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Healthy Chicken Pot Pie Soup

Healthy chicken pot pie soup delivers classic pot pie flavor in a creamy, lightened broth with tender chicken and diced potatoes. Simmered until vegetables are soft, then thickened with a milk-and-flour mixture for a comforting texture without heavy crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1 lb chicken breast cubed
Vegetables
  • 1 onion diced
  • 3 carrots sliced
  • 2 celery stalks diced
  • 3 potatoes cubed
  • 1 cup frozen peas
Broth and dairy
  • 4 cup low-sodium chicken broth
  • 1 cup milk
Thickener and seasonings
  • 3 tbsp flour
  • 1 tsp thyme
  • Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat a Dutch oven over medium heat and sauté the diced onion, sliced carrots, and diced celery until softened, about 5 minutes, stirring occasionally until glossy and fragrant.
Cook the chicken
  1. Add the cubed chicken and cook until lightly browned on the outside, using medium heat so the pieces get color without fully drying out.
Simmer the soup
  1. Stir in the cubed potatoes, thyme, and low-sodium chicken broth, then bring to a simmer over medium-high heat until you see steady bubbles across the surface.
Finish cooking
  1. Simmer for 15-18 minutes until the chicken is cooked through and potatoes are tender, checking by piercing a potato cube for softness.
Thicken with milk and flour
  1. Whisk the flour into the milk until smooth, then stir the mixture into the soup to thicken, simmering briefly so it looks creamy rather than watery.
Add peas
  1. Add the frozen peas and simmer for 3-4 minutes more until bright green and just tender.
Season and serve
  1. Season with salt and pepper to taste before serving, tasting last so the flavor is balanced and the broth feels creamy.

Notes

Pro tip: whisk flour into cold milk first to prevent lumps when thickening. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently and thin with a splash of broth if it gets too thick. Freezing is not recommended because the potatoes and milk-based broth can change texture. For a lighter swap, use low-fat or unsweetened lactose-free milk to keep the same creamy finish.