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Healthier Chicken Pot Pie Soup Recipe

Healthier Chicken Pot Pie Soup is delicious comfort food loaded with tender chicken and fresh vegetables. The only thing missing is the extra fat and calories.

This recipe was updated from 2018 to improve the reader experience. No changes were made to the recipe.

Healthier Chicken Pot Pie Soup

Chicken Pot Pie soup is a creamy warm comfort food that will not put you in a food coma.

We could eat this homemade Chicken Pot Pie Soup every single day.

It’s an easy recipe to make, and best of all a healthier version of it’s namesake, chicken pot pie.

When I was a child I could eat one of those frozen pot pies every day. This Healthier Chicken Pot Pie Soup tastes better than those little pies that were actually more crust than that delicious filling.

It wasn’t until I had a family of my own that I started reading the nutritional labels.

3/4 view of a gray bowl holding chicken and vegetable soup topped with puff pastry crackers.

The 630 calories were a sad shock but what really was the shocker was almost 1100 grams of sodium!

That was the last commercial pot pie that I’ve ever eaten. Sad indeed.

Chicken Pot Pie Soup Ingredients and substitutions

  • Leek – A leek tastes like a mild onion. You can substitute onion for the leek if you choose. We would use a yellow onion.
  • Red Bell Pepper – Bell peppers come in several colors and they do taste different from one another. The red bell pepper is a little sweeter. You can substitute with another bell pepper or omit them if you choose.
  • Carrots – Carrots are a traditional ingredient in a pot pie and a must in our opinion.
  • Celery – Celery is a traditional ingredient in a pot pie and also a must in our opinion.
  • Potatoes – We used russet potatoes in this recipe. Russets hold up well in soups.
  • Garlic – We minced fresh garlic. You could substitute with 1/2 teaspoon of garlic powder.
  • Chicken – Boneless and skinless chicken breast is what we used. It’s a very lean protein so it will not add a lot of fat to our chicken pot pie soup recipe. It also cooks up well in recipes like this.
    • For a quick option, use a store-bought rotisserie chicken or this recipe is perfect for leftover chicken.
    • Substitute the chicken for turkey.
    • Omit the meat and add additional vegetables for a vegetarian option.
  • Chicken stock – Homemade or purchased. We prefer low fat and low sodium.
  • Seasoning – We used the herb blend “Herbs de Provence“, parsley, salt, and pepper. You can use your herbs of choice.
  • Olive oil – Extra virgin olive oil
  • Butter – We used a small amount which added flavor to our vegetables.
  • Arrowroot powder – We use this powder to thicken our soup. It’s flavorless and will not gel up like cornstarch as it cools.
    • You can substitute arrowroot powder with cornstarch or instant tapioca.
  • Low fat evaporated milk – This is our substitution for cream. Mixed with the arrowroot powder will mimic the cream.
  • Puff Pastry – This is optional. A traditional pot pie has a pastry top. We stamped out little crackers instead of covering the top. You can substitute with soup crackers or omit them altogether.
  • Variations – Add the vegetables of your choice or you can purchase a blend of frozen vegetables to save a lot of chopping and time.
Healthier Chicken Pot Pie Soup

What is Arrowroot powder?

Arrowroot powder is a natural thickener that’s made by extracting starches from the arrowroot plant. It’s naturally gluten-free and vegan.

How to make Chicken Pot Pie Soup

  1. In a large pan such as a dutch oven, saute the leek, celery, red pepper, and carrots for about 5 minutes. Add the minced garlic and continue cooking for just another minute or two. Remove the mixture to a bowl.
  2. Add the diced chicken to the same pan and cook until the chicken surface starts to brown. This will allow it to stay juicy and not break down in the soup.
  3. Add the vegetable mixture back in with the chicken and cover it with the chicken broth. Add the herbs, salt, and pepper.

How to thicken Chicken Pot Pie Soup Recipe

  1. Add the arrowroot powder and the evaporated milk to a separate bowl or cup. Whisk or stir together until smooth.
  2. Once the soup is hot, stir the arrowroot mixture into the soup. Soup will thicken as it cooks.
Healthier Chicken Pot Pie Soup

Chicken Pot Pie Soup with Puff Pastry

Instead of the buttery crust, I stamped out some little puff pastry bites. A handful of oyster crackers would work too or in my case, it’s delicious without either.

For a decadent option you can cut out puff pastry the size of your bowl. Add soup to your bowl and top it with the puff pastry. Bake 10 to 20 minutes until it’s brown.

Healthier Chicken Pot Pe Soup

What to serve with Easy Chicken Pot Pie Soup

This delicious creamy healthy Chicken Pot Pie soup is a meal all by itself. If you wanted to add to the menu we would suggest maybe a simple fruit salad and a muffin or quick bread. Here are some of our favorites.

