Listen up chicken pot pie lovers, this soup was made for you! <3
This recipe was one of those throw together weeknight soups that turned out to be so ridiculously delicious I was practically licking the bowl clean. Since my husband Tony LOVES my lightened up chicken pot pie recipe, I decided to recreate it but in soup form and of course, with a few healthy twists.
Ever since I made my creamy lightened up cauliflower broccoli cheddar soup last year, I’ve been obsessed with pureeing cauliflower in soups to create a creamy base that adds additional veggies — plus it just so happens to eliminate the need for dairy!
Therefore, this chicken pot pie soup has become one of my ‘accidentally whole30’ recipes. I say accidentally because I never really set out with the intention of making a Whole30 recipe. One of the reasons being that I don’t subscribe to diet culture or trends that eliminate entire food groups and put food groups into ‘failures’. I think you can still achieve a healthy, balanced lifestyle without following a restrictive diet for 30 days. (Food sensitivities and allergies are a much different subject.)
That being said, there are a lot of people who seem to love Whole30, and if done correctly it can be challenging, a way to reset your eating habits and does include plenty of fruits, veggies and lean meats.
Just remember that temporary diets aren’t the way to begin a healthy, balanced lifestyle. You have to find what works for you for long-term success, and a way of life that is beneficial for your mental health. That answer is different for everyone. At the end of the day, food is food and flexibility is essential to living a life you can enjoy. The bottom line, is do what makes you healthy AND happy.
What’s in this healthy chicken pot pie soup?
This chicken pot pie soup is one of those recipes you can throw together in just about 30 minutes. Everything cooks in one pot, including the chicken, making it an easy weeknight dinner to meal prep, make for your family or simply slurp up the entire pot yourself. It’s made with plenty of veggies and no cream, making it perfect for just about anyone to enjoy — especially when you come down with a cold, or if you’re just craving a cozy bowl of soup. Here are the ingredients you’ll need:
- Chicken breast
- Onion
- Carrots
- Yukon gold potatoes (the best for buttery, creamy texture)
- Cauliflower florets
- Dried or fresh thyme
- Unsweetened almond milk or cashew milk (or dairy milk if you prefer!)
- Low sodium chicken broth
- Frozen peas
- Freshly ground salt and pepper
What to serve with chicken pot pie soup
We normally serve our soup with classic buttery crackers or saltines, but you can also serve with biscuits or perhaps even some delicious honey pumpkin cornbread muffins.
Want some extra veggies?
If you’d like some more veggies in this soup, I suggest adding 8 ounces of baby bella mushrooms, which you can saute with the onion, carrots and potatoes. Fresh or frozen sweet corn is also another great option that can be stirred in with the peas. Yum.
Can I make it in my slow cooker?
Yes! This healthy chicken pot pie soup can be made in a slow cooker or crock pot with a few adjustments:
- First, reduce the chicken broth by about 1 cup. I would suggest sticking to using either coconut milk or regular milk (just for the crockpot version). I would also recommend keeping the chicken whole and not dicing it to start.
- Add all ingredients (minus peas) to your slow cooker, then cook on high for 3-4 hours or low for 6-7 hours.
- Once done cooking, remove chicken breasts, shred and set aside.
- Next, remove 2 cups of soup and puree in a blender, then add back to your slow cooker.
- Finally, add the shredded chicken back to the slow cooker, stir in peas and cook for 10 min longer, then serve.
See how to make chicken pot pie soup
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! xo.
Healthy Chicken Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds uncooked boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 1/2 tablespoon olive oil
- 1 white onion, chopped
- 2 large carrots, sliced
- 3 cups diced yukon gold potatoes
- 3 cups finely chopped cauliflower florets
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 cups of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk)
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Instructions
-
Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil it hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.
-
In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork tender.
-
Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired. Great with biscuits or crackers, if you’d like.
Recipe Notes
To make this recipe vegan: if you want to make this recipe vegan or vegetarian, you can use chickpeas instead of chicken, and also be sure to use vegetarian broth and a dairy free milk.
