Name: Healthy Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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); 12-16 ounces cooked cubed chicken (about 3 cups); 1/2 cup canned coconut milk or almond milk (optional); 2-3 tablespoons olive oil (can substitute butter or ghee); 3 cups quality chicken stock or broth (bone broth preferred); 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; 1 cup frozen peas; Fresh parsley or additional herbs (for garnish)

There’s something about a warm, comforting bowl of soup that just feels like a hug in a mug, especially this Healthy Chicken Pot Pie Soup Recipe. It’s creamy without the cream, packed with fresh veggies, and hearty chicken, making it a nourishing, feel-good meal any day of the week.

A white bowl filled with thick yellow soup with visible chunks of white chicken pieces, orange carrot slices, green peas, and light yellow potato cubes. The soup has small green herb leaves and black pepper sprinkled on top, with a sprig of fresh thyme resting on the surface. A silver spoon is partially dipped into the soup inside the bowl. The bowl sits on a white marbled textured surface with a white cloth nearby and a golden brown biscuit positioned at the lower right corner. 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

Honestly, I don’t usually rave about soup recipes, but this Healthy Chicken Pot Pie Soup Recipe feels like the perfect balance of healthy and indulgent. Plus, it’s one of those dishes that’s really forgiving and easy to tweak based on what you have on hand.

Whole30 and Dairy-Free Friendly: You get all the creamy comfort without any dairy, thanks to coconut or almond milk, perfect for clean eating.
Loaded with Veggies: Carrots, celery, potatoes — all simmered till tender and blended for that silky texture.
Easy to Customize: Use leftover chicken or swap veggies to match what you love or have in your fridge.
Hearty and Satisfying: It’s a soup that fills you up and keeps you going without feeling heavy or greasy.

Ingredients & Why They Work

This recipe is all about simple, wholesome ingredients working in harmony. The baby potatoes and carrots offer that natural sweetness and creaminess, while the herbs bring that classic pot pie flavor without extra calories. Plus, using bone broth amps up the nutrition and taste.

Flat lay of a small puddle of golden olive oil on a simple white ceramic plate, a whole uncracked yellow onion, several bright orange baby carrots, a few crisp green celery stalks, a handful of small golden baby potatoes, a single clove of fresh garlic, a small mound of coarse sea salt, some cracked black peppercorns, a sprig of fresh rosemary, a few sprigs of fresh thyme, a few fresh sage leaves, a small white ceramic bowl filled with rich golden chicken broth, a small white ceramic bowl with creamy white coconut milk, diced cooked chicken breast pieces, a small pile of vibrant green frozen peas, and a few sprigs of fresh green parsley all meticulously arranged with perfect symmetry, 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 clean fat to sauté the veggies without overpowering the flavor; you can always swap in ghee or butter if you prefer.
Onion: Adds essential savory depth as a flavor base.
Carrots: Bright and slightly sweet, they balance the herbs nicely.
Celery: For that classic pot pie crunch and earthiness.
Baby gold potatoes: The star for creaminess and body; quartering keeps them tender yet intact.
Garlic: Just a hint to elevate everything.
Salt and black pepper: Essential for seasoning and to pull out the flavors of the veggies and chicken.
Dried rosemary, thyme, and sage: These herbs scream “pot pie” and make the soup aromatic and cozy.
Chicken stock or bone broth: The heart of the soup, rich with flavor and nutrients.
Canned coconut or almond milk: Adds creaminess without dairy; coconut milk gives a slightly richer finish.
Cooked cubed chicken: If you haven’t got leftovers, rotisserie chicken works wonders here.
Frozen peas: Add texture and a pop of bright green freshness just before serving.
Fresh parsley or herbs: For that final herbaceous touch to brighten the soup.

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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

I like to switch things up depending on the season and what’s in the fridge. Sometimes I add a handful of kale or swap peas for green beans. Feel free to get creative—this soup is a forgiving base that plays well with additions.

Variation: Once, I swapped the baby potatoes for sweet potatoes and it gave the soup a lovely hint of sweetness that really changed things up in the best way.

