Healthy Chicken Pot Pie Soup is the ultimate comfort food with tender chicken and veggies in a lighter creamy broth. Easy one pot meal with just 15 minutes of prep!
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Chicken pot pie is such a timeless favorite, and it’s one of those dishes that’s perfect for mixing things up by changing the ingredients or making a lighter version like chicken pot pie casserole or this healthy chicken pot pie soup.
I love making healthier versions of creamy classics, especially when comfort is non-negotiable! Whether with less or no cream, or completely using vegetables to thicken the soup as in this healthy broccoli cheddar soup, the focus is on cozy, feel-good flavor without the extra heaviness.
Why You’ll Love This Recipe
- Made from scratch: No canned soups, just real, fresh ingredients.
- Lower in carbs: Skip the pie crust and heavy cream for a lighter chicken soup that tastes just like the classic pie!
- Hearty: A healthy dinner packed with chicken, vegetables, and 35 grams of protein to keep you full.
- Freezer-friendly: Make a big batch and freeze leftovers for future busy nights.
Ingredients for Healthy Chicken Pot Pie Soup
I love soup and stew recipes made with staple ingredients, they’re comforting and nourishing all in one bowl.
- Chicken: I saute boneless skinless chicken breasts in the pot first to add extra flavor and make the soup even more savory. This recipe will work with leftover chicken, please see variations below.
- Garlic cloves: Freshly minced garlic adds a bold, aromatic flavor to this homemade soup.
- Vegetables: Brown mushrooms, onion, celery, carrots, potatoes, and fresh or frozen green peas. I recommend using white or yellow onion for their mild flavor, and Yukon gold potatoes because they hold their shape well and have a creamy texture when cooked.
- Oil and butter: Olive oil to saute the chicken, and butter adds richness and brings out the sweetness of the veggies.
- Flour: I used all purpose flour. If you would like to make your soup gluten free, you can make a water and cornstarch slurry.
- Chicken broth: Use low sodium chicken broth, if you can. You can use vegetable broth if that’s what you have on hand, but the taste will shift a bit.
- Milk: I used 3.25% milk to give the soup a creamy, rich texture. It adds a nice, thick base without being as heavy as cream, so it’s a bit lighter but still indulgent.
- Seasonings and fresh herbs: Dried thyme, bay leaves, salt, pepper, and fresh parsley.
How to Make Healthy Chicken Pot Pie Soup
This one pot meal takes just 15 minutes of prep and is on your table in an hour.
- Sear the chicken: Heat a large pot or Dutch oven over medium-high heat and add oil. Season chicken breasts with salt and pepper, then cook for 3 minutes on each side. Transfer to a plate.
- Saute mushrooms and aromatics: Fry mushrooms in butter for about 3 minutes, stirring once. Then toss in garlic, diced onions and celery to saute for another 5 minutes. Add thyme and cook for 30 seconds with a few stirs, then stir in flour until well combined.
- Add broth and vegetables: Pour in the chicken broth, stir, and bring to a boil. Scrape the bottom of the pot to loosen any flavorful bits, then add the cooked chicken, carrots, potatoes, bay leaves, salt and pepper.
- Simmer: Stir, cover, and let the soup come to a boil. Reduce the heat to low, and simmer for 15 minutes. Remove the lid and simmer for an additional 5 minutes to thicken.
- Shred the chicken: Take the chicken breasts out and set them on a plate. Add milk and peas to the pot to cook for 5 minutes while you shred the chicken.
- Finish and serve: Add the shredded chicken back to the pot along with the parsley, stir, and adjust seasonings to taste. Serve hot with biscuits, dinner rolls, or your favorite bread!
Tips for Best Results
Here are my top tips for making this chicken pot pie soup recipe the tastiest you’ll ever try!
- Don’t use low fat milk: Low fat milk will make the soup less creamy and rich, which isn’t what you want. A creamy broth is a big part of what makes this soup so comforting.
- If your soup is too thin: First make sure you let it simmer uncovered for the last 10 minutes. Cook it a bit longer without the lid so moisture evaporates.
- Simmer with lid open: This helps the soup thicken slightly. Plus, it gives you a chance to adjust seasonings before serving.
- Use fresh and flavorful ingredients: Since we don’t use heavy cream, it’s extra important to use fresh ingredients. Use brown mushrooms instead of white ones, whole milk and not low fat milk, a quality chicken broth over the cheapest store-bought brand in a carton, and fresh garlic instead of jarred minced garlic.