Optional: Feel free to add ¾ cup of corn if not doing whole 30. If you'd like some more veggies in this soup, I suggest adding 8 ounces of baby bella mushrooms, which you can saute with the onion, carrots and potatoes.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eat
215 comments
This looks SO good! I love soup all the time, but it’s still hot-ish here so I am bookmarking this for when Fall finally comes. Ooo, this would be great using leftover turkey, too!
Perfect for fall & winter! Great idea with leftover turkey.
So glad I came across this! I’m making it up tonight using leftover rotisserie chicken. Going to add the mushrooms as well. Can’t wait! Thank you for sharing.
Perfect! Hope you love this one!
Unfortunately, it won’t let me rate it a 5 star. Totally deserves it though! This was absolutely fabulous!! It was flavorful, creamy & hearty – without being too heavy. I highly recommend it! Thank you again for sharing.
We’re working on a fix for the stars, but so happy to hear you loved this one! Perfect for fall & winter 🙂
When it stops being 80 degrees (cries) in Boston you know this is going DOWN!
YES you’ll have to give it a try! Let me know when you make it 🙂
I’m definitely making this ….cool weather or not. (and it’s in high 70’s here)
Hope you love it!!
Unfortunately, peas are NOT allowed on Whole30 but that would be easily omitted I suspect. Looks great!
Great catch! But yes, very easy to omit 🙂 and so delicious!
I cannot wait to make this!! Right up our alley!! All soup, all the time, now through April 🙂
Absolutely! Perfect for fall 🙂 Hope you guys love it!
Looks great! Do you think I could substitute with Oat milk?
Oh my gosh this is yummmmmy!!!! Added the extra mushrooms at the end and I think they gave the dish a nice rich earthiness.
Love it!! Such a great dinner for fall!
Could this work in the crockpot?
Great question! There are a few different steps. First I would reduce the chicken broth a bit — probably by 1 cup, and I would likely stick to using either coconut milk or regular milk (just for the crockpot version). I would likely also recommend keeping the chicken whole and not dicing it (you can do that after it cooks.) Add all ingredients minus peas, then cook on high for 3-4 hours or low for 6-7 hours. Once done cooking, remove chicken breasts, shred and set aside. Next, remove 2 cups of soup and puree in blender, then add back to pot and finally, add shredded chicken back to pot. Stir in peas. Cook for 10 min longer, then serve. Let me know if you try it in the slow cooker!
Used the crock pot directions, and it turned out great! Also used frozen cauliflower florets and put those in in the last hour of cooking, which worked as a good shortcut, then followed the rest of the directions for cutting up the chicken, blending, and adding in the peas. Delicious!
Perfect! So happy to hear that.
I had started this recipe before I realized all I had was unsweetened vanilla almond milk but i persisted anyway. Nothing a bit extra salt couldn’t fix. It was delicious i used shredded rotisserie chicken.
Made this last night and we really enjoyed it! One question though, the instructions say to add the frozen corn and peas, but I don’t see corn in the ingredient list.
So happy to hear that! You’ll find 1 cup frozen peas at the end of the ingredient list, and then the frozen corn is an optional add-in that I included in the notes section. Both are great in the recipe!
So glad I came across this! I’m making it up tonight using leftover rotisserie chicken. Going to add the mushrooms as well. Can’t wait! Thank you for sharing.
If trying to stay low carb, do you have any recommendations on a swap for the potatoes?
You could try just doing cauliflower!
Dear Ambitious Kitchen;
Hi and good morning.I am going to copy down your healthier chicken pot pie soup recipe so that I can make it for my mom,niece and I in november.
All of the nutrictional information is fine and ok but the carbohydrates is high.Is that because of the russet potatoes?Can this soup be doubled and frozen after it has been cooled completely?What do you recommend the safest way to freeze this soup and how long can this soup be frozen before it expires?Are there any stickable stickers that I can use on the lid to mark on it ?
Kim
Made this tonight and it was delicious! However, my potatoes definitely took longer to cook than the instructed time (probably my fault for the size of my dice). I think if I did this again, I might sauté the onions and carrots first, then add the potatoes and cauliflower w the chicken broth and let them come to a boil and cook at a higher temp to get nice and soft, and then add the milk afterwards with the chicken and peas so it doesn’t curdle.
