This Healthy Chicken Pot Pie Soup is comfort in a bowl! It's so easy, creamy and delicious—top it with puff pastry croutons!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Yellow onion – white onion or shallots would also work.
- Carrots – substitute for parsnips or leeks instead.
- Celery – add in extra carrots as an aromatic if you don't have any celery.
- Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
- Flour – use your favourite gluten-free flour or leave this out entirely.
- White potato – use another variety of potato of your choice.
- Chicken breast – chicken thighs would also work, or you could use leftover or rotisserie chicken to cut down on prep time.
- Fresh thyme – use 1 tsp. dried thyme or fresh oregano.
- Rosemary – use 1 tsp. dried rosemary instead or extra fresh thyme or marjoram.
- Fresh sage – use 1 tsp. dried sage instead or add in some more thyme.
- Salt & pepper – to taste.
- Chicken broth – vegetable broth would be the best substitute here.
- Milk – use dairy milk or your favourite non-dairy milk like almond milk.
- Peas – corn would also be good in this pot pie soup.
- Puff pastry sheet – you could also use mini pie shells, or leave the pastry off entirely for a low-carb option.
- Egg – brush the puff pastry with some 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: Make 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: Stir in the milk and peas.
Step 6: Serve and enjoy!
Serve the soup with the puff pastry stars over top and enjoy!
Frequently Asked Questions
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.
Yes! To make this recipe gluten-free, leave off the puff pastry and substitute the flour for a gluten-free flour of your choice like almond flour.
The flour will help make your chicken pot pie soup nice and thick. Sauté it with the veggies, then add the remaining ingredients and bring the soup to a simmer.
You can freeze this soup without the peas and milk for up to 3 months. When you're ready to enjoy the soup, let it defrost in the fridge overnight then reheat it on the stovetop, adding in the milk and peas as it simmers.
Storing and reheating
You can store any leftovers of this yummy chicken pot pie soup in the fridge for up to 5 days. Make sure you store the puff pastry separately, as it will get soggy if you leave it on the soup. I'd recommend storing the puff pastry in a Ziploc bag or glass container either on the counter or in the fridge.
When you're ready to enjoy, reheat the soup in the microwave for 1-2 minutes or in a pot on the stovetop. Add on your puff pastry stars and dig in!
Freezing this recipe
This chicken pot pie soup can be frozen without the peas and milk for up to 3 months. Once the soup has simmered for 30 minutes, remove it from the heat without stirring in the milk and peas. Let the soup cool completely, then freeze it in glass bowls or Ziploc bags.
To reheat the soup, let it defrost in the fridge overnight. Bring the defrosted soup to a simmer on the stovetop, stir in the milk and peas, top with your fresh puff pastry and enjoy.
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Healthy Chicken Pot Pie Soup
- 1 cookie cutter optional; you can use whatever shape you'd like
- 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
- 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.