Chicken Pot Pie Soup Recipe

When you need a warm and delicious dinner fast, this recipe is always a keeper! This healthy soup has everything we love from chicken pot pie, but no kneading involved.

Healthy Chicken Pot Pie Soup

While sometimes I make chicken pot pie soup in the Instant Pot or this in the crockpot, there's something therapeutic about making this healthy chicken pot pie soup on the stovetop. It's super simple, and the aromas of veggies simmering in seasoned broth are soothing.

It's the kind of comfort food that makes you feel good on the inside and won't leave you sluggish half an hour later.

How to Make Chicken Pot Pie Soup

Are you ready? Here’s how to make this healthy chicken pot pie soup:

1. Cook the chicken in a large soup pot until browned on all sides. Set aside on a plate.
2. Sauté the veggies in the same pot until softened and golden brown.
3. Let it simmer for 20 to 30 minutes after adding the seasonings, broth, and cooked chicken to the veggies.
4. Make a slurry by combining cornstarch and water to thicken the soup. Add to the soup along with the half & half and green peas. Cook for another 10 minutes or until thickened.

Storing and Reheating Leftovers

This chicken pot pie soup will keep up to 4 days in the fridge. If you want to freeze this soup for later, you can, but since dairy changes its texture when frozen, I recommend leaving it out and adding it while you reheat the soup on the stovetop.

Healthy Chicken Pot Pie Soup

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

This chicken pot pie soup is full of veggies and tender chicken in a light, creamy broth.

5 from 24 votes

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Watch how it’s made:

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts, boneless, skinless, cubed
• 1 onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 32 ounces chicken broth, (4 cups)
• 2 tablespoons cold water
• 1 tablespoon cornstarch
• 1 cup frozen peas
• 1 ½ cups half & half*
• 2 tablespoons parsley, chopped
• Biscuits, for serving

Instructions

Cook the chicken:

• In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook for 3 minutes or until browned on all sides. Remove the chicken from the pot and set it aside on a plate. 

Cook the veggies:

• Heat the remaining tablespoon oil over medium-high heat and add the onions, celery, and carrots. Cook for 3 minutes or until the veggies are softened and golden brown.

Combine and simmer:

• Add the seasonings, salt, black pepper, chicken broth, and chicken pieces. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until the carrots are fork-tender. 
• In a small bowl, combine the cornstarch and water. Stir it into the soup along with the half and half and green peas. Continue cooking for another 10 minutes or until thickened. 

Serve:

• Serve the soup topped with fresh parsley and a biscuit. 

Notes

• You can swap half and half for equal amounts of regular milk, or to make it dairy-free, use almond milk or cashew milk. It won’t be as creamy, but it will still be delicious. 
• Other veggies you can add are frozen green beans, corn, sliced mushrooms, chopped cauliflower florets, or diced potatoes.
• If you want to use pre-cooked and shredded chicken, add it in the final 10 minutes of cooking.

Equipment

Dutch Oven

Free Meal Planner Printable

Freezer Soup Cubes

Nessie Soup Ladle

Nutrition

Serving: 1 serving | Calories: 235kcal | Carbohydrates: 17g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 414mg | Potassium: 742mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5457IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 1mg