Glad you enjoyed and good tip with cooking the potatoes – if you dice them a bit larger they will tend to cook longer. Let me know how your method goes next time, too!
Outstanding! The only thing different is I had a pound of chicken breast instead of 1.5 pounds. Used unsweetened almond milk. One of the tastiest soups I’ve ever made.
Great! So happy you liked this one 🙂
This was really great! My husband and I really enjoyed it as his favorite food is chicken pot pie.
The perfect recipe for him! Glad you both enjoyed 🙂
I LOVED this recipe! It was exactly the taste I was hoping for!
The only change I’d make would be to reduce the potato and add more cauliflower in its place.
So so good!
So happy you loved it! Yes, feel free to use more cauliflower next time. It will still blend up beautifully!
I made this soup twice…in the past 2 weeks. LOVE it!
I pretty much followed the recipe as is (only substituting frozen cauliflower for the fresh…I’m lazy). The first time, I made it with almond milk. The second time, I made it with 2%. I think I prefer the almond milk, however, neither of those milks prefer me 🙁
I’m wondering – would oat milk work? If you or anyone has tried it, I would love to know! I can’t really have cashew milk, and since the other 2 milks aren’t so great for me, I would love to have an alternative.
Great recipe! I appreciate you sharing it 🙂
So glad you love it! Oat milk or any other non-dairy non-nut milk will work, I would just recommend tasting them beforehand to ensure that they’re not too sweet. Let me know how it goes!
Thanks so much for responding. I appreciate it. I’m going to try oat milk in the near future. I’ll make sure to post my results with it 🙂
Absolutely! Enjoy 🙂
I made this tonight with plain oat milk and it was delicious. Husband and kid approved. Will definitely make again.
Fantastic soup! Creamy, but not dense or heavy feeling. My husband said he wasn’t a soup fan, but really enjoyed this! I added a bag of the Trader Joe’s cauliflower mash because I was too lazy to follow the recipe perfectly. Tasty and will make it again. We did it for meal prep and took some crackers on the side. YUMMO!
Perfect! Glad the cauliflower mash worked out well. Love this one for meal prep!
This looks great, but I’m wondering how to make it in the Instant Pot with a whole chicken. Any ideas?
Since my last comment I decided to get brave and try making this in the Instant Pot and I’m so glad I did! I altered it a bit to accommodate this amazing appliance. I also doubled the recipe as I have an 8 quart Lux. At first I thought I would use a whole chicken, but discovered I had fresh boneless skinless chicken thighs. I began by sautéing them. Then I added everything else but the milk and corn and I used celery instead of peas (my family hates peas). I set it on manual pressure for 17 minutes. I let it depressurize naturally for 20 minutes then released the rest of steam. I turned it to sauté and took out 5 cups of the soup (remember I doubled this). I added the milk and corn and puréed the soup mixture. I added that back in along with some rotisserie chicken I wanted to use up and let it simmer for about 5 minutes. It was amazing!
Perfect! So happy to hear that it worked well in your Instant Pot. Dinner for the week!
Thanks for sharing your instant pot trial! I was wondering the same thing. Glad it worked, I think I’ll try it that way too.
For IP method, did you cook the chicken completely separate? Or cook it in the broth & veg (in the IP)?
I’ve made this soup 3 times! My 9 year old is obsessed. I use garbanzo beans instead of chicken. It’s so hearty and filling, yet still healthy!
Love that! Great idea with the garbanzo beans 🙂
Absolutely delicious! I’ve made this three times already this fall!
Amazing! So happy to hear that.
THIS IS AMAZING. Made this recipe and it turned out so good – couldn’t believe it was healthy. You are a genius!
I made this soup yesterday, and it was amazing! I am super excited to have leftovers for lunch this week. I didn’t have enough carrots, so I added more cauliflower and peas. I also didn’t have thyme, but I did have an herbs de provence mix which worked well. My husband loved it too, and he typically hates cauliflower! I was happy at how creamy it turned out, despite not having any dairy. Thanks for the great recipe! 😀
Perfect! I’m so glad you both enjoyed. Great way to get veggies in 🙂
Really great recipe for a meal prep Sunday evening! I subbed the almond milk for oat milk to see if I could get a creamier consistency – made it a liiiiittle sweet so I upped the salt + added a lil squeeze of lemon before diving in. So delicious ❤️
Delicious for meal prep! Oat milk is quite a bit sweeter than almond milk, but I’m glad the salt + lemon helped even things out.
