Description

When the temperature drops and the craving for warm, comforting meals starts to set in, there’s nothing like a hearty, creamy soup to bring a little coziness to the day. This Chicken Pot Pie Soup takes everything we love about classic chicken pot pie—the creamy filling, the tender veggies, the chunks of chicken—and brings it together in a lighter, soupier version that warms you from the inside out. It’s like a bowl of comfort, without the fuss of rolling out pie crusts.

This soup is a family favorite, perfect for a weeknight meal or a cozy weekend lunch. Unlike traditional pot pies, it skips the crust and focuses on a wholesome, creamy broth packed with nutritious ingredients. It’s the best of both worlds: the hearty taste of chicken pot pie, with a light, health-conscious twist.

Ingredients

Here’s a list of everything you’ll need for this cozy bowl of Chicken Pot Pie Soup:

Olive oil – for a light, healthy base to sauté the vegetables.
Onion – adds a base flavor that pairs well with the other veggies.
Celery – for a classic, savory depth.
Carrots – adds a touch of sweetness and a lovely pop of color.
Garlic – essential for that warm, rich flavor.
Boneless, skinless chicken breasts – lean and tender for a light protein boost.
Chicken broth – helps create the savory, flavorful base.
Russet potatoes – for heartiness and a creamy texture.
Frozen peas – added at the end for a fresh pop of green.
Frozen corn – gives a touch of sweetness and flavor.
Dried thyme and parsley – for a classic pot pie flavor.
Salt and pepper – to season everything just right.
Coconut milk or almond milk – a creamy but lighter alternative to heavy cream.

Instructions

Start with the Veggies
Begin by heating olive oil in a large pot over medium heat. Add the onions, celery, and carrots, and sauté for about 5 minutes or until the vegetables begin to soften. This helps build that classic pot pie base flavor that’s full of warmth and depth.
Add the Garlic and Herbs
Stir in the garlic, thyme, and parsley, and cook for another minute, until the garlic is fragrant. The dried herbs and garlic add a wonderful aroma and taste that bring the pot pie flavor to life.
Cook the Chicken
Nestle the chicken breasts into the pot with the veggies. Pour in the chicken broth, and bring everything to a gentle simmer. Cover and let the chicken cook in the broth for about 15-20 minutes, or until it’s cooked through and tender. This infuses the broth with even more flavor and makes the chicken juicy.
Add the Potatoes and Simmer
Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. Add the potatoes to the soup and continue simmering for another 10 minutes or until the potatoes are tender.
Return the Chicken and Add the Final Ingredients
Add the shredded chicken back to the pot, along with the frozen peas and corn. Stir in your coconut or almond milk, letting it simmer until the soup is creamy and all the flavors are melded together. Adjust the seasoning with salt and pepper, to taste.
Serve and Enjoy
Ladle the soup into bowls, and garnish with a sprinkle of parsley if desired. Grab a cozy blanket, and enjoy your comforting bowl of Chicken Pot Pie Soup!

Notes

This Chicken Pot Pie Soup can be customized based on what you have on hand. It’s also very forgiving, so feel free to adjust the vegetable quantities based on your preferences!