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

Two white bowls are filled with thick, yellowish creamy soup that has visible layers of orange carrot cubes, green peas, and light yellow potato chunks, along with white pieces of shredded chicken and small green herb leaves scattered throughout. One bowl has a silver spoon resting inside it, partially submerged. There are two golden-brown biscuits with a slightly rough texture placed on the right side on a white marbled surface. Small green herb sprigs are scattered around the bowls and biscuits, and a crumpled white cloth is draped on the left side near the bowls. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies Until They’re Nearly Tender

Heat your olive oil in a large pot over medium heat. Toss in the diced onion, carrots, celery, and potatoes. Stir them around and let the veggies cook for about 12-15 minutes. You want them soft but still with a little bite—think fork-tender but not mushy. This slow sauté builds a great base flavor.

Step 2: Add Garlic and Herbs to Amp Up the Flavor

Stir in the minced garlic along with salt, pepper, rosemary, thyme, and sage. Cook everything together for just about a minute until you can smell those fragrant herbs coming alive. Don’t let the garlic burn here—it’ll turn bitter.

Step 3: Pour in Your Broth and Simmer

Add your stock or bone broth to the pot and give everything a good stir. Turn the heat up just enough to bring the soup to a simmer, then lower it to medium. Cover the pot and let everything soften for 10-15 minutes until the potatoes are just cooked through.

Step 4: Blend for Creamy Comfort

Here’s a little trick I love: scoop out about 1 to 1 ½ cups of the soup (veggies and broth) and blend it with the coconut or almond milk until super smooth. Pour that creamy goodness right back into the pot. This gives you the rich, velvety texture of pot pie filling without cream or flour.

Step 5: Add Chicken and Peas to Finish

Stir in your cooked chicken chunks and frozen peas, then cook for another 1-2 minutes just until everything is heated through. Taste and adjust seasoning with more salt, pepper, or herbs if you want that little extra pop.

Top Tip

Over the years, I’ve learned that the key to a standout Healthy Chicken Pot Pie Soup Recipe is patience with melting down the veggies and the blending step. That’s where the magic happens to make this soup creamy without dairy or heavy thickeners.

Don’t skip the blending: It transforms the texture and makes it truly comforting in every spoonful.
Use bone broth if you can: It packs more flavor and nutrition, making a big difference in the final taste.
Keep potatoes bite-sized: Small chunks cook evenly and blend well without falling apart completely.
Fresh herbs are a game-changer: I always add a sprinkle of fresh parsley at the end for brightness and color.

How to Serve Healthy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I often finish with a sprinkle of chopped fresh parsley or thyme, which gives the soup a fresh pop. Sometimes I add a dash of crushed red pepper flakes if I want a tiny kick. A drizzle of olive oil or a squeeze of lemon also brightens it up really nicely.

Side Dishes

Since this soup is such a complete meal on its own, I usually keep sides simple—like a crisp green salad or roasted Brussels sprouts. It pairs beautifully with crusty bread if you’re not avoiding carbs.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls made from whole-grain rolls—such a fun twist! It’s also lovely with a sprinkle of toasted nuts or seeds on top for texture when I want to get fancy.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge—it keeps beautifully for 2-3 days. Every time I reheat it, it tastes like a warm hug waiting for me.

Freezing

This soup freezes well too. I like to freeze individual portions so I can grab a quick lunch or dinner later. Just let it thaw overnight in the fridge before reheating gently on the stove.

Reheating

To keep the soup from separating or getting too thick when reheating, I warm it slowly on low heat, stirring occasionally. If it gets too thick, a splash of broth or water brings it right back to a great consistency.

Frequently Asked Questions:

Can I use frozen chicken for this Healthy Chicken Pot Pie Soup Recipe?

Absolutely! Using frozen cooked chicken is totally fine as long as you thaw it properly before adding to the soup. Leftover rotisserie chicken is also a convenient and flavorful option.

Is this Healthy Chicken Pot Pie Soup Recipe suitable for Whole30?

Yes, this recipe fits perfectly into a Whole30 plan. It uses Whole30-approved ingredients like olive oil, vegetables, herbs, and bone broth, with no dairy or grains included.

Can I make this Healthy Chicken Pot Pie Soup Recipe in an Instant Pot?

Definitely! You can sauté the veggies using the sauté function, then add the broth and cook on high pressure for about 5 minutes. Quick release, then blend a portion of the soup before adding chicken and peas.

What can I substitute for potatoes in this recipe if I want lower carbs?

You can try using cauliflower florets instead of potatoes. Cauliflower gives a similar creamy texture when blended and is a great low-carb alternative.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe holds a special place in my recipe rotation because it’s so comforting, nutritious, and versatile. I love sharing it with friends who need a simple but satisfying meal that feels indulgent without the guilt. Give it a try—you might just find your new favorite soup!