If you crave cozy comfort food but want to keep things light and nourishing, you’re going to fall head-over-heels for this Healthy Chicken Pot Pie Soup. It captures everything you love about classic chicken pot pie—creamy texture, hearty chicken, sweet veggies, and savory herbs—but transforms it into a wholesome, soul-warming soup you’ll want to make again and again. Perfect for chilly evenings, meal prep, or whenever you need a bowl of feel-good magic, this recipe is a true weeknight hero.

Healthy Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Healthy Chicken Pot Pie Soup plays a delicious role: they combine to create a rich, creamy soup bursting with color and flavor, all without the heaviness of traditional recipes. Simple, fresh staples let each component shine, making this a dish you’ll want to keep in your regular rotation.

Olive oil: Adds healthy fat and helps sauté the vegetables for a flavorful base.
Yellow onion: Provides sweetness and depth to the soup’s foundation.
Garlic: Infuses the broth with savory aroma and classic comfort.
Carrots: Bring a touch of natural sweetness and vibrant color.
Celery: Adds crunch and classic pot pie flavor notes.
Yukon gold potato: Helps thicken the soup while adding creamy texture.
Dried thyme: Delivers that unmistakable herby, savory taste.
Dried rosemary: Gives the soup an earthy, aromatic lift.
Salt: Enhances all the other flavors in the pot.
Black pepper: Adds gentle heat and balances the richness.
Whole wheat flour (or all-purpose): Thickens the broth to velvety perfection.
Low-sodium chicken broth: Forms the hearty, savory backbone of the soup.
Shredded cooked chicken: Packs in lean protein and makes the soup satisfyingly filling.
Unsweetened almond milk (or low-fat milk): Creates creaminess without extra calories or dairy.
Frozen peas: Add pops of green color and a sweet, tender bite.
Frozen corn: Brings extra sweetness and classic pot pie nostalgia.
Fresh parsley (optional): Brightens up the finished soup with fresh, herbal notes.

How to Make Healthy Chicken Pot Pie Soup

Step 1: Sauté the Aromatics and Veggies

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, celery, and potato. Sauté everything for about 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and fill your kitchen with a wonderful aroma. This step builds the flavor foundation that makes Healthy Chicken Pot Pie Soup so irresistible.

Step 2: Add the Herbs and Seasoning

Stir in the dried thyme, rosemary, salt, and black pepper. Let the herbs mingle with the veggies for about a minute. The gentle heat will wake up those dried herbs, infusing the entire pot with cozy, savory notes that remind you of classic chicken pot pie.

Step 3: Thicken with Flour

Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes, ensuring all the veggies get a nice, floury coating. This will help thicken your soup later, giving it that luscious pot pie consistency without needing heavy cream.

Step 4: Add Broth and Simmer

Slowly pour in the chicken broth while stirring to avoid lumps. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 to 12 minutes. This is where the potatoes get tender and the flavors start to meld together in that signature Healthy Chicken Pot Pie Soup way.

Step 5: Finish with Chicken, Milk, and Veggies

Add the shredded cooked chicken, unsweetened almond milk (or low-fat milk), frozen peas, and corn. Give everything a good stir and let it simmer for another 5 to 7 minutes, until the soup is creamy and all the ingredients are warmed through. Taste and adjust the seasoning as needed—this is your moment to make it perfect.

Step 6: Garnish and Serve

Ladle the soup into bowls and sprinkle with fresh parsley if you like. Now you’re ready to enjoy a bowl of pure comfort that’s as nourishing as it is delicious.

How to Serve Healthy Chicken Pot Pie Soup

Garnishes

Nothing completes a bowl of Healthy Chicken Pot Pie Soup like a sprinkle of fresh parsley or a dash of cracked black pepper. You can also add a light grating of Parmesan if dairy isn’t an issue, or toss on a few crispy whole wheat croutons for crunch. Each garnish brings a little extra flair and freshness to your soup.

