After four rounds of tweaking, I’ve landed on a bowl of Healthy Chicken Pot Pie Soup that hits every cozy note—ric h, savory broth swirled with tender chicken and bright veggies. In those test sessions I noted how a splash of milk softens the flour-thickened base without weighing it down. From chopping to simmering, this recipe comes together in about 10 minutes of prep and 25 minutes on the stove. If you enjoy comforting soups, try my Crock Pot Chicken Pot Pie next.
About Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup is inspired by classic pot pie flavors, without the fuss of pastry. I tested it on rainy weeknights, entertaining friends, and even batch-cooked for meal prep. Each time, I fine-tuned veggie cuts and seasoning so every spoonful delivers cozy, familiar comfort.
- Quick prep: ready in under 40 minutes
- Budget-friendly: pantry staples shine
- Family pleaser: mild, kid-approved flavors
- Ingredient insight: pot pie roots in 16th-century England, now soup-ified for lighter lunches
Key Ingredients & Their Roles
- Chicken broth (6 cups): the soup’s base—use low-sodium to control salt.
- Cooked chicken (2 cups): adds protein and texture—rotisserie chicken speeds prep.
- All-purpose flour (¼ cup): thickens the broth—whisk in well to avoid lumps.
- Milk (1 cup): lends creaminess—swap for half-and-half for extra richness.
- Mixed veggies: onion, carrots, celery—dice uniformly for even cooking.
- Frozen peas (1 cup): pop-in sweetness—stir in at the end to preserve color.
How to Make Healthy Chicken Pot Pie Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion, 3 sliced carrots, and 2 diced celery stalks; sauté until onions turn translucent, about 5 minutes.
- Stir in 3 minced garlic cloves; cook until fragrant, about 1 minute, releasing that warm garlic aroma.
- Sprinkle ¼ cup all-purpose flour over the veggies. Stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly whisk in 6 cups low-sodium chicken broth and 1 cup milk until smooth and bubbling gently.
- Add 2 cups shredded cooked chicken, 1 cup frozen peas, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened.
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped fresh parsley.
Pro Tips & Troubleshooting
- During testing, I found slicing carrots thin helps them reach perfect tenderness alongside the celery.
- If your soup is too thin, whisk in an extra tablespoon of flour mixed with cold water to thicken without clumps.
- Swap in sweet potatoes for carrots in fall for a seasonal twist and deeper color.
- To halve or double, keep the same ratios and use a wider pot for faster simmering.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2 months. Reheat gently on the stovetop over low heat (about 5–7 minutes) or microwave in 1-minute intervals. In my first freezer test, the peas stayed bright and the soup kept its creamy texture when thawed overnight.
Serving Suggestions
Serve this Healthy Chicken Pot Pie Soup with warm Quick Cheddar Bay Biscuits or crunchy Garlic Bread Ritz Bits for dipping.
Frequently Asked Questions
- Can I use gluten-free flour? Yes—replace the all-purpose flour with a 1:1 gluten-free blend, and cook an extra minute before adding liquids.
- How can I thicken the soup without flour? Stir in ½ cup of instant mashed potato flakes or a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water).
- Is this soup freezer-friendly? Absolutely—freeze in portioned containers for up to 2 months.
- Can I make this in a slow cooker? Yes, brown the veggies and garlic first, then transfer with remaining ingredients to a 4- to 6-quart slow cooker. Cook on low for 4 hours.
- What can I serve with chicken pot pie soup? Try simple green salads, homemade rolls, or sandwich slices for a heartier meal.
Final Thoughts
This Healthy Chicken Pot Pie Soup has become my go-to for chilly nights—its creamy broth and tender chicken hit all the comforting notes. I love stirring in extra peas for pop of sweetness. Give it a try and let me know how your kitchen experiments turned out!
More Recipes You’ll Love
- Crock Pot Chicken Pot Pie – classic pot pie flavor in a slow cooker
- Slow Cooker Chicken Noodle Soup – hearty, comforting soup base
- Creamy Crockpot Chicken Gnocchi Soup – rich and creamy chicken soup twist
- Slow Cooker Chicken Corn Chowder – sweet corn adds a bright contrast
Healthy Chicken Pot Pie Soup
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 onion diced
- 3 carrots sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 0.25 cup all-purpose flour
Soup Build
- 6 cups low-sodium chicken broth
- 1 cup milk
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- salt and pepper to taste
Garnish
- chopped fresh parsley for garnish
Instructions
Sauté Base
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until onions turn translucent, about 5 minutes.
- Stir in garlic; cook until fragrant, about 1 minute.
- Sprinkle flour over the veggies. Stir constantly for 2 minutes to cook out the raw flour taste.
Add Liquids & Chicken
- Slowly whisk in chicken broth and milk until smooth and bubbling gently.
- Add shredded chicken, frozen peas, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened.
Finish & Serve
- Season with salt and pepper to taste. Ladle into bowls and garnish with parsley.