Let’s make Healthy Chicken Pot Pie Soup! This dairy-free chicken pot pie soup recipe is creamy and delicious, loaded with veggies and flavor. You’ll love it on a chilly day! (Whole30)
Since not everyone in my house tolerates dairy well, 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.
That said, every once in a while, I get a really strong craving for something creamy and cozy–especially in cold weather!
That’s where this dairy-free chicken pot pie soup recipe comes in. It’s total comfort food, made without dairy. It’s like classic chicken pot pie in soup form!
I’ll let you in on the secret to its creamy texture in a second, but first, let me just give you a quick peek at why this healthy chicken pot pie soup is so good:
- It’s CREAMY & COZY without any dairy. (It’s even Whole30-approved!)
- It’s NOURISHING, loaded with tender vegetables, plenty of chicken and savory herbs that give it the most incredible pot pie flavor.
- It’s exceptionally EASY to make. No fussing with pie crust and no special skills required!
- It’s ECONOMICAL. This creamy chicken pot pie soup recipe is 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? We start with simple ingredients…
Start With Simple Ingredients
Maybe the best part of this easy chicken pot pie soup recipe is how simple and straightforward the ingredients list is. Let’s take a look:
- Olive Oil (Or Ghee, or Butter). Depending on your dietary needs, you can cook your veggies in a little bit of olive oil or ghee (Whole30), or butter if dairy isn’t an issue for you.
- Diced 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 black 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 fresh rosemary and fresh 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 this delicious 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 chicken work well!), or even some Thanksgiving turkey leftovers. Diced or shredded chicken works best!
- Frozen Peas. Yes, green 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!
How To Make Healthy Chicken Pot Pie Soup, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Cook Veggies. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add onion, carrots, celery, and potatoes and cook veggies 12-15 minutes, or until almost fork-tender.
- Build Flavor. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook 1 minute. Add chicken broth and cover the pot.
- Simmer. Bring soup 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).
- Thicken. 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. Blend until completely smooth and pour back into the soup pot with the remaining veggies and broth.
- Finish. Give it a good stir to combine, and add cooked chicken and frozen peas. Cook 1-2 minutes more, then garnish with fresh herbs. Taste, and add additional salt, pepper, or herbs, as desired.
- Serve & Store. Enjoy right away, and store leftover soup in an airtight container in the refrigerator 2-3 days. (For best results, we don’t recommend freezing this yummy soup.)
What To Serve With Healthy Chicken Pot Pie Soup
That depends on how you’re eating! But here are a few of my favorite side dishes for this delicious meal…
- Gluten-Free Focaccia, Rolls, or Gluten-Free 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. We recommend our Easy Green Salad, this Pomegranate Pear Salad, or a simple Arugula Salad.
- 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.
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 the next day at Thanksgiving or the holidays, try mixing it into this pot pie soup in place of the chicken!
Can I Make Chicken Pot Pie Soup In A Slow Cooker? I haven’t tested it! This easy recipe 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.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Healthy Chicken Pot Pie Soup recipe. I can’t wait to hear how it goes!
Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free)
Ingredients
- 2-3 Tablespoons olive oil can sub butter or ghee
- 1 onion diced
- 1 cup diced carrots 3-4 carrots
- 1 cup diced celery 2-3 stalks
- 1 pound baby gold potatoes quartered or diced (3-4 cups)
- 1 clove garlic minced
- 1 teaspoon salt more or less, to taste
- 1/2-1 teaspoon black pepper
- 3/4 teaspoon dried rosemary or 3/4 Tbsp. fresh rosemary
- 1/4-1/2 teaspoon dried thyme or 1-1 1/2 tsp. fresh thyme
- 1/4-1/2 teaspoon dried ground/rubbed sage
- 3 cups quality chicken stock or broth I like bone broth
- 1/2 cup canned coconut milk or almond milk optional
- 12-16 ounces cooked cubed chicken (about 3 cups)
- 1 cup frozen peas
- fresh parsley or additional herbs to serve
Instructions
- Cook Veggies. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add onion, carrots, celery, and potatoes and cook veggies 12-15 minutes, or until almost fork-tender.
