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 chicken (cubed, about 3 cups); 1 cup frozen peas; Fresh parsley or additional herbs (to serve)

There’s just something so comforting about a warm bowl that reminds you of Grandma’s pot pie, yet feels light enough to enjoy year-round. This Healthy Chicken Pot Pie Soup Recipe hits all those notes with its creamy texture and hearty veggies, without the heaviness of a traditional pie crust. Trust me, you’ll want to make it on repeat.

A white bowl filled with thick yellow soup, containing chunks of pale chicken, bright orange carrot pieces, green peas, and light yellow potato cubes, all mixed in a creamy broth. On top, there is a sprig of fresh green thyme and some small green herb leaves scattered around. A silver spoon is dipped into the soup on the left side of the bowl. The bowl sits on a white marbled surface, with a white cloth nearby and a round biscuit with a golden brown top at the bottom right corner. Another white bowl with the same soup is partially visible at the top right. 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 is one of my go-to comforts on chilly days, and I love how it keeps things light without sacrificing that rich, cozy feeling pot pie is known for. The balance of flavors and textures just works so well—it’s like a warm hug in a bowl.

Healthy and Whole30-Friendly: Uses wholesome ingredients and skips dairy, making it suitable for many dietary needs.
Simple But Satisfying: Minimal fuss for maximum flavor, making weeknight dinners a breeze.
Veggie-Packed Goodness: Loaded with potatoes, carrots, celery, and peas for a nutritious boost.
Creamy Without Cream: Coconut or almond milk gives a luscious texture that feels indulgent but is totally dairy-free.

Ingredients & Why They Work

The magic of this Healthy Chicken Pot Pie Soup Recipe lies in the ingredients that come together to create a rich, flavorful broth with plenty of texture. Each element serves a purpose, whether it’s adding depth, creaminess, or a little crunch, so shop accordingly for the freshest veggies and best quality chicken stock you can find.

Flat lay of a small white ceramic bowl of golden olive oil, one whole yellow onion with papery skin, a handful of bright orange whole carrots, two fresh celery stalks with leaves, a small white bowl filled with quartered baby gold potatoes, one whole garlic bulb clove, a small white bowl of coarse sea salt, a small white bowl of whole black peppercorns, a few sprigs of fresh rosemary, several sprigs of fresh thyme, a small white bowl of dried ground sage, one small white bowl of clear golden chicken broth, one small white bowl of creamy white coconut milk, cooked cubed chicken breast pieces, a small handful of vibrant frozen green peas, and a small bunch of fresh green parsley leaves 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 base that gently sautés the vegetables without overpowering flavors.
Onion: Provides the aromatic foundation and natural sweetness that builds depth.
Carrots: Add color, natural sweetness, and a bit of firmness to the mix.
Celery: Offers subtle earthiness and crunch, balancing the sweetness of carrots.
Baby gold potatoes: These make the soup hearty and starchy but still light enough; their creaminess when blended thickens the soup naturally.
Garlic: A layer of warmth and aromatic punch that uplifts the broth.
Salt & Black pepper: Essential for seasoning and highlighting the other flavors.
Rosemary, thyme, sage: Classic poultry and vegetable herbs that create that signature pot pie essence.
Chicken stock/broth: I prefer bone broth for extra nutrition and richness, but a good quality stock works beautifully.
Coconut or almond milk (optional): Adds creaminess without dairy, perfect for a Whole30 or dairy-free version.
Cooked chicken: Provides protein and makes this soup a filling complete meal.
Frozen peas: Tossed in at the end for a pop of color and sweetness.
Fresh parsley or herbs: Brightens the soup right before serving—don’t skip it!

📝

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 my favorite things about this Healthy Chicken Pot Pie Soup Recipe is how easy it is to adjust to your taste or what you have on hand. I like to play with herbs depending on the season and sometimes swap in sweet potatoes for a cozy twist.

Variation: I’ve made this with shredded rotisserie chicken when I’m short on time – works like a charm and keeps the texture juicy and tender.
Dairy-Free Swap: Coconut milk gives it a subtle richness and a hint of coconut flavor that’s so comforting.
Extra Veggies: Add mushrooms or green beans if you want more veggie variety without complicating the recipe.
Spicy Kick: A dash of cayenne or smoked paprika can add a little unexpected warmth that I personally love.

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

Two white bowls sit on a white marbled surface, each filled with a thick yellow soup rich in chunks of light beige chicken, orange carrot cubes, green peas, and pale yellow potato slices. The soup is garnished with small green herb leaves and a sprinkle of black pepper, giving it a fresh look. One bowl has a silver spoon inside with a simple design on the handle. Next to the bowls are three golden-brown biscuits, slightly crispy on top with a soft texture inside, resting directly on the white marbled surface. Small sprigs of fresh herbs are scattered around, and a white cloth is softly draped nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, celery, and those baby gold potatoes. This stage is all about coaxing out their natural sweetness and softening them just enough—usually about 12-15 minutes. You want them tender, but not mushy. Stir here and there to avoid sticking or burning.

