There’s something special about Healthy Chicken Pot Pie Soup. The aroma of sautéed onions and celery, the gentle simmer of broth, and the soft, comforting pieces of chicken make the whole kitchen feel like a hug. It’s the kind of meal that draws people to the table without fuss and makes you proud of what you made.

If you like hearty, cozy soups, you might enjoy exploring similar bowls like this chicken pot pie soup with gnocchi, which plays with texture in a fun way. When you make this Healthy Chicken Pot Pie Soup, you’ll feel confident in the kitchen and happy to share a bowl with someone you love.

Why You’ll Love Making This Healthy Chicken Pot Pie Soup

This soup brings together everything you want from chicken pot pie, without the fuss of pastry. It’s creamy, satisfying, and lighter than a traditional pot pie because it uses coconut milk and simply-seasoned broth. The flavors are familiar and homey, and the preparation is forgiving.

You’ll cook most of the soup in one pot, then finish with frozen peas for a bright pop of color and freshness. It’s great for weeknights because it comes together quickly in an Instant Pot, or you can set it and forget it in the slow cooker for a weekend Sunday. Either way, the result is a spoonful of warmth that feels like home.

This recipe also adapts well. Use bone-in chicken for more flavor, swap vegetables for what you have on hand, or make it dairy-free without losing that creamy mouthfeel. If you want a different noodle or dumpling, try a batch with gnocchi by checking this simple variation on the site for more ideas.

Step-by-Step: How to Make Healthy Chicken Pot Pie Soup

“Cooking isn’t about perfection. It’s about enjoying every delicious step.”

Before you begin, set your ingredients out and measure them. That small bit of prep makes everything move faster. If you are using an Instant Pot, have the sealing ring in place and the valve set to sealing. If you are using a slow cooker, use the low setting for a longer, gentle cook.

Overview: You will sauté aromatics, brown the chicken briefly, add liquids and seasonings, cook until the chicken is tender, and finish with peas and a taste adjustment. The texture should be creamy but not thick like a stew. Serve while hot and garnish if you like.

Equipment checklist

• Large skillet or Instant Pot on sauté setting
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Ladle and bowls for serving

Ingredients You’ll Need for Healthy Chicken Pot Pie Soup

1 lb chicken breast, diced use boneless for speed; bone-in gives extra flavor if you simmer longer.
1 cup carrots, diced small dice cooks fast and looks homey.
1 cup celery, diced adds classic pot pie flavor and nice crunch if not overcooked.
1 cup onions, diced yellow onions are perfect for sweetness and body.
4 cups chicken broth low-sodium gives you control over saltiness.
1 cup coconut milk full-fat gives creaminess without dairy; light works if you prefer.
1 cup frozen peas add at the end to keep them bright and tender.
1 tsp garlic powder simple and even seasoning through the soup.
1 tsp onion powder deepens the savory base.
1 tsp dried thyme a pot pie classic; fresh thyme is lovely if you have it.
Salt and pepper to taste start small and add more at the end.
2 tbsp olive oil or ghee olive oil for a lighter finish; ghee or real butter for richer flavor.

Notes: Use real butter or ghee for a richer finish if you are not avoiding dairy. Fresh herbs make all the difference when they are available, especially a few sprigs of thyme or a sprinkle of parsley at the end.

Directions: Cooking with Confidence

1. In your Instant Pot or slow cooker, heat olive oil or ghee.
   Start on the sauté setting if using an Instant Pot. Heat until the oil shimmers or the ghee melts and smells nutty. You should hear a gentle sizzle when you add onions.
2. Add onions, carrots, and celery. Sauté until soft.
   Cook for about 5 to 7 minutes on medium heat until the onions are translucent and the carrots begin to soften. Stir occasionally and scrape the bottom so nothing sticks. This step builds flavor.
3. Add diced chicken and cook until lightly browned.
   Toss the chicken into the pot and cook just until the edges turn white and you see a bit of color. You do not need to cook it through; it will finish in the broth. Browning adds a pleasant depth.
4. Pour in chicken broth and coconut milk. Stir in garlic powder, onion powder, dried thyme, salt, and pepper.
   Scrape up any browned bits from the bottom. Stir everything together so the coconut milk blends with the broth. Give a taste; you can always add more seasoning later.
5. If using Instant Pot, seal and cook on high pressure for 10 minutes. For slow cooker, cook on low for 6 hours.
   After cooking in the Instant Pot, allow a 5 to 10 minute natural pressure release before switching to quick release, then open the lid carefully. For slow cooker, check the chicken for tenderness around the 5 hour mark; it should shred easily.
6. Stir in frozen peas before serving. Adjust seasoning as needed.
   Add the peas and let them warm through for a couple of minutes. Taste the soup and add more salt, pepper, or a splash of lemon juice if it needs brightness. Serve hot.

