Name: Healthy Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 onion (diced); 1 cup diced carrots (3-4 carrots); 1 cup diced celery (2-3 stalks); 1 pound baby gold potatoes (quartered or diced, about 3-4 cups); 1 clove garlic (minced); 1 cup frozen peas; 3 tablespoons olive oil (can substitute butter or ghee); 1 teaspoon salt (more or less to taste); 1 teaspoon black pepper; 3/4 teaspoon dried rosemary (or 3/4 tablespoon fresh rosemary); 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme); 1/2 teaspoon dried ground sage; 3 cups quality chicken stock or broth (bone broth preferred); 1/2 cup canned coconut milk or almond milk (optional for creaminess); 16 ounces cooked cubed chicken (about 3 cups); Fresh parsley or additional fresh herbs (to serve)

There’s something about that cozy, savory warmth that makes this Healthy Chicken Pot Pie Soup Recipe feel like a big, flavorful hug on a chilly day. It blends all the comforting goodness of a pot pie into a hearty soup that’s surprisingly light and nourishing – perfect for when you want comfort food without the guilt.

A white bowl filled with thick yellow soup, containing chunks of pale chicken, bright orange carrot pieces, green peas, and light yellow potato cubes, all mixed in a creamy broth. On top, there is a sprig of fresh green thyme and some small green herb leaves scattered around. A silver spoon is dipped into the soup on the left side of the bowl. The bowl sits on a white marbled surface, with a white cloth nearby and a round biscuit with a golden brown top at the bottom right corner. Another white bowl with the same soup is partially visible at the top right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Healthy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

I’ve made a lot of soups, but this Healthy Chicken Pot Pie Soup Recipe stands out because it captures all those cozy flavors you’re craving without any heaviness. Plus, it’s dairy-free and Whole30 compliant, which means you can feel good about every spoonful.

Full of Flavor: Herbs like rosemary, thyme, and sage fill this soup with that classic pot pie aroma and taste.
Comforting but Light: Creaminess comes from coconut milk, so it’s indulgent without the dairy or added heaviness.
Loaded with Veggies: Potatoes, carrots, celery—everything you want for some real nourishing comfort food.
Easy to Customize: Swap veggies, adjust herbs, or use whatever cooked chicken you have on hand—it’s forgiving and flexible.

Ingredients & Why They Work

Every ingredient here pulls double duty—bringing flavor, texture, and a boost of nutrition that fits perfectly with the soup’s wholesome vibe. When I gather them, I like to pick fresh herbs if I can, and quality bone broth makes a world of difference in depth of flavor.

Flat lay of a small white ceramic bowl of golden olive oil, one whole yellow onion with papery skin, a handful of bright orange whole carrots, two fresh celery stalks with leaves, a small white bowl filled with quartered baby gold potatoes, one whole garlic bulb clove, a small white bowl of coarse sea salt, a small white bowl of whole black peppercorns, a few sprigs of fresh rosemary, several sprigs of fresh thyme, a small white bowl of dried ground sage, one small white bowl of clear golden chicken broth, one small white bowl of creamy white coconut milk, cooked cubed chicken breast pieces, a small handful of vibrant frozen green peas, and a small bunch of fresh green parsley leaves placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Creates a flavorful base and helps soften the veggies without heaviness.
Onion: Essential for building sweetness and depth as it sautés.
Carrots: Add natural sweetness plus lovely color and texture.
Celery: Brings a subtle earthiness that balances the other flavors.
Baby gold potatoes: These hold up nicely and create that comforting, hearty feel.
Garlic: Adds a savory kick that wakes up all the flavors.
Salt & Pepper: Simple but necessary for seasoning to taste.
Dried herbs (rosemary, thyme, sage): Capture the essence of “pot pie” in the soup form.
Chicken stock or broth: I prefer bone broth—it’s richer and adds more nutrients.
Coconut or almond milk: For creamy texture without dairy, and a hint of natural sweetness.
Cooked chicken: Ready-to-go protein that turns this soup into a complete meal.
Frozen peas: A pop of sweetness and color added just at the end to keep them bright and tender.
Fresh parsley or herbs: For garnish that adds freshness and balances hearty flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Healthy Chicken Pot Pie Soup Recipe is how easily it adapts to what you have or what you prefer. I tweak it depending on the season or sometimes toss in extras for a flavor boost.

Variation: I sometimes add chopped mushrooms when I want a deeper umami note, and it’s delicious. You can swap the chicken for turkey or even shredded rotisserie bird if you’re in a pinch.
Dairy-Free/Whole30 Friendly: Using coconut milk keeps it creamy without breaking any dietary rules.
Make it Heartier: Stirring in some cooked quinoa or brown rice can bulk it up and add texture.

Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe

Two white bowls sit on a white marbled surface, each filled with a thick yellow soup rich in chunks of light beige chicken, orange carrot cubes, green peas, and pale yellow potato slices. The soup is garnished with small green herb leaves and a sprinkle of black pepper, giving it a fresh look. One bowl has a silver spoon inside with a simple design on the handle. Next to the bowls are three golden-brown biscuits, slightly crispy on top with a soft texture inside, resting directly on the white marbled surface. Small sprigs of fresh herbs are scattered around, and a white cloth is softly draped nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Veggies Until Tender

Start by heating olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and potatoes. Cook them for about 12-15 minutes, stirring occasionally. You want the veggies to be softening and almost fork tender, not fully cooked or mushy—this step builds the soup’s base and flavor.

Step 2: Build the Flavor with Garlic and Herbs

Once the veggies look gently caramelized, stir in minced garlic, salt, pepper, rosemary, thyme, and sage. Cook for one more minute until fragrant—that fresh herbal aroma is a sign you’re on the right track. Then pour in the chicken broth and cover the pot.

Step 3: Simmer Until Potatoes are Perfect

Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low and let it gently bubble for 10-15 minutes. Check the potatoes with a fork—they should be tender but not falling apart. This step is crucial for maintaining the perfect texture.

Step 4: Blend Part of the Soup for Creaminess

Carefully remove about 1 to 1½ cups of the veggie and broth mixture, and blend it with the coconut or almond milk until silky smooth. Pour this creamy blend back into the pot. This trick gives the soup richness without cream or flour, keeping it light but indulgent.

Step 5: Add Chicken, Peas, and Finish

Stir in your cooked chicken and frozen peas, cooking just 1-2 minutes more to heat everything through and soften the peas slightly. Taste, and adjust salt, pepper, or fresh herbs if you like. Top with fresh parsley before serving for a pop of brightness.

Top Tip

I learned early on that blending just part of the soup is key to that creamy texture without heaviness or extra thickening agents. Also, don’t rush the simmer step — it lets the potatoes cook perfectly and flavors meld beautifully.

Partial Blending Technique: Blending some but not all veggies creates a fantastic creamy yet chunky soup experience.
Check Potato Texture: Make sure they’re cooked just right to avoid mushy or undercooked bites.
Herb Freshness Matters: Whenever possible, fresh herbs add a vibrancy that dried can’t quite match.
Use Quality Broth: It’s the backbone of flavor, so treating yourself to good bone broth elevates the whole dish.

How to Serve Healthy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I keep it simple with fresh parsley for a bright herbaceous note, but I’ve also tried a sprinkle of crispy bacon bits or a dash of smoked paprika to add a smoky edge—both really elevate the experience if you want a little extra punch.

Side Dishes

Because this soup is so satisfying on its own, I usually serve it with a rustic slice of crusty bread or a simple mixed greens salad with lemon vinaigrette. On chillier nights, a side of roasted Brussels sprouts or a tangy slaw pairs beautifully.

Creative Ways to Present

For special dinners, I’ve served this soup in individual bread bowls made from small round loaves, which impresses guests and makes for a fun presentation. Garnishing with a swirl of coconut cream and fresh thyme sprigs adds a touch of elegance, too.

Make Ahead and Storage

Storing Leftovers

I let the soup cool to room temperature, then store it in airtight containers in the fridge for 2-3 days. It’s great for lunches or quick dinners – the flavors even deepen after resting a bit.

Freezing

This soup freezes surprisingly well. I pack it in freezer-safe containers and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating. The potatoes sometimes soften a bit more but still taste great.

Reheating

I reheat on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, I add a splash of broth or water to loosen it back up. It’s best enjoyed warm and fresh, but leftovers hold up well.

Frequently Asked Questions:

Can I use canned or rotisserie chicken instead of cooking my own?

Absolutely! Using cooked rotisserie or canned chicken is a convenient shortcut that saves prep time and still tastes great. Just be sure to drain and shred or cube the chicken before adding it in the last step.

Is this soup suitable for Whole30 and dairy-free diets?

Yes, this Healthy Chicken Pot Pie Soup Recipe is designed to be Whole30 compliant and dairy-free by using coconut milk instead of cream and avoiding any grains or legumes. It's a delicious option for anyone following those guidelines.

Can I substitute other vegetables in this recipe?

Definitely! Feel free to swap in whatever veggies you have on hand. Squash, parsnips, or green beans can work well. Just keep in mind cooking times may vary slightly depending on the vegetables you choose.

How thick should my soup be when I’m done?

The soup should be creamy but still somewhat chunky, with tender vegetable pieces in a broth that’s thickened by the blended veggie mixture. If it’s too thin, you can let it simmer a bit longer; too thick, add some extra broth or coconut milk to loosen it up.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe has become one of my go-to meals when I want something that feels like a treat but is kind to my body. It’s proof that comfort food can be healthy, satisfying, and full of flavor all at once. I hope you enjoy making it as much as I do—grab your pot and give it a try, you won’t regret it!