Name: Healthy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon butter; 1 heaping cup diced yellow onion ((140 grams)); 1 heaping cup diced carrot ((150 grams)); 1 cup diced celery ((120 grams)); 3 cloves garlic, minced; 1 teaspoon dried thyme; 5 cups diced yukon gold potatoes ((cut into 1-1 1/2 inch pieces - 24 ounces)); 1 1/2 pounds chicken breast, cut into larger, equal-sized pieces; 3 cups chicken broth; 1/2 cup heavy cream; 1 cup frozen peas; 1 tablespoon lemon juice; salt and pepper, to taste; for garnish - fresh parsley

We are in the thick of soup season, and this healthy chicken pot pie soup is a cozy, easy-to-make, and healthier version of chicken pot pie!

It’s loaded with pot pie classics, including chicken and veggies, with the addition of potatoes, instead of the classic pastry crust. To get a creamy consistency, we are using my favorite trick, which I started doing years ago in my buffalo chicken soup. Once the potatoes are cooked, you simply blend some of them with broth and cream. No flour, thickeners, or canned soups are needed!

A close up of a large pot of chicken pot pie soup with a ladle in it.

It might sound a little different, but it is a simple and healthy way to thicken the soup. And it is absolutely delicious! Enjoy a bowl (or two!) for an easy and comforting weeknight dinner. Plus, it makes a lot (10 cups!), so you can enjoy it for a few days or make a batch for meal prep. It keeps throughout the week, and it also freezes well for months down the road.

Why you’ll love this chicken pot pie soup recipe

made in one pan and ready in about 45 minutes!
easy macro-balanced meal – it has protein from the chicken, carbohydrates from the potatoes, some healthy fats from the cream, and fiber from the vegetables.
makes a lot and is great for meal prep

A bowl of creamy chicken pot pie soup with potatoes and garnished with fresh parsley. A spoon is also in the bowl. Around the bowl is a mustard colored kitchen towel, a small bowl of chopped parsley, and another bowl of soup.

Is chicken pot pie healthy?

While the filling of traditional chicken pot pie contains protein and vegetables, it is usually not considered healthy, as it can be high in calories and fat due to the heavy cream, canned soup, and pie crust used. It can also contain a lot of sodium, especially when using canned soups.

But this chicken pot pie soup makes a delicious, healthy addition to one’s diet! It has tons of protein, and we added lots of veggies for fiber and micronutrients. In addition, only 1/2 cup of heavy cream is used for the whole recipe. One cup contains 18 grams of protein, 17 grams of carbs, 7 grams of fat, and 3 grams of fiber.

Ingredients

butter
yellow onion
carrot
celery
garlic
dried thyme
yukon gold potatoes – to bulk it up, and some will be blended for a creamy soup!
chicken breast
chicken broth
heavy cream – just 1/2 cup for the whole batch!
frozen peas
lemon juice
salt and pepper

A large measuring cup of broth, a bowl of raw chicken breasts, a small measuring cup of heavy cream, a bowl of diced yellow onions, a bowl of diced celery, a small bowl of salt and pepper, a bowl of diced yukon gold potatoes, a small bowl of minced garlic, a small bowl of dried thyme, a bowl of diced carrots, a small bowl of lemon juice, a small dish with a tablespoon of button on it, and a bowl of frozen peas on a tan counter.

How to make chicken pot pie soup

Sauté your veggies. Heat a large dutch oven or large pot over medium heat. Add butter and let it melt, about 30 seconds. Add onion, carrots, celery, salt, and pepper, and saute for 2-3 minutes until slightly softened. Add garlic and dried thyme, stir to combine, and sauté for another minute.
Make your soup. Add diced potatoes and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken breasts (do not mix them, just layer them on top). Add your broth and make sure everything is covered. Add a little more broth if everything is not covered. Place the lid on the pot and let it simmer, untouched, over medium to medium-low heat for 20 minutes, depending on how thick your chicken is. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
Shred chicken. After about 20 minutes, your chicken should be done. Turn down the heat to low and remove from the pan. Let cool for a couple of minutes and shred.
Thicken the soup. Using a measuring cup, remove 1 1/2-2 cups of the cooked potatoes (it’s okay if you get a little carrots and celery) and add to a large measuring cup. Try not to get too much liquid (it’s okay to get some, but less liquid will make it more creamy). Add the cream and a little salt and pepper, and using an immersion blender, blend until smooth and creamy. You can also use a regular blender if you don’t have an immersion blender.
Let simmer. Add shredded chicken back to your pan along with your cream mixture and peas, and mix well to combine. Simmer on low for 2-3 minutes until thickened and warmed through. Stir in lemon juice.
Enjoy!

Large dutch oven filled with sautéed diced onions, carrots, and celery.

Large dutch oven filled with a mix of sautéed veggies and raw diced potatoes with large pieces of raw chicken breasts sitting on top of the mix.

Large dutch oven filled with large pieces of raw chicken, diced potatoes, and dried thyme in broth before it is cooked.

Large dutch oven filled with large pieces of cooked chicken, diced potatoes, diced veggies, and spices in broth.

Measuring cup with cooked potatoes, a little broth, heavy cream, and salt and pepper in it.

Measuring cup with a thick and creamy off-white broth made up of potatoes, veggies, and cream in it. An immersion blender is also in the measuring cup.