Small notes on texture: If you prefer a thicker soup, whisk together 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of cold water and stir into simmering soup for a minute until thickened. For a lighter soup, add a splash more broth.

How to tell doneness: Chicken is done when it shreds easily with a fork and reaches an internal temperature of 165 F if you use a thermometer. Vegetables should be tender but not mushy.

How to Serve Healthy Chicken Pot Pie Soup and Make It Shine

Serve in warmed bowls so the soup stays hot longer. A scattering of freshly chopped parsley or chives adds color and a little fresh flavor. For a richer finish, stir in a pat of butter or a splash of cream, but it is delicious as is.

Pair with crusty bread, garlic toast, or a simple green salad to balance the creaminess. If you want a pot pie vibe, serve with store-bought biscuit dough brushed with butter and baked until golden. For a gluten-free option, try a side of roasted sweet potatoes.

If you want a fun presentation, ladle the soup into shallow bowls and place a few roasted croutons on top. The contrast of hot soup and crisp bread is delightful.

How to Store Healthy Chicken Pot Pie Soup for Later

Cool the soup to room temperature for no more than two hours. Transfer to airtight containers. In the refrigerator, it will keep for 3 to 4 days. For longer storage, freeze in freezer-safe containers or heavy freezer bags for up to 3 months.

To reheat from the fridge, warm on the stove over medium heat until steaming, stirring occasionally so it heats evenly. If the soup has thickened, add a splash of broth or water to loosen it. If reheating from frozen, thaw in the refrigerator overnight if possible, then reheat on the stove. For a quicker option, reheat in the microwave in intervals, stirring between each interval.

Avoid repeatedly reheating the entire batch multiple times. Portion out what you’ll eat and reheat only that to preserve texture and flavor.

Clara’s Tips for Success

1. Use low-sodium broth so you control the salt. Taste before adding more.
2. Dice vegetables uniformly for even cooking. Small, even pieces cook at the same rate.
3. Brown the chicken briefly to add flavor, but don’t overcook it in the sauté step. It will finish in the broth.
4. Add peas at the end to keep their color and texture bright. Frozen peas are perfect and easy.
5. If the coconut flavor feels strong, use less coconut milk and a bit more chicken broth; finish with a splash of lemon for balance.

These tips come from lots of bowls tested in the kitchen. Small adjustments make a big difference, and tasting as you go keeps things under control.

Simple Variations to Try

• Hearty Grain Boost: Stir in 1 cup cooked barley or farro during the last few minutes for a chewier texture.
• Gnocchi Twist: Add 1 to 2 cups gnocchi and cook until tender for a pillowy version. That is a fun change if you want more comfort.
• Keto-Friendly Version: Replace peas with chopped zucchini and add heavy cream or cream cheese to thicken. For more low-carb ideas, check out this keto-friendly option.
• Herbed Lemon Finish: Stir in the zest of half a lemon and a tablespoon of chopped fresh parsley to brighten the whole pot.
• Slow-Simmered Chicken on the Bone: Use bone-in thighs and simmer longer for a richer, collagen-rich broth. Shred before serving.

If you like traditional pot pie flavors, you can incorporate a pinch of nutmeg or a tablespoon of white wine when you add the broth for extra depth.

The Science Behind a Good Pot Pie Soup

A flavorful soup relies on three things: a good base, aromatics, and proper seasoning. Browning the chicken and sautéing the vegetables unlocks sugars and creates complexity. Coconut milk adds fat and mouthfeel, which gives the soup a creamy texture without dairy. Salt and acid balance each other, so if your soup tastes flat, a small squeeze of lemon or a dash of vinegar will bring out the flavors.

Using low-sodium broth allows you control. If you over-salt, try adding a peeled, raw potato and simmering for 10 minutes to absorb some salt, then remove the potato. That is an old kitchen trick that works in a pinch.

For thickening, starchy ingredients like potatoes, pearl barley, or a cornstarch slurry will change the body of the soup. Be mindful of each method’s timing so you do not over-thicken.

Meal Planning and Pairing Ideas

This soup is excellent for meal prep. Make a double batch and freeze portions for busy nights. It re-heats well and keeps the family feeling cared for.

Pair it with simple sides:

• Quick mixed greens with a vinaigrette for acidity.
• Toasted whole grain bread for dipping.
• Roasted Brussels sprouts or green beans for a roasted contrast.

If you are serving guests, set out bowls of garnishes like chopped parsley, croutons, and extra pepper so everyone can personalize their bowl.