Variations
- Dairy free: You can use an unsweetened plant-based milk like almond milk or cashew milk, but they’re lighter and less creamy than whole milk so the soup will be thinner and not as rich.
- Gluten-free: Skip the flour altogether. Instead, make a slurry of 3 tablespoons cold water and 3 tablespoons cornstarch and add to the soup at the end, bring to a boil and let it simmer to thicken.
- Vegetarian: Omit the chicken, add more veggies, and use vegetable broth or stock.
- If not a fan of peas: Swap for green beans cut into 0.5-inch pieces.
- Rotisserie chicken or leftover chicken: You can use shredded or cubed cooked chicken. Just skip the sauteing step, and cook in the broth for 10 minutes versus 15 minutes.
- Use turkey: This is the perfect recipe for using up any leftover turkey from Thanksgiving or Christmas.
- Add more veggies: Add extra flavor and nutrition by including some parsnips, green beans, corn, cauliflower, sweet potatoes, or zucchini.
Serving Ideas
I really enjoyed serving a handful of butter crackers on the side, it’s the perfect little crunch!
But honestly, anything bread-like is a winner here. Biscuits, no yeast dinner rolls, a slice of Greek yogurt bread or cottage cheese bread, or even sourdough croutons would be awesome.
Or you could just keep it simple and serve soup as is, because it’s plenty filling on its own!
How to Store and Reheat
Store: Keep leftovers in an airtight container and in the fridge for up to 5 days.
Reheat: Simmer on low heat with the lid on. It’s always best to reheat only the amount you plan to eat.
Freeze: Soups are great for freezing! Just pop it into an airtight container, leave room for expansion, and set it in the freezer for up to 3 months.
FAQs
Yes! Saute chicken in an oiled skillet for 2 minutes on each side. Then, saute mushrooms, onion, celery, and minced garlic in butter until the onions are translucent. Add them, along with the broth, milk, flour, carrots, potatoes, thyme, bay leaves, salt, pepper, and chicken to the slow cooker.
Cook on High for 3 hours or Low for 6 hours. Remove the chicken, stir in the peas, and shred the chicken. Add shredded chicken back in, adjust seasonings, garnish and enjoy!
Set Instant Pot to Saute function. Add olive oil and sear the chicken breasts on each side for about 2 minutes and set aside. Add in the mushrooms, celery, carrot, onion, garlic, salt, pepper, thyme and bay leaves. Saute for 2 minutes.
Add potatoes, chicken breasts, chicken broth and milk. Turn to High Pressure, seal, and cook for 9 minutes. Allow it to Natural Release for 5 minutes, then manually release the rest of the pressure.
Place chicken breasts on a cutting board, add peas to the pot, shred the chicken, then return to the pot. Stir and garnish with parsley.
More Soup Recipes to Try
Healthy Chicken Pot Pie Soup
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 10 medium brown mushrooms sliced
- 2 large garlic cloves minced
- 1 large onion finely chopped
- 5 large celery stalks diced small
- 2 large carrots diced small
- 10 ounces potatoes diced small
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1/3 cup flour all-purpose or gluten-free
- 6 cups chicken broth low sodium
- 3 bay leaves
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup milk I use 3.25%
- 1 cup green peas frozen or fresh
- 1/4 cup parsley finely chopped
Instructions
- Preheat large pot on medium-high heat and add oil. Add chicken breasts, sprinkle with salt and pepper and cook for 3 minutes per side. Transfer onto a plate.
- Add butter and mushrooms, saute for 3 minutes, stirring once. Then add garlic, onion and celery. Saute for 5 minutes, stirring occasionally. Add thyme and cook for 30 seconds, stirring a few times. Add flour and stir until combined.
- Add chicken broth, stir and bring to a boil. Scrape the bottom of the pot well and add previously cooked chicken, carrots, potatoes, bay leaves, salt and pepper.
- Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Open the lid and simmer for 5 more minutes.
- Remove chicken breasts onto the plate. To the pot, add milk and green peas. Let cook for 5 minutes while you are shredding the chicken with 2 forks.
- Return shredded chicken to the pot along with parsley, stir and adjust any seasonings to taste.
- Serve hot with biscuits, dinner rolls or butter crackers, or anything bread like.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
