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Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free)

Healthy Chicken Pot Pie Soup – This dairy-free chicken pot pie soup is creamy and delicious, loaded with veggies and flavor. You’ll love it on a chilly day! (Whole30)

Overhead view of two bowls of healthy dairy-free chicken pot pie soup with gluten-free biscuits

Since we went dairy-free for my daughter almost 9 years ago, we’ve gotten used to swapping out things like heavy cream, cheese, sour cream, or cream cheese that I grew up eating all the time. And honestly, most of the time we don’t even really think about it anymore. (My kids were 2 years old and 3 months old when we made the switch, so they don’t remember anything different!)

BUT.

Every once in a while, I get a really strong craving for something creamy and cozy.

Don’t get me wrong–I love a good broth-y soup for SURE. But once the cold weather rolls in, a creamy, cozy bowl of something amazing sounds perfect. A few years ago, I got the craving for chicken pot pie soup (something I used to make when we were first married), but I couldn’t quite figure out how to replicate that creamy texture without impacting the flavor.

After a few years of experimenting, we’ve aced this recipe for healthy (and dairy-free!) chicken pot pie soup. So how’d we do it? We worked some veggie magic! I’ll let you in on the secret in a second, but first, let me just give you a quick peek at why this healthy chicken pot pie soup is so good:

  1. It’s creamy and cozy without any dairy. (It’s even Whole30-approved!)
  2. It’s loaded with veggie goodness and savory herbs that give it the most incredible pot pie flavor.
  3. It’s exceptionally easy to make.
  4. It’s a great way to use up leftover chicken or leftover turkey at the holidays (just sayin’!).

So HOW did we work that creamy-but-dairy-free magic? Let’s take a peek at what goes into this dairy-free chicken pot pie soup recipe…

Ingredients For Dairy-Free Chicken Pot Pie Soup:

  • Olive Oil (Or Ghee, or Butter). Depending on your dietary needs, you can cook your veggies in olive oil or ghee (Whole30), or butter if dairy isn’t an issue for you.
  • Onion, Carrots & Celery. This trio of veggies (known as mirepoix) is the foundation of many soups, stews, and dishes because of its gorgeous blend of savory flavor. I love it as the base of chicken pot pie and this chicken pot pie soup.
  • Golden Potatoes. I use baby Yukon gold potatoes here because of their lighter color. You’ll blend part of the soup to create a creamy effect without dairy, and gold potatoes are perfect for this because you don’t have to peel them first. As an added bonus, their lighter color will help add a golden color to the soup once blended. (Red potatoes can change the color of the soup in an unappetizing way, so I don’t recommend them here.)
  • Salt & Pepper. Some simple salt and pepper goes a long way in brightening the flavor of chicken pot pie soup, but you’ll really add lots of flavor with…
  • Fresh or Dried Herbs. I like a mix of rosemary, thyme, and sage for this healthy Chicken Pot Pie Soup. If you’ve got fresh herbs on hand (especially rosemary and thyme!) they’ll add even more flavor, but pantry staples are an easy shortcut that’ll still deliver.
  • Chicken Broth or Stock. A good-quality chicken broth or stock is a must here since it’ll add so much flavor to the soup. I always love homemade chicken broth, but Bonafide Provisions and Kettle & Fire are two of my favorite store-bought brands to stock up on when they’re on sale. (See a list of Whole30 chicken broth options here)
  • Cooked Chicken. This is the perfect time to use leftover cooked chicken (poached, baked, or rotisserie work well!), or even some Thanksgiving turkey leftovers.
  • Frozen Peas. Yes, peas are Whole30, as of their latest update! I love the pop of green color and subtle sweetness they add to this savory, healthy Chicken Pot Pie soup.
  • Fresh Herbs (If You Want.) To finish, I love adding a sprinkle of fresh herbs on top for some green. Fresh parsley or a bit more rosemary or thyme can look nice!
Overhead view of two bowls of healthy dairy-free chicken pot pie soup with gluten-free biscuits

What To Serve With Healthy Chicken Pot Pie Soup:

That depends on how you’re eating! But here are a few of my favorites:

Gluten-Free Focaccia, Rolls, or Biscuits. If you’re not on Whole30, adding some bread on the side is always cozy. My kids love basically any dinner where bread is involved!

A Nice Salad. If you’re eating grain-free or following Whole30, a fresh salad on the side can be delicious. A few that are great in cold weather are:

Fresh Fruit. I always include fresh fruit at dinner. My kids and I love it. I think green grapes, sliced apples or pears can be so refreshing next to this cozy dairy-free chicken pot pie soup.

Close up overhead view of a bowl of healthy dairy-free chicken pot pie soup with fresh herbs

FAQ + Tips and Tricks For The Best Healthy Chicken Pot Pie Soup

How To Make Chicken Pot Pie Soup Dairy-Free. My secret is to cook the veggies, potatoes, and broth together, then puree 2 cups of the soup to stir back in. The potatoes help create a creamy effect without a drop of dairy, and they’ll thicken the soup beautifully. Perfect for dairy-free & Whole30 eaters!

