This Healthy Chicken Pot Pie Soup is comfort in a bowl! It’s so easy, creamy and delicious—top it with puff pastry croutons!
Honestly, I could eat this soup every week especially when it’s cold outside. It’s cozy, creamy, and those puff pastry stars on top just make it feel extra special.
Why you’ll love this recipe
- One-pot wonder: Everything cooks in one pot, so cleanup is a breeze.
- Great for later: Makes awesome leftovers and even freezes well for a quick meal after a busy day.
- Flexible and filling: Packed with chicken and veggies, but you can switch things up however you like.
Ingredients and substitutions
- Olive oil – any neutral oil like avocado, canola, or sunflower oil.
- Yellow onion – white onion, sweet onion, or shallots.
- Carrots – parsnips or extra celery.
- Garlic – fresh minced garlic is best, but jarred works too.
- Flour – your favourite gluten-free flour or omit for a thinner soup.
- White potato – any potato variety you have on hand.
- Chicken breast – chicken thighs, leftover, or rotisserie chicken for easier prep.
- Fresh thyme – substitute with 1 tsp dried thyme or fresh oregano.
- Fresh rosemary – 1 tsp dried rosemary, or extra thyme or marjoram.
- Fresh sage – 1 tsp dried sage or extra thyme.
- Chicken broth – vegetable broth is a good alternative.
- Milk – dairy or any non-dairy milk like almond or soy.
- Peas – corn, green beans, or frozen mixed vegetables.
- Puff pastry sheet – mini pie shells could work or leave off for a low-carb version.
- Egg – brush the pastry with melted butter instead.
How to make chicken pot pie soup
Step 1: Cook the chicken.
Season the chicken with salt and pepper, and sear on each side. Remove from the pot and set aside.
Step 2: Sauté the veggies.
Add the onions, carrots, celery and garlic to the pot, and sauté until tender. Sprinkle the flour over top then mix with the veggies.
Step 3: Add everything to the pot.
Add the chicken back to the pot along with all the remaining ingredients except for the milk, peas, puff pastry and egg. Bring to a boil and simmer.
Step 4: Prep the puff pastry.
Cut the puff pastry, then brush with an egg wash and bake on a parchment-lined baking sheet until cooked through and golden.
Step 5: Add the milk and peas.
Pour in the milk and peas then stir until combined.
Step 6: Serve and enjoy!
Serve the soup with the puff pastry stars over top and enjoy!
Tips for the best soup
This chicken pot pie soup is pretty foolproof but here are some notes so it turns out perfect every time:
- Sear the chicken first: Adds extra flavour and keeps the chicken tender.
- Cook the aromatics first: Soften the onion, garlic, carrot, and celery before moving on to build flavour.
- Cook the flour 1–2 minutes: Stir it into the veggies and let it cook briefly so the soup thickens smoothly without a floury taste.
- Add milk and peas at the end: This keeps the peas bright and prevents the milk from curdling or over-thickening.
- Adjust the texture: Too thick? Add a splash of broth or milk. Too thin? Simmer a few more minutes (without the lid) to reduce more.
Frequently asked questions
What can you use instead of chicken?
If you want to make this chicken pot pie soup vegetarian, you can leave the chicken out altogether or swap it out for some extra veggies or even chickpeas would be nice.
Can you make this recipe gluten free?
Yes! Leave off the puff pastry and swap the flour with almond, rice, or a gluten-free flour blend.
How do you thicken chicken pot pie soup?
Sauté the flour with the veggies and let it cook for a minute or two before adding broth to create a thick, creamy base. For extra thickness, stir in a cornstarch slurry at the end.
Storing and reheating
Storing: Store any leftover soup in the fridge for up to 5 days. Keep the puff pastry separate in a resealable bag or glass container to prevent it from getting soggy.
Reheating: Warm the soup in a pot on the stovetop or in the microwave for 1-2 minutes. Add the puff pastry on top just before serving.
Freezing: Freeze the soup without the milk and peas for up to 3 months. Let it cool completely, then store in airtight freezer-safe containers.
Defrosting and reheating: Thaw in the fridge overnight. Reheat on the stovetop until simmering, then stir in the milk and peas. Top with fresh puff pastry before serving.
More comforting soup recipes
Healthy Chicken Pot Pie Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 tbsp flour optional, to thicken soup
- 1 medium-sized white potato chopped
- 1 lb chicken breast
- 3 sprigs fresh thyme finely chopped, or 1 tsp dried
- 1 sprig rosemary finely chopped, or 1 tsp dried
- 1 tsp fresh sage finely chopped, or 1 tsp dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups chicken broth
- 1/2 cup milk dairy or non-dairy
- 1 cup peas
- 1 puff pastry sheet optional
- 1 egg
Instructions
- Heat olive oil in a large pot over med-high heat. Add chicken, seasoning generously with salt and pepper, and searing on each side for 2-3 minutes. Remove chicken and set aside, then add onions, carrots, celery and garlic, sauteeing for 5 minutes until tender.
- Sprinkle flour overtop then mix with veggies. Add chicken back to pot along with remaining ingredients, except for milk, peas, puff pastry and egg.
- Bring to a boil then simmer on med-low for 30 minutes. Stir in milk and peas, then serve with puff pastry stars overtop and enjoy!
Optional puff pastry stars
- While soup cooks, preheat oven to 375 F. Crack an egg into a bowl and whisk, then add puff pastry to a parchment-lined baking sheet. Cut out stars in the puff pastry with a star cookie cutter (or whatever other cookie cutter you have), then brush with egg wash. Bake in the oven for 12-15 minutes until cooked through and golden. Add to top of soup if desired.
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