Step 2: Infuse the Broth with Herbs and Garlic

Once your veggies soften, it’s time to stir in minced garlic along with salt, black pepper, rosemary, thyme, and sage. Cook everything together for about a minute until you can really smell those wonderful herbs waking up. Then, pour in your chicken broth and cover the pot.

Step 3: Simmer Until Potatoes Are Perfectly Tender

Bring the soup to a simmer over medium-high heat, then lower the heat to medium. Let it gently bubble for 10-15 minutes, checking to make sure potatoes are fork-tender but not falling apart. This is key for that perfect texture in your soup.

Step 4: Blend for Creamy Goodness

Here’s where the magic happens. Scoop out about 1 to 1 ½ cups of the veggie and broth mixture and blend it with coconut or almond milk until silky smooth. Pour it back into your pot and give everything a good stir to create that creamy, dreamy texture that feels indulgent without any cream.

Step 5: Add Chicken and Finish with Peas

Stir in your cooked chicken cubes and frozen peas, simmering just a couple more minutes so the peas defrost and the chicken heats through without drying out. Finally, sprinkle chopped fresh parsley or your favorite herbs on top for a fresh burst of flavor.

Top Tip

I’ve made this Healthy Chicken Pot Pie Soup Recipe more times than I can count and these little tips will truly make a difference in your final dish. Trust me, the difference is delicious!

Don’t rush the sauté: Take your time softening the veggies—they develop sweetness that makes the soup so cozy.
Use quality broth or bone broth: It’s the backbone of flavor here; store-bought works fine, but homemade elevates this soup to another level.
Blend carefully: Blend a portion to thicken the soup naturally—skip the flour or cornstarch, keeping it Whole30-friendly.
Season at the end too: Always taste before serving and adjust salt and herbs so the flavors sing.

How to Serve Healthy Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup - Serving Suggestion

Garnishes

I usually go simple with fresh parsley or a sprinkle of thyme leaves. Sometimes I drizzle a little extra virgin olive oil or a squeeze of lemon juice to brighten it up. Those fresh herbal notes really bring everything to life.

Side Dishes

This soup stands beautifully on its own, but I love pairing it with a crisp green salad or some crusty Whole30-compliant almond flour biscuits for extra comfort. Occasionally, I serve it with roasted vegetables to round out the meal.

Creative Ways to Present

On special occasions, I serve this soup in individual bread bowls made from gluten-free dough or in small ramekins, topped with a little fresh herb bouquet for a fancy touch. It’s always a hit with guests!

Make Ahead and Storage

Storing Leftovers

After enjoying this soup fresh, I store leftovers in airtight containers in the fridge, where it keeps well for 2 to 3 days. The flavors actually deepen overnight, so sometimes leftovers taste even better!

Freezing

I’ve frozen this soup a few times with great results. Just cool it completely, transfer to freezer-safe containers, and it will last up to 3 months. Be sure to leave some headspace as the soup expands when freezing.

Reheating

To reheat, warm gently on the stove over medium-low heat, stirring often to prevent sticking. You might want to add a splash of broth or water if it’s thickened too much. Microwave works fine too—just make sure to cover and stir halfway through.

Frequently Asked Questions:

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

Yes, you can! Start by sautéing your veggies on the stovetop to bring out their flavors, then transfer everything to your slow cooker with broth, herbs, and cooked chicken. Cook on low for 4-6 hours or on high for 2-3 hours. Blend a portion of the soup towards the end for creaminess.

Is this soup suitable for Whole30 and dairy-free diets?

Absolutely! This recipe uses coconut or almond milk instead of cream to stay dairy-free, and all ingredients fit well within Whole30 guidelines. Just double-check your broth to ensure no added sugars or non-compliant additives.

Can I use other types of potatoes or vegetables?

You can swap baby gold potatoes for sweet potatoes, Yukon golds, or even cauliflower for a lower-carb option. Vegetables like mushrooms, green beans, or zucchini also make great additions to customize the soup to your liking.

How do I make the soup thicker without flour or cornstarch?

Blending part of the cooked veggies and broth with coconut milk creates a lovely natural thickener without using flour or cornstarch. This keeps the soup Whole30-friendly and creamy.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe has become a staple in my kitchen for how effortlessly it combines wholesome ingredients into something that feels both nourishing and cozy. Whether you’re feeding family or treating yourself, this soup offers comfort without compromise. Give it a try—you might find now it’s your new favorite way to chase away chilly-day blues!