We often find ourselves dreaming of the comforting embrace of a classic chicken pot pie, but not the heaviness that can come with pastry and cream. It’s a common dilemma: wanting that deep, savoury satisfaction while also choosing a lighter, more nourishing option. Imagine capturing all that cherished flavour in a simple, spoonable soup. That’s exactly what we’ve done with our Healthy Chicken Pot Pie Soup – it’s pure comfort in a bowl, with none of the usual heaviness.

We’ve reimagined this time-honoured favourite, turning it into a wholesome meal ideal for any evening. By making some smart swaps for the richer ingredients, we’ve created a soup that’s both creamy and flavour-packed, brimming with lean protein and fresh vegetables. It’s a dish that truly feels like an indulgence yet is wonderfully beneficial for you. Let’s get started and whip up some liquid comfort.

What Makes This Soup a Healthier Choice?

When developing this recipe, our primary aim was to preserve the heart and soul of a chicken pot pie while significantly enhancing its nutritional value. This isn’t just another soup; it’s a carefully balanced meal designed to nourish from the inside out. We believe it’s the perfect example of a clean eating dinner, demonstrating that wholesome meals can be the most satisfying.

Packed with Vegetables

We don’t hold back on the vegetables here; this soup is packed full of them. We begin with the traditional mirepoix of onion, carrots, and celery, which lays down a wonderful foundation of flavour. To this, we add hearty potatoes for a pleasing texture and sweet frozen peas for a burst of freshness. Every mouthful delivers a wealth of vitamins, minerals, and fibre, making for a truly complete meal. A vegetable-rich diet is key to well-being, and this soup makes it effortlessly enjoyable.

Lean Protein Power

For the protein element, we opt for skinless chicken breast, an excellent source of lean protein that promotes satiety, helping you feel fuller for longer. Protein plays a vital role in muscle maintenance and overall bodily health. By gently poaching the chicken in the aromatic broth, we guarantee it stays succulent and tender, all while soaking up the soup’s delicious flavours.

A Deliciously Creamy, Dairy-Free Base

The secret to its wonderfully luxurious and creamy consistency might surprise you. We’ve completely avoided double cream and traditional roux. Our go-to method involves one of our most loved creamy soup alternatives: a smooth blend of soaked cashews and fresh water. This simple cashew cream transforms the soup, adding a silky texture and delicate richness that beautifully emulates dairy. If you need a nut-free alternative, full-fat coconut milk is a superb substitute, ensuring this recipe remains a flexible dairy free pot pie soup for everyone to savour.

Why You’ll Love This Recipe

• Comfort Without the Compromise: Enjoy the classic, comforting taste of chicken pot pie, but in a lighter soup format that’s also gluten-free and dairy-free.
• Quick and Weeknight-Friendly: It’s ready in less than an hour on the stove, or even quicker using a pressure cooker, making it perfect for busy evenings.
• Incredibly Creamy (and Dairy-Free!): The cashew cream creates an unbelievably rich and smooth texture; you’ll be amazed it’s completely dairy-free.
• Packed with Nutrients: Filled with lean protein from chicken and an abundance of vegetables, it’s a meal that you can feel great about serving.
• Meal-Prep Champion: This soup is ideal for making ahead. The flavours develop beautifully overnight, so it’s even more delicious the next day!

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 500g skinless, boneless chicken breasts
• 1.2 litres low-sodium chicken or vegetable broth
• 400g potatoes (like Maris Piper), peeled and diced into 1/2-inch cubes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1 bay leaf
• 100g raw, unsalted cashews, soaked in hot water for 30 minutes
• 150ml fresh water (for the cashew cream)
• 150g frozen peas
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Guide to Your Healthy Chicken Pot Pie Soup

Just follow these straightforward instructions to craft this wonderfully nourishing soup. We’ve simplified the process to ensure it’s easy for everyone.

1. Sauté the Aromatics: In a large, heavy-based pot or Dutch oven, warm the olive oil over a medium heat. Add the onion, carrots, and celery, and cook for about 6-8 minutes until they have softened. Stir in the minced garlic and cook for one more minute until it becomes fragrant.
2. Poach the Chicken: Pour the chicken broth into the pot and raise the heat to bring it to a gentle simmer. Submerge the chicken breasts in the broth, then add the thyme, rosemary, bay leaf, and season with salt and pepper. Lower the heat, pop on the lid, and allow it to simmer gently for 15-20 minutes, or until the chicken is fully cooked.
3. Prepare the Creamy Base: As the chicken cooks, you can make the cashew cream. Drain the soaked cashews and place them in a high-powered blender with the 150ml of fresh water. Blitz on high speed for 1-2 minutes, until you have a completely smooth and creamy liquid. Set this aside for later.
4. Cook Potatoes and Shred Chicken: Using tongs, carefully lift the cooked chicken from the pot onto a chopping board. Add the diced potatoes to the simmering broth and cook for 10-15 minutes, until they are tender. While the potatoes are cooking, use two forks to pull the chicken into shreds.
5. Bring It All Together: When the potatoes are soft, remove and discard the bay leaf. Pour the prepared cashew cream into the soup, stirring until it’s well incorporated. Add the shredded chicken and frozen peas to the pot. Continue to stir for another 2-3 minutes, until the peas are vibrant and everything is heated through. Be careful not to let the soup boil after this point.
6. Final Touches: Check the seasoning and add more salt and pepper if you feel it needs it. Ladle the hot, creamy soup into bowls and finish with a garnish of freshly chopped parsley before serving.

