October 24, 2020

Healthy Chicken Pot Pie Soup

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.

pot pie soup with a biscuit

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.

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

Chicken and Corn Chowder

Healthy Chicken Taco Soup

Tomato Basil Soup

Whole30 Zuppa Toscana Soup

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA

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Healthy Chicken Pot Pie Soup

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
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Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • 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.

Keywords: healthy chicken pot pie soup, chicken pot pie soup, chicken pot pie, chicken soup

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    37 comments
  1. Made this for the whole family! And everyone loved it. I personally was skeptical about the coconut milk… LOVED it! Thank you!!!

  2. This is delicious, really had the chicken pot pie flavor to it. A hit with my husband and 1 year old as well! Thank you for sharing!

  3. This is such a yummy, hearty soup! The herbs really give it that “pot pie” flavor and I’m surprised to say that I didn’t even miss the crust. Thanks for a solid soup recipe!

  4. To quote a friend…legit SHOCKED at how much this soup tasted exactly like Chicken Pot Pie!! Definitely doesn’t need the biscuits, but those were fun to serve on the side for people who wanted them!

    • Sooo delicious! It is a rainy day here and this was a perfect comfort meal. I used almond milk instead of coconut and noodles instead of potatoes. My first recipe of yours and success!! Can’t wait to make more of your recipes!

  5. I haven’t made this recipe yet, but I look forward to doing so. I just wanted to comment on something I think needs to be changed and that is the top directions say to cook the veggies in the broth only whereas the real recipe calls for adding the broth AND the milk(whatever version you choose). I think it would be best to cook the veggies in only the broth so the mixture could get hotter than with the milk added. But in any case, it might be nice if both directions were the same. Thank you for this recipe, I’m sure it will be wonderful! (And I appreciate the emphasis on good, healthy, easy to cook AND easy cleanup! 🙂

  6. This was SO amazing. I blended up all the veggies except for the carrots and potatoes for my picky eater (can’t see the mushrooms that way) and he LOVED it. It did give it a brownish color after blending but the flavor was amazing. It had a little too much thyme and sage for my personal taste but it was so thick and creamy that I don’t mind cooking this over and over to suit it to my tastes. I made drop biscuits with it and scooped up all this deliciousness. I cook really slow so it took me longer than what the recipe says but all of the ingredients can easily be prepped earlier than needed and then tossed together. Clean up was minimal (bonus). Highly recommend this recipe!

  7. This was incredible! The deliciousness of Chicken Pot Pie without the heaviness of a butter crust or cream. The coconut milk gave this soup a creamy and subtle flavor. I added 1/4 teaspoon of turmeric and baked up a can of Annie’s biscuits. Yum! 10/10!

  8. This recipe is absolutely delicious and tastes just like chicken pot pie!! All flavors that I love. I do have one tip for anyone making this soup. Don’t just add the arrowroot powder to the soup or you may have to fish out gelatinous globs of arrowroot (like I did). I ultimately mixed the arrowroot with a few tablespoons of broth to create a kind of roux, then add the roux to the soup. YUM.

  9. This recipe turned out so delicious! I love the flavors. I was getting tired of my usual pot pie recipe. I will be using this recipe from now on. It was very comforting to eat on a cold evening.

  10. All The Healthy Things has become my favorite go-to website for easy and delicious recipes. It’s been cold, so I wanted to make a cozy soup and this did the trick!! The flavors were INCREDIBLE. I added green beans and corn instead of frozen peas, and I love that you can thicken it to your liking with the arrowroot starch. 11/10 will make again!

  11. This recipe was easy enough that I put it together on a Monday night! The flavors were so comforting and we enjoyed it for lunch the following two days after. I was also able to freeze some!

  12. This might be one of my favorite fall time soups. It’s so easy…I used frozen mixed veggies to make even easier.

  13. Made this for dinner, and the whole family loved it! I went with the full fat coconut milk, and it’s an excellent dairy-free soup!

  14. I made this for dinner tonight. I didn’t have potatoes so used egg noodles instead and it was so delicious! Thanks for this recipe! It’ll be going into the rotation for sure!

  15. This chicken pot pie soup was delicious and satisfying. I added extra salt, pepper, and thyme since it was a little coconut forward (I might use almond milk next time). The soup’s consistency was thick and silky smoothe and had perfect chicken/veggies to broth ratio. It was a huge hit with my family.

  16. This soup is delicious and perfect for the colder weather we’re currently having. Warmed us to the core! We will definitely make this again and add it to our monthly rotation.

  17. So delicious! Tastes like autumn in a bowl. We love pot pie but it’s only two of us, and whenever I make it it’s wayyyyy too much and we end up wasting food. Made some homemade biscuits to go with it. I love the sage and thyme mix – tastes nostalgic and cozy and I’ll definitely be making this again!

  18. Forgot the starch but it was amazing without it. I made biscuits because that combination looked so good in your picture. This was our first cold and overcast day so it was perfect. Thanks 😊

  19. Would you consider doing a gluten free biscuit? Even a drop biscuit recipe would be amazing. I am dairy free and gluten free and biscuits would make this perfect!!

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