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.
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.
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.
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
- 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.
- 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.
- 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
- Add the arrowroot powder and the evaporated milk to a separate bowl or cup. Whisk or stir together until smooth.
- Once the soup is hot, stir the arrowroot mixture into the soup. Soup will thicken as it cooks.
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.
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!
We love soup! Find all of our soup recipes here.
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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.
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Keep scrolling for some more additional soup recipes!
Healthier Chicken Pot Pie Soup Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
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!
- Dill Pickle Soup from Kate’s Recipe Box
- Alphabet Soup from Karen’s Kitchen Stories
- Dairy Free Cream of Asparagus Soup from Frugal & Fit
- Quick Vegetable Soup from Cheese Curd in Paradise
- Clean the Refrigerator Soup from A Day in the Life on the Farm
- Roasted Garlic Soup with Potatoes, Kale, & Bacon from Savory Moments
- Cream of Mushroom Soup from Kathryn’s Kitchen Blog
- 30 Minute Two Bean Tomato Soup from Blogghetti
- Vichyssoise from That Recipe
- Rotisserie Chicken Alphabet Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chicken and Black Bean Vegetable Soup from Palatable Pastime
- Potato and Spinach Soup from Magical Ingredients
- Conch Soup from HomeMadeZagat
- Copycat Olive Garden Chicken and Gnocchi Soup from Hezzi-D’s Books and Cooks
- Slow-Cooker Pasta Fagioli Soup from A Little Fish in the Kitchen
- Corn Chowder from House of Nash Eats
- Lobster Bisque from The Redhead Baker
- Bacon-Cheddar Cauliflower Chowder from The Spiffy Cookie
- Hong Kong Style Spam & Egg Macaroni Soup from Making Miracles
- Cauliflower Cheddar Soup from Devour Dinner
- Chicken Pot Pie Soup from Hostess at Heart
Thank you from the bottom of my heart for spending some time with me today!
Renz says
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 says
Thank you, Renz!
Radha says
The soup looks delicious and packed with veggies. This will be loved by everyone and a healthy version is always great! Yum!
Julie Menghini says
Thank you, Radha!
Kate says
The puff pastry croutons are the perfect way to top this off!
Julie Menghini says
Thanks, Kate. They’re a fun addition.
Kathryn Donangelo says
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 says
Thank you, Kathryn! I hope you enjoy it as much as we do.
Claudia Lamascolo says
what a great idea for pot pie lovers all the flavors in a soup this is pure brillance!
Julie Menghini says
Thank you, Claudia! I can eat this soup every day.
Rachna says
This soup looks scrumptious. I love chicken soups with veggies. Addition of arrowroot powder is very smart and I love it.
Julie Menghini says
Thank you, Rachna! We love chicken with veggies too.
Dannii says
I love chicken pot pie and this healthier version looks amazing. I can’t wait to try it.
Julie Menghini says
Thank you, Dannii! I don’t think you’ll miss the extra calories. We sure don’t.
Heather Johnson says
This was so delicious – i love the little buttery crunch from the puff pastry! Yum!
Julie Menghini says
Thanks, Heather! So glad you enjoyed it!
Lisa | Garlic & Zest says
I grew up on chicken pot pie and your recipe is LEGIT. So full of homestyle flavors and I just love those puff pastry bites!
Julie Menghini says
Thank you, Lisa! We loved those pies too.
Hezzi-D says
I love chicken pot pie and this is such a great variation!
Julie Menghini says
Thank you, Hezzi!
Amy (Savory Moments) says
This soup is so perfect for a chilly winter day! It looks so comforting and delicious.
Julie Menghini says
Thanks, Amy! It’s a great comfort food recipe.
Karen @Karen's Kitchen Stories says
I loved those chicken pot pies too! So nice you could capture it in a lightened up soup.
Julie Menghini says
Thank you, Karen! It’s one of our favorites!
Lisa Kerhin says
Oh for sure this is going on the menu. Love the healthier spin
Julie Menghini says
Thank you, Lisa!
Colleen - Faith, Hope, Love, & Luck says
I’m definitely going to make this soup the next time I have puff pastry scraps! It sounds heavenly!
Julie Menghini says
Thanks, Colleen!
Tisha says
Chicken Pot Pie is such a classic comfort food recipe! Love this lighter version as a soup!
Julie Menghini says
Thank you, Tisha! We loved the way this one come out and I loved how easy it is.
Aimee Shugarman says
Love this soup recipe. So comforting and easy to make!
Julie Menghini says
Thank you, Aimee!
Jennifer Stewart says
You have read my mind! I love chicken pot pie soup but feel so full after I eat it! Thank you for a healthier version so I can eat more without the guilt!
Julie Menghini says
Thanks! We are definitely on the same page!
Madi says
I love the idea of combining chicken pot pie and soup! It sounds so amazing!
Julie Menghini says
Thank you, Madi! It was a great way to make a larger batch for leftovers too!
Sandra Shaffer says
Those little puff crackers are just enough to make you feel like you are really indulging. Love the flavor of Herbs de Provence. Perfect in this dish!
Julie Menghini says
Thank you, Sandra! John loved those little puff crackers and they were fun to make.
Amy Nash says
I remember eating those frozen pot pies too. They were one of my favorite dinners, lol! This soup sounds delicious and like total comfort food. Can’t wait to try it!
Julie Menghini says
I think it’s so funny how food invokes such memories. We loved this version. Thank you, Amy!
Deb says
This soup is fantastic, we loved all the flavors and no one noticed it was “healthier”!!
Julie Menghini says
Thank you Deb! We really loved it too!
debi at Life Currents says
Pot pie is one of my favorite comfort foods! And I love these little puff pastry pies on top!
Julie Menghini says
Thank you, Debi! I was lucky to get a few for the soup. John was eating them by the handfuls.
Healing Tomato says
Chicken pot pie sounds so delicious. Its perfect for cold, winter nights.
Julie Menghini says
Thank you, Rini! It’s a great comfort soup without the guilt.
Karen (Back Road Journal) says
I’m all for healthier meals and your soup wins the day.
Julie Menghini says
Thank you Karen! I love those foods that don’t taste like I’m trying to be healthy LOL!
Kelsie | the itsy-bitsy kitchen says
Chicken pot pie is one of my favorite comfort foods; I love that you turned it into soup! This sounds AWESOME!
Julie Menghini says
Thank you Kelsie! So much easier and figure friendly.
Lily says
I love pot pies as much as you, but agree the calories are killer. I like your healthier version ,and those puff pastry crackers are awesome!
Julie Menghini says
Thank you, Lily! John was eating those little crackers by the handful. He thought I did something special. I love when that happens. Enjoy your day!
frugal hausfrau says
Those little pies are kind of horrifying! I picked up a couple one night after telling my son about them just so we could try them – I think there’s like 3 tablespoons of filling in them and they were not like the ones I remembered – but I was a kid. What did I know lol! it was always a treat when the folks had a night out and our sitter heated up those pies for dinner.
Anyway, your healthier ones sound delish!
Julie Menghini says
Thank you! I think that’s the closest we came to fast food as a child so hey that’s reason enough to love them right? Enjoy your day!
NancyC says
This soup looks delicious and it’s great that it’s low fat! 🙂
Julie Menghini says
Thank you Nancy! We loved it and I love having a few servings in the freezer for another day.
mimi rippee says
What a brilliant idea! I love the little knobs of pastry crust on top, too. I’ve actually never been tempted to make a chicken pot pie, but I’d make this soup!!!
Julie Menghini says
Thank you! I used to just love those pies Mimi! They’re just comfort food that bring back memories. Something a lot of my food does LOL!