Healthy Chicken Pot Pie Soup

This Healthy Chicken Pot Pie Soup delivers all the cozy comfort of traditional pot pie in a nourishing bowl that’s packed with protein and wholesome ingredients. I discovered this recipe during a particularly busy week when I craved something hearty but didn’t want the guilt of heavy cream and pastry.

There’s something magical about the aroma of sautéed vegetables and herbs filling your kitchen while this soup simmers away. This healthy chicken pot pie soup transforms classic comfort food into a protein-rich meal that works whether you’re using an Instant Pot, crockpot, or stovetop. The secret lies in using potato quarters as a natural thickener instead of flour and cream, creating that familiar creamy texture without compromising your health goals. Every spoonful delivers tender shredded chicken, perfectly seasoned vegetables, and that satisfying richness you expect from pot pie soup.

What You’ll Need for This Comforting Bowl

I always recommend using Yukon Gold potatoes for this recipe – they create the perfect creamy texture when blended. Pro tip: don’t skip the searing step for the chicken, as it adds incredible depth of flavor to your healthy chicken pot pie soup.

Equipment needed: Instant Pot, Crockpot, or large pot for stovetop, plus a blender

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
• 1 cup celery, diced
• 1 cup carrot, cut in 1/4 inch thick small circles
• 1 cup onion, finely chopped
• 1/2 tablespoon garlic, finely minced
• 2 cups yukon gold potatoes, peeled and cut into 1 inch pieces
• 1 cup yukon gold potatoes, peeled and cut into quarters (for thickening)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth or bone broth (low sodium)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley for garnish
• 1/2 cup milk of choice (almond milk, whole milk, any milk will work)

I prefer using low-sodium broth so I can control the salt content perfectly. For the milk, any variety works beautifully – I’ve tested this with everything from whole milk to unsweetened almond milk with great results.

Step-by-Step Cooking Instructions

I recommend starting with the Instant Pot method if you have one, as it delivers the most tender chicken and perfectly melded flavors in the shortest time.

Step 1: Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes until golden brown. Remove the breasts to a plate and set aside. The chicken will not be cooked through at this point, which is exactly what we want.

Step 2: Add celery, carrot, onion, garlic, salt, pepper, parsley, basil and rosemary to the same pot. Sauté for 2 minutes or until vegetables become slightly translucent (they’ll look softer and the onions will start to become clear). Add the small cut potatoes and stir to combine with the aromatic vegetables.

Step 3: Lay the seared chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken, then pour in the chicken broth. This layering technique ensures even cooking for your healthy chicken pot pie soup.

Step 4: Turn the Instant Pot to High Pressure (manual on older models), seal and cook for 9 minutes. Once cooking completes, allow natural pressure release for 5 minutes, then manually release the remaining pressure.

Step 5: Carefully remove the large potato pieces and chicken breasts using tongs. Check that chicken has reached an internal temperature of 165°F for food safety. Place the cooked potato quarters, milk, and 1/2 cup of the hot broth from the pot into a blender. Blend until completely smooth – this creates your creamy base without any heavy cream. Caution: Always be careful when blending hot liquids.

Step 6: Add the potato mixture back into the pot. Shred the chicken using two forks on a cutting board, then return it to the pot. Stir everything together until combined and smooth. The result should be a beautifully creamy, protein-packed soup.

Step 7: Taste and adjust seasoning as needed. Garnish with fresh parsley and serve immediately while hot.

Perfect Pairings for Your Soup Bowl

This hearty soup pairs beautifully with sides that complement its comforting flavors without overwhelming the meal.

Crusty Sourdough Bread: The tangy flavor and chewy texture make it perfect for dipping into this creamy healthy chicken pot pie soup, adding satisfying carbs to round out the meal.

Simple Mixed Green Salad: A light salad with vinaigrette provides fresh contrast to the rich, warming soup and adds extra nutrients and fiber.

Whole Grain Crackers: Offer a satisfying crunch and make the soup more filling while keeping the meal wholesome and balanced.

Roasted Brussels Sprouts: The slightly bitter, caramelized vegetables complement the mild, comforting flavors of the soup beautifully.

More Hearty Soups to Complete Your Weekly Menu

This healthy chicken pot pie soup pairs beautifully with other protein-rich soups that deliver comfort food satisfaction without the guilt. For another chicken-based option that’s equally nourishing, try the warming Anti-Inflammatory Turmeric Chicken Soup – its golden healing spices create the perfect contrast to these classic pot pie flavors.

Round out your soup rotation with hearty options like the satisfying Italian Sausage and White Bean Soup for nights when you crave something more robust, or the creamy High-Protein Cream of Potato Soup when you want another comfort classic. For meal prep enthusiasts, the Crockpot Beef and Vegetable Soup offers hands-off cooking convenience with similar home-style appeal.

Smart Storage and Reheating Tips

This healthy chicken pot pie soup stores wonderfully and actually improves in flavor after the first day as all the seasonings have time to meld together.

Store your leftover soup in airtight containers in the refrigerator (40°F or below) for up to 4 days, or freeze portions for up to 3 months. I recommend freezing in individual serving containers for easy weeknight meals.

When reheating, add a splash of broth or milk if the soup has thickened too much during storage. Heat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through to 165°F. Pro tip: reheating on the stovetop gives the best texture and prevents the soup from separating.

Common Questions About This Recipe

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