Name: Healthy Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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, about 3-4 cups); 1 clove garlic (minced); 1 cup frozen peas; 1 teaspoon salt (more or less, to taste); 1/2-1 teaspoon black pepper; 3/4 teaspoon dried rosemary (or 3/4 tablespoon fresh rosemary); 1/4-1/2 teaspoon dried thyme (or 1-1 1/2 teaspoons fresh thyme); 1/4-1/2 teaspoon dried ground/rubbed sage; fresh parsley or additional herbs (to serve); 2-3 tablespoons olive oil (can substitute butter or ghee); 3 cups quality chicken stock or broth (bone broth preferred); 1/2 cup canned coconut milk or almond milk (optional, for creaminess); 12-16 ounces cooked cubed chicken (about 3 cups)

There’s something so comforting about a warm, hearty bowl that feels like a hug in a mug. This Healthy Chicken Pot Pie Soup Recipe delivers that cozy feeling without the heaviness—packed with fresh veggies, tender chicken, and a creamy broth that’s dairy-free and Whole30-approved. Let me walk you through why this one’s become a go-to for me.

A white bowl filled with thick yellow soup with visible chunks of white chicken pieces, orange carrot slices, green peas, and light yellow potato cubes. The soup has small green herb leaves and black pepper sprinkled on top, with a sprig of fresh thyme resting on the surface. A silver spoon is partially dipped into the soup inside the bowl. The bowl sits on a white marbled textured surface with a white cloth nearby and a golden brown biscuit positioned at the lower right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Healthy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

This Healthy Chicken Pot Pie Soup Recipe hits all the right notes with its rich flavor, satisfying texture, and nourishing ingredients. I love how it feels indulgent yet light, perfect for those nights when you want comfort food without the guilt or fluff.

Wholesome Ingredients: Real, fresh veggies and quality chicken make this soup packed with nutrition and flavor.
Dairy-Free Creaminess: Using coconut or almond milk adds richness without adding dairy or heaviness.
Easy to Customize: You can tweak the herbs, veggies, or protein depending on what you like or have on hand.
Comfort in a Bowl: It’s that cozy pot pie flavor you love, reimagined as a wholesome, lighter soup.

Ingredients & Why They Work

Every ingredient in this Healthy Chicken Pot Pie Soup Recipe has a purpose. The combo of aromatic veggies, herbs, and good stock creates layers of flavor while the coconut milk adds that velvety touch without dairy. Here’s why I recommend each one—and some tips to help you shop smart:

Flat lay of a small puddle of golden olive oil on a simple white ceramic plate, a whole uncracked yellow onion, several bright orange baby carrots, a few crisp green celery stalks, a handful of small golden baby potatoes, a single clove of fresh garlic, a small mound of coarse sea salt, some cracked black peppercorns, a sprig of fresh rosemary, a few sprigs of fresh thyme, a few fresh sage leaves, a small white ceramic bowl filled with rich golden chicken broth, a small white ceramic bowl with creamy white coconut milk, diced cooked chicken breast pieces, a small pile of vibrant green frozen peas, and a few sprigs of fresh green parsley all meticulously arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: It gives you a gentle, fruity base for sautéing those veggies, but you can swap in ghee or butter if you prefer a richer flavor.
Onion: The classic flavor builder for almost any soup, diced finely so it melts into the broth.
Carrots: Sweetness and color come from here; fresh carrots work best for that natural sweet crunch.
Celery: Adds a subtle bitterness and crunch to balance the sweetness of carrots.
Baby gold potatoes: These creamier potatoes cook up tender and give the soup body—make sure you quarter them evenly for consistent cooking.
Garlic: Just a touch brings warmth and depth—don’t overdo it or it’ll overpower.
Salt & pepper: Essential seasoning—add gradually and taste as you go to keep the balance perfect.
Rosemary, thyme, sage: These herbs bring the classic “pot pie” flavor that makes the soup so distinctive; fresh is great when you can get it.
Chicken stock or bone broth: The backbone of any great soup—bone broth amps up nutrition and richness.
Coconut or almond milk: Adds creamy texture while keeping it dairy-free and light; coconut milk is richer, almond a bit lighter.
Cooked cubed chicken: Leftover rotisserie or roasted chicken works beautifully here for convenience and flavor.
Frozen peas: Stirred in last, they add a pop of sweetness and color.
Fresh parsley or herbs: Bright finish that makes the whole soup feel fresh and vibrant.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this recipe because it's super adaptable. Honestly, I’ve swapped out veggies depending on what’s in my fridge—sometimes diced sweet potatoes instead of gold potatoes, or added mushrooms for an earthy twist. Don’t be shy to make it your own!

Variation: When I want more protein, I sometimes toss in shredded rotisserie chicken or even turkey.
Herb Swaps: If you’re short on fresh herbs, dried oregano or marjoram work well too.
Dairy-Free and Whole30-Approved: This recipe works perfectly for those following special diets without feeling like you’re missing out.
Spices: Add a pinch of smoked paprika or a dash of cayenne for a gentle kick if you like a little heat.

Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe

Two white bowls are filled with thick, yellowish creamy soup that has visible layers of orange carrot cubes, green peas, and light yellow potato chunks, along with white pieces of shredded chicken and small green herb leaves scattered throughout. One bowl has a silver spoon resting inside it, partially submerged. There are two golden-brown biscuits with a slightly rough texture placed on the right side on a white marbled surface. Small green herb sprigs are scattered around the bowls and biscuits, and a crumpled white cloth is draped on the left side near the bowls. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Veggies Until Tender

Start by heating your olive oil in a large soup pot over medium heat. Toss in the diced onion, carrots, celery, and potatoes. Let them cook gently for 12-15 minutes, stirring occasionally, until the veggies get tender but not mushy. This slow softening really builds that base flavor. Don’t rush this step—if your onions don’t soften well, your soup won’t have that comforting depth.

Step 2: Add Garlic and Herbs for That Classic Flavor

Once the veggies are just about fork-tender, stir in the minced garlic and sprinkle in salt, pepper, rosemary, thyme, and sage. Cook for about a minute to let those aromas bloom—but keep an eye so garlic doesn’t burn. Then pour in your chicken broth, give everything a good stir, and cover the pot.

Step 3: Simmer to Perfection

Bring the soup to a gentle simmer over medium-high heat, then lower the heat to medium and let it cook for 10-15 minutes until the potatoes are just cooked through. You’re looking for tender potatoes that still hold their shape, not mush. This simmer transforms everything into a cozy, hearty soup filled with natural sweetness and herbaceous undertones.

Step 4: Blend for Creamy Goodness

Here’s my favorite trick: scoop out about 1 to 1½ cups of the veggie and broth mix into a blender along with the coconut or almond milk, then blend until silky smooth. Pour this creamy mixture right back into your soup pot. This gives you all the creaminess without cream or flour—a simple swap that keeps it light and dairy-free but utterly satisfying.

Step 5: Finish It Off with Chicken and Peas

Stir in your cooked chicken and frozen peas, cooking for another 1-2 minutes until everything’s warmed through. Taste your soup and adjust seasoning with a little extra salt, pepper, or herbs if needed. Garnish with fresh parsley or additional herbs before serving. That pop of green herbs lifts the whole bowl and makes it smell irresistible.

Top Tip

Over the years, I've learned that nailing the texture balance makes all the difference—especially with potatoes and herbs in this Healthy Chicken Pot Pie Soup Recipe. Here are a few things I swear by that help me get it just right every time:

Even Vegetable Cuts: Make sure your potatoes and carrots are cut into similar sizes for uniform cooking and texture.
Don’t Skip the Blend: Blending a portion of the soup makes it creamy without adding heavy ingredients—trust me, it works wonders for paleo or Whole30 diets.
Low and Slow Simmer: Keep your heat moderate so veggies cook through without falling apart, keeping that satisfying bite.
Taste as You Go: Herbs and seasoning intensify as the soup simmers, but don’t be afraid to adjust right before serving for that perfect finish.

How to Serve Healthy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I like to sprinkle chopped fresh parsley over the top—it adds such a bright, fresh note. Sometimes I throw on a little cracked black pepper or even chopped chives for an extra herbaceous punch. A squeeze of fresh lemon can also brighten the flavors surprisingly well, especially if the soup feels a bit heavy.

Side Dishes

This soup easily stands alone for dinner, but if I’m feeling fancy, I’ll serve it alongside a crisp mixed green salad or some grain-free crackers. For a cozy night in, a warm crusty bread—or for a Whole30 version, maybe roasted veggie “fries” to keep that comfort food vibe going.

Creative Ways to Present

For holidays or when guests come over, I like to serve the soup in mini bread bowls or hollowed-out acorn squash halves, turning it into a meal and a centerpiece. Pour on the fresh herbs just before serving, maybe add a drizzle of high-quality olive oil to make it look extra indulgent.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. The soup keeps beautifully for 2-3 days and the flavors actually deepen overnight. Just be sure to stir well before reheating as the coconut milk can settle a bit.

Freezing

I’ve frozen this soup a few times with good success. Freeze in portioned airtight containers, leaving some room for expansion. When you thaw it, give it a good stir and reheat gently on the stove to prevent separating of the coconut milk. It’s a fantastic make-ahead for busy weeks!

Reheating

I recommend reheating this soup slowly over medium-low heat, stirring occasionally. This keeps the texture smooth and prevents the coconut milk from breaking or curdling. If it looks too thick, add a splash of broth or water to loosen it up.

Frequently Asked Questions:

Can I use regular milk instead of coconut milk?

You can substitute with regular milk or cream if you’re not dairy-free, but keep in mind it will change the flavor profile and make the soup less suitable for Whole30 or paleo diets. Coconut milk adds creaminess without dairy, so it’s my go-to.

What’s the best way to cook the chicken?

I prefer using leftover cooked chicken like rotisserie or shredded roasted chicken. It saves time and adds great flavor. But if you’re cooking raw chicken, poach it gently in broth until cooked through before adding.

Can I make this soup vegetarian?

Absolutely! Replace the chicken with hearty veggies like mushrooms, cauliflower, or chickpeas, and swap chicken broth for vegetable broth. The herb combo will still bring that comforting pot pie vibe.

How do I avoid mushy potatoes in the soup?

Cut potatoes into uniform pieces and keep an eye as they simmer—you want them fork-tender but not falling apart. Cooking time may vary by potato type, so start checking at the 10-minute mark.

Final Thoughts

This Healthy Chicken Pot Pie Soup Recipe isn’t just a meal—it’s a reassuring little ritual on chilly days or when you need something nourishing and satisfying. I always feel a bit proud serving this to friends or family because it tastes indulgent but is truly wholesome. I hope you enjoy making and sharing it as much as I do—it’s like a warm hug with a delicious twist.