I made this recipe today, using cashew milk and included the corn. It came out absolutely delicious. Added a few drops of hot sauce on top for little extra yum. Will absolutely be making this again! So good!
Sounds amazing! Great idea with the hot sauce 🙂 glad you enjoyed!
This was sooo good. Substituted broccoli for cauliflower since my daughter likes one better. Will make again!
Perfect! So delicious.
This recipe is absolute fire. I doubled it and made it for my family for Christmas dinner and everyone LOVED it. I’ve been asked to make it again, so it’s definitely a keeper. It’s a wonderful combination of filling and substantial, yet still lightened up with the cauliflower.
Amazing!! So happy to hear that 🙂
So delicious and easy!
Absolutely! Glad you enjoyed 🙂
I followed this recipe exactly and it was divine! It tasted exactly like the decadent chicken pot pie that I’m used to, but Just in soup form….and this is an extremely healthy version. It’s a new favorite recipe for my family, including 2 picky young kiddos! Thank you!
Amazing! So happy to hear that, Elizabeth 🙂
Literally the best weeknight meal w leftovers. Whole family (two toddlers) love it and it’s filling and nourishing, and also so easy. Quickly added to the rotation this winter and forever. Made no subs. Also, pretty affordable weeknight meal, which is a huge plus
Amazing! So happy everyone loved this one. Such a great weeknight dinner!
Delicious!! Such a great soup, it made a bunch and was a perfect left over lunch throughout the week. I think next time I would add some additional fresh herbs and spices to give it a little more flavor.
Absolutely! Feel free to customize to your taste preferences, too.
Very excited to make this soup! I was wondering if it freezes okay and if so, hw long it would be good for in the freezer? Thanks!
It’s delicious! I haven’t tried freezing this and unfortunately I think the texture might get a bit strange with the almond milk.
I made my soup with almond milk and was creamy and delicious!! very easy and quick to make and super nutricious! I added an extra teaspoon of thyme and rosemary as I like the tasty of herbs! Will definitely make it again!
Perfect! Love that 🙂 so delicious!
Loved this recipe! I’m a soup hound, and I’m always searching to rid our diets of sugar, gluten, and dairy.
Thank you for all your hard work in doing these recipes; I have made several before!
Congratulations on your beautiful baby boy too!
So happy you found this one, Carol! One of my favs 🙂 and thank you so much!
I’ve made this recipe 4 times now and it’s been wonderful every time! Super comforting, delicious, and easy to make. Even my vegetable-averse boyfriend likes it!
Amazing! So happy to hear that 🙂 one of my favs!
This soup really tastes like chicken pot pie! I used unsweetened coconut milk (what I usually have at home), veggie stock, and left out the cauliflower as I don’t digest it well. Turned out amazing. Added broccoli at the end–(didn’t want to blend it up with the portion that’s used to thicken the soup). Delicious!
Perfect! Love the idea of adding broccoli, too 🙂 glad you enjoyed!
Wow this was absolutely delicious!! So satisfying and so easy to make. Next time I’ll definitely be adding corn. This will become one of our household staples! Yum!
Amazing! So glad you loved it!
Would love to know how to modify this for a pressure cooker? I have had great success lately cooking frozen chicken breasts in mine (cause that’s how we roll around here) and would love to adapt this recipe to my Instant Pot! Thanks!
I haven’t tried this in an Instant Pot so I’m not 100% sure! Let me know if you do try it 🙂
This looks SO good. I was wondering if anyone has tried substituting sweet potatoes in this recipe. Do you think it would work well? Thanks!
Yes that should work just fine! Let me know if you try it!
This was so delicious. I can’t believe how thick and creamy it is by just blending a few cups. It was so easy to make too, we will def make it over and over! Thank you!
