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

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veggies in soup pot

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.

pot pie soup in pot

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.

pot pie soup in pot

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.

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pot pie soup with a biscuit

Healthy Chicken Pot Pie Soup

  • Author: Ashlea Carver
  • 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
  • Author: Ashlea Carver
  • 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

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

Method

  1. 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. 
  2. 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.
  3. Add the diced potatoes, dried thyme, sage, salt, pepper, and bay leaves to the pot and stir until well combined.
  4. 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. 
  5. Next, stir in the arrowroot starch. The soup should thicken as the arrowroot starch is stirred in.
  6. 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.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA

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106 Comments

  1. This is one of my favorites! It’s the ultimate comfort food. Easy to make and delicious!






  2. Catherine says:

    I’ve made this several times. It is delicious! My 10 year old daughter requests this soup every time I ask for dinner suggestions. I’m making it tonight and am going to experiment by cooking it in the Instant Pot.






    1. Ashlea Carver says:

      I’m so happy you loved it Catherine!

  3. This was so delicious!! Made for some friends and everyone raved about it. We threw in rotisserie chicken at the end and used cow’s milk, but otherwise followed the recipe. Will definitely add this into our soup rotation.






  4. This was so good! I love the twist with the coconut milk and mushrooms. Very tasty! Thanks for sharing!






  5. Stephanie Robinson says:

    We have made this 3 times for our family of 6 – 4 picky eaters under 9, a GF DF hubby & me. We ALL love it! So much flavour! Just like a pot pie – but in a soup form. (We only omit mushrooms, we keep everything else the same). This recipe is for sure one to add to the rotation!






  6. This was so good! I didn’t have sage or celery but I had everything else so I went for it anyway, and it was delicious! Even my picky 7 year old loved it. Can’t wait to make it again!






  7. Mary Carmody says:

    This soup is DELICIOUS!! Oh my goodness. I pulled this together super quick tonight and for how simple it is to make, I was not expecting it to taste so good but it does! Keeping this in the dinner rotation for sure. Husband approved too!






  8. I made this soup and boy oh boy is it good! I have been really enjoying it and will be making it again very soon. Thank you so much






  9. This was quick, easy and so flavorful. I really liked that the chicken is cooked first then set to the side so it doesn’t get dried out. Everyone loved it and I will definitely be making it again! Easy clean up too which is wonderful! Thank you for another great soup recipe!






  10. This recipe was so good






  11. Even my kids liked this recipe! Simple ingredients and easy to make!






  12. This was so yummy!! It will definitely be on repeat in our house throughout soup season!! I loved the addition of mushrooms – I wouldn’t have thought to add them, but they were great.






  13. This was soo good! Such a cozy fall soup. Will definitely be making again 🙂






  14. This was AWESOME! My husband loved it!! (I made biscuits for him and he said it really was just like a chicken pot pie! (Didn’t have mushrooms, so used Trader Joe’s mushroom seasoning and it worked great.) Winner!!!






    1. Ashlea Carver says:

      so happy you loved it!

    2. Can this be made in the slow cooker? Thanks!

      1. Ashlea Carver says:

        Hi, Penny! yes! after searing the chicken I’d add all of the ingredients to the slow cooker and thicken at the end.

  15. Heather Sticht says:

    I want to try this!! Do you think it would freeze well? I’ve had mixed results with freezing potatoes, and I’m not sure how well coconut milk would do frozen/thawed/reheated.

    1. Ashlea Carver says:

      Hi Heather! you could try freezing it but I think the texture of the potatoes would change a bit.