This Healthy Chicken Pot Pie Soup has all the cozy flavors of classic chicken pot pie in an easy, one-pot dinner! It’s loaded with tender chicken, potatoes, carrots, peas and corn in a creamy, herb-seasoned broth made without heavy cream.
This Healthy Chicken Pot Pie Soup has everything I love about chicken pot pie! Tender chicken, potatoes, peas, carrots and a creamy, savory broth served in one cozy bowl. It’s made with milk instead of heavy cream, and you can serve it with a biscuit on the side for that classic pot pie feel.
When I’m craving chicken pot pie but want something I can make in one pot on a weeknight, this is the soup I reach for. I cook the chicken first, then add it back at the end so it stays tender while the potatoes and vegetables simmer. It’s hearty enough for dinner, especially with warm biscuits for dipping. Perfect meal for busy weeknights that the whole family will love!
Why I Love This Soup!
- All the familiar pot pie flavors – 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.
- Made in one pot – cook the chicken, build the soup and bring everything together in the same pot.
- Great for leftovers – the soup reheats well for an easy lunch or dinner later in the week. We love to meal prep this!
Ingredients You’ll Need
- chicken breasts – you’ll need 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 work great too in this soup.
- olive oil – you’ll use one tablespoon olive oil or butter for the chicken and one more tablespoon for the vegetables.
- onion, carrots, celery and garlic – these give the soup its savory base and add so much flavor.
- dried herbs – the dried thyme and rosemary bring in that classic chicken pot pie flavor.
- flour – whole wheat or all-purpose flour thickens the broth. All-purpose will give you a slightly smoother, lighter-colored soup.
- chicken broth – using low-sodium chicken broth lets you adjust the seasoning at the end.
- yukon gold potatoes – the potatoes become tender while holding their shape in the soup. Sweet potatoes work great too.
- frozen veggies – add the frozen peas and corn near the end so they stay bright and don’t overcook.
- milk – stir in the milk over low heat for a creamy finish.
- fresh parsley – a little at the end adds freshness to this soup.
Find the full ingredient list with measurements in the recipe card below.
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 I’d test the finished texture before labeling the recipe gluten-free on the blog.
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.
Kelly’s Tips for Making the Best Soup
- Cut the potatoes evenly – half-inch cubes should 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’d like it thinner.
Storage and Reheating
- To Store: Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat it 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
This version uses lean chicken breasts, plenty of vegetables, low-sodium broth and milk instead of heavy cream. It’s a hearty, satisfying way to enjoy chicken pot pie flavors in soup form.
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.
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.
No. Add them straight from the freezer during the last few minutes of cooking.
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.
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Healthy Chicken Pot Pie Soup
Ingredients
- 2 Tbsp olive oil divided
- 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
- Salt and pepper for seasoning the chicken
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/4 cup whole wheat flour or all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb Yukon gold potatoes cu into 1/2-inch cubes (about 3 cups)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup milk
- 1 Tbsp chopped fresh parsley
Instructions
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Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until cooked through. Transfer to a plate.
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Reduce the heat to medium. Add the remaining tablespoon of olive oil, onion, carrots and celery. Cook for 5 to 6 minutes, until the vegetables begin to soften.
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Stir in the garlic, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 30 seconds.
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Sprinkle the flour over the vegetables and stir for 1 minute. Slowly add the broth, stirring until smooth.
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Add the potatoes. Bring to a gentle boil, then reduce the heat, cover and simmer for 12 to 15 minutes, until the potatoes and carrots are tender.
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Stir in the cooked chicken, peas, corn and milk. Simmer uncovered over low heat for about 5 minutes, until heated through. Do not let the soup boil after adding the milk.
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Stir in the parsley. Taste, adjust the seasoning and serve warm.