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–+ servings
Creamy healthy chicken pot pie soup with carrots, shredded chicken, and herbs served in a white bowl.
Callie Brooks

Healthy Chicken Pot Pie Soup

This healthy chicken pot pie soup captures all the creamy, comforting flavors of a classic pot pie—without the crust or the fuss. It’s a cozy one-pot meal that’s dairy-free, veggie-packed, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 lb boneless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 small Yukon gold potatoes, diced
  • 1/2 cup frozen peas
  • 1/2 cup full-fat coconut milk
  • 1 optional baked pie crust, broken into shards

Equipment

  • Dutch oven
  • wooden spoon
  • knife
  • cutting board
  • measuring cups
  • forks (for shredding chicken)

Method
 

  1. Heat a Dutch oven over medium heat and add olive oil. Add onion, carrots, and celery, and sauté until softened.
  2. Add chicken, salt, pepper, thyme, sage, and garlic. Cook for 2–3 minutes until fragrant.
  3. 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.
  4. Remove chicken, shred with forks, and return to pot.
  5. Stir in frozen peas and coconut milk. Simmer until heated through and creamy.
  6. Ladle into bowls and top with baked pie crust pieces if desired.

Nutrition

Calories: 350kcalCarbohydrates: 22gProtein: 30gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 80mgSodium: 690mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 5600IUVitamin C: 12mgCalcium: 60mgIron: 2.1mg

Notes

For extra richness, top with baked pie crust shards or a sprinkle of cheese. Use rotisserie chicken for a quicker version. Store leftovers in the fridge for 3–4 days or freeze (without peas) for up to 3 months.

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