Are you craving the cozy comfort of chicken pot pie but want something a little lighter? This healthy chicken pot pie soup is exactly what you need in your life! I've been making this recipe for years, and it's become one of Emily's most requested dinners during the cooler months.
The first time I made this soup, I was skeptical that it could capture the essence of a traditional pot pie. But after one spoonful, I was completely sold!
It has all those familiar flavors you love - tender chicken, hearty vegetables, and that creamy, satisfying broth - but in a lighter, soupier form that feels so nourishing.
What I love most about this healthy chicken pot pie soup is that it gives you all the comfort without weighing you down. It's like a warm hug in a bowl, and who doesn't need that sometimes?
Why You Will Love This Healthy Chicken Pot Pie Soup
- Ready in just 40 minutes from start to finish
- Uses simple ingredients you probably already have
- Captures all the comforting flavors of traditional pot pie
- Perfect for meal prep - it tastes even better the next day!
- Easily customizable based on what vegetables you have on hand
- Much lighter than traditional pot pie but still incredibly satisfying
- Great way to use up leftover rotisserie chicken
Ingredients for the Best Healthy Chicken Pot Pie Soup
- ▢¼ cup butter
- ▢½ medium onion, chopped
- ▢2 sticks celery, chopped
- ▢3 cloves garlic, minced
- ▢6 tablespoons flour
- ▢4 cups chicken broth
- ▢1 cup heavy/whipping cream
- ▢1 pound Russet potatoes, peeled & diced
- ▢2 cups frozen mixed vegetables
- ▢½ teaspoon Italian seasoning
- ▢2 cups cooked chicken (I used rotisserie), shredded
- ▢Salt & pepper to taste
- ▢Biscuits (optional, for serving)
I love using rotisserie chicken here because it's such a time-saver! You could also use leftover roasted chicken or quickly poach some chicken breasts if you prefer.
For the vegetables, I typically use a classic frozen mix of peas, carrots, corn, and green beans. It's such a convenient option, but feel free to use fresh vegetables if you have them on hand.
How to Make Healthy Chicken Pot Pie Soup
- Melt the butter in a soup pot over medium heat, then add in the onion and celery. Sauté for 5 minutes until they start to soften. (I like to use my Dutch oven for this - it distributes heat so nicely!)
- Stir in the garlic and flour and cook, stirring often, for another 1-2 minutes to cook the raw flour taste out. This step is so important - nobody wants that raw flour flavor!
- Whisk in the chicken broth until the flour has dissolved completely. Make sure to get into those corners of the pot where flour likes to hide!
- Add in the cream, potatoes, frozen mixed vegetables, and Italian seasoning. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open.
- Let the soup simmer for 15 minutes (it should be simmering fairly gently). Stir the soup occasionally during this time to ensure nothing is sticking to the bottom of the pot.
- Stir in the chicken. Cook for another 5 minutes or until the potatoes are soft.
- This is a fairly thick soup, so if you want to thin it out, simply add a splash more chicken broth.
- Season with salt & pepper as needed (I am generous with both) and serve with biscuits if desired.
The first time I made this soup, I learned the hard way that you really need to keep an eye on it while simmering. The creamy base can stick to the bottom if you're not careful!
A gentle simmer and occasional stirring will prevent any burning.
Storage & Reheating Your Healthy Chicken Pot Pie Soup
- This soup will keep well in the refrigerator for 3-4 days in an airtight container.
- The soup will thicken considerably when chilled - this is completely normal!
- When reheating, add a splash of chicken broth or milk to thin it back to your desired consistency.
- Reheat gently on the stovetop or in the microwave until hot throughout.
- This soup also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for the Perfect Healthy Chicken Pot Pie Soup
I've made this soup so many times that I've picked up some helpful tricks along the way!
- Cut your potatoes into small, even pieces (about ½ inch cubes) so they cook quickly and evenly.
- For a time-saving hack, use pre-chopped mirepoix mix (onions, carrots, and celery) from the produce section.
- Don't skip the step of cooking the flour with the vegetables - this prevents any lumps in your soup.
- If you want to make this soup even healthier, you can use half-and-half or whole milk instead of heavy cream. The soup won't be quite as rich, but it will still be delicious!
- Have you ever tried using sweet potatoes instead of russet? It adds a lovely subtle sweetness that works beautifully with the other flavors.