Absolutely! I’m glad you loved it!
Hi! I like to save all my recipes in folders on my computer! I was hoping you could make a place on your posts where I could email myself your recipes! I could just print them and then put them on my computer, but I just don’t have the time! Would you mind terribly? Please let me know either way! When I send this you will have my email address! Thanks so much ❤️ I see you! Roni Keller 🐾🐾👣
Hi Roni! Great question 🙂 When you’re on a recipe page look over to the left side of the screen and you’ll see a little “envelop” icon. Click that, fill out your email address and hit “send!” You’ll then get the recipe right in your inbox. Enjoy!
I’m obsessed! I make this about once every two weeks. We leave the cauliflower out just because we are cauliflower haters, but it’s delicious!
Perfect! Glad you guys love this one 🙂
This soup is so so good! I made it for my parents who can be quite apprehensive about alternatives like adding more cauli instead of potato, almond milk instead of dairy milk, etc. They LOVED this soup. Will be making again.
Amazing! So happy to hear that!
Phenomenal soup! I’ve been eyeing this recipe for a while now and so glad I finally decided to make it! It is very rich (i cannot believe its healthy) and is great topped with some cheddar cheese and ritz crackers. The recipe made a big portion, I cannot wait to share it. THANK YOU!
Amazing! So happy you tried it!
I make this all the time for my family & it’sa favorite amongst us all!
So happy to hear that!
I CANNOT get enough of this soup. I make a big pot, let it cool and chill in the fridge, then separate it into individual servings in quart sized ziplock bags. I keep them all in the deep freezer for quick lunches or dinners anytime! (Just run hot water over the bag to defrost, then pour in a bowl and microwave. Tastes like I just made it that day!)
I add celery to sauté with the other veggies at the beginning, and also include frozen peas and corn added at the end. I also add a pinch or 2 of cayenne pepper for a little kick! This is my favorite soup EVER. I hardly ever leave reviews, but after making this month after month and craving it allll the time, I had to!! Thanks for the amazing recipe! I should also mention that I have tons of allergies, so I can’t eat regular chicken pot pie. This recipe totally kicked that craving for me and is so comforting! Love!!
Love that! Great tip for freezing, too 🙂 one of my favs!
Excellent! Comfort food at its finest. ! I added celery becauseI had it on hand. I also left out the thyme because I don’t care for it. It was still very flavorful
Absolutely! Glad you loved it!
It looks yummy and I am going to try this tonight with pheasant breast. My hubby is a game hunter. I just wanted to reach out that the peas are not whole 30 compliant. Corn is a no no too.
Thanks!
Kate P
Perfect! They’ve actually added peas as “compliant” now 🙂 and the corn is totally optional.
This was so easy to make and so hard to screw up. I guesstimated measurements for all the veggies and it turned out perfect. This soup is so delicious. It will be on repeat in our house this fall/winter.
An easy recipe to follow and it turned out so so good! Already a favourite!
So happy to hear that!
Great fall soup recipe! Relatively easy to make and satisfies the hearty soup cravings. I am curious if this is a good recipe to freeze. Any thoughts?
Nevermind! I didn’t read the previous comments regarding freezing.
Glad you liked this one!
The recipe was delicious, I added corn and threw it together in my dutch oven and it was a crowd favorite. Would make again.
I subbed breast for thighs and it was delicious
The best part about this recipe is the amazing broth! Blending up three cups of veggies and adding it in was life changing in terms of flavour! Will definitely be making this again!
Absolutely! One of my favorites 🙂
If the recipes has ski. Or 2% milk it is no longer dairy free.
Yep! That’s why I also list almond milk and cashew milk.
Simple, easy to follow recipe! I love how versatile it is. A good healthy nod to chicken pot pie.
Absolutely! One of my favorites, too 🙂
Loved loved loved this. Was surprised at how thick and creamy it was from blending. Will be a new staple in my house!
Absolutely! The perfect consistency. Glad you enjoyed!
This soup is so creamy and delicious! Will definitely be making it more during fall/winter season!