Large white bowl of shredded chicken with two forks in it.

Large dutch oven filled with cooked potatoes and veggies in broth. Sitting on top on the broth is shredded chicken, a thick and creamy off-white broth, and frozen peas before it is mixed together. A large silver spoon is also in the pot.

What to serve with chicken pot pie soup

crackers or chips
bread or biscuits
salad – soup and salad make the perfect combo!

Storage and reheating

fridge – keep it in an airtight container for 4-5 days in the refrigerator.
freezer – soup is a great recipe to freeze as it makes a lot! Freeze in a large container or individual servings. Leave enough room at the top as the liquid expands when frozen. It should last up to 3 months in the freezer. To defrost, place in the fridge for 1-2 days.
reheating – either reheat leftovers by popping them in the microwave for a few minutes, or you can reheat them in a pot on the stovetop.

Large dutch oven of chicken pot pie soup with a large ladle in it. Next to the pot is a mustard colored kitchen towel, a bowl of chopped parsley, and an empty bowl.

Substitutions and additions

butter – ghee or olive oil will work instead.
garlic – garlic powder will work instead of fresh. Use 1 teaspoon and add it when you add your thyme.
dried thyme – fresh will work instead. Use 1 tablespoon.
yukon gold potatoes – I find yukon gold potatoes are the best potatoes for this soup. You can also use cauliflower as a low-carb option.
chicken breast – chicken thighs will work instead of breasts.
chicken broth – any kind of broth will work (chicken, beef, or vegetable broth). Using beef broth will give this soup a richer flavor. Use bone broth to add more protein.
heavy cream – you can use full-fat coconut milk to make this recipe dairy-free. Almond milk, whole milk, or fat-free milk will also work, but the broth will not be as thick.

Here are some additions:

vegetables – the more veggies the merrier! Try green beans, zucchini, or mushrooms, which would all work well. Add any extra veggies when you saute the onions, carrots, and celery.
corn – will add a nice sweetness. Fresh or frozen works. Stir it in when you add the peas.
herbs – feel free to add more dried herbs when sauteing your veggies.
white beans – for some more protein and fiber.

More healthy soup recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

A bowl with healthy chicken pot pie soup with potatoes and veggies and garnished with fresh parsley and black pepper. A spoon is also in the bowl. Around the bowl is a mustard colored kitchen towel and another bowl of soup.

5 from 1 vote

Healthy Chicken Pot Pie Soup

Author: Kelly Nardo

Creamy and healthy chicken pot soup is loaded with potatoes, veggies, and chicken. Made in one pot on the stove and ready in 45 minutes for a cozy and comforting meal. Gluten-free and easily made dairy-free.

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Course: Main Course, Soup

Calories: 209kcal

Protein: 18.4g

Carbs: 17.2g

Fat: 7.5g

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: cups

equipment

ingredients

1 tablespoon butter
1 heaping cup diced yellow onion (140 grams)
1 heaping cup diced carrot (150 grams)
1 cup diced celery (120 grams)
3 cloves garlic, minced
1 teaspoon dried thyme
5 cups diced yukon gold potatoes (cut into 1-1 1/2 inch pieces – 24 ounces)
1 1/2 pounds chicken breast, cut into larger, equal-sized pieces
3 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper, to taste
for garnish – fresh parsley

instructions

Sauté your veggies. Heat a large dutch oven or large pot over medium heat. Add butter and let it melt, about 30 seconds. Add onion, carrots, celery, salt, and pepper, and saute for 2-3 minutes until slightly softened. Add garlic and dried thyme, stir to combine, and sauté for another minute.
Make your soup. Add diced potatoes and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken breasts (do not mix them, just layer them on top). Add your broth and make sure everything is covered. Add a little more broth if everything is not covered. Place the lid on the pot and let it simmer, untouched, over medium to medium-low heat for 20 minutes, depending on how thick your chicken is. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
Shred chicken. After about 20 minutes, your chicken should be done. Turn down the heat to low and remove from the pan. Let cool for a couple of minutes and shred.
Thicken the soup. Using a measuring cup, remove 1 1/2-2 cups of the cooked potatoes (it’s okay if you get a little carrots and celery) and add to a large measuring cup. Try not to get too much liquid (it’s okay to get some, but less liquid will make it more creamy). Add the cream and a little salt and pepper, and using an immersion blender, blend until smooth and creamy. You can also use a regular blender if you don’t have an immersion blender.
Let simmer. Add shredded chicken back to your pan along with your cream mixture and peas, and mix well to combine. Simmer on low for 2-3 minutes until thickened and warmed through. Stir in lemon juice.
Enjoy!

nutrition

Nutrition Facts

Healthy Chicken Pot Pie Soup

Amount Per Serving (1 cup)

Calories 209 Calories from Fat 68

% Daily Value*

Fat 7.5g12%

Saturated Fat 3.8g24%

Polyunsaturated Fat 0.6g

Monounsaturated Fat 1.8g

Cholesterol 67mg22%

Sodium 147mg6%

Potassium 632mg18%

Carbohydrates 17.2g6%

Fiber 3.3g14%

Sugar 3.6g4%

Protein 18.4g37%

Vitamin A 1491IU30%

Vitamin C 10mg12%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn