Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free) Recipe
This Healthy Chicken Pot Pie Soup is a comforting, whole-foods recipe that captures the flavors of a classic pot pie in a nourishing, dairy-free, and Whole30-friendly soup. Loaded with tender chicken, garden vegetables, and aromatic herbs, it’s perfect for a cozy meal that’s both satisfying and wholesome.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Whole30
Ingredients
Scale
Vegetables and Aromatics
- 2–3 Tablespoons olive oil (can substitute butter or ghee)
- 1 onion, diced
- 1 cup diced carrots (about 3–4 carrots)
- 1 cup diced celery (2–3 stalks)
- 1 pound baby gold potatoes, quartered or diced (about 3–4 cups)
- 1 clove garlic, minced
Herbs and Seasonings
- 1 teaspoon salt (adjust to taste)
- 1/2–1 teaspoon black pepper
- 3/4 teaspoon dried rosemary (or 3/4 Tablespoon fresh rosemary)
- 1/4–1/2 teaspoon dried thyme (or 1–1 1/2 teaspoons fresh thyme)
- 1/4–1/2 teaspoon dried ground/rubbed sage
Liquids
- 3 cups quality chicken stock or broth (bone broth preferred)
- 1/2 cup canned coconut milk or almond milk (optional)
Protein and Additional Ingredients
- 12–16 ounces cooked, cubed chicken (about 3 cups)
- 1 cup frozen peas
- Fresh parsley or additional herbs for garnish
Instructions
- Cook Veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and potatoes. Cook the vegetables for 12-15 minutes, stirring occasionally, until they become almost fork-tender but still hold their shape.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir and cook for one minute until the garlic is fragrant. Pour in the chicken broth, then cover the pot to prepare for simmering.
- Simmer: Bring the soup to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium and let it cook for 10-15 minutes, or until the potatoes are fully cooked but not mushy. The vegetables should be tender yet maintain texture.
- Thicken: Remove 1 to 1 1/2 cups of the vegetables and broth mixture from the pot and transfer to a high-speed blender. Add the optional coconut or almond milk and blend until completely smooth. Pour this thickened mixture back into the soup pot with the remaining vegetables and broth.
- Finish: Thoroughly stir the soup to combine all parts. Add the cooked, cubed chicken and frozen peas to the pot. Cook for an additional 1-2 minutes until heated through. Taste and adjust seasoning with extra salt, pepper, or herbs as desired. Garnish with fresh parsley or preferred herbs.
- Serve & Store: Serve the soup hot immediately. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is Whole30 compliant if you use compliant chicken broth and omit the almond or coconut milk or use Whole30-approved brands.
- You can substitute butter or ghee for olive oil for different flavor profiles.
- Using bone broth adds extra nutrients and depth of flavor.
- For a creamier texture without dairy, the blended vegetable and coconut milk mixture thickens the soup naturally.
- Leftovers reheat well in a saucepan over low heat; add a splash of broth if needed to loosen consistency.
- Fresh herbs on top add brightness and freshness to every bowl.
Keywords: Chicken pot pie soup, Healthy chicken soup, Whole30 soup, Dairy-free pot pie soup, Comfort food soup, Easy weeknight soup
