Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup is comfort in a bowl! It's so easy, creamy and delicious—top it with puff pastry croutons!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 448kcal
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 tbsp flour optional, to thicken soup
- 1 medium-sized white potato chopped
- 1 lb chicken breast
- 3 sprigs fresh thyme finely chopped, or 1 tsp dried
- 1 sprig rosemary finely chopped, or 1 tsp dried
- 1 tsp fresh sage finely chopped, or 1 tsp dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups chicken broth
- 1/2 cup milk dairy or non-dairy
- 1 cup peas
- 1 puff pastry sheet optional
- 1 egg
Heat olive oil in a large pot over med-high heat. Add chicken, seasoning generously with salt and pepper, and searing on each side for 2-3 minutes. Remove chicken and set aside, then add onions, carrots, celery and garlic, sauteeing for 5 minutes until tender.
Sprinkle flour overtop then mix with veggies. Add chicken back to pot along with remaining ingredients, except for milk, peas, puff pastry and egg.
Bring to a boil then simmer on med-low for 30 minutes. Stir in milk and peas, then serve with puff pastry stars overtop and enjoy!
Optional puff pastry stars
While soup cooks, preheat oven to 375 F. Crack an egg into a bowl and whisk, then add puff pastry to a parchment-lined baking sheet. Cut out stars in the puff pastry with a star cookie cutter (or whatever other cookie cutter you have), then brush with egg wash. Bake in the oven for 12-15 minutes until cooked through and golden. Add to top of soup if desired.
We were inspired to add puff pastry stars by Pinch of Yum's slow cooker chicken pot pie soup recipe. Check out their recipe!
Use leftover or rotisserie chicken to cut down on prep time.
To make this recipe gluten-free, use gluten-free flour and leave off the puff pastry.
Serve with homemade dinner rolls, biscuits or mashed potatoes.
Store the leftovers in the fridge for 5 days (keep the puff pastry separate). Reheat in the microwave for 1-2 minutes or on the stovetop.
Freeze this soup without the milk and peas for up to 3 months. Defrost in the fridge then reheat on the stovetop, stirring in the milk and peas before serving.
Calories: 448kcal | Carbohydrates: 36g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 483mg | Potassium: 816mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3794IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 3mg