a cold day.
How to Store Healthy Chicken Pot Pie Soup
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Leave some headspace; the potatoes can change texture slightly after freezing.
- Reheating: Thaw overnight in the fridge, then reheat gently on the stove over low-medium heat. Add a splash of almond milk or broth if it looks too thick. Stir frequently to prevent sticking.
Expert Tips for Perfect Healthy Chicken Pot Pie Soup
- Use cooked rotisserie chicken to save time. It adds flavor and cuts prep.
- Cut vegetables to a uniform size so they cook evenly.
- For a richer flavor without heavy cream, use half-and-half or a splash of Greek yogurt stirred in off heat (yogurt can split if boiled).
- To reduce sodium, choose low-sodium chicken broth and taste before adding extra salt.
- If the soup becomes too thick after refrigerating, loosen with a bit of water, broth, or almond milk when reheating.
- Add fresh lemon juice (a teaspoon) at the end to brighten the flavors, if desired.
Delicious Variations
- Low-Carb: Replace potatoes with cauliflower florets for a lower-carb version.
- Dairy Swap: Use oat or soy milk instead of almond milk if preferred.
- Creamier: Use half-and-half or ½ cup plain Greek yogurt (stir in off heat) for a richer texture.
- Herb Twist: Add fresh rosemary or a bay leaf while simmering, remove before serving.
- Vegetarian: Omit chicken and use extra beans (white beans) or a mix of mushrooms for a hearty, vegetarian pot pie soup.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked chicken?
A: Yes. If using raw chicken, add it with the broth and simmer until cooked through (about 10–15 minutes), then shred in the pot or remove, shred, and return to the soup.
Q: How can I make this soup thicker without cornstarch?
A: Mash a cup of cooked potatoes slightly in the pot to release starch. You can also blend 1 cup of the soup and stir it back in for natural thickening.
Q: Will the frozen peas make the soup too watery?
A: No. Frozen peas thaw quickly in the hot soup and add body and sweetness. They do not add excess water.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion, carrots, and celery first, then add all ingredients (except milk and cornstarch) to the slow cooker. Cook on low 4–6 hours or high 2–3 hours. Stir in milk and thicken at the end.
Q: How do I prevent almond milk from curdling?
A: Use unsweetened almond milk and avoid boiling once it’s added. Simmer gently and add a small splash at a time. If using yogurt, add off heat.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze in portions for up to 3 months. Note that potatoes can get slightly softer after freezing. Thaw overnight in the fridge and reheat gently.
Q: Can I add corn or green beans?
A: Absolutely. Corn adds sweetness and green beans add texture. Add them when you add peas so they cook through.
Conclusion
This Healthy Chicken Pot Pie Soup is a warm, comforting bowl that keeps the flavor of classic pot pie while staying light and quick to prepare. It’s creamy, herb-forward, and packed with tender chicken and vegetables—perfect for weeknights, lunches, or feeding a small crowd. For another similar dairy-free take on pot-pie-style soup, check out this excellent recipe: Healthy Chicken Pot Pie Soup (dairy free!) | Ambitious Kitchen. Try the soup this week — it’s simple, cozy, and delicious.
Print
Healthy Chicken Pot Pie Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
A light, creamy take on classic pot pie flavors, filled with tender chicken, potatoes, and bright-tasting vegetables.
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup almond milk (or any milk of choice)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp cornstarch (optional for thickening)
Instructions
- Chop the onion, dice the carrots, celery, and potatoes. Shred the cooked chicken. Measure out the broth, milk, and spices.
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Stir in the potatoes, thyme, garlic powder, salt, and pepper. Cook for another 2–3 minutes. Add chicken broth and bring to a simmer. Mix in the shredded chicken and peas. Stir in almond milk and let simmer for 10–15 minutes.
- If desired, thicken the soup with a cornstarch slurry. Cook for an additional 1–2 minutes. Adjust seasoning, serve hot, garnished as desired.
Notes
Use cooked rotisserie chicken to save time and for added flavor. Adjust the seasoning to taste and consider adding fresh herbs for a flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
