Amazing Healthy Chicken Pot Pie Soup in 4 Steps

By anna Boncoeur On September 25, 2025

If you’re like me, sometimes you just crave that cozy, buttery hug of classic chicken pot pie, but you don’t want the heavy feeling afterward. Well, friends, I’ve cracked the code! Today we are diving headfirst into the Healthy Chicken Pot Pie Soup. It delivers all that savory, rich, comforting flavor you dream about, but here’s the secret: it gets incredibly creamy using blended potatoes and almond milk instead of tons of heavy cream. Wow!

I’m Anna, and I absolutely love taking those beloved family classics and tweaking them just enough to make them work for busy weeknights. My goal is always sharing simple, flavorful chicken recipes that make everyday cooking easier and way more joyful. This Healthy Chicken Pot Pie Soup is proof that you don’t need hours or loads of dairy to get that perfect, thick texture. Trust me, this is going to be your new favorite way to enjoy pot pie flavor!

We’re keeping the whole process straightforward on the stovetop. You’ll be surprised how quickly this comes together, and the aroma alone makes it worth every second. Let’s grab our cutting boards!

Table Of content

Gathering Your Ingredients for Healthy Chicken Pot Pie Soup

Okay, before we even think about heating up the stove, let’s make sure everything is prepped and ready to go. That’s my biggest tip for keeping things moving smoothly—mise en place, as the fancy chefs say! For this Healthy Chicken Pot Pie Soup, we are keeping things simple, but the prep matters.

You’ll need to dice your onion, celery, and carrots into nice, uniform pieces so they cook evenly. The potatoes are special here, because we use two different cuts. We need some small cubes to cook down and some larger chunks that we’ll borrow later for thickening. Don’t forget to peel those carrots and potatoes first!

Ingredient List for Healthy Chicken Pot Pie Soup

Here is exactly what you need for four hearty bowls of this wonderful soup. Keep this list handy!

Ingredient	Amount	Preparation Note
Olive Oil	2 tablespoons
Boneless Skinless Chicken Breasts	1 pound
Kosher Salt	1 teaspoon (divided)
Black Pepper	1/2 teaspoon (divided)
Yellow Onion	1 cup	Diced
Celery	1 cup	Diced
Carrots	1 cup	Sliced
Garlic	3 cloves	Minced
Yukon Gold Potatoes	3 cups	Peeled and cut into 1 inch cubes
Yukon Gold Potatoes	1 cup	Peeled and cut into large quarters
Low Sodium Chicken Broth	3 cups
Dried Thyme	1/2 teaspoon
Dried Parsley	1/2 teaspoon
Dried Rosemary	1/4 teaspoon
Unsweetened Almond Milk	1/2 cup
Frozen Peas	1/2 cup	Do not thaw
Fresh Parsley	1 tablespoon	Chopped, for garnish

Essential Equipment for Making Healthy Chicken Pot Pie Soup

You don’t need a gadget graveyard for this recipe, thankfully! The main action happens in one large, heavy-bottomed pot—that’s key for even cooking. You absolutely must have a reliable meat thermometer on hand; we can’t skip checking that chicken safety temperature.

The other non-negotiable tool is your blender. This is where the magic happens for that dairy-free creaminess, so make sure it’s ready to handle hot liquids!

Step-by-Step Instructions for Healthy Chicken Pot Pie Soup

Now that we have all our players lined up, let’s get cooking! We are building flavor layer by layer, and trust me, the smell starting in step two is going to make your whole house feel cozy.

Searing the Chicken and Sautéing Aromatics

First things first, grab that large pot and get your two tablespoons of olive oil heating up over medium heat. While it’s warming, season those chicken breasts evenly with half of your salt and pepper—that’s half a teaspoon of salt and a quarter teaspoon of pepper. We aren’t cooking them all the way through yet, just giving them a nice, golden sear on both sides for about three to four minutes each. This adds so much flavor! Once they look nice and golden, pull them out onto a plate and set them aside.

In the same pot, toss in your diced onion, celery, and sliced carrots. Add the remaining salt and pepper now. Stir those veggies around for about five minutes until they start to soften up a bit. Next, throw in your minced garlic, dried thyme, dried parsley, and dried rosemary. You only need about 30 seconds here until you can really smell those herbs waking up. Don’t let the garlic burn, that’s important!

Simmering the Base and Cooking the Potatoes

Time for the bulk of the soup! Add in the small diced potatoes and the larger potato quarters. Pour in your three cups of low-sodium chicken broth and give everything a good stir to scrape up any browned bits from the bottom—that’s pure flavor right there. Nestle those seared chicken breasts back into the pot; make sure they are mostly covered by the liquid.

Bring the whole pot up to a gentle boil, then immediately drop the heat down to medium-low so it’s just barely simmering. Cover the pot and let it hang out for about 20 to 25 minutes. You are waiting for two things here: the potatoes must be fork-tender, and the chicken needs to hit that safe temperature. You must check the thickest part of the chicken with your thermometer; it needs to read 165 degrees Fahrenheit before we move on.

Achieving Creaminess in Your Healthy Chicken Pot Pie Soup

This is the step that makes this recipe famous! Once the chicken is cooked through and the potatoes are soft, carefully remove the large potato quarters and the chicken breasts from the pot and set them on that same plate you used before. Don’t throw away that cooking liquid!

Take those large potato pieces and put them right into your blender. Pour in the half-cup of almond milk and about half a cup of that hot broth from the pot. Blend this mixture until it is completely smooth and velvety—no lumps allowed! Meanwhile, use two forks to shred the cooked chicken breasts. Return that smooth potato puree and the shredded chicken back into the pot with the rest of the vegetables and broth. Stir everything really well until the whole soup starts looking creamy and thickening up nicely.