Instant Pot Instructions

For anyone who relies on their pressure cooker, this recipe adapts perfectly for a simple one-pot meal. It stands out as one of our go-to instant pot chicken recipes because it’s speedy, effortless, and yields fantastic results.

1. Select the ‘Sauté’ mode on your Instant Pot. Add the olive oil, then the onion, carrots, and celery. Cook for about 5 minutes, stirring as needed. Add the garlic and sauté for the last minute.
2. Press ‘Cancel’ to stop the sautéing. Add the chicken breasts, broth, potatoes, herbs (thyme, rosemary, and bay leaf), salt, and pepper to the pot.
3. Lock the lid in place and ensure the steam release valve is set to ‘Sealing’. Select ‘High Pressure’ and set the timer for 10 minutes.
4. When the cooking time is up, let the pressure release naturally for 10 minutes. Afterwards, carefully switch the valve to ‘Venting’ to release any remaining steam.
5. Open the lid, remove the chicken, and shred it with two forks. Take out and discard the bay leaf.
6. Stir the cashew cream, shredded chicken, and frozen peas into the pot. Mix gently until the peas are warmed through, then serve straight away.

FAQ

A Bowl of Wholesome Comfort Awaits

And there we are: a wonderfully creamy, satisfying, and Healthy Chicken Pot Pie Soup designed to soothe the spirit and fuel the body. This recipe embodies all the qualities we love in the original dish, presented in a straightforward, modern, and wholesome way. By championing whole-food ingredients, lean protein, and an ingenious dairy-free alternative, we’ve crafted a meal that aligns with a healthy way of living, yet feels utterly decadent. For further guidance on balanced eating, the NHS Eatwell Guide offers a wealth of information.

We are confident this soup will quickly earn its place as a favourite in your home, whether for a cosy night in, a quick weeknight dinner, or anytime you crave a dose of homemade comfort. It’s time to head to the kitchen and fill your home with its beautiful aroma.

Did you make this recipe? We’re always excited to hear from you! Please leave a comment below or share your creations with us on social media. Enjoy!

Meta Description Suggestion

Craving comfort food? Our Healthy Chicken Pot Pie Soup is a creamy, dairy-free delight packed with veggies and lean protein. The perfect clean eating dinner for a cosy night in!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 500g skinless, boneless chicken breasts
• 1.2 litres low-sodium chicken or vegetable broth
• 400g potatoes (like Maris Piper), peeled and diced into 1/2-inch cubes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1 bay leaf
• 100g raw, unsalted cashews, soaked in hot water for 30 minutes
• 150ml fresh water (for the cashew cream)
• 150g frozen peas
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté the Aromatics: In a large, heavy-based pot or Dutch oven, warm the olive oil over a medium heat. Add the onion, carrots, and celery, and cook for about 6-8 minutes until they have softened. Stir in the minced garlic and cook for one more minute until it becomes fragrant.
2. Poach the Chicken: Pour the chicken broth into the pot and raise the heat to bring it to a gentle simmer. Submerge the chicken breasts in the broth, then add the thyme, rosemary, bay leaf, and season with salt and pepper. Lower the heat, pop on the lid, and allow it to simmer gently for 15-20 minutes, or until the chicken is fully cooked.
3. Prepare the Creamy Base: As the chicken cooks, make the cashew cream. Drain the soaked cashews and place them in a high-powered blender with 150ml of fresh water. Blitz on high speed for 1-2 minutes, until you have a completely smooth and creamy liquid. Set this aside.
4. Cook Potatoes and Shred Chicken: Carefully lift the cooked chicken from the pot onto a chopping board. Add the diced potatoes to the simmering broth and cook for 10-15 minutes, until they are tender. While the potatoes are cooking, use two forks to pull the chicken into shreds.
5. Bring It All Together: When the potatoes are soft, remove and discard the bay leaf. Pour the prepared cashew cream into the soup, stirring until it’s well incorporated. Add the shredded chicken and frozen peas to the pot. Continue to stir for another 2-3 minutes, until the peas are vibrant and everything is heated through. Do not let the soup boil.
6. Final Touches: Check the seasoning and add more salt and pepper if needed. Ladle the hot, creamy soup into bowls and finish with a garnish of freshly chopped parsley before serving.