Healthy Chicken Pot Pie Soup is like a warm hug on a cold day — creamy, cozy, and packed with nourishing goodness. Imagine all the comforting flavors of classic chicken pot pie, minus the crust and guilt. That’s this soup in a nutshell. It’s Whole30-friendly, dairy-free, and still feels indulgent enough to satisfy even the pickiest eaters at your dinner table. Whether you’re juggling work, kids, or just the chaos of life, this one-pot wonder has your back. It’s hearty without being heavy, and it comes together faster than you can say “Who needs takeout?” If you’re craving something wholesome and soul-soothing, this Healthy Chicken Pot Pie Soup might just become your new weeknight favorite.
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What is Healthy Chicken Pot Pie Soup?
Healthy Chicken Pot Pie Soup takes everything you love about the classic — tender chicken, creamy texture, aromatic herbs, and colorful veggies — and gives it a clean, nourishing twist. Instead of heavy cream or butter, this recipe uses olive oil and a touch of coconut or almond milk to achieve that rich, velvety consistency. The result? A dairy-free soup that feels just as comforting as grandma’s, but with a lighter, healthier profile. Each spoonful delivers cozy nostalgia with modern, wellness-minded ingredients.
And if you’re following Whole30, paleo, or simply trying to eat cleaner, this recipe checks all the boxes. It’s hearty enough for a main course but still leaves you feeling energized — not weighed down. Think of it as the ultimate “reset” meal that doesn’t skimp on comfort or flavor.
(If you love creamy, veggie-packed soups like this, you might also adore our Tuscan Chicken Soup Recipe with Spinach — it’s another wholesome weeknight hero.)
Reasons to Try Healthy Chicken Pot Pie Soup
- Wholesome Comfort: This recipe gives you all the creamy comfort of chicken pot pie — without the butter, cream, or crust. Perfect for guilt-free indulgence.
- Weeknight-Friendly: Ready in under an hour, it’s great for busy evenings when you want something homemade but not complicated.
- Nutritious & Balanced: Protein-packed chicken, fiber-rich veggies, and healthy fats from olive oil make it both satisfying and nourishing.
- Diet-Friendly: Whole30-compliant, dairy-free, and gluten-free. It fits a variety of lifestyles without sacrificing taste.
- Kid-Approved: Even little ones who side-eye veggies tend to dig into this one. (It’s basically comfort disguised as dinner.)
For another cozy chicken-based soup that’s creamy yet balanced, try our Slow Cooker Chicken Pot Pie Soup.
Ingredients Needed to Make Healthy Chicken Pot Pie Soup
- 2–3 tablespoons olive oil (or ghee/butter if not dairy-free)
- 1 onion, diced
- 1 cup diced carrots (3–4 carrots)
- 1 cup diced celery (2–3 stalks)
- 1 pound baby gold potatoes, quartered or diced (3–4 cups)
- 1 clove garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½–1 teaspoon black pepper
- ¾ teaspoon dried rosemary (or ¾ tablespoon fresh)
- ¼–½ teaspoon dried thyme (or 1–1½ tsp fresh)
- ¼–½ teaspoon dried sage
- 3 cups chicken stock or bone broth (learn more about bone broth benefits here)
- ½ cup canned coconut milk or almond milk
- 12–16 ounces cooked chicken, cubed (about 3 cups)
- 1 cup frozen peas
- Fresh parsley or herbs, for garnish
Instructions to Make Healthy Chicken Pot Pie Soup
There’s something magical about making Healthy Chicken Pot Pie Soup step by step — watching simple ingredients come together into something warm, creamy, and deeply satisfying. Follow this easy, foolproof process to bring comfort straight to your kitchen.
Step 1: Sauté the Veggies and Build the Base
Start by heating 2–3 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Once the oil shimmers, toss in your diced onion, carrots, celery, and potatoes. Give them a good stir — this first step sets the tone for your entire soup.
Cook the vegetables for 12–15 minutes, stirring occasionally, until they start to soften and turn lightly golden at the edges. The onion should be translucent, and the potatoes should be just starting to give when pierced with a fork. This gentle sautéing brings out their natural sweetness and lays the foundation for that signature pot pie flavor.
