HomeHEALTHY FOODHealthy Chicken Pot Pie Soup (Dairy Free!) | aspirational kitchen

Healthy Chicken Pot Pie Soup (Dairy Free!) | aspirational kitchen

Listen up Chicken Pot Pie lovers, this soup was made for you!

I first made this recipe about 4 years ago as one of those throw-away weeknight soups and it turned out so ridiculously delicious I was practically cleaning the bowl. Since my husband Tony loves my light chicken pot pie recipe, I decided to make it again, but in soup form and of course, with some healthy twists.

it Healthy Chicken Pot Pie Soup Hearty, delicious and super creamy without using any cream or dairy. This has seriously real chicken pot pie flavor and is absolutely delicious with crackers or biscuits. Comfort food at its best! Add this to your weeknight dinner list and get ready for an incredible meal that takes about 30 minutes to make.

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What’s In This Healthy Chicken Pot Pie Soup?

This Chicken Pot Pie Soup is one of those recipes that you can put together in about 30 minutes. Everything cooks in one pot, including the chicken, making it an easy weeknight dinner to prep, make for your family or just whip up the whole pot yourself. It’s made with lots of veggies and no cream, making it perfect for anyone to enjoy — especially when you’ve got a cold, or if you’re just craving a comforting bowl of soup. Here are the materials you will need:

  • Hen: You’ll need about a pound and a half of boneless skinless chicken breasts, as well as some olive oil to cook it.
  • Vegetables: This Chicken Pot Pie Soup is loaded with carrots, cauliflower, onions, and peas.
  • potato: The secret ingredient to making this soup creamy and hearty! I love using Yukon Gold potatoes for the buttery, creamy texture.
  • herbs Spices: You’ll need some dried or fresh thyme and lots of salt and pepper to flavor the soup.
  • milk: Feel free to use any milk you want. I prefer unsweetened almond milk or cashew milk to keep the soup dairy-free, but you can use dairy milk if you’d like! Feel free to use whole milk for a richer soup.
  • stock: You’ll also need some low-sodium chicken broth to cook everything together.

The Key to Super Creamy Chicken Pot Pie Soup

As I mentioned, this healthy Chicken Pot Pie Soup is hearty and creamy, yet contains no dairy or cream! The secret is to add both cauliflower and potatoes to the soup, and then blend some of it together to make a lovely, thick broth. Ever since I made my Creamy Light Up Cauliflower Broccoli Cheddar Soup, I’ve become obsessed with pureeing cauliflower into soups to create a creamy base that adds extra vegetables.

Two Bowls of Chicken Pot Pie Soup with Chickpeas and Crackers

Can I make it vegetarian?

Yes, just use chickpeas instead of chicken, and be sure to use dairy-free milk and vegan broth. This would make the soup both vegetarian and vegan.

add some extra vegetables

If you want some more vegetables in this soup, I suggest adding 8 ounces of baby bella mushrooms, which you can sauté with the onions, carrots, and potatoes. Fresh or frozen sweet corn is also another great option that can be mixed with peas. Yum.

Healthy Chicken Pot Pie Soup in a Bowl

Can I make this in my slow cooker?

Yes! This healthy chicken pot pie soup can be made in the slow cooker or crockpot with a few adjustments:

  1. First reduce the chicken broth to about 1 cup. I would suggest using coconut milk or regular milk (just for the crockpot version). I would also recommend keeping the chicken whole and not cutting it to begin with.
  2. Add all ingredients (minus peas) to your slow cooker, then cook on HIGH for 3-4 hours or on LOW for 6-7 hours.
  3. After cooking, remove the chicken breasts, shred and set aside.
  4. Next, remove 2 cups soup and puree in a blender, then pour into your slow cooker.
  5. Finally, put the shredded chicken back in the slow cooker, stir in the peas, and cook for 10 minutes, then serve.

What to Serve With Chicken Pot Pie Soup

We usually serve our soup with classic buttery crackers or saltines, but you can also serve with:

Healthy Chicken Pot Pie Soup in Two Bowls with Crackers on the Side

Storage and Freezing Tips

  • To store: This healthy chicken pot pie soup will stay good in your fridge for about 5 days. Once the soup has cooled completely, place it in an airtight container (or several, if you want to prepare it) without the extra toppings, and put it in the fridge. To reheat it, just do it in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
  • Freeze: Yes, You Can Freeze This Soup! Follow the directions above, but instead of keeping the soup in the refrigerator, keep it in your freezer for up to 3 months. To reheat, simply thaw the soup overnight and reheat on the stove or in the microwave when you’re ready to eat.

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I hope you enjoy this Chicken Pot Pie Soup. If you make it, please leave a comment below and rate the recipe – I really appreciate it! Exo.

Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup in Two Bowls with Crackers on Site

Comforting, healthy chicken pot pie soup made deliciously creamy without any dairy! Instead, cauliflower and potatoes are pureed in broth to achieve a rich, creamy thickness. This gluten-free and Paleo Chicken Pot Pie Soup is loaded with vegetables and is the perfect light comfort food for the colder months!


  • 1
    Olive Oil
  • 1 1/2
    uncooked skinless chicken breast, diced
  • freshly ground salt and pepper
  • 1/2
    Olive Oil
  • 1
    white onion, chopped
  • 2
    large carrots, sliced
  • 3
    sliced ​​yukon gold potatoes
  • 3
    finely chopped cauliflower florets
  • 1
    small spoon
    dried thyme (or 1 tablespoon fresh thyme)
  • 2
    Unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk)
  • 3
    low sodium chicken broth
  • 1/2
    small spoon
    salt, plus more to taste
  • freshly ground black pepper
  • 1
    frozen peas


  1. Place a large Dutch oven or pot over medium-high heat. Pour in olive oil. Once the oil is hot, add the chicken breast and season generously with salt and pepper. Cook the chicken for 4-6 minutes or till it is cooked well and no longer pink. Remove chicken from pot and transfer to a large bowl; Set aside for later.

  2. In same pot, add 1/2 Tbsp olive oil, chopped onion, shredded carrot, golden potatoes, chopped cauliflower and thyme. Sauté for a few minutes until the onions are soft, then add the milk, chicken broth, and salt and pepper. Let the mixture simmer, uncovered, for 10 minutes or till the potatoes are soft.

  3. After this, take out 3 cups of the mixture from the pot and put it in a blender. Blend until completely smooth (be careful while doing this!), then transfer the puree back to the pot. Stir in cooked chicken and frozen peas. Allow the mixture to boil for another 5-10 minutes so that it thickens slightly. Taste and add more salt and pepper if necessary. Garnish with additional black pepper and fresh thyme, if desired. Great with biscuits or crackers if you like.

recipe notes

To make this recipe vegan: If you want to make this recipe vegetarian or vegan, you can use chickpeas instead of chicken, and also be sure to use vegetarian broth and dairy-free milk.

Alternative: If you are not doing full 30 then you can add 3/4 cup of corn. If you want some more vegetables in this soup, I suggest adding 8 ounces of baby bella mushrooms, which you can sauté with the onions, carrots, and potatoes.


Servings: 4 servings

serving size: 1 serving (based on 4)

Calories: 369 kcal

thick: 10.9 g

Saturated fat: 1.6 grams

Carbohydrates: 30.5 grams

Fiber: 7.3 g

sugar: 7.1 g

Protein: 41.9 g

Recipe: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats

This post was originally published on September 22, 2019, republished on February 14, 2022, and republished on January 15, 2023.



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