Name: Healthy Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2-3 tablespoons olive oil (can substitute butter or ghee); 1 onion (diced); 1 cup diced carrots (3-4 carrots); 1 cup diced celery (2-3 stalks); 1 pound baby gold potatoes (quartered or diced, about 3-4 cups); 1 clove garlic (minced); 1 teaspoon salt (more or less, to taste); 1/2-1 teaspoon black pepper; 3/4 teaspoon dried rosemary (or 3/4 tablespoon fresh rosemary); 1/4-1/2 teaspoon dried thyme (or 1-1 1/2 teaspoons fresh thyme); 1/4-1/2 teaspoon dried ground/rubbed sage; 3 cups quality chicken stock or broth (bone broth preferred); 1/2 cup canned coconut milk or almond milk (optional); 12-16 ounces cooked cubed chicken (about 3 cups); 1 cup frozen peas; Fresh parsley or additional herbs (to serve)

There’s nothing quite like the warm, comforting embrace of a good pot pie—but this Healthy Chicken Pot Pie Soup Recipe gives you all that cozy, flaky goodness in a lighter, soup form. It’s packed with veggies and tender chicken, perfect for chilly evenings or when you want something hearty without the heaviness.

A white bowl filled with thick yellow soup with visible chunks of white chicken pieces, orange carrot slices, green peas, and light yellow potato cubes. The soup has small green herb leaves and black pepper sprinkled on top, with a sprig of fresh thyme resting on the surface. A silver spoon is partially dipped into the soup inside the bowl. The bowl sits on a white marbled textured surface with a white cloth nearby and a golden brown biscuit positioned at the lower right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Healthy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

This soup has become one of my go-tos when I want comfort food that doesn’t feel like a cheat. It tastes rich and indulgent, but it’s actually loaded with nourishing ingredients. Every spoonful feels like a warm hug—without weighing you down!

Comfort without guilt: This Healthy Chicken Pot Pie Soup Recipe uses wholesome ingredients to keep it nutritious and satisfying.
Dairy-free creaminess: Coconut or almond milk create a silky texture, no heavy cream needed.
Flavor packed: Fresh herbs and spices build layers of taste that feel homemade and special.
Versatile and easy: You can customize it with whatever veggies or chicken you have on hand.

Ingredients & Why They Work

This recipe balances classic pot pie ingredients with some modern healthy swaps. The root veggies and herbs bring that comforting, familiar flavor, while the dairy-free milk keeps things light but creamy. When picking your chicken, bone broth is my secret weapon—it deepens the flavor and adds nourishing collagen.

Flat lay of a small puddle of golden olive oil on a simple white ceramic plate, a whole uncracked yellow onion, several bright orange baby carrots, a few crisp green celery stalks, a handful of small golden baby potatoes, a single clove of fresh garlic, a small mound of coarse sea salt, some cracked black peppercorns, a sprig of fresh rosemary, a few sprigs of fresh thyme, a few fresh sage leaves, a small white ceramic bowl filled with rich golden chicken broth, a small white ceramic bowl with creamy white coconut milk, diced cooked chicken breast pieces, a small pile of vibrant green frozen peas, and a few sprigs of fresh green parsley all meticulously arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: I love the rich, fruity notes it adds, but you can swap for butter or ghee if you prefer a more traditional pot pie taste.
Onion: Adds sweetness and that classic aromatic base that makes the soup smell irresistible as it simmers.
Carrots: Provide sweetness and color, plus texture that holds up nicely in the soup.
Celery: Brings a subtle, earthy crunch that rounds out the vegetable mix.
Baby gold potatoes: They cook evenly and slightly creamy when blended, boosting the soup’s thickness naturally.
Garlic: A must for cozy flavor—never skip it!
Salt and black pepper: Seasoning is key; taste as you go to get it just right.
Dried rosemary, thyme, and sage: These herbs lend that quintessential pot pie flavor that makes this soup feel like a hug in a bowl.
Chicken stock or bone broth: The foundation for rich, comforting depth.
Canned coconut or almond milk: Adds creaminess without dairy, making it lighter but still decadent.
Cooked chicken: Any leftover roast chicken is perfect here—makes the whole soup faster to throw together.
Frozen peas: Stirred in at the end for a pop of color and sweetness.
Fresh parsley or herbs: A sprinkle on top brightens every spoonful and makes for an appealing finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Healthy Chicken Pot Pie Soup Recipe is how flexible it is. I often tweak it based on what’s in my fridge or what flavors I’m craving. You can totally make it your own without losing the soul-warming goodness!

Variation: I’ve added mushrooms for an earthier twist and swapped peas for green beans or corn when I’m out—both work great and keep it fresh.
Spice it up: Sometimes a pinch of cayenne or smoked paprika adds a little surprise heat that I adore.
Make it Whole30 or paleo: Just be sure to skip the dairy and use compliant broth to keep it clean and satisfying.
Make it heartier: Adding cooked quinoa or shredded cabbage gives extra bulk on busier nights.

Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe

Two white bowls are filled with thick, yellowish creamy soup that has visible layers of orange carrot cubes, green peas, and light yellow potato chunks, along with white pieces of shredded chicken and small green herb leaves scattered throughout. One bowl has a silver spoon resting inside it, partially submerged. There are two golden-brown biscuits with a slightly rough texture placed on the right side on a white marbled surface. Small green herb sprigs are scattered around the bowls and biscuits, and a crumpled white cloth is draped on the left side near the bowls. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies Until Soft and Cozy

Start by heating your olive oil in a big, heavy pot—preferably a Dutch oven—over medium heat. Toss in the diced onion, carrots, celery, and potatoes. I love letting them cook for about 12-15 minutes, stirring occasionally. They should get nice and tender, but not mushy, just about fork-tender so they hold their shape later on.

Step 2: Build Layers of Flavor

Add that minced garlic and season everything with salt, pepper, rosemary, thyme, and ground sage. Give it a good stir and let those herbs bloom for about a minute. Then pour in your chicken broth or bone broth, cover the pot, and bring everything up to a simmer.

Step 3: Simmer Without Rushing

Once simmering, lower the heat and let it cook gently for 10-15 minutes. The potatoes should be just tender through—not mushy, so check them with a fork. This slow simmer really helps the flavors meld together beautifully.

Step 4: Blend to Creamy Perfection

Here’s the secret to the smooth, creamy texture without adding dairy—I scoop out about 1 to 1.5 cups of the cooked veggies and broth and toss them into my blender with the coconut or almond milk. Blend until silky smooth, then pour it right back into the pot. This thickens the soup naturally and keeps it dairy-free.

Step 5: Finish With Chicken, Peas, and Fresh Herbs

Stir in your cooked, cubed chicken and frozen peas, then cook for another couple of minutes till everything’s warmed through. Taste test and adjust salt, pepper, or herbs if needed. Don’t forget a generous sprinkle of fresh parsley on top—that brightness makes all the difference!

Top Tip

From my many batches of this Healthy Chicken Pot Pie Soup Recipe, these little tips make a huge flavor and texture difference, so don’t skip them!

Don’t overcook the potatoes: They’re key for texture and thickening. Keep checking to avoid mushiness.
Use quality broth: Bone broth adds a richness and nutritional boost that ordinary broth can’t match.
Blend a portion for creaminess: This trick is a game-changer for making the soup silky without cream.
Fresh herbs at the end: Stir them in or sprinkle on top last to keep your soup vibrant and fresh-tasting.

How to Serve Healthy Chicken Pot Pie Soup Recipe

healthy chicken pot pie - Serving Suggestion

Garnishes

For garnish, I like to keep it simple with freshly chopped parsley or thyme sprigs. Sometimes I add a drizzle of olive oil or a sprinkle of crushed red pepper flakes if I want a little extra kick. Crispy bacon bits on top are a delicious treat too (though optional if you want to keep it lighter).

Side Dishes

This soup holds its own, but a slice of crusty gluten-free bread or a light mixed green salad pairs beautifully. When I’m craving extra coziness, I add roasted Brussels sprouts or a simple avocado salad to round out the meal.

Creative Ways to Present

For a special occasion, I’ve served this soup in hollowed-out mini pumpkins or large bell peppers for an autumn vibe. It always makes guests smile and feel like they’re getting something extra special.

Make Ahead and Storage

Storing Leftovers

I cool leftover soup to room temperature, then store it in an airtight container in the fridge. It keeps really well for up to 3 days and actually tastes even better the next day once the flavors have melded.

Freezing

You can freeze this soup, but I recommend skipping the peas before freezing since they can get mushy. Freeze in portioned containers and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low to medium heat so the soup warms through evenly without breaking or drying out the chicken. Stir occasionally and add a splash of broth or water if it feels too thick.

Frequently Asked Questions:

Can I make this Healthy Chicken Pot Pie Soup Recipe in a slow cooker?

Yes! You can add all the chopped veggies, spices, broth, and cooked chicken to your slow cooker. Cook on low for 4-6 hours until potatoes are tender. Blend a portion of the soup as described to get that creamy texture.

Is this Healthy Chicken Pot Pie Soup Recipe Whole30 compliant?

Absolutely! The recipe uses Whole30-approved ingredients like olive oil, vegetables, herbs, chicken, and coconut milk. Just be sure your chicken broth or bone broth doesn’t contain any added sugars or non-compliant ingredients.

Can I use raw chicken instead of cooked?

You can, but I find it easier to cook the chicken separately (like roasting or poaching it) so it doesn't get overcooked in the soup. If using raw chicken, add it early with the broth and cook until fully done.

What if I want a thicker soup?

To thicken the soup more, simply blend a larger portion of the soup veggies or add a spoonful of arrowroot or tapioca starch dissolved in a little cold water near the end of cooking. Stir well and cook 2-3 minutes until thickened.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe has been one of those dishes I turn to for warmth and simplicity when life’s hectic. It feels indulgent without the heaviness, and I genuinely enjoyed watching my family dig in, asking for seconds. I hope you give it a try—you might just discover your new favorite comfort soup, just like I did.