Name: Healthy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 3 ribs celery, chopped; 3 large carrots, sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 teaspoon rosemary; 1/4 cup white whole wheat flour or gluten-free flour; 5 cups low-sodium chicken broth; 2 cups cooked, shredded chicken breast; 1 cup frozen peas; 1 cup frozen corn; 1 cup unsweetened almond milk (or milk of choice); Optional: chopped fresh parsley for garnish

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Healthy Chicken Pot Pie Soup a creamy, hearty, and comforting bowl of soup that gives me all the nostalgic vibes of a classic chicken pot pie—but without the heavy crust. This lighter version skips the pastry but keeps all the rich flavor, combining lean shredded chicken, cozy vegetables, and a velvety broth. It's a feel-good dinner that works for any night of the week, especially when I want something warm, healthy, and satisfying.

Healthy Chicken Pot Pie Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 ribs celery, chopped

3 large carrots, sliced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

½ teaspoon rosemary

¼ cup white whole wheat flour or gluten-free flour

5 cups low-sodium chicken broth

2 cups cooked, shredded chicken breast

1 cup frozen peas

1 cup frozen corn

1 cup unsweetened almond milk (or milk of choice)

Optional: chopped fresh parsley for garnish

Directions

I heat olive oil in a large pot or Dutch oven over medium heat.

I add the onion, garlic, celery, and carrots and sauté them for about 5–7 minutes until they soften.

I stir in the salt, pepper, thyme, and rosemary, then sprinkle the flour over the veggies and mix to coat everything evenly.

Slowly, I pour in the chicken broth while stirring constantly to keep the mixture smooth and lump-free.

Once it comes to a boil, I reduce the heat and let it simmer for 15 minutes.

Then, I add the shredded chicken, peas, corn, and milk, stirring well and letting it cook for another 5–10 minutes until the soup thickens and everything is heated through.

I taste and adjust the seasoning if needed, garnish with parsley if I want, and serve it warm.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 290 kcal per serving

Variations

I sometimes use rotisserie chicken to save time.

For a dairy-free option, I stick with almond milk, but I’ve also tried oat milk and it works well too.

If I want it creamier, I mash a few of the cooked carrots and stir them in for natural thickness.

I occasionally add diced potatoes or mushrooms for extra texture.

To make it even more filling, I’ve stirred in cooked quinoa or brown rice before serving.

Storage/Reheating

I let any leftover soup cool completely before storing it in an airtight container in the fridge for up to 4 days. When I reheat it, I just warm it on the stove over medium heat, stirring occasionally. If it thickens too much in the fridge, I add a splash of broth or milk while reheating. It also freezes well—just leave out the milk and add it fresh when reheating.

FAQs

How can I make this soup even thicker?

I sometimes add an extra tablespoon of flour or mash some of the cooked vegetables right in the pot. A splash of heavy cream or a spoonful of cream cheese also works if I want it richer.

Can I use leftover turkey instead of chicken?

Yes, I often swap in leftover turkey after the holidays. It tastes just as great and helps reduce waste.

Is this recipe kid-friendly?

Definitely. The creamy texture and mild flavors make it a hit with kids. I sometimes blend it slightly to make it smoother if needed.

Can I make this soup in advance?

Yes. I often make it a day ahead because the flavors deepen overnight. Just reheat it gently on the stove before serving.

What vegetables can I swap in?

I’ve tried green beans, mushrooms, and even sweet potatoes. It’s a flexible recipe, so I use what I have on hand.

Conclusion

This Healthy Chicken Pot Pie Soup is one of my favorite go-to meals when I want something warm, wholesome, and comforting without the heaviness of a traditional pot pie. It's simple, satisfying, and packed with nutrition—perfect for cozy nights or meal prep during the week. I hope it becomes a staple in your kitchen too.

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Healthy Chicken Pot Pie Soup

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A creamy, comforting, and healthier take on classic chicken pot pie—this soup skips the crust but keeps all the flavor. Packed with lean chicken, hearty vegetables, and a velvety broth, it's a satisfying one-pot meal perfect for any night.

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, celery, and carrots. Sauté for 5–7 minutes until softened.
Stir in salt, pepper, thyme, and rosemary. Sprinkle flour over the veggies and stir to coat.
Slowly pour in chicken broth while stirring constantly to prevent lumps.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add shredded chicken, peas, corn, and milk. Stir well and cook for another 5–10 minutes until heated through and slightly thickened.
Taste and adjust seasoning if needed. Garnish with fresh parsley if desired and serve warm.