Healthy Chicken Pot Pie Soup is a dairy-free meal filled with protein, vitamins, and nutrients. Paired with fresh-out-of-the-oven biscuits, it’s a hearty dish that’s sure to leave you feeling full and satisfied.
The perfect chicken pot pie recipe
When I was growing up, chicken pot pie night was always my absolute favorite. I remember it as being a creamy and delicious meal that would always leave me feeling full. I’d even wind up fighting for the leftovers the next day!
It’s no wonder that once I started cooking for myself, I made my family’s chicken pot pie recipe a regular on my meal rotation. Eventually, though, I realized that traditional pot pie ingredients aren’t the best, and I decided to put together an alternative recipe with a healthier twist.
That’s how this healthy chicken pot pie soup came to be! It has the familiar chicken pot pie taste that we all love, but with the comfort of a warm, creamy soup. When paired with my homemade flaky biscuits, this meal is hands down one of the best chicken recipes ever.
Healthy chicken pot pie soup is a family-friendly meal that everyone will love, including the kiddos! It’s the perfect meal to leave everyone feeling full and satisfied.
Ingredients in easy chicken pot pie
Healthy chicken pot pie soup uses a wide range of ingredients. The veggies are packed in to make this a nutrient-rich meal complete with Vitamin C, B6, Vitamin A, calcium, fiber, and healthy fats. Thanks to the chicken, it also supplies protein.
When paired with the biscuits, this is a mouth-watering soup that will have you reaching for seconds! Here’s everything you’ll need:
- Ghee or butter
- Diced yellow onion
- Minced garlic
- White potatoes
- Chicken broth
- Coconut milk
- Dried thyme
- Dried rosemary
- Dried sage
- Cooked chicken
- Frozen peas
- Almond flour
- Arrowroot powder
- Baking soda
- Melted ghee or butter
Tools used in this chicken soup recipe
A handful of kitchen supplies will be needed to make this recipe. To capitalize on your time, gather the items before you begin. You’ll need the following:
- Cutting board
- Chopping knife
- Dutch oven or large pot
- Stirring utensil
- Baking sheet
- Parchment paper
- Two mixing bowls
Additionally, you will need the following measurements: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make healthy chicken pot pie soup
This recipe consists of two main parts: the soup and the biscuits. We will start by preparing the soup ingredients, and then while simmering, we will prepare and bake the biscuits. This recipe will require about an hour of prep and cooking time combined.
Making the soup:
We will begin by making the soup. To a large dutch oven, melt the ghee over medium-high heat. Add the onion once the ghee is hot.
Let the onion cook for a few minutes, and then add the garlic. Stir it around for a minute, and then add half of the potatoes, followed by the stock.
Lower the heat and cook for 15 minutes with the lid on.
After 15 minutes, the potatoes should be fork tender. Using a slotted spoon, remove the potatoes and add them to a high speed blender. It’s okay if some of the onion is scooped up with it.
Next, add the coconut milk to the potatoes in the blender and blend until everything is creamy. Let the mixture sit.
Meanwhile, add the rest of the potatoes, the carrots, and the celery to the dutch oven. Add the salt, pepper, and all of the spices, and then stir until well combined. Place the lid on top, and let cook for 10 minutes.
After 10 minutes, add the potato cream to the pot. Add the chunked chicken and frozen peas, and stir until well combined. Let everything simmer over low heat for 10 minutes.
Making the biscuits:
While the soup is simmering, we will begin making the biscuits. Preheat the oven to 350F and line a baking sheet with parchment paper.
Next, mix the almond flour, arrowroot powder, salt, and baking soda.
In a small bowl, whisk together the egg and ghee, and then add this to the dry ingredients.
Form the dough into biscuit shapes and place on the baking sheet. Bake for 15-17 minutes, or until golden brown.
While the biscuits are finishing up, don’t forget to turn off the heat for the soup once it has simmered for 10 minutes.
Once ready, remove the biscuits from the oven, serve, and enjoy!
Chicken pot pie sides
Looking for some side dish ideas? Anything will work! I like to serve this meal with a side salad, often opting for one with a strawberry vinaigrette dressing.
Alternatively, you can serve this dish with a plate of veggies. Broccoli, asparagus, or even sautéed green beans all work well!
Tips for making healthy chicken pot pie soup
Here are some answers to commonly asked chicken pot pie questions! Have questions that aren’t listed here? Add a comment below!
Can I thicken my soup even more?
If you find that your soup is too watery, try adding some extra arrowroot powder to the mix. It should help to thicken it up. If that doesn’t work, try adding a bit of extra flour.
Is chicken pot pie soup healthy?
This recipe is, yes! It includes a ton of veggies and is packed with vitamins and nutrients. It’s a good alternative to traditional carb-heavy chicken pot pie recipes.
How should leftovers be stored?
Leftovers can be stored in an airtight container and kept in the refrigerator for 2-3 days. Store the soup and biscuits separately.
More soup recipes from Erin Lives Whole
Love a good, comforting soup? There are more where this one came from! Try any of these tasty ideas for a filling, satisfying meal that everyone will love.
- Easy Chicken Tortilla Soup
- Healthy Stuffed Pepper Soup
- Easy Minestrone Soup
- Butternut Squash Soup (Vegan)
Recipe by Erin Morrissey + Photos by The Mindful Hapa
- 2 tbsp ghee (or butter if not dairy-free)
- 1 small yellow onion, diced.
- 3 tsp minced garlic
- 2 pounds white potatoes, peeled and diced into cubes (4–5 medium-large potatoes)
- 3 cups chicken broth
- 1 can coconut milk
- 1.5 cups carrots, chopped
- 1.5 cups celery ribs, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- 4 cups cooked chicken, diced into chunks (about 3 large breasts)
- 1 cup frozen peas
Biscuit (makes 6 small biscuits)
- 1 cup almond flour
- 1/4 cup arrowroot powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tbsp melted ghee (butter if not dairy free)
- 1 egg
- To a large dutch oven, melt ghee over medium-high heat. Add onion once ghee is hot.
- Let onion cook for a few minutes, then add garlic. Stir it around for a minute, then add half of the potatoes and all of the stock.
- Lower heat and cook for 15 minutes with lid on.
- After 15 minutes, potatoes should be fork tender. Using a slotted spoon, remove all of the potatoes and add them to a high speed blender. It’s okay if the onion comes with it!
- Add coconut milk to the potatoes in the blender and blend until creamy. Let mixture sit.
- Meanwhile, add rest of potatoes, carrots, and celery to dutch oven. Add in salt, pepper, and all spices as well. Stir till combined. Put lid on and let cook for 10 minutes.
- After 10 minutes, add potato cream from blender to pot. Add in chunked chicken and frozen peas as well. Stir until well combined. Let simmer over low heat for 10 minutes.
- Start making your biscuits by preheating the oven to 350F and lining a baking sheet with parchment paper.
- Mix together almond flour, arrowroot powder, salt, and baking soda.
- In a small bowl, whisk together egg and ghee. Add to dry ingredients.
- Form into biscuit shapes and place on baking sheet. Bake for 15-17 minutes or until golden brown.
- After soup has simmered for 10 minutes, turn off heat.
- Serve and enjoy!
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