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Healthy Chicken Pot Pie Soup

The Best Healthy Chicken Pot Pie Soup: A Cozy One-Pot Meal

This Healthy Chicken Pot Pie Soup has all the comforting, creamy flavors of the classic dish—without the heavy cream or pastry crust! Loaded with tender chicken, hearty vegetables, and a silky broth, it’s a wholesome one-pot dinner the whole family will love. Perfect for cozy nights, holiday gatherings, or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American Comfort Food
Servings 6 bowls
Calories 390 kcal

Equipment

  • Dutch oven or large soup pot For cooking everything in one pot
  • Wooden spoon For stirring roux and soup
  • Sharp Knife For prepping vegetables

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 10 medium brown mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 stalks celery, diced small
  • 2 large carrots, diced small
  • 10 oz Yukon Gold potatoes, diced small
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour (or GF substitute)
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup frozen or fresh green peas
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • Fresh parsley, for garnish

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high. Season chicken with salt and pepper, sear 3 minutes per side until golden. Remove and set aside.
  • Add butter to pot. Sauté mushrooms for 3 minutes, then add onion and celery. Cook 5 minutes until softened. Stir in garlic and thyme; cook 30 seconds.
  • Sprinkle flour over vegetables, stirring constantly for 1 minute to make a roux.
  • Pour in chicken broth, scraping up browned bits. Return chicken to pot along with carrots, potatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
  • Remove chicken, shred with two forks, then return to pot. Stir in milk and peas. Simmer 5–10 minutes until slightly thickened.
  • Discard bay leaves. Garnish with parsley and serve hot with biscuits or crusty bread.

Notes

For a shortcut, use shredded rotisserie chicken and skip the searing step. To make gluten-free, use GF all-purpose flour or thicken at the end with a cornstarch slurry.
Keyword chicken soup with vegetables, comfort food soup, healthy chicken pot pie soup, light chicken pot pie, one pot chicken soup