Healthy Chicken Pot Pie Soup – Easy & Delicious Homemade Recipe

A Little History of Chicken Pot Pie

Chicken pot pie dates back to medieval Europe, where savory pies were a popular way to combine meat and vegetables in a flaky crust. The dish eventually became a beloved comfort food in the United States, especially in the South and Midwest. Over time, modern cooks transformed the original pie into a soup version, capturing the same cozy flavors without the heavy crust—perfect for a healthier, lighter twist on a timeless classic.

Healthy Chicken Pot Pie Soup – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Healthy Chicken Pot Pie Soup is warm, creamy, and packed with wholesome goodness. Featuring tender chicken, hearty potatoes, sweet carrots, and a velvety broth, it’s the perfect lighter comfort food for chilly nights or busy weeknights. With all the nostalgic flavors of traditional chicken pot pie—but in a cozy, nutrient-packed soup—this recipe is both satisfying and guilt-free.

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Ingredients

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• 1 Tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 3 carrots, diced

• 2 celery stalks, diced

• 2 medium potatoes, cubed

• 1 lb cooked chicken breast, shredded

• 4 cups low-sodium chicken broth

• 1 cup unsweetened almond milk (or regular milk)

• 2 Tbsp flour (or cornstarch for gluten-free)

• 1 cup frozen peas

• 1 tsp dried thyme

• 1 tsp dried parsley

• Salt & black pepper, to taste

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Instructions

• Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.

• Stir in potatoes, chicken broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.

• Whisk flour into milk until smooth, then stir into soup. Simmer 5–7 minutes until thickened.

• Add shredded chicken and peas. Cook another 5 minutes until heated through.

 

• Taste, adjust seasoning, and serve warm.

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Notes

Swap almond milk for oat milk or regular dairy.

For extra creaminess, add 2 Tbsp Greek yogurt at the end.

Great with biscuits or crusty bread on the side!

Common Questions About Chicken Pot Pie Soup

1. Can I make this soup dairy-free?
Yes! Use unsweetened almond milk, oat milk, or coconut milk for creaminess. It’s just as delicious without dairy.

2. Can I make this in the crockpot?
Absolutely. Add all ingredients except milk/flour mixture and peas to the slow cooker. Cook on LOW for 6 hours, stir in the milk mixture in the last 30 minutes, and finish with peas before serving.

3. How can I make this soup thicker?
If you prefer a thicker consistency, add an extra tablespoon of flour (or cornstarch) mixed with a little broth, or blend a cup of the soup and stir it back in.