Tip: If you love hearty, veggie-packed soups, check out our Comforting Vegetable Beef Soup — it uses a similar slow-sauté technique for deep flavor.
Step 2: Add Garlic and Herbs to Build Flavor
Now comes the heart of this Healthy Chicken Pot Pie Soup step by step — layering the flavor. Add your minced garlic, salt, pepper, rosemary, thyme, and sage. Stir constantly for about one minute to “bloom” the herbs and release their oils.
This brief sauté infuses your kitchen with that irresistible aroma of cozy home cooking. The rosemary adds woodsy warmth, thyme brings an earthy touch, and sage rounds it all out with a subtle, savory note.
If you’re curious about balancing herbs and spices, take a peek at our Healing Garlic Green Soup, which also uses aromatics to create nourishing, deep flavor profiles.
Step 3: Pour in the Broth and Simmer Gently
Pour in 3 cups of chicken stock or bone broth (for extra nutrition, use bone broth — learn more about its health benefits here). Stir everything together and cover the pot.
Bring it up to a gentle simmer over medium-high heat. Once it starts to bubble softly, reduce the heat to medium. Let the soup simmer uncovered for 10–15 minutes, or until the potatoes are just tender when pierced with a fork.
You’ll notice the flavors beginning to meld, creating a deliciously rich and savory broth. Avoid boiling too hard — that can make your potatoes fall apart. Think of this stage as your soup’s “slow dance” — patience brings out the best flavor.
Step 4: Blend for Natural Creaminess (No Dairy Needed)
This is the Healthy Chicken Pot Pie Soup step by step secret that makes it irresistibly creamy without using dairy. Carefully ladle out about 1 to 1½ cups of the broth and veggie mixture and pour it into a blender. Add your coconut milk (or almond milk if you prefer a lighter flavor).
Blend until perfectly smooth and silky — about 30–45 seconds on high. When you pour it back into the pot, you’ll see the transformation instantly: the soup thickens into that cozy, creamy consistency that feels indulgent but is completely Whole30-friendly.
For another recipe that uses this creamy-without-cream trick, you might enjoy our Healing Pumpkin Soup — it uses pureed veggies for a naturally velvety finish.
Step 5: Add Chicken and Peas — The Final Touch
Stir in your cooked chicken and frozen peas. Mix gently so the ingredients are evenly distributed. Let everything simmer together for 2–3 more minutes, just until the peas turn bright green and the chicken is warmed through.
Taste your soup — this is the moment to adjust seasoning. Add more salt, pepper, or herbs if you’d like. The flavors should feel cozy and balanced, like the filling of a pot pie without the crust.
If you’re prepping chicken from scratch, consider checking out our Slow Cooker Chicken and Rice Soup — it’s another simple way to cook juicy, tender chicken for soups.
Step 6: Garnish, Serve, and Enjoy the Comfort
Ladle your Healthy Chicken Pot Pie Soup into warm bowls and sprinkle fresh parsley or thyme on top. For extra coziness, serve it with a slice of warm sourdough or a side salad with crisp greens and lemon vinaigrette.
The texture should be creamy yet hearty, and every spoonful should deliver chunks of chicken, tender potatoes, and pops of sweet peas. It’s comfort food at its best — wholesome, filling, and absolutely satisfying.
If you love this dish, don’t miss our Keto Chicken Pot Pie Soup Recipe for a lower-carb twist on the same cozy classic.
Step 7: Store for Later (If You Have Leftovers!)
Once cooled, store your soup in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen it up if needed. Avoid freezing since potatoes tend to soften too much — this soup truly shines fresh!
If you’re into meal-prepping soups that hold up beautifully, try our Anti-Inflammatory Turmeric Chicken Soup — it’s another make-ahead-friendly bowl of comfort.
What to Serve with Healthy Chicken Pot Pie Soup
Pair this Healthy Chicken Pot Pie Soup with something simple and cozy. Warm, crusty bread or a side salad with lemon vinaigrette make great companions. If you’re keeping things Whole30, try roasted sweet potatoes or steamed green beans for a balanced meal. A sprinkle of extra herbs on top adds a pretty touch and a pop of freshness.
Want to keep the cozy soup train rolling? Try our Hearty Italian White Bean Soup or Comforting Vegetable Beef Soup. Both are wholesome and soul-satisfying options for your next meal rotation.
