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
The perfect cozy comfort food 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.
— Enjoy!
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!
Tips and Tricks for the Best Soup
- 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.
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.
More Really 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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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
- 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
- 6 ounces baby bella mushrooms, diced (optional)
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: Sasha Hooper
This post was originally published on October 24, 2020 and update with new photos and helpful tips on September 5, 2025.
Tastes like the best chicken pot pie but in soup format. We have it on repeat during the colder months. I serve it with homemade biscuits. So good. Thanks for the amazing recipe.
Made this for dinner tonight. My husband loved it! He said this is his new favorite recipe 😊
Thanks, Mary! I’m so glad you loved the recipe!
Delicious! Loved that it was a cream based non-dairy soup. My husband is DF/GF and this was a perfect recipe to mix it up.
I’m so glad y’all enjoyed it, Stephanie!
Love this soup!! It was super simple to make and tasted amazing. Very yummy!
I’m so glad you enjoyed this recipe, Mary! Thanks for sharing!
Awesome! Was a hit with the whole crowd! It was a bit too coconut for me for a savory dish but still 5 stars!!!
I’m so glad everyone loved the recipe!
I love all of your soups that I’ve tried so far! This is one of those recipes that’s even better on Day 2 – loving my leftovers!
yay! love that, Kristin. Thanks for sharing – I’m so happy you love the recipe!
LOVE this soup. It was very easy to make, great for a quick weekday dinner. The thickness and creaminess made it a different texture from other chicken soups which is a nice change up. Perfect for a cold winter day!
I’m so happy you loved the recipe, Molly! Thank you so much for taking the time to share and leave a review!
We’re on our 4th whole30 and added this recipe to our menu. Over dinner tonight we decided we liked it so much it’ll become a post whole30 regular!! And we can’t wait to enjoy it with a biscuit!
Love this, Kristen! I’m so happy you enjoyed the recipe!
So so good! It’s definitely a soup, so you’re not going to get the same consistency as pot pie. I enjoyed this lightened up version very much!
Thanks for sharing, Lisa! I’m so happy you love the recipe!
This recipe is so simple and delicious! And love so much that it’s non-dairy!
I’m so happy you enjoyed the soup, Judy! Thank you for taking the time to leave a review!
Loved this recipe so much, I’ve already made it twice! It’s so flavorful, and it really feels like I’m just eating the filling of a chicken pot pie. So delicious!
So glad you loved it, Rachel!
This was AMAZING!!! The coconut milk made it so creamy and delicious and this made my whole kitchen smell like a warm chicken pot pie! Perfect recipe for the cold winter week ahead. I used cornstarch and couldn’t really figure out how to get the soup nice and thick, but it still ended up so yummy. Thank you!
I’m so glad you enjoyed the recipe, Bianca! Thank you for sharing!
Beautiful recipe! So much flavour, and just as good as an actual pot pie. I made some homemade gluten free biscuits with it, and it was a big hit with the family. Thank you for sharing such a wonderful recipe!
Thank you so much for sharing, Michelle! I’m happy you enjoyed the recipe. Those biscuits sound delicious!
I was so excited to see such an old-time classic menu item become a soup! I did buy a few of the ingredients but left out a few because I forgot to pick them up. Nevertheless, I used what I had. I left out the onions for the hubby and the peas and safe because I forgot it. I did make one mistake in not measuring my water and added too much. My soup was not as thick I like and the arrowroot was not doing the trick (believe me, I added a lot). But that doesn’t take away from the recipe and at the end of the day, it was my mistake. Keep the savory soups coming! My house loves them!
I’m so glad you loved the recipe, Sarah! Thank you so much for sharing!
We made this recipe a few weeks ago and loved it so much that we are making it again this week! Thank you so much Ashlea for the inspiration!
You’re welcome, Shelby! I’m so glad you love the recipe!
I just loved this! It’s so delicious and so easy to make! This was the first time I tried coconut milk as a dairy substitute (probably because I was afraid it would overpower the recipe) and could not taste the coconut at all, just the creaminess. Will definitely be adding this into my rotation this winter. <3
I’m so happy you love the recipe, Sarah! Thank you for sharing!