- For extra flavor, add a bay leaf while the soup simmers (just remember to remove it before serving).
- This soup begs for a delicious topping! Try oyster crackers, homemade croutons, or a sprinkle of fresh herbs.
The most important tip? Taste as you go! This is especially important when adding salt and pepper at the end.
Healthy Chicken Pot Pie Soup Variations
This soup is incredibly versatile and can be adapted in so many ways:
- Make it dairy-free by using coconut milk or cashew cream instead of heavy cream, and use olive oil instead of butter.
- For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Add different herbs like thyme, rosemary, or sage for more complex flavor.
- Stir in a handful of fresh spinach at the end for extra greens.
- Try turkey instead of chicken (perfect for using up Thanksgiving leftovers!).
- For a fun twist, top individual bowls with a sheet of puff pastry cut to fit your bowls, then bake until golden.
Frequently Asked Questions About Healthy Chicken Pot Pie Soup
Yes, this chicken pot pie soup is a healthier alternative to traditional pot pie. It contains nutritious ingredients like lean chicken, vegetables, and potatoes, while still maintaining the comforting flavors of classic pot pie. One serving contains 424 calories with 19g of protein and 4g of fiber.
You can substitute the heavy cream with half-and-half, milk, or even unsweetened almond milk for fewer calories. For a dairy-free option, full-fat coconut milk works well. Just note that these substitutions may result in a slightly thinner consistency.
This recipe uses flour (6 tablespoons) as a thickening agent. If you need additional thickening, you can make a slurry with 1-2 tablespoons of cornstarch mixed with cold water and stir it into the simmering soup. Allow it to cook for a few more minutes until it reaches your desired thickness.
This recipe calls for 2 cups of frozen mixed vegetables (typically peas, carrots, corn, and green beans), along with onion and celery. You can customize by adding other vegetables like mushrooms, leeks, or fresh herbs for additional flavor and nutrition.
Yes, this soup can be made ahead and stored in the refrigerator for 3-4 days. The flavors often improve after a day. You may need to add a splash of broth when reheating as the soup tends to thicken when stored. It also freezes well for up to 3 months in airtight containers.
Recipes You May Like for More Healthy Comfort
- Tuscan White Bean and Kale Soup - Another hearty, healthy soup option that's packed with protein and fiber.
- Sweet Potato Chili - If you enjoy healthier comfort foods, this chili is right up your alley.
- Bacon Cheeseburger Soup Recipe - For when you want to indulge a bit more but still enjoy a comforting soup.
Conclusion
This healthy chicken pot pie soup has become a staple in our home, especially during those cooler months when we're craving something comforting but still nutritious.
It gives you all the familiar flavors of chicken pot pie in a lighter, soupier form that's so satisfying.
What I love most about this recipe is how versatile it is. You can easily adjust the ingredients based on what you have on hand, and it's perfect for meal prep since it tastes even better the next day.
If you're looking for a way to enjoy the comfort of chicken pot pie without all the heaviness, this soup is definitely the answer.
Trust me, it'll become a regular in your meal rotation just like it has in ours!
Healthy Chicken Pot Pie Soup
Equipment
- Soup Pot or Dutch Oven
Ingredients
- ¼ cup butter
- ½ medium onion chopped
- 2 sticks celery chopped
- 3 cloves garlic minced
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream or whipping cream
- 1 pound Russet potatoes peeled & diced
- 2 cups frozen mixed vegetables
- ½ teaspoon Italian seasoning
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- salt & pepper to taste
- biscuits optional, for serving
Instructions
- Melt the butter in a soup pot over medium heat, then add in the onion and celery. Sauté for 5 minutes until they start to soften.
- Stir in the garlic and flour and cook, stirring often, for another 1-2 minutes to cook the raw flour taste out.
- Whisk in the chicken broth until the flour has dissolved completely.
- Add in the cream, potatoes, frozen mixed vegetables, and Italian seasoning. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open.
- Let the soup simmer for 15 minutes (it should be simmering fairly gently). Stir the soup occasionally during this time to ensure nothing is sticking to the bottom of the pot.
- Stir in the chicken. Cook for another 5 minutes or until the potatoes are soft.
- Season with salt & pepper as needed. If the soup is too thick, add a splash more chicken broth to reach your desired consistency.
- Serve hot, with biscuits on the side if desired.
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