Go Back

Healthy Chicken Pot Pie Soup

A comforting dish that combines the rich flavors of chicken pot pie with the heartiness of soup, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded Cooked and shredded for quick preparation.
  • 1 cup carrots, diced Diced for even cooking.
  • 1 cup celery, diced Diced for even cooking.
  • 1 cup potatoes, diced Diced to cook evenly.
  • 1 cup onion, chopped Chopped for best flavor release.
  • 4 cups low-sodium chicken broth Choose low-sodium for a healthier option.
  • 1 cup milk Can use low-fat or plant-based as a substitute.
  • 1 cup frozen peas Add in the last few minutes of cooking.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 teaspoon garlic powder For seasoning.
  • 1 teaspoon thyme For flavor enhancement.
  • to taste Salt and pepper For seasoning.
  • 1 cup pie crust, cut into strips (optional) For garnish if desired.

Method
 

Preparation and Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
  3. Stir in the shredded chicken and diced potatoes to the pot. Cook for an additional 2-3 minutes to warm through.
  4. Slowly add the low-sodium chicken broth, followed by the milk. Stir to combine, ensuring everything is evenly mixed.
  5. Sprinkle in the garlic powder and thyme, and season with salt and pepper to your taste. Stir well.
  6. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
  7. In the last few minutes, add the frozen peas and cook until they’re heated through.
  8. If desired, bake the pie crust strips according to package instructions until golden and crispy. Serve on top of the soup for added texture.

Notes

Store in an airtight container in the fridge for 3-4 days or freeze for up to three months. Reheat on stovetop or microwave.