I absolutely love Monique’s recipes they’re so straightforward and always full of flavor. I used half coconut milk and half unsweetened almond milk and it came out creamy and a little sweet. I also used chicken thighs instead of breasts and that added a little cooking time when cooking the meat but also added great flavor. Served with lemon juice as a garnish and had brown rice on the side. Thanks for your delish recipes!
Perfect! So glad you loved this one!
Chicken pot pie soup is looks so yummy and healthy.
It’s delicious!
Love this recipe! Delicious & healthy 🧡
Love your sensibility when it comes to dieting & restrictions too! So important to include proper nutrients & caloric intake in your diet. My mom always gave great advice….moderation is the key.
To the lady that stated the recipe isn’t keto….it stated it’s paleo & gluten friendly? She also gave the option of dairy free & vegan friendly….
So glad you love it! And yes, everything in moderation 🙂
YUMMM this soup looks to due for!!! It’s almost summer here but I’m dying to make this before it gets too warm. Absolutely love the sound of the blended creamy veggie broth!!
It’s seriously so good! You’ll have to give it a try before summer hits 🙂
I made this today and added broccoli instead of peas, as well as celery. It’s sooo good!
This is one of my favorite soups! I have made at least three times and have shared the recipe with others. It’s so tasty and healthy. I love it!
Tastes exactly like a (lightened up) chicken pot pie filling! Super yummy for fall evenings with a side salad. I went for the extra addition of mushrooms and corn — both were great, although the mushrooms made the soup a bit grey. Not as visually appealing, but delicious all the same!
So delicious! Glad you enjoyed 🙂
This soup was delicious and tasted just like chicken pot pie in soup form. I used frozen cauliflower, which disintegrated enough during the cooking process that no one knew it was in there, in case you’re trying to camouflage veggies. A winner for sure!
This soup was seriously delicious!! I loved that I could make it with almond milk and it was just as good! Packed with veggies, it’s a perfectly hardy soup. Such a nice change of pace from a regular chicken soup! Plus, I swear the flavor only enhanced when I had leftovers the next day too!
Absolutely! So glad you enjoyed 🙂
LOVED this soup so much!! So healthy, delicious and “creamy” without using any dairy products at all!
I followed Monique’s recipe to the T and it turned out amazing… my husband loved it. We served with fresh bread and it was the perfect fall dinner.
So happy to hear that! Such a great dinner 🙂
This is my favorite soup yet!! I love the flavor & being dairy free, gluten free filled with a lot of good nutrition & a perfect healthy meal as the Minnesota temps get colder! This will definitely be a regular recipe in my cookbook!! Thank you!!
Perfect for a Minnesota fall & winter! So glad you love it 🙂
This was delicious! Filled with veggies and came together easily. The blender technique is such a good way to make it creamy!!
Absolutely! So delicious 🙂
Most delicious soup! Definitely add the corn! So hearty and filling. My new fave!
Agreed! Glad you love it!
So much flavor and a perfect hearty, fall soup! Highly recommend including the optional baby bella mushrooms when you saute the onion/carrots. I shred a rotisserie chicken instead of cooking the chicken breasts to save time. This has become a Sunday staple and perfect for leftovers or meal prepping lunches.
Love that idea! Perfect dinner or lunch 🙂
Literally the best soup on the planet. It does require a bit of prep, but this is one recipe that is 1000% worth the extra time. Pour a glass of wine, turn on some tunes and get to it. A fall staple for sure!!
Best way to cook! Glad you love this one!
Deliciously healthy and creamy!! Winner.
I made this for dinner tonight. It was a very well-written recipe; very clear and easy to make. My husband and I loved it. I shared the cauliflower secret only at the end and he didn’t notice this was a skinny soup. We’ll be making this again.
So happy you both loved it!
This soup is such a pleasant surprise. I have steered away from creamy soups because although comforting, milk causes problems for various family members. Try the nondairy version of this soup with almond milk and you won’t be disappointed! Thank you Monique for always offering modification in your recipes! Can’t wait to make this one again!
The perfect option! So glad you love it!
Delicious! Made this recipe tonight and it was a hit. Love that this required simple, healthy ingredients! My husband and I shared a croissant to dip in the soup, which I’d highly recommend!
