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; 1 cup frozen peas; 1 teaspoon salt (adjust 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; Fresh parsley or additional herbs for garnish; 2-3 tablespoons olive oil (can substitute butter or ghee); 3 cups quality chicken stock or broth (preferably bone broth); 1/2 cup canned coconut milk or almond milk (optional, for creaminess); 12-16 ounces cooked cubed chicken (about 3 cups)

There’s something so comforting about a warm bowl of soup that reminds you of home. This Healthy Chicken Pot Pie Soup Recipe offers all the cozy flavors of classic pot pie—without the crust and with a lighter, nourishing spin that makes it perfect any night of the week.

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

I genuinely get excited every time I make this Healthy Chicken Pot Pie Soup Recipe because it feels indulgent but is packed with wholesome ingredients that fuel your body. It’s the perfect blend of creamy, savory, and nourishing all in one pot.

Loaded with Veggies: The carrots, celery, potatoes, and peas make it a complete meal with tons of nutrients and fiber.
Dairy-Free Creaminess: Coconut or almond milk adds that velvety texture without any dairy, perfect for sensitive stomachs or Whole30 folks.
Simple and Adaptable: A few staple pantry herbs and chicken stock come together beautifully, plus you can easily swap in what you have on hand.
Comfort Food Without Guilt: You get the feel-good satisfaction of pot pie flavors, but lighter and healthier than the traditional version.

Ingredients & Why They Work

The magic of this soup is in those simple, fresh ingredients that create layers of savory comfort. Using quality chicken stock and fresh herbs makes all the difference in flavor depth, while the blend of veggies provides texture and nutrition.

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: I love starting with olive oil for a subtle fruity base, but butter or ghee adds a lovely richness if you prefer.
Onion: The foundation of flavor—makes the soup aromatic and sweet as it softens.
Carrots: They bring just the right amount of natural sweetness and color.
Celery: Adds a classic pot pie crunch and balances the sweetness.
Baby gold potatoes: Creamy and tender, they bulk up the soup so it feels hearty without needing a crust.
Garlic: Just a little punch of brightness that wakes up all the other ingredients.
Salt & Pepper: Essential for seasoning—don’t be shy about tasting and adjusting as you go.
Dried herbs (rosemary, thyme, sage): These are what make it unmistakably “pot pie” in flavor, adding earthiness and warmth.
Chicken stock or broth: Using a quality stock, especially bone broth, gives depth and boosts nutrition.
Coconut or almond milk: Helps thicken and add creaminess without any dairy, keeping it light but satisfying.
Cooked chicken: A great way to use leftovers or shredded rotisserie chicken, making the soup quick and protein-packed.
Frozen peas: Tossed in at the end, they add a pop of sweetness and vibrant color.
Fresh parsley or herbs: A sprinkle of fresh greens at the end always lifts the whole dish and adds freshness.

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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 love making this Healthy Chicken Pot Pie Soup Recipe my own by tweaking the herbs or swapping veggies based on the season. Trust me, you’ll have fun experimenting with it, because it’s forgiving and versatile.

Variation: Sometimes I add corn or green beans for extra texture, and once I even swapped potatoes for butternut squash which gave it a lovely sweetness that I adored.
Dietary tweaks: Use ghee if you want an even richer feel but still keep it dairy-free — or add nutritional yeast for a cheesy punch without cheese.
Spice it up: A pinch of red pepper flakes adds a subtle kick if you like a bit of heat.

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: Cook the vegetables until tender and fragrant

Start by heating olive oil in a large soup pot over medium heat. Toss in the diced onion, carrots, celery, and potatoes. Stir them around, letting everything soften for about 12-15 minutes. You’re aiming for tender veggies but not mushy—keep an eye on the potatoes especially. I like to taste as I go so I know when they’re just right.

Step 2: Build the flavor with garlic and herbs

Add in the minced garlic, salt, pepper, rosemary, thyme, and sage. The smell hits immediately—this is where the soul of the dish starts to come alive. Stir everything together and cook for just about a minute so the garlic doesn’t burn but releases its aroma.