Finishing Touches and Seasoning

We are almost there! Stir in your half-cup of frozen peas; they don’t need much time. Just simmer for three or four more minutes until they are heated all the way through. Give the soup a taste now. Does it need a tiny pinch more salt or pepper? Adjust it until it tastes perfect for you. Ladle that gorgeous, creamy soup into bowls and sprinkle with your tablespoon of fresh parsley right before serving. Enjoy that pot pie hug! You can find more inspiration for comforting meals like this on our Pinterest page.

Tips for Perfect Healthy Chicken Pot Pie Soup

This soup is super forgiving, but just a couple of little tricks will take it from good to absolute perfection every single time. Don’t stress if your first batch isn’t exactly like mine; cooking is all about practice and adjusting to your own kitchen!

If you find your vegetables are cooking too fast while the chicken is still going, just drop the heat a little lower. It’s better to simmer gently for a few extra minutes than to rush the process and end up with mushy carrots. Also, when you’re sautéing, make sure you scrape up all those brown bits from the bottom of the pot—that’s where the deep flavor lives!

Ensuring Proper Chicken Temperature

I cannot stress this enough: use a meat thermometer when you check the chicken breasts after simmering. You need that internal temperature to hit 165 degrees Fahrenheit for sure. Since we aren’t boiling the chicken hard, relying only on color can be risky. That thermometer takes all the guesswork out of food safety, and it ensures your chicken is perfectly cooked, not rubbery!

Making the Soup Creamy Without Dairy

The secret weapon here really is blending those cooked Yukon Golds with the almond milk. Don’t try to substitute the almond milk with regular milk or heavy cream if you want this specific texture, because it won’t work the same way! The starch from the potato needs that little bit of fat and liquid to emulsify properly when blended. If you blend it until it’s totally smooth—and I mean totally smooth—you get that velvety mouthfeel that tastes just like cream, but way lighter. Blend it hot, blend it long, and your Healthy Chicken Pot Pie Soup will be luxurious!

Serving Suggestions for Healthy Chicken Pot Pie Soup

This Healthy Chicken Pot Pie Soup is wonderfully rich all on its own, so you don’t need much fuss on the side. If you ask me, the absolute best partner for a creamy soup like this is something great for dipping! Grab a loaf of crusty sourdough or a French baguette; tearing off chunks to soak up every last drop of that savory broth is just mandatory. For more ideas on easy weeknight meals, check out this one-skillet fiesta chicken and rice.

If you want to round out the meal into something a little lighter, maybe you’re eating this on a warmer evening, pair it with a simple green salad. Think mixed greens with a bright lemon vinaigrette. The acidity of the dressing cuts through the richness of the soup perfectly. It’s comfort food that still feels fresh and satisfying!

Storing and Reheating Your Healthy Chicken Pot Pie Soup

This soup is fantastic for leftovers, which is why it’s perfect for meal prepping! You can keep your leftovers stored safely in the refrigerator for up to four days. Make sure you let the soup cool down a bit before you put it into airtight containers—don’t seal them right away while it’s piping hot.

When you’re ready to enjoy it again, the stovetop is definitely the best way to reheat this chicken soup. Just put it over medium-low heat and stir often until it’s warm all the way through. If it seems a little thick after chilling, stir in an extra splash of broth or water to get that perfect consistency back. Microwaving works in a pinch, but watch it carefully so it heats evenly!

Storage Method	Duration	Best Reheat Method
Airtight Container (Refrigerated)	Up to 4 days	Stovetop (low heat, stirring frequently)
Freezer-Safe Container	Up to 3 months	Thaw overnight in the fridge first

Addressing Common Questions About Healthy Chicken Pot Pie Soup

I know you might have a few lingering thoughts after reading through all those steps! That’s totally normal when you’re trying a new technique, especially one that relies on potatoes for creaminess instead of heavy cream. I’ve gathered a few of the questions I always get about this specific chicken soup recipe.

Can I make Healthy Chicken Pot Pie Soup ahead of time?

Absolutely, you can make this soup ahead of time! In fact, I think it tastes even better the next day once all those herbs have time to really marry with the broth. Just remember that because we use blended potatoes for thickening, the soup will naturally thicken up quite a bit in the fridge. When you reheat it, you’ll definitely need to stir in an extra splash of broth or even a little water to loosen it back up to that perfect, pourable consistency. It keeps beautifully for about four days in the fridge.

What vegetable substitutes work well in this chicken soup?

That’s a great question if you’re staring into your crisper drawer! You can definitely swap out some of the standard veggies, but try to keep the total volume similar so you don’t throw off the liquid balance. Instead of carrots, you could use parsnips—they add a nice earthy sweetness. If you don’t have celery, try using a fennel bulb, chopped finely, which gives a nice bright, subtle anise flavor to the creamy soup base. Just make sure whatever root vegetables you add are cut small enough to cook tender during the simmering time. Avoid using things that break down too quickly, like zucchini, until the very end, if at all.

Understanding the Nutrition in Healthy Chicken Pot Pie Soup

I always try to give you a good idea of what you’re serving up, especially since this recipe is leaning into the healthier side of comfort food. Now, I have to give you the standard disclaimer: these numbers are always estimates! They change depending on the exact brand of chicken broth or almond milk you grab off the shelf. I calculated these based on standard low-sodium ingredients and the 4-serving yield we made here.

The great news is that by using potatoes instead of a heavy roux or cream, we keep the fat content down while still delivering a whopping 32 grams of protein per bowl. That’s a filling, satisfying dinner! Take a peek at the breakdown below so you can see exactly what’s in your bowl of this wonderful Healthy Chicken Pot Pie Soup.