Try It With Leftover Thanksgiving Turkey! If you’re looking for a yummy way to repurpose leftover turkey at Thanksgiving or the holidays, try mixing it into this pot pie soup in place of the chicken!

Can You Freeze Chicken Pot Pie Soup? I wouldn’t recommend it. Potatoes aren’t the best texturally when they’ve been cooked, frozen, then thawed. They’ll definitely soften. I recommend eating this soup fresh for best results.

Can I Make Chicken Pot Pie Soup In A Slow Cooker? I haven’t tested it! It comes together fairly quickly on the stove, but if you give it a try in the slow cooker, I’d love to know how it goes! I’d start by adding the oil, veggies, potatoes, garlic, seasonings, and broth to the slow cooker. Cook on HIGH 3 hours or LOW for 6 hours. Remove 2 cups of the soup and puree as directed. Stir the puree back into the slow cooker, along with the chicken and peas. Heat through and serve.

Can I Make This As Instant Pot Chicken Pot Pie Soup? I think so! I haven’t tested it yet, but here’s what I’d try. Use the SAUTE function to heat the olive oil. Add the onion, carrots, celery, and potatoes and cook 8-10 minutes to soften slightly. Add garlic, seasonings, and broth. Secure the lid and cook on Manual/High Pressure 8 minutes. Quick-release the steam and carefully open the lid. Remove 2 cups of soup and puree as directed. Stir the puree back into the Instant Pot, along with the chicken and peas. Heat through and serve.

Front view of two bowls of healthy dairy-free chicken pot pie soup with gluten-free biscuits

More Cozy Soups To Fall In Love With:

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Overhead view of two bowls of healthy dairy-free chicken pot pie soup with gluten-free biscuits

Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free)


  • Author: One Lovely Life
  • Total Time: 55 minutes
  • Yield: 6-7 cup soup 1x
  • Diet: Gluten Free

Description

Healthy Chicken Pot Pie Soup – This dairy-free chicken pot pie soup is creamy and delicious, loaded with veggies and flavor. You’ll love it on a chilly day! (Whole30)


Ingredients

Scale
  • 23 Tbsp. olive oil (can sub butter or ghee)
  • 1 onion, diced
  • 1 cup diced carrots (34 carrots)
  • 1 cup diced celery (23 stalks)
  • 1 lb. baby gold potatoes, quartered or diced (34 cups)
  • 1 cloves garlic, minced
  • 1 tsp. salt (more or less, to taste)
  • 1/21 tsp. pepper
  • 3/4 tsp. dried rosemary (or 3/4 Tbsp. fresh)
  • 1/41/2 tsp. dried thyme (or 11 1/2 tsp. fresh)
  • 1/41/2 tsp. dried ground/rubbed sage
  • 3 cups quality chicken stock or broth (I like bone broth)
  • 1/2 cup coconut milk or almond milk (optional)
  • 1216 oz. cooked, cubed chicken (about 3 cups)
  • 1 cup frozen peas
  • fresh parsley or additional herbs, to serve

Instructions

  1. In a large Dutch oven or soup pot, heat the olive oil over medium heat.
  2. Add onion, carrots, celery, and potatoes.
  3. Cook veggies 12-15 minutes, or until almost fork-tender.
  4. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook 1 minute.
  5. Add chicken broth and cover the pot.
  6. Bring to a simmer over medium-high heat, then reduce heat to medium and simmer 10-15 minutes or until the potatoes are just cooked through. (They shouldn’t be mushy but shouldn’t be hard).
  7. Remove 1-1 1/2 cups of the veggies and broth mixture and transfer to a high-speed blender with the coconut or almond milk.
  8. Blend until completely smooth and pour back into the soup pot with the remaining veggies and broth.
  9. Stir through to combine, and add cooked chicken and frozen peas. Cook 1-2 minutes more, then garnish with fresh herbs.
  10. Taste, and add additional salt, pepper, or herbs, as desired. 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: chicken pot pie soup, dairy free chicken pot pie soup, healthy chicken pot pie soup, whole30 chicken pot pie soup

4 Comments

  1. Love this recipe! So easy, SO delicious and simple ingredients we always have on hand. I’m a HUGE soup lover and have high soup-expectations… this one made its way to my top soup recipes! Highly recommend!

    1. Thank you SO MUCH for taking the time to leave a review Kelsey! I appreciate you so much. I’m so glad you loved this soup as much as we do!

  2. A New Staple Recipe
    Made this last week for movie night with my son and Daughter-in-law. The ol’ sweetheart and I finished it off the next night. I didn’t even get to freeze the left-overs because there wasn’t any. We all thought it was great. It went together very easily. I got celery & onion mix and the cooked chicken already chopped from the shop. That made it super easy. We will be having this again next weekend. YUM!

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