- Build Flavor. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook 1 minute. Add chicken broth and cover the pot.
- Simmer. Bring soup 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).
- Thicken. 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. Blend until completely smooth and pour back into the soup pot with the remaining veggies and broth.
- Finish. Stir through to combine, and add cooked chicken and frozen peas. Cook 1-2 minutes more, then garnish with fresh herbs. Taste, and add additional salt, pepper, or herbs, as desired.
- Serve & Store. Enjoy right away, and store leftover soup in an airtight container in the refrigerator 2-3 days.
Notes
- Potatoes. We only recommend Yukon gold potatoes for this soup. Russet potatoes can get mushy, and red potatoes will change the look of the soup pretty drastically.
- 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.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/healthy-chicken-pot-pie-soup/
I have made this recipe several times and just love it❣️ Great flavors and so yummy. Thank you.
It’s delicious!!!
I’m so glad you loved it! We made a batch almost every week last winter–it’s my FAVORITE!
I cannot get enough of this soup. When I get sick, this is the soup I want the most.
Such a great recipe! I wanted to be to able to FREEZE this soup so I creamed all of the veggies in the blender with a mixture of coconut milk and the broth from the soup. I only used about 1/4 up coconut milk so the coconut taste would not over power the flavor. Added the chicken and peas to the creamed soup. Such a nice comforting bowl of soup! Highly recommend!
Hi, do you use the canned coconut milk or carton coconut milk? – two different types.
Thanks!
Hi, Penny! Sorry for the confusion. I always recommend canned coconut milk. Only use carton coconut milk in recipes if it specifically calls for it.
I have made this recipe more than once and we love it !
Actually haven’t found a soup we have not liked in your recipes.
The Bell’s
Tucson, AZ
I’m so glad to hear it Felicia! This is one of my all-time favorites. We can’t get enough!
My family loved this recipe!! We are gluten free and miss chicken pot pie. My daughter is also dairy free. After making this according to decorations, I laddled hers out and added coconut milk and then heavy cream and 3 slices of Munster cheese in the rest. My daughter had friends over and everyone loved it!!
I’m not feeling good the next day and it’s hitting the spot!!
Thank you for the delicious recipe!
I’m so glad this was a win for you! Hope you feel better soon!
I had this soup at my book club supper and it was so delicious I had to have the recipe. I am making it for myself tomorrow and I can’t wait.
Oh, I’m so glad to hear you enjoyed it!
I had leftover meal prep chicken so I whipped this up tonight. I think my favorite thing was the method to thicken it. So easy!! And it really is reminiscent of pot pie, which I make several times a year. Thanks for this healthy, tasty and easy alternative!
It’s my FAVORITE. We’ve been making it about every other week this winter!
I’ve made this one time and time again–it is so nourishing and delicious! I crave it all the time. It’s my go-to when someone is sick and I want to bring them something.
SAME. So good, and so good to share!
My family loved this soup made with leftover turkey and homemade broth! I know I can rely on your recipes to be delicious. Thank you!
YAAAY! I’m SO glad it was a hit Melanie! (Thank you so much for taking the time to leave such a kind, thoughtful review! You’re the best.)
this soup turned out perfectly. very tasty. thank you.
This is a new staple at our house! So delicious.
I’m so glad to hear it!
We subbed turkey in for the chicken. The soup was a big hit with my family! Delicious and perfect texture! Definitely adding it to our recipe binder. Thanks so much!!
I’m so glad you loved it! It’s SO GOOD this time of year!
Thanks for this perfect soup recipe. This is our “go to” soup. I have fresh herbs growing in the back and a good framer’s market for the vegetables. We eat on it a couple of days. It tastes just as good the next day. Good soup is going to take a little prep time. This good soup is easy to prepare and good for you.
I can only imagine how vibrant and fresh it tastes with herbs from your garden!
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!
I’m so glad it was such a win for you!!! We LOVE it too 🙂
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!
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!