This healthy chicken pot pie soup brings all the cozy flavors of classic chicken pot pie into a single pot. Tender chicken, potatoes, carrots, peas and corn simmer in a creamy, herb-seasoned broth that gets its richness from milk rather than heavy cream. Serve it with a biscuit on the side for the full pot pie experience.
Why This Soup Works
The appeal here is simple: familiar pot pie flavors in a form that comes together in one pot on a weeknight. The chicken is cooked first, then returned at the end so it stays tender while the potatoes and vegetables simmer. The result is hearty enough for dinner, especially with warm biscuits for dipping, and it is a meal the whole family can share.
- Classic flavor: Chicken, potatoes, carrots, peas and herbs make every spoonful comforting.
- Creamy without heavy cream: A little flour thickens the broth, and milk gives it a creamy finish.
- One-pot cooking: The chicken, vegetables and broth all come together in the same pot.
- Good for leftovers: The soup reheats well for an easy lunch or dinner later in the week, and it works well for meal prep.
Ingredients You Will Need
- Chicken breasts: About 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces so they cook quickly and are easy to eat in the soup. Leftover turkey or chicken also works well.
- Olive oil: One tablespoon for the chicken and one more tablespoon for the vegetables. Butter can be used instead.
- Onion, carrots, celery and garlic: These build the savory base and add depth of flavor.
- Dried herbs: Dried thyme and rosemary bring in the classic chicken pot pie flavor.
- Flour: Whole wheat or all-purpose flour thickens the broth. All-purpose gives a slightly smoother, lighter-colored soup.
- Chicken broth: Low-sodium broth lets you adjust the seasoning at the end.
- Yukon gold potatoes: These become tender while holding their shape. Sweet potatoes work well too.
- Frozen vegetables: Frozen peas and corn go in near the end so they stay bright and do not overcook.
- Milk: Stirred in over low heat for a creamy finish.
- Fresh parsley: Added at the end for freshness.
Easy Substitutions
Can I use rotisserie chicken?
Yes. Skip the first cooking step and stir about 3 cups of shredded cooked chicken into the soup along with the peas, corn and milk.
Can I use chicken thighs?
Boneless, skinless chicken thighs will work in place of breasts. Cook them through before removing them from the pot.
Can I use a different milk?
You can use the milk you normally cook with, though a lower-fat milk may make the broth a little less rich. An unsweetened, unflavored dairy-free milk is an option if you also check that your broth meets your needs.
Can I make it gluten-free?
The recipe as written contains flour. A gluten-free all-purpose flour blend may work as a substitute, but the finished texture should be tested before labeling the recipe gluten-free.
How to Make Healthy Chicken Pot Pie Soup
- Cook the chicken. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 7 minutes, stirring occasionally, until cooked through. Transfer to a plate.
- Sauté the vegetables. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots and celery. Cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
- Add the herbs and garlic. Stir in the garlic, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon black pepper. Cook for about 30 seconds, until fragrant.
- Thicken the broth. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the chicken broth, stirring as you go so the flour blends in smoothly.
- Simmer the potatoes. Add the potatoes and bring the soup to a gentle boil. Reduce the heat, cover and simmer for 12 to 15 minutes, or until the potatoes and carrots are tender.
- Finish the soup. Stir in the cooked chicken, peas, corn and milk. Simmer uncovered over low heat for about 5 minutes, stirring occasionally, until everything is heated through. Keep it at a gentle simmer after adding the milk.
- Serve. Stir in the parsley, taste and adjust the salt and pepper. Ladle into bowls and serve with biscuits, crackers or crusty bread, if desired.
Tips for the Best Soup
- Cut the potatoes evenly. Half-inch cubes cook in about the same time and give you a little potato in every bite.
- Add the broth gradually. Stirring as you pour helps prevent lumps in the flour-thickened base.
- Check the potatoes before adding the milk. They should be tender when pierced with a fork. The final five minutes are mainly for heating the chicken, peas and corn.
- Adjust the thickness to your liking. The soup will thicken as it sits. Stir in a splash of broth or milk when reheating if you would like it thinner.
Storage and Reheating
To store: Keep leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if it has thickened.
To freeze: You can freeze this soup, though the potatoes may soften and the milk-based broth may change texture after thawing. For the best results, refrigerate and enjoy it within a few days.
Frequently Asked Questions
Is chicken pot pie soup healthy?
This version uses lean chicken breasts, plenty of vegetables, low-sodium broth and milk instead of heavy cream. It is a hearty, satisfying way to enjoy chicken pot pie flavors in soup form.
How do I thicken chicken pot pie soup?
The flour cooked with the vegetables thickens the broth as the soup simmers. It will also thicken a bit more as it cools. If you prefer a thinner soup, stir in extra broth a little at a time.
Can I make this soup ahead of time?
Yes. Make the soup, let it cool and refrigerate it in an airtight container. Reheat gently and add a splash of broth or milk as needed.
Do I need to thaw the peas and corn first?
No. Add them straight from the freezer during the last few minutes of cooking.
Can I freeze chicken pot pie soup?
Yes, but expect the potatoes to be softer and the creamy broth to look a little different after thawing. Thaw it in the fridge, then reheat gently while stirring.
Recipe at a Glance
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 350 kcal per serving
Nutrition per serving (1/6 of recipe): 350 kcal, 33g carbohydrates, 33g protein, 9g fat, 2g saturated fat, 80mg cholesterol, 400mg sodium, 5g fiber, 7g sugar.