Healthy Chicken Pot Pie Soup

This Healthy Chicken Pot Pie Soup brings together comforting flavors of chicken pot pie in a creamy, lighter soup form, perfect for weeknight meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 lb chicken breast, diced Use boneless for speed; bone-in gives extra flavor if simmered longer.
• 1 cup carrots, diced Small dice cooks fast and looks homey.
• 1 cup celery, diced Adds classic pot pie flavor and nice crunch if not overcooked.
• 1 cup onions, diced Yellow onions are perfect for sweetness and body.
• 4 cups chicken broth Low-sodium gives you control over saltiness.
• 1 cup coconut milk Full-fat gives creaminess without dairy; light works if preferred.
• 1 cup frozen peas Add at the end to keep them bright and tender.

Seasonings

• 1 tsp garlic powder Simple and even seasoning through the soup.
• 1 tsp onion powder Deepens the savory base.
• 1 tsp dried thyme A pot pie classic; fresh thyme is lovely if available.
• to taste salt and pepper Start small and add more at the end.

Cooking Fats

• 2 tbsp olive oil or ghee Olive oil for a lighter finish; ghee or real butter for richer flavor.

Method

 

Preparation

1. Set your ingredients out and measure them to streamline the cooking process.
2. If using an Instant Pot, insert the sealing ring and set the valve to sealing. For a slow cooker, set it to low.

Cooking

1. In your Instant Pot or slow cooker, heat olive oil or ghee on the sauté setting until shimmering.
2. Add onions, carrots, and celery, sautéing for 5-7 minutes until softened.
3. Add the diced chicken and cook until it turns white and lightly browned.
4. Pour in chicken broth and coconut milk. Stir in garlic powder, onion powder, dried thyme, salt, and pepper.
5. Seal the Instant Pot and cook on high pressure for 10 minutes. If using the slow cooker, cook on low for 6 hours.
6. Once cooking is done, allow a natural release for 5-10 minutes before quick releasing the valve.
7. Add frozen peas and stir to warm through before serving.
8. Adjust seasoning as needed before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 24gProtein: 35gFat: 12gSaturated Fat: 10gSodium: 450mgFiber: 3gSugar: 5g

Notes

Serve in warmed bowls with garnishes like parsley or chives. Pair with crusty bread or a green salad. For a thicker soup, whisk together cornstarch with cold water and stir into simmering soup.

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FAQs About Healthy Chicken Pot Pie Soup

Troubleshooting Common Problems

Problem: Soup tastes bland.
Fix: Add a pinch more salt, and finish with a squeeze of lemon or a dash of vinegar to lift flavors.

Problem: Vegetables are mushy.
Fix: Cut vegetables smaller if you want them to cook faster and watch cook times. For future batches, add delicate vegetables like peas later.

Problem: Too thin.
Fix: Simmer longer uncovered to reduce, or whisk in a cornstarch slurry of 1 tablespoon cornstarch to 2 tablespoons cold water and simmer until thickened.

Problem: Coconut flavor too strong.
Fix: Add more broth and a bit of acid like lemon juice. You can also add a small potato and simmer to mellow flavors, then remove the potato.

What Clara Uses in Her Kitchen

In my kitchen, I reach for a heavy-bottomed Instant Pot for speed on weeknights and a large slow cooker for relaxed weekend cooking. I keep a jar of dried thyme and a bag of frozen peas on hand most of the time. I also like using ghee when I want a richer, slightly nutty flavor.

If I have time, I brown chicken thighs for extra flavor. If I am short on time, diced chicken breast or shredded rotisserie chicken work beautifully.

A Short Note on Nutrition

This Healthy Chicken Pot Pie Soup is lighter than the classic pot pie, but still filling. Coconut milk provides healthy fats and a creamy texture. The vegetables add fiber and vitamins. Use low-sodium broth to control salt, and add whole grains or beans to boost fiber if you want to make it more substantial.

For those watching carbs, reduce starchy add-ins or try the keto version linked earlier.

Final Encouragement

Cooking is less about perfection and more about enjoying the process. If your soup looks a little different each time, that is fine. Taste as you go, make small adjustments, and remember that the goal is a warm bowl that comforts you and the people you care about.

You can do this. The steps are straightforward, and the soup rewards simple care with delicious results.

FAQs Recap

Conclusion

I hope this Healthy Chicken Pot Pie Soup helps you discover how simple and rewarding homemade cooking can be. You’ve got this, and every meal you make builds your confidence.

If you want another comforting twist to try, explore the dairy-free take on Healthy Chicken Pot Pie Soup at Healthy Chicken Pot Pie Soup (dairy free!) | Ambitious Kitchen for ideas on how different kitchens adapt this classic. For another dairy-free and Whole30-friendly inspiration, check out Healthy Chicken Pot Pie Soup (Dairy-Free & Whole30!), which shows how simple swaps keep the spirit of the dish intact.