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

Scale

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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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.

Use rotisserie chicken to save time.

Add peas or corn for a classic pot pie touch.

Use cauliflower instead of potatoes for low-carb.