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Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup delivers classic pot-pie flavor with tender chicken, carrots, peas, and potatoes simmered in a lightly thickened creamy broth. It starts with sautéed vegetables, then simmers until the potatoes are tender for an easy weeknight bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless chicken breast diced
  • 4 cup low-sodium chicken broth
  • 1 cup milk
Vegetables
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion diced
  • 2 potatoes diced
  • 1 cup frozen peas
Thickener and Seasoning
  • 3 tbsp flour
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery until softened, about 5-7 minutes, stirring occasionally and watching them turn glossy.
  2. Add the diced chicken and cook until no longer pink, 6-8 minutes, stirring until the surface looks opaque.
Thicken the broth
  1. Sprinkle in the flour and stir to coat, cooking for 1 minute at medium heat until it looks slightly golden and smells nutty.
  2. Pour in the chicken broth, stirring to combine, then add the potatoes and thyme while scraping up any browned bits.
Simmer until tender
  1. Simmer for 15-20 minutes at a gentle boil until the potatoes are tender when pierced with a fork, with visible bubbling around the edges.
Finish with creaminess
  1. Stir in the milk and frozen peas, then simmer for another 5 minutes until creamy and thickened, with the peas bright green and the soup coats a spoon.
  2. Season with salt and pepper before serving, tasting at the end to balance the flavors.

Notes

Dice vegetables uniformly so they finish cooking at the same time. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of milk or broth if the soup thickens. Freezing is not recommended because dairy can break when thawed. For a lighter swap, use low-fat milk (or unsweetened lactose-free milk) and reduce butter to 1 tbsp while keeping the flour in place for thickness.