Key Tips for Making Healthy Chicken Pot Pie Soup
- Use Yukon Gold Potatoes: They hold their shape and give the soup a buttery texture without needing dairy.
- Don’t Overcook the Veggies: Keep an eye out — once they’re fork-tender, it’s time to move on.
- Blend Just Enough: That partial blend trick gives creaminess without turning the soup into puree.
- Fresh Herbs > Dried: If you have fresh rosemary or thyme, use them! The flavor payoff is massive.
- Taste as You Go: Every broth and chicken brand varies — don’t be shy about adjusting the salt and pepper.
Storage and Reheating Tips for Healthy Chicken Pot Pie Soup
Let your soup cool completely before storing. Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat — adding a splash of broth or water if it thickens too much.
Avoid freezing this one. The potatoes tend to turn soft and grainy after thawing (and nobody wants mushy taters). It’s best enjoyed fresh, but if you really need to prep ahead, cook the base without potatoes, freeze that, and add fresh ones when you reheat.
FAQs
Can I use rotisserie chicken?
Absolutely! It’s a huge time-saver and adds a rich, roasted flavor.
Is this soup Whole30-approved?
Yes — just stick to olive oil or ghee, coconut or almond milk, and compliant broth.
Can I use different veggies?
Sure! Mushrooms, green beans, or even diced zucchini work beautifully here.
How do I make it thicker?
Blend more of the soup base, or add a few mashed potatoes back into the pot.
Final Thoughts
If comfort had a healthy best friend, it’d be this Healthy Chicken Pot Pie Soup. It’s everything we love about cozy cooking — hearty, creamy, and nourishing — but light enough to fit your wellness goals. Whether you’re serving it to your family or curling up solo with a bowl on a rainy night, it’s pure feel-good food. So grab your pot, pour a little love into it, and let dinner tonight be as comforting as it is wholesome.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Healthy Chicken Pot Pie Soup (Whole30 & Dairy-Free Comfort in a Bowl)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–7 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This dairy-free chicken pot pie soup is creamy and delicious, loaded with veggies and flavor. You’ll love it on a chilly day! (Whole30)
Ingredients
- 2–3 tablespoons olive oil (can substitute butter or ghee)
- 1 onion, diced
- 1 cup diced carrots (3–4 carrots)
- 1 cup diced celery (2–3 stalks)
- 1 pound baby gold potatoes, quartered or diced (3–4 cups)
- 1 clove garlic, minced
- 1 teaspoon salt (more or less, to taste)
- 1/2–1 teaspoon black pepper
- 3/4 teaspoon dried rosemary (or 3/4 tablespoon fresh)
- 1/4–1/2 teaspoon dried thyme (or 1–1 1/2 teaspoons fresh)
- 1/4–1/2 teaspoon dried ground/rubbed sage
- 3 cups chicken stock or bone broth
- 1/2 cup canned coconut milk or almond milk (optional)
- 12–16 ounces cooked cubed chicken (about 3 cups)
- 1 cup frozen peas
- Fresh parsley or additional herbs, to serve
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat.
2. Add onion, carrots, celery, and potatoes. Cook for 12–15 minutes, or until vegetables are almost fork-tender.
3. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook for 1 minute.
4. Pour in the chicken broth and cover the pot.
5. Bring to a simmer over medium-high heat, then reduce to medium and simmer for 10–15 minutes, until potatoes are just cooked through.
6. Remove 1–1 1/2 cups of the soup mixture and transfer to a blender with the coconut or almond milk. Blend until smooth.
7. Pour the blended mixture back into the pot and stir to combine.
8. Add cooked chicken and frozen peas. Cook for 1–2 more minutes.
9. Garnish with fresh herbs, taste, and adjust seasoning as needed.
10. Serve warm. Store leftovers in the refrigerator for 2–3 days.
Notes
Use Yukon gold potatoes for best texture—avoid russet or red potatoes.
This soup is best enjoyed fresh. Freezing is not recommended due to textural changes in the potatoes.
To make it richer, use coconut milk or almond milk to blend part of the soup.
Adjust seasoning to taste and garnish with fresh parsley or other herbs.