Storage tip: When I make soup I always make a lot of it. I freeze it in individual servings which make the perfect meal when the mood strikes or when we don’t have the time to cook.

We love soup year-round and here are a few of our favorites!

Pin it!

Two photo collage for Pinterest. Top photo is a top down view of a gray bowl filled with chicken and vegetables topped with puff pastry crackers. The bottom photo is of two bowls of the soup with the crackers spread around the bowls. Two spoons lie between the bowls.

This soup. It is so creamy and delicious without all of the fat and calories.

If you make it, leave us a comment and let us know what you think.

Keep scrolling for some more additional soup recipes!

Top view close up of a bowl of Chicken Pot Pie Soup
5 from 18 votes

Healthier Chicken Pot Pie Soup Recipe

This Healthier Chicken Pot Pie Soup is delicious comfort food loaded with tender chicken and fresh vegetables. The only thing missing is the extra fat and calories.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 12
Author Julie Menghini


  • 1 leek cleaned and thinly sliced
  • 1 red bell pepper diced
  • 3 carrots diced (1-1/2 to 2 cups)
  • 3 celery stalks diced (1-1/2 to 2 cups)
  • 2 russet potatoes cut into 1 to 1-1/2 inch cubes
  • 4 garlic cloves minced
  • 2 lbs chicken breasts skinless and boneless cut into 1-1/2″ cubes
  • 6 cups low sodium chicken broth or stock
  • 2 tsp Herbs de Provence seasoning
  • 3 tbsp parsley chopped (optional garnish)
  • 1 tbsp olive oil I use extra virgin
  • 2 tbs butter
  • 3 tbsp arrowroot powder
  • 12 oz 2% evaporated milk
  • Salt and Pepper

Puff pastry Bites (optional)

  • 1 puff pastry sheet Optional
  • 1 egg beaten
  • coarse kosher salt


  • Preheat the oven to 400°F if you are making the puff pastry bites.
  • In a 7 quart dutch oven or stock pot, add butter and olive oil.  Heat until butter is melted.  Add leek, celery, carrots, and red pepper.  Saute for 5 minutes.  Add garlic and cook an additional 2 minutes.  Remove the vegetables to a bowl.
  • If needed, add additional olive oil to the dutch oven.  Add cubed chicken and cook until all surfaces are sealed.  Add the vegetables back into the pot with the chicken.  Add the potatoes.
  • Cover the ingredients with chicken broth.  You can add additional water if the chicken broth doesn’t cover all of the ingredients.  Add Herbs de Provence.
  • Combine evaporated milk with arrowroot powder in a small bowl or cup.  Mix until combined.  Stir into the soup.  Soup will thicken as it cooks.  Add salt and pepper as needed.
  • Garnish with parsley right before serving.  Top with puff pastry bites or crackers if desired.
  • Store leftovers in the refrigerator for a week or freeze in an airthight container for up to 6 months.

Puff Pastry bites

  • Roll out puff pastry and cut into small circles.  Place on an oiled baking sheet.  Brush with whipped egg and sprinkle with salt.  Bake 10 to 20 minutes or until browned.


Sodium: 262mg | Calcium: 41mg | Vitamin C: 19.3mg | Vitamin A: 3210IU | Sugar: 5g | Fiber: 1g | Potassium: 665mg | Cholesterol: 71mg | Calories: 316kcal | Saturated Fat: 3g | Fat: 13g | Protein: 23g | Carbohydrates: 25g | Iron: 1.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

National Soup Swap Day 2021

Happy National Soup Swap Day! Today, I’m linking up with other bloggers for a virtual soup swap hosted by Kate’s Recipe Box – and we’re all sharing some tasty soup recipes to warm you up!

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Thank you from the bottom of my heart for spending some time with me today!

Recipe Rating


Wednesday 20th of January 2021

Love love this idea. I don't like chicken pot pie, but this reverse version would surely have me eating it. The pastry crust on top is a winner

Julie Menghini

Thursday 21st of January 2021

Thank you, Renz!


Tuesday 19th of January 2021

The soup looks delicious and packed with veggies. This will be loved by everyone and a healthy version is always great! Yum!

Julie Menghini

Wednesday 20th of January 2021

Thank you, Radha!


Monday 18th of January 2021

The puff pastry croutons are the perfect way to top this off!

Julie Menghini

Tuesday 19th of January 2021

Thanks, Kate. They're a fun addition.

Kathryn Donangelo

Sunday 17th of January 2021

Thank you for making a healthier version of this soup! It looks so hearty and cozy. I can't wait to try it!

Julie Menghini

Sunday 17th of January 2021

Thank you, Kathryn! I hope you enjoy it as much as we do.

Claudia Lamascolo

Sunday 17th of January 2021

what a great idea for pot pie lovers all the flavors in a soup this is pure brillance!

Julie Menghini

Sunday 17th of January 2021

Thank you, Claudia! I can eat this soup every day.