Side Dishes

This soup is hearty enough to stand alone, but it’s wonderful alongside a slice of crusty whole grain bread, a simple green salad, or even a classic biscuit if you want to channel that pot pie feeling. For a lighter meal, serve with a platter of raw veggies and hummus.

Creative Ways to Present

For a fun twist, serve Healthy Chicken Pot Pie Soup in hollowed-out bread bowls or small crocks topped with a baked puff pastry square. You can even let guests customize their bowls with a toppings bar featuring fresh herbs, extra veggies, or a drizzle of hot sauce for a little kick.

Make Ahead and Storage

Storing Leftovers

Store cooled Healthy Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better as they meld, making leftovers something to look forward to.

Freezing

This soup freezes beautifully. Ladle cooled soup into freezer-safe containers, leaving a bit of space for expansion. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or gently reheat from frozen on the stovetop.

Reheating

Reheat leftovers on the stove over medium heat, stirring occasionally until hot. If the soup thickens too much in the fridge, just add a splash of broth or milk to loosen it up and restore its creamy texture. Microwave reheating also works for individual portions—just use a microwave-safe bowl and cover loosely.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds tons of flavor. Just remove the skin and shred the meat before adding it in Step 5 for a speedy, delicious Healthy Chicken Pot Pie Soup.

What can I use instead of almond milk?

If almond milk isn’t your thing, feel free to use low-fat dairy milk or even oat milk for a creamy texture. Just be sure to choose something unsweetened so the soup stays savory.

How can I make this gluten-free?

Swap the whole wheat flour for your favorite gluten-free blend or use cornstarch (mixed with a bit of water) to thicken the soup. Also, ensure your broth is gluten-free.

Can I add extra vegetables?

Definitely! Chopped mushrooms, green beans, or spinach all make great additions. Just add them in with the other veggies or stir in tender greens at the end for extra nutrition.

Is this recipe kid-friendly?

Kids love the creamy texture and tender chicken in Healthy Chicken Pot Pie Soup. You can dice the veggies smaller or use their favorites to make it even more appealing to little ones.

Final Thoughts

If you’re looking for a lighter take on a nostalgic classic, Healthy Chicken Pot Pie Soup will not disappoint. Each spoonful is creamy, comforting, and packed with wholesome goodness—perfect for sharing with family or friends. Give it a try and let it become your new go-to for chilly nights or whenever you need a little bowl of comfort!

Healthy Chicken Pot Pie Soup Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on the classic pot pie, made with wholesome ingredients like shredded chicken, fresh vegetables, and a creamy base without heavy cream. Perfect for a cozy meal that’s dairy-free and packed with flavor.

Ingredients

Scale

Vegetables & Aromatics

1 small yellow onion, diced
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium Yukon gold potato, diced

Spices & Seasonings

1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon black pepper

Other Ingredients

1 tablespoon olive oil
¼ cup whole wheat flour (or all-purpose flour)
4 cups low-sodium chicken broth
2 cups shredded cooked chicken (preferably skinless)
1 cup unsweetened almond milk (or low-fat milk)
1 cup frozen peas
½ cup frozen corn
Optional: fresh parsley for garnish

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, celery, and diced potato. Cook for 5–6 minutes until the vegetables start to soften, stirring occasionally.
Add Spices and Flour: Stir in dried thyme, rosemary, salt, and black pepper. Sprinkle the whole wheat flour over the vegetables and stir continuously for 1–2 minutes to evenly coat and cook the flour, which will help thicken the soup.
Add Broth and Simmer: Slowly pour in the low-sodium chicken broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10–12 minutes until the potatoes are tender and the soup starts to thicken.
Incorporate Chicken and Milk: Add the shredded cooked chicken, unsweetened almond milk, frozen peas, and frozen corn to the pot. Stir well and continue to simmer for another 5–7 minutes, allowing the soup to heat through and become creamy.
Season and Serve: Taste the soup and adjust seasoning if needed. Remove from heat, garnish with fresh parsley if desired, and serve hot for a comforting, healthy meal.