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–+ servings
Two bowls of chicken pot pie soup.
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5 from 1 vote

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
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 448kcal
Author: Taylor Stinson

Equipment

  • 1 cookie cutter optional; you can use whatever shape you'd like

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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