Healthy Chicken Pot Pie Soup That Feels Like a Hug in a Bowl
When I was a kid, nothing beat walking into the kitchen on a chilly evening to the smell of chicken pot pie baking in the oven. The buttery crust, creamy filling, and tender chunks of chicken were comfort food at its best. But let’s be honest—making a traditional pot pie takes time, and most weeknights don’t allow for rolling out dough and waiting for it to bake. That’s why I created this healthy chicken pot pie soup—it’s creamy, cozy, and full of veggies, but it comes together in one pot without the fuss of a full pie. Every spoonful feels like comfort food, but lighter and faster.
Healthy Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Heat a Dutch oven over medium heat and add olive oil. Add onion, carrots, and celery, and sauté until softened.
- Add chicken, salt, pepper, thyme, sage, and garlic. Cook for 2–3 minutes until fragrant.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce to a simmer for 15–20 minutes until potatoes are tender and chicken is cooked.
- Remove chicken, shred with forks, and return to pot.
- Stir in frozen peas and coconut milk. Simmer until heated through and creamy.
- Ladle into bowls and top with baked pie crust pieces if desired.
Nutrition
Notes
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Table of Contents
Why you’ll love this healthy chicken pot pie soup
This soup takes everything you love about classic pot pie—the savory chicken, tender potatoes, sweet peas, and herby broth—and turns it into a nourishing, one-pot meal. It’s dairy-free thanks to coconut milk (though you’d never guess), easy enough for busy weeknights, and customizable with whatever veggies you have on hand. Plus, if you bake up a simple pie crust on the side, you can break off golden, crispy shards to float on top like the ultimate garnish.
Ingredients (with substitution tips)
| Ingredient | Amount | Substitution Tip |
| Olive oil | 1 tbsp | Avocado oil or butter |
| Yellow onion | 1, diced | Shallots or white onion |
| Carrots | 2, diced | Parsnips or sweet potatoes |
| Celery | 2 stalks, diced | Fennel for a light twist |
| Boneless chicken breasts | 1 lb | Chicken thighs or rotisserie chicken |
| Salt | 1 tsp | Season to taste |
| Pepper | ½ tsp | Add red pepper flakes for spice |
| Thyme | 1 tsp | Italian seasoning blend works too |
| Sage | 1 tsp | Rosemary for a woodsy flavor |
| Garlic | 3 cloves, minced | Garlic powder (½ tsp) |
| Chicken broth | 4 cups | Veggie broth for vegetarian |
| Yukon gold potatoes | 2 small, diced | Russet potatoes or cauliflower |
| Frozen peas | ½ cup | Frozen corn or green beans |
| Full-fat coconut milk | ½ cup | Heavy cream or oat milk |
| Optional pie crust | 1, baked | Puff pastry or biscuits |
How to make healthy chicken pot pie soup
- Heat a Dutch oven over medium heat and add olive oil. Toss in the onion, carrots, and celery, letting them soften and fill your kitchen with that savory aroma.
- Stir in chicken, salt, pepper, thyme, sage, and garlic. Sauté for 2–3 minutes until fragrant.
- Pour in the chicken broth and add diced potatoes. Bring everything to a boil, then reduce to a simmer. Let it bubble gently for 15–20 minutes until the potatoes are tender and chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in frozen peas and coconut milk. Simmer just until everything is heated through and creamy.
- Ladle into bowls and, for the full pot-pie experience, top with flaky baked pie crust pieces.
How to serve this cozy chicken pot pie soup
- Serve in wide bowls with a sprinkle of fresh parsley or thyme.
- Pair with a side of crusty sourdough bread for dipping.
- For holidays, float star-shaped pie crust cutouts on top for a festive twist.
- Add a sprinkle of parmesan or sharp cheddar if you like extra richness.
How to perfect your chicken pot pie soup
- Use Yukon gold potatoes for the creamiest texture—they hold their shape but still melt in your mouth.
- Shred the chicken just before serving so it stays juicy.
- Don’t skip the coconut milk—it makes the broth silky without feeling heavy.
- Bake the pie crust separately and break into shards to keep it crisp.
Common mistakes to avoid
- Overcooking the chicken: simmer gently; boiling can make it tough.
- Skipping seasoning layers: season as you go for depth of flavor.
- Adding peas too early: they’ll turn mushy; always stir them in at the end.
- Using low-fat coconut milk: it won’t give the same creaminess.
Storage and reheating instructions
| Storage Method | How Long | Tips |
| Refrigerator | 3–4 days | Store in airtight container; add extra broth when reheating |
| Freezer | Up to 3 months | Freeze without peas for best texture; stir them in when reheating |
| Reheating | Stovetop or microwave | Warm gently, add splash of broth or coconut milk to refresh |
Frequently asked questions
Can I make this in a slow cooker?
Yes—add everything except peas and coconut milk to the slow cooker and cook on low 6–7 hours. Stir in peas and coconut milk just before serving.
Can I use rotisserie chicken?
Absolutely—it’s a great shortcut. Just shred and stir in near the end of cooking.
Does it taste like coconut?
Not at all. The coconut milk simply makes the broth creamy without adding sweetness.
Can I make it gluten-free?
The soup itself is gluten-free. Just skip the pie crust or use a gluten-free version.
What other veggies can I add?
Mushrooms, green beans, corn, or even spinach work beautifully in this recipe.
Conclusion
This healthy chicken pot pie soup is cozy comfort in a bowl—creamy, hearty, and packed with nourishing vegetables and lean protein. It’s perfect for weeknight dinners, meal prep, or chilly holiday evenings when you crave something warm but lighter than traditional pot pie. Save this recipe for later on Pinterest or share it with a friend who needs a little bowl of comfort this season.
