Go Back
–+ servings

Healthy Chicken Pot Pie Soup

Please rate us
A comforting and nutritious soup that captures the classic flavors of chicken pot pie in a warm bowl, perfect for chilly evenings and busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup almond milk (or other dairy-free milk) Feel free to use oat milk or any nut milk.
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 cup potatoes, diced

Method
 

Cooking Methods
  1. For the Instant Pot: In your Instant Pot, add the diced chicken, carrots, celery, onion, garlic, chicken broth, almond milk, thyme, rosemary, salt, and pepper.
  2. Seal and Cook: Secure the lid and set it to high pressure for 10 minutes.
  3. For the Crockpot: If you prefer a slow cooker, combine all ingredients and set to low for 6-8 hours.
  4. Stove-Top Method: Combine all ingredients in a pot and bring to a simmer. Cook until the chicken is done and veggies are tender, about 20-30 minutes.
  5. Add Peas: Stir in the frozen peas and cook for an additional 5 minutes.
  6. Taste and adjust seasonings as needed, then serve hot.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 5g

Notes

Storage: Let the soup cool completely in an airtight container before refrigerating. It lasts up to 3-4 days in the fridge. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat by thawing overnight in the fridge and warming on the stove, adding broth or almond milk as needed.
Tried this recipe?Let us know how it was!