Such a great dinner! A croissant on the side sounds delicious 🙂
Made this for dinner tonight using almond milk and onion powder instead of onions, because I don’t like chopping onions and it tasted amazing! The cooked veggies blended up well. I also served it with cheese sprinkled on top and crackers – delicious!
Perfect! Such a great dinner 🙂
My favorite. I make this on repeat all winter. It’s so thick and satisfying.
So happy to hear that!
So great for a fall Sunday dinner. I used lactose free whole milk and boneless skinless chicken thigh (my husband was weirded out by almond milk). It was declared a hit and I loved that I could fish out all the veggies and chicken for my 9 month old to eat (super baby friendly if you adjust salt). I am VERY excited to make biscuits to eat with the leftovers!
Perfect! So happy everyone loved it!
This was SO good! I used chicken thighs because that’s what i had, and i cooked it in my insta pot for 10 minutes. it was perfection!
Perfect! Glad it worked well in your Instant Pot 🙂
This recipe perfectly captures all of the cozy flavors of chicken pot pie without feeling like you need a nap afterward. I’ve always loved the technique of partially blending the soup. It adds such great creaminess without all the cream (which is cool sometimes, too!). Will definitely be making again.
Absolutely! So glad you enjoyed 🙂
Another absolute hit by Monique =) I did half almond milk and half 2% as I wanted to ease into the dairy free for my kids + husband and see how they liked it. I will go all almond milk next time! I added fresh chopped garlic and it came out perfectly with cheddar bay biscuits for dipping.
Perfect! Such a great dinner!
I have made this 2x now and it’s been a little different each time because I don’t like measuring but both times has been delicious!!! the partial blending is a total game changer to thicken up soups. my husband is not a fan of thin soups so he LOVES this one. cooking and removing the chicken is also life changing because it stays moist unlike in some chicken soups where it turns strangely dry (how is this?!) I added some egg noodles this most recent time and that was super yummy too!
Perfect! So glad you both love it 🙂 Noodles sound delicious, too.
Okay I’ve made this 3 times now and it’s a crowd pleaser!! It’s ridiculously delish and even makes my picky kids happy. I add a clove of garlic to mine, extra fresh thyme and a dash of curry powder. It might be my favorite recipe ever! Thank you so much for this one! 😋
So happy to hear that! Such a great dinner 🙂
This was so hecking good!! I love the amount of veggies in here! Definitely will be making this over and over.
So happy you loved it!
This was super delish! I didn’t have sugar free almond milk so I just added more broth and it still came out creamy and so good! I also added celery and mushrooms, and I threw in a little garlic and onion powder to season. It was very comforting and yummy! This will become a staple in our house for sure. Thank you for a great and easy recipe!
Perfect! So glad you enjoyed 🙂
Made this tasty chicken pot pie soup this evening, and both me and my husband really enjoyed it. Cooking chicken took me longer than instructed, but maybe I should have cut it into even smaller pieces. A comforting, healthy, and easy to follow recipe – thank you!
So glad you both loved it! Yes, feel free to chop it up a bit smaller next time.
This soup was delicious! I am always on the hunt for some yummy, healthy soup recipes and this one was right on the money. I had a bunch of celery that I needed to use so I added that. I could not get enough of it. It was so hearty and warm. Can’t wait to make it again!
I’m glad you found this one! Such a great dinner all season long.
This was so, so good, so cozy and comforting. One thing I did to add a little extra flavor was I threw in a chicken bouillon cube after the milk + chicken broth, and I think it added a lot of flavor. I also cooked the veggies for a while before I threw the liquids in – probably close to 7 minutes, just to make sure the potatoes were super soft when I was done. Sucess!
One thing – I measured everything really well, but I have no idea how this could be four servings. me and my partner ate HUGE bowls of this meal, and were still left with about 7-8 cups of leftovers. Not sure how the calories work out or what the exact serving size is, so that would be really helpful to understand.
This is definitely going on rotation this winter!
Perfect! So glad you enjoyed. As for the nutrition, this recipe is mostly made up of veggies, broth & chicken, which is where all that info is coming from! You do get lots for a serving, which makes it great for meal prep (and can make it 4-6 servings).
