This healthy chicken pot pie soup is filled with veggies, tender chicken, and perfectly creamy without any dairy. It gives you all the cozy flavor of a classic chicken pot pie with half the work and time.
Healthy Chicken Pot Pie Soup
Few things are more classic and comforting than a hearty chicken pot pie. Those little frozen, microwaveable chicken pot pies were one of my favorite meals growing up as a kid, anyone else?
Now that I’m older, and care a bit more about the ingredients in my food, frozen chicken pot pie isn’t one of my go-to choices anymore, but that does not mean that I still don’t love chicken pot pie. Thankfully, this healthy chicken pot pie soup is ten times healthier than a frozen meal while still being just as easy to make.
This soup is packed with veggies, herbs, tender chicken, and is perfectly creamy without any dairy. It gives you all the delicious flavor of a chicken pot pie while still using simple real food ingredients that will leave your body feeling great.
Watch How to Make This Recipe
More Hearty Comfort Food Recipes
- Chicken Pot Pie with Biscuits
- Dutch Oven Pot Roast
- One Pot Chicken Stew
- Short Rib Ragu
- Hearty Beef Stew
- The Best Whole Roasted Chicken
Chicken Pot Pie Soup Ingredients
Note: full ingredients list & measurements provided in the Recipe Card, below.
Chicken breast: Classic chicken pot pie is filled with tender chunks of chicken breast and this soup is no different. You could also use chicken thighs if you prefer.
Veggies: Potatoes, carrots, celery, mushrooms, and peas are the star of the show in this soup. Of course you can feel free to customize and add in some of your favorite pot pie veggies like green beans or corn.
Herbs: A little ground sage and fresh thyme add in serious flavor to this soup. You can also add more herbs of your choice like rosemary.
Chicken broth: You can use homemade or your favorite brand of low-sodium chicken broth.
Full fat coconut milk: This helps to give the soup that delicious creaminess. Be sure to use full fat canned coconut milk or cream for this recipe.
Arrowroot starch: To thicken the soup up a bit, this recipe uses arrowroot starch which works very similarly to cornstarch as a thickening agent.
How to Make Healthy Chicken Pot Pie Soup
Note: full ingredients list & measurements provided in the Recipe Card, below.
Step One: First, heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the diced chicken to the pot. Cook for four to six minutes until the chicken is cooked through and no longer pink. There’s no need to brown the chicken or sear it, you just want to ensure that is fully cooked.
Step Two: Next, it’s time to cook the veggies and aromatics. Add the diced onion, diced celery, minced garlic, diced mushrooms, salt, pepper, and herbs to the pot. Cook for two to three minutes until the onions begin to become translucent.
Step Three: Now, add the potatoes to the pot and pour in the chicken broth. Let everything simmer for fifteen to twenty minutes until the potatoes are fork tender.
Step Four: Once the potatoes are tender, add the chicken back to the pot, and pour in the coconut milk. Give everything a good stir until well combined. Next, stir in the arrowroot starch and cook for just a few more minutes and allow the soup to thicken.
Step Five: If you want the soup to be thicker, you can add in a bit more arrowroot starch. Lastly, give the soup a taste and add more salt or pepper if needed. Enjoy!
Ways to Serve
This soup is hearty all on it’s own but of course you could serve it with your favorite crackers or even a biscuit if you prefer. We used regular canned biscuits here (like these) but you could gluten free biscuits or crackers if you prefer. Add a few more fresh herbs on top for even more delicious flavor.
Tips, Tricks, and Frequently Asked Questions
- Do I have to use coconut milk? Full fat coconut milk really does help to make this soup nice and creamy but if you prefer you can likely use plain almond milk instead. If you can tolerate dairy well, feel free to use whole-milk if you prefer.
- What can I sub for arrowroot starch? Corn starch or tapioca flour will work well!
- Dice the potatoes roughly the same size so that they cook evenly.
- Any other veggies I can use? Of course! Feel free to add in corn, green beans, or even bell peppers if you like.
- Two tablespoons of arrowroot starch should thicken the soup nicely, however if you prefer things on the thicker side, feel free to add more arrowroot starch to the soup one teaspoon at a time until it has reached your desired consistency.
More Delicious Soup Recipes
Get all of the best All the Healthy Things soup recipes, here!
I hope you give this Healthy Chicken Pot Pie Soup a try! It’s cozy and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Healthy Chicken Pot Pie Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Lunch & Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This healthy chicken pot pie soup is filled with veggies, tender chicken, and perfectly creamy without any dairy. It gives you all the cozy flavor of a classic chicken pot pie with half the work and time.
Ingredients
- 1 tablespoon olive oil or ghee
- 1.5 pounds boneless, skinless chicken breast, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 6 ounces baby bella mushrooms, diced
- 1 1/2 pounds yukon gold potatoes, diced into small chunks
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/4 teaspoon dried sage
- 1 teaspoon salt (plus more to taste)
- 2 dried bay leaves
- 3 cups chicken broth
- 2 cups full fat coconut milk
- 1 cup frozen peas
- 2 tablespoons arrowroot starch
Instructions
- Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil or ghee to the pot and then add the diced chicken. Cook for four to six minutes until the chicken is cooked through and is no longer pink. Remove from the pot and set aside.
- Next, add the diced onion, diced celery, carrots, garlic, and mushrooms to the pot. Cook for two to three minutes until the onions begin to become translucent.
- Add the diced potatoes, dried thyme, sage, salt, pepper, and bay leaves to the pot and stir until well combined.
- Pour in the chicken broth and coconut milk. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let the soup simmer uncovered for 10 to 15 minutes until the potatoes are fork tender.
- Next, stir in the arrowroot starch. The soup should thicken as the arrowroot starch is stirred in.
- Finally, add the chicken back to the soup and stir in the frozen peas. Cook the soup for 5-10 more minutes until the chicken and peas are heated through. Season with additional salt and pepper to taste. Serve and enjoy!
Notes
- Add more arrowroot starch, one teaspoon at a time, to thicken the soup even more if you prefer.
- You can use boneless, skinless chicken thighs if you prefer.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
