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Creamy Healthy Chicken Pot Pie Soup in a rustic bowl
ChefMaster Emily

Healthy Chicken Pot Pie Soup

This Healthy Chicken Pot Pie Soup delivers all the cozy, creamy comfort of a classic chicken pot pie—but without the crust, cream, or guilt. Loaded with veggies, lean protein, and flavor, it’s a one-pot meal you'll love all season long.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cups potatoes diced
  • 2 cups shredded cooked chicken breast
  • 1 cup frozen peas
  • 4 cups chicken broth low sodium
  • 1.5 cups unsweetened almond milk or other non-dairy milk
  • 2 tbsp flour or cornstarch for thickening
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • salt and pepper to taste

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
  3. Stir in shredded chicken and peas. Let cook for another 5 minutes until heated through.
  4. In a small bowl, whisk almond milk and flour or cornstarch until smooth. Stir into soup and simmer for 5-10 minutes until thickened.
  5. Season with thyme, parsley, salt, and pepper to taste. Serve hot.

Notes

This soup stores well in the fridge for up to 4 days and can be frozen without the almond milk added. Reheat with a splash of broth or milk to loosen if needed.