Name: Healthy Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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 (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; 2-3 tablespoons olive oil (can substitute butter or ghee); 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, for serving

There’s something so comforting about a warm bowl of chicken pot pie—but with this Healthy Chicken Pot Pie Soup Recipe, you get all those cozy flavors in a lighter, dairy-free soup form. It’s rich, satisfying, and packed with wholesome ingredients that make me feel good about every spoonful.

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

I’m always looking for recipes that deliver on flavor without weighing you down, and this Healthy Chicken Pot Pie Soup Recipe hits the mark every time. It’s a perfect weeknight meal, especially when you want something hearty and nourishing that you can feel good about.

Rich, Creamy Texture: Using coconut or almond milk and blending some veggies creates a silky, creamy soup without dairy or heavy cream.
Wholesome Ingredients: Loaded with fresh vegetables, tender chicken, and warming herbs, it’s as nutritious as it is delicious.
Easy to Make: Step-by-step cooking with simple ingredients means you can whip it up with minimal fuss, even on busy days.
Flexible and Customizable: Whether you want to add more veggies or swap the type of milk, this recipe adapts easily to your preferences and diet.

Ingredients & Why They Work

This Healthy Chicken Pot Pie Soup Recipe brings together a balanced mix of fresh veggies, fragrant herbs, and nourishing protein. Each ingredient has a role in the flavor and texture, creating a satisfying and comforting soup you'll want to make often.

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: A heart-healthy fat that gently sautés the veggies and brings out their natural sweetness.
Onion: Adds a foundational savory flavor that deepens as it cooks.
Carrots: Natural sweetness balances the herbs and broth.
Celery: Gives that classic subtle crunch and aromatic note we expect in pot pie flavors.
Baby gold potatoes: They add comforting starchiness and bulk without overwhelming the soup.
Garlic: A punch of savory depth that you’ll recognize from your favorite comfort foods.
Salt & Black pepper: Essential seasonings to bring out all the flavors.
Rosemary, thyme, and sage: These herbs evoke that traditional pot pie taste, with a warm, earthy edge.
Chicken broth (or bone broth): Using a high-quality broth is key for rich, layered flavor.
Coconut or almond milk: Gives creaminess without dairy, keeping it Whole30 friendly and light.
Cooked chicken (cubed): A lean protein that fills you up and soaks up the delicious broth.
Frozen peas: Their pop of sweetness and color brightens the dish right at the end.
Fresh parsley or herbs: I love a sprinkle of fresh herbs for a burst of freshness when serving.

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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

I like to keep this soup pretty close to the original, but I do sometimes swap in different herbs based on what I have or toss in extra veggies for variety. Feel free to tweak it to fit your pantry or taste buds!

Variation: I once added chopped mushrooms and swapped baby gold potatoes for sweet potatoes—it gave the soup a subtle sweetness that was a nice twist. You might like that too!
Dairy Alternative: Coconut milk gives a smooth texture with a slight coconut flavor, which I adore, but almond milk works well if you prefer something milder.
Make it Spicy: A pinch of red pepper flakes adds unexpected warmth without overpowering the classic pot pie flavors.

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 the Vegetables Slowly

I heat olive oil in my Dutch oven over medium heat, then add diced onion, carrots, celery, and potatoes. I cook them gently for 12-15 minutes, stirring occasionally, until the veggies start to soften but still hold their shape. This slow sauté builds tons of flavor as the natural sugars in the veggies start to develop.

Step 2: Build the Flavor Base

Next, I add minced garlic and sprinkle in salt, pepper, rosemary, thyme, and sage. Stirring everything together lets the garlic and herbs wake up in the warm oil—just about a minute of cooking here is perfect.

Step 3: Simmer with Broth

I pour in my favorite quality chicken broth, cover the pot, and bring it all to a gentle simmer over medium-high heat. Lowering the heat to medium, I let it simmer for 10-15 minutes until the potatoes are tender but not mushy. This step softens the veggies perfectly and melds all the flavors.

Step 4: Blend to Thicken

The trick I swear by is scooping out a cup or so of the veggie and broth mixture into a blender with the coconut or almond milk—then blending it smooth before adding it back in. This simple step makes the soup luxuriously creamy, without needing cream or flour.

Step 5: Add Chicken and Peas

Finally, I stir in the cooked chicken and frozen peas, letting them cook for another minute or two just to warm through. A sprinkle of fresh parsley on top and a quick taste test — adjusting salt or herbs if needed — and it’s ready to serve.

Top Tip

What makes this Healthy Chicken Pot Pie Soup Recipe shine is the balance between texture and flavor. From my experience, these tips help you get the best results every time.

Don’t Rush the Veggies: Sautéing veggies slowly develops a natural sweetness and deeper flavor, which is the foundation of a great soup.
Blend for Creaminess: Pureeing a portion of the soup creates a creamy texture without dairy; skipping this step makes the soup thinner and less comforting.
Use Quality Broth: A good chicken or bone broth creates so much of the soup’s flavor base—homemade or store-bought both work, but avoid low-quality broth that tastes bland.
Adjust Herbs to Taste: Fresh herbs can be more potent than dried; add gradually and taste as you go to avoid overpowering the soup.

How to Serve Healthy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I usually top this soup with fresh parsley, sometimes a bit of chopped chives or thyme if I have it on hand. It brightens the bowl and adds a fresh herbal snap that contrasts nicely with the creamy base.

Side Dishes

This soup is hearty enough to stand on its own, but my favorite sides are a crisp green salad with lemon vinaigrette or warm crusty bread for dipping if you’re not strictly Whole30. You could also add roasted Brussels sprouts or a simple cucumber salad for freshness.

Creative Ways to Present

For a special meal, I’ve served this soup in mini Dutch ovens or rustic bread bowls—so fun and charming. Another idea is layering a ladle of soup into individual cups for a cozy appetizer at a dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually stays fresh for about 2-3 days. The flavors deepen over time, so sometimes the second day tastes even better!

Freezing

This soup freezes surprisingly well. I cool it completely before transferring it to freezer-safe containers. When thawed, it may separate a bit, but a quick stir while reheating fixes it right up.

Reheating

I gently reheat leftovers on the stove over low to medium heat, stirring occasionally. This keeps the texture smooth and the chicken tender without overcooking the peas or vegetables.

Frequently Asked Questions:

Is this Healthy Chicken Pot Pie Soup Recipe dairy-free?

Yes! This recipe uses canned coconut milk or almond milk instead of dairy cream, making it perfect for those avoiding dairy or following Whole30 guidelines.

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken to prevent overcooking and maintain tenderness. You can cook chicken breasts or thighs ahead of time or use leftover rotisserie chicken for convenience.

What kind of potatoes are best for this soup?

Baby gold potatoes or Yukon gold potatoes work well because they hold their shape during cooking and have a creamy texture. Avoid starchy potatoes like Russets which can break down too much.

Can I make this soup in a slow cooker?

You can adapt the recipe for a slow cooker by adding all ingredients except the peas and milk. Cook on low for 6-8 hours, then blend a portion and stir in the milk, peas, and cooked chicken near the end for the last 15 minutes.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe has become one of my go-to comfort meals, especially on chilly days when I want something nourishing but not heavy. Cooking it feels like a warm hug from the inside—and I love how easy it is to share with family or friends. Give it a try and you might just find your new favorite soup too!