This healthy chicken pot pie soup is hearty, warming and super easy to make. It’s also dairy-free and naturally creamy for a comforting meal the entire family will love.
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Chicken pot pie is a beloved comfort food, but if you want to enjoy the same great taste without all the work, this healthy chicken pot pie soup is definitely something you should try!
Pot pie soup has all the favorite ingredients of the classic pie, including chicken, potatoes and veggies, all in a delicious broth infused with garlic and fresh thyme.
I make this chicken pot pie soup healthy by making it from scratch without any canned cream of chicken soup and using no cream at all.
This is actually a dairy-free pot pie soup made just a bit creamy with cashew milk. The potatoes contribute a lot to the natural thickness of the soup, so there’s no need to add cream.
Why you’ll love this chicken pot pie soup
- It’s super delicious while also being light and healthy.
- It’s so much better for you than any store-bought version.
- It’s very easy to make in one pot with simple ingredients.
What goes into pot pie soup
Olive oil — You’ll need a bit of olive oil to cook the chicken and veggies in. One tablespoon should be enough, but you can add more after adding the veggies if you like.
Chicken — I make this easy chicken pot pie soup with lean chicken breast but you can also use boneless, skinless chicken thighs if you like.
Onion, carrot and celery — I like to dice the veggies on the smaller side so they cook quickly, but you can chop them however you like.
Garlic — The broth has a heavenly aroma from the garlic so feel free to add as much as you like. Fresh garlic is always best, and you can either crush it or chop it finely with a sharp knife.
Fresh thyme — A tablespoon of chopped fresh thyme brings so much flavor to this soup! If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme instead.
Potatoes — Any floury potatoes work well in this soup — I used Maris Piper.
Chicken stock — Low-sodium chicken stock is a good choice here, and you can easily adjust the seasoning at the end.
Cashew milk — Any plant-based milk works well in this soup, so use your favorite.
Peas — Frozen peas are perfect in chicken pot pie soup!
How to make healthy chicken pot pie
Heat the olive oil in a heavy-bottomed pot and cook the chicken for 4-5 minutes over medium heat until slightly golden. Remove the chicken from the pot and set it aside.
Add the onion, carrot, and celery to the same pot and cook for 5-6 minutes over medium heat.
Add the garlic and thyme and cook for another minute.
Next, add the potatoes, chicken stock and cashew milk. Bring to a boil, then lower the heat, cover with a lid and simmer for 15 minutes.
Stir in the frozen peas and simmer for 5 more minutes.
Stir in the parsley, season to taste and serve hot, with some extra freshly chopped parsley on top if you like.
Leftovers and storage
- Leftovers taste great, and this soup makes an excellent lunch the next day.
- You can reheat the soup on the stovetop or in the microwave.
- This healthy chicken pot pie soup freezes well for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers.
Recipe notes and tips
- You can use leftover rotisserie chicken or leftover turkey from your Thanksgiving or Christmas feast to make this soup. Simply skip the first step and start by sauteeing the veggies instead.
- Other veggies that you can add to this soup include broccoli and sweet potatoes.
- Serve the soup with your favorite crusty bread, crackers or homemade biscuits.
If you liked this healthy chicken pot pie soup, you might also like some of my other healthy soup recipes:
- Spring Minestrone Soup
- Easy Barley Soup with Vegetables
- Green Chili Chicken Soup
- Instant Pot Chicken Taco Soup
- Chunky Zucchini Soup with White Beans
- 1 tablespoon olive oil
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, minced
- 2 tablespoons fresh thyme, finely chopped
- 1 lb (450 g) potatoes, peeled and cut into 1-inch cubes
- 4 cups (1 litre) low-sodium chicken stock
- 1 cup (250 ml) cashew milk (or another dairy-free milk)
- 1 cup (200 g) frozen peas
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a heavy-bottomed pot and cook the chicken for 4-5 minutes over medium heat until slightly golden. Remove the chicken from the pot and set it aside.
- Add the onion, carrot, and celery to the same pot and cook for 5-6 minutes over medium heat.
- Add the garlic and thyme and cook for another minute.
- Next, add the potatoes, chicken stock and cashew milk. Bring to a boil, then lower the heat, cover with a lid and simmer for 15 minutes.
- Stir in the frozen peas and simmer for 5 more minutes.
- Stir in the parsley, season to taste and serve hot, with some extra freshly chopped parsley on top if you like.
Amount Per Serving: Calories: 275Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 529mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 30g
Nutritional information is an estimate provided by an online nutrition calculator.