This was great, thank you!
So glad you enjoyed!
This recipe was super simple and yummy. I made extra for my family and they loved it. My only recommendation would be to add some more spices, in my opinion it could use a tad more kick, but I’ll definitely be saving this recipe for the future!
Perfect! Yes feel free to add a kick of spice (even jalapeño would be delicious) or up the salt a bit 🙂 Glad you enjoyed!
This soup was amazing with leftover turkey from thanksgiving! I just skipped the cook chicken part and went from there! I did pull out a cup of broth and mixed with some corn starch to get it thicker. Served with some biscuits and was an amazing dinner!
Perfect! So glad you enjoyed!
Made this last winter – so good. My husband ate most of the pot!
One of our favs, too! Glad he liked it 🙂
Another AMAZING recipe! This soup is basically on a monthly rotation in our house. I love that it’s thickened with potatoes and cauliflower. (I use that trick with other soups now to keep them dairy-free but creamy) This honestly tastes like the best chick pot pie filling you’ve ever had. Highly recommend!
So happy you loved it! The potatoes & cauliflower are a game changer 🙂
so good! Just made this for the second time and I love it.
So happy to hear that!
I loved how quickly this soup came together! I didn’t have any milk so I soaked cashews while I prepped and then blended it up while the veggies were softening. I added a cup of frozen green beans and some nutritional yeast (it goes in all my soups for depth of flavor) but otherwise kept everything else the same. It was absolutely delicious, and thick and creamy just like a pot pie! My picky fiance loved it too! Perfect for a cold night 🙂
Perfect! So glad you both loved it!
Okay I have to admit that I was a little doubtful of this recipe. I couldn’t figure out how you got it creamy. Then I blended a few cups and it all came together!.It was yummy and actually did taste like pot pie! And the portions were huge. I felt that I needed to add extra salt to bring out the flavors.
Oh no! I was trying to give it more stars and then I accidentally hit “post!”
So glad you enjoyed! And yes feel free to taste and adjust salt as you like 🙂
Wowowow- this soup delivers! I can’t tolerate dairy and use almond milk. My husband had his first bit and wondered how I was able to have a bowl too. It’s that good! And I’m always amazed at how quickly this recipe comes together. It’s like BOOM suddenly soup. I leave out the cauliflower and add more of the other veggies. Really great!
The coziest dinner! Glad it’s a hit with you both 🙂
Hi Monique, love your recipes!! Wondering if you think we could use frozen chicken if we make the slow cooker version of this recipe. Thanks so much!
You can use frozen chicken but you’ll need to thaw it first.
A wonderful meal! I was running out of time and I used the pressure pan, it was ready in less than twenty minutes. I wanted it to be vegan but, because my son is allergic to nuts, I used oat milk, the thicker “barista” one and the result was splendid. Thank you, Monique.
Perfect! I’m glad that worked out well!
I don’t know what makes it so good but this soup is delicious. Best, most flavourful chicken soup I have ever eaten. A joy to cook too!
I never comment on recipe blogs, but this was absolutely delicious! I’ve been craving pot pie and looking for a dairy free alternative and was super excited when I found this. My boyfriend despises cauliflower and he couldn’t even tell it was in here. The flavors blended so well and we paired it with a flaky biscuit! Will be in our rotation 🙂
Amazing! So happy you found this one!
This soup recipe is DELICIOUS. I do not understand how but it tastes EXACTLY likes chicken pot pie. I slept on this recipe for awhile but do not make my mistakes. Run don’t walk!
So glad you gave it a try! Perfect comfort food 🙂
This soup was very delicious. I used almond milk, but I do think I would prefer it with dairy/cow milk. Will definitely make again and will add some additional vegetables to bump up the nutritional value even more!
Perfect! Let me know how you like it with dairy milk, too.
Hi.love your dairy free recipes as I can’t have dairy. am really knocked down by bad health .and this sounds warming nutritious and easy to make. Can’t be made with soya milk. Thanks Polly
Yes this can be made with your fav dairy free milk! Enjoy 🙂
Delicious!! Can’t beat a healthy, comforting soup like this one. Will be making again for sure!