Healthy Chicken Pot Pie Soup

What if your favorite comfort food could also be nourishing? Healthy Chicken Pot Pie Soup brings all the creamy, cozy flavor of the classic pie into a wholesome, dairy-optional, one-pot meal. Loaded with lean chicken, hearty veggies, and a light creamy broth, it’s perfect for chilly nights, meal prep, or when you just need something soothing and filling—but without the extra heaviness. With flexible ingredients and feel-good flavor, this recipe is a must-have for comfort food lovers who want to eat well and feel good.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 medium yellow onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cups Yukon Gold potatoes, diced
• 4 cups low-sodium chicken broth
• 1 cup milk of choice (unsweetened almond, oat, or regular milk)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• Optional: 1 tbsp arrowroot starch or cornstarch + 2 tbsp water (for thickening)
• Fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Sauté the Base

1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in garlic and cook another 30 seconds.

Step 2: Cook Chicken and Veggies

1. Add chicken breasts, potatoes, broth, salt, pepper, thyme, and parsley.
2. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through and potatoes are tender.

Step 3: Shred and Thicken

1. Remove chicken, shred with two forks, then return to pot.
2. Add milk and optional starch slurry if desired for thickness.
3. Simmer another 5–10 minutes until creamy and well combined.

Step 4: Garnish and Serve

1. Ladle soup into bowls and garnish with fresh parsley.
2. Serve hot with crackers, biscuits, or warm sourdough slices.

Variations

• Use rotisserie chicken to cut down prep time.
• Swap potatoes for cauliflower for a lower-carb version.
• Add green peas or corn for more traditional pot pie flavor.
• For extra protein, stir in white beans or lentils near the end.

Cooking Note

• Dicing potatoes evenly helps everything cook at the same rate.
• Don’t skip seasoning as you go—layered flavor makes this dish sing.
• Thickening is optional but adds a classic pot pie texture.

Serving Suggestions

Pair with a green salad, whole grain crackers, or a wedge of cornbread. It also works great on its own as a complete, hearty meal for lunch or dinner. Add extra fresh herbs for a vibrant finish.

Storing Tips for the Recipe

Store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it sits—just add a splash of broth or water when reheating. Freezes well without the milk; add fresh milk after thawing.

Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Yield: 4–6 servings

Nutritional Information (Per Serving)

Calories: Approx. 340

Protein: 28g

Sodium: 650mg

Healthier Alternatives for the Recipe

Use unsweetened almond or oat milk for a dairy-free option. Add more veggies like spinach or zucchini to increase fiber. Lower sodium further by using homemade broth and omitting added salt.

Common Mistakes to Avoid

• Overcooking the chicken—it should be juicy, not stringy. Pull it out to shred as soon as it’s cooked.
• Not cutting veggies small enough—they need to soften quickly.
• Using sweetened milk alternatives—this changes the flavor entirely. Always go unsweetened!
• Skipping the seasoning—salt and herbs are key to the “pot pie” vibe.

Conclusion

Healthy Chicken Pot Pie Soup delivers classic comfort in a lightened-up, one-pot wonder. It’s hearty, healing, and hits the spot—without the crust! Great for meal prep, family dinners, or cozy nights in.

Frequently Asked Questions (FAQs)

Q1: Can I use precooked chicken?
A: Yes! Just add it after the veggies are tender and skip the shredding step.

Q2: Can this be made dairy-free?
A: Absolutely—use almond, oat, or any unsweetened milk substitute you prefer.

Q3: How do I freeze this soup?
A: Leave out the milk before freezing. Add it fresh when reheating for best texture.

Q4: Can I make it thicker?
A: Yes—use a starch slurry or mash some potatoes directly into the broth.

Healthy Chicken Pot Pie Soup

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• Author: Mery Johnston
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

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Description

Healthy Chicken Pot Pie Soup delivers all the cozy flavor you love in a lighter, dairy-flexible, veggie-packed comfort meal.

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Ingredients

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1 tbsp olive oil

1 lb boneless, skinless chicken breasts

1 medium yellow onion, chopped

3 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

2 cups Yukon Gold potatoes, diced

4 cups low-sodium chicken broth

1 cup milk of choice (unsweetened almond, oat, or regular milk)

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried parsley

Optional: 1 tbsp arrowroot starch or cornstarch + 2 tbsp water (for thickening)

Fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté 5 minutes.

2. Stir in garlic. Cook 30 seconds more.

3. Add chicken, potatoes, broth, and seasonings. Simmer 20–25 minutes.

4. Remove chicken, shred, return to pot. Add milk and starch slurry if using.

5. Simmer 5–10 more minutes until thickened. Garnish with parsley and serve.

Notes

Use rotisserie chicken to save time.

Add peas or corn for a classic pot pie touch.

Use cauliflower instead of potatoes for low-carb.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 6g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 2.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 65mg