Step 3: Simmer the soup until potatoes are cooked

Pour in the chicken stock, then cover the pot and bring it up to a simmer. Once simmering, lower the heat and let it cook gently for 10-15 minutes until the potatoes are tender but still hold their shape. This is a key step — overcooking will give you a runny, less satisfying texture.

Step 4: Blend to thicken and add creaminess

Using a ladle, scoop out about 1 to 1 ½ cups of the broth and veggies into a blender. Add the canned coconut or almond milk, then blend until smooth and creamy. Pour this back into the pot and stir it all together. This method makes the soup velvety without needing flour or cream.

Step 5: Finish with chicken and peas

Stir in your cooked chicken and frozen peas. Let it cook for just a couple more minutes until the peas are heated through. Taste and adjust seasoning with more salt, pepper, or herbs if desired. Then you’re ready to ladle it out and garnish.

Top Tip

I've made this soup countless times, and a few simple tips really help it shine. Keeping an eye on the potato texture during simmering and blending part of the soup creates that perfect creamy yet chunky balance that feels downright indulgent without the guilt.

Don't overcook the potatoes: They should be fork-tender but still hold their shape to avoid a mushy soup.
Blend carefully: Use a high-speed blender or immersion blender for the silkiest texture without lumps.
Season gradually: Adding herbs and salt in stages helps build layers of flavor without overpowering.
Fresh herbs last: Toss fresh parsley or thyme on right before serving so the flavor stays bright and fresh.

How to Serve Healthy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley and a little cracked black pepper on top — it not only looks nice but adds a punch of freshness. Sometimes I add a few toasted pumpkin seeds for crunch or a drizzle of extra virgin olive oil for richness.

Side Dishes

While this soup is substantial on its own, I love pairing it with a crisp green salad or warm crusty bread (if you're not Whole30). A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly.

Creative Ways to Present

For special occasions, I’ve served this soup in small, rustic bread bowls (using gluten-free bread for guests) which adds charm. Garnishing with microgreens or edible flowers really makes it feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, where the soup stays delicious for 2 to 3 days. Before reheating, I give it a good stir because the potatoes tend to absorb some broth overnight.

Freezing

This soup freezes well! I portion it into freezer-safe containers or bags. When thawed overnight in the fridge, it reheats just as well without losing flavor or texture, though I usually add a splash more broth while reheating to loosen it up.

Reheating

I reheat gently on the stovetop over medium-low heat, stirring often so nothing sticks. It warms evenly and freshens up wonderfully with a quick squeeze of lemon or a pinch of fresh herbs right at the end.

Frequently Asked Questions:

Can I use frozen vegetables in this soup?

Absolutely! Frozen diced carrots, celery, or peas work well in a pinch, just adjust the cooking time to prevent overcooking since frozen veggies cook faster.

Is this soup suitable for Whole30 or paleo diets?

Yes! This Healthy Chicken Pot Pie Soup Recipe is Whole30-friendly and paleo as long as you use compliant chicken broth and dairy-free milk like coconut milk.

Can I make this soup in a slow cooker?

You can! Start by sautéing the veggies as described, then transfer everything to a slow cooker with the chicken broth, herbs, and cooked chicken. Cook on low for 4-6 hours until the veggies are tender. Blend a portion of the soup before serving for creaminess.

What can I substitute for baby gold potatoes?

If you’re out of baby golds, Yukon gold or red potatoes work great too. For a lower-carb option, try diced butternut squash or rutabaga—they’ll add a slightly different but delicious sweetness and texture.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe has become a go-to in my kitchen on busy weeknights and chilly weekends alike. It’s the kind of recipe I love sharing because it feels like a hug in a bowl—comforting, nourishing, and easy to make. Give it a try, and I think you’ll find it’s just the cozy, wholesome meal you’ve been looking for.