This healthy Chicken Pot Pie Soup is comforting, creamy, hearty, everything you need during soup season! Serving it with the biscuits really brings all the comfort of a classic chicken pot pie without all of the effort. It’s made in one pot, is packed full of veggies, and made with wholesome ingredients.
Why you’ll love this chicken pot pie soup
- Comes together in 30 minutes
- Makes a great meal prep
- It’s versatile and can be made to your dietary needs (vegan, etc)
- Serving it with the biscuits gives it that true chicken pot pie feel
- Can be made super high protein
- Nourishing and veggie packed
Can this soup be made vegan?
Yes! I love that this soup is so versatile. If you don’t eat meat, no worries! You can simply make the soup as is or add in a can of great northern beans for some extra protein and fiber!
How to make healthy chicken pot pie soup high protein
This soup recipe can be a great high protein meal option:
- Use bone broth as the broth: Bone broth is a great option to easily increase the protein content of the meal. Simply use it in place of veggie broth.
- Add shredded chicken: You can cook chicken breast prior to making the soup (or while the soup is cooking) and add it in at the end.
- Add a can of beans: Adding beans not only adds extra protein but also increases the nutrient and fiber content of the meal! I love adding great northern beans.
Ingredients to make chicken pot pie soup
- Broth: Use veggie broth for a vegan option or bone broth for a high protein option.
- Gold potatoes
- Veggies: Celery, carrots, onion, peas
- Spices & herbs: Sea salt, pepper, thyme
- Garlic cloves
- Nutritional yeast: This adds an amazing savory, almost cheesy-like flavor to the soup, while also adding some vitamin B12 and protein!
- Milk of choice: You can use full-fat canned coconut milk for an ultra creamy option. If you don’t like the flavor of coconut, you can use a regular non-dairy milk, dairy milk, whatever you like.
Lets make some chicken pot pie soup
- Start by cooking the onion, celery, potatoes, and carrots in a large dutch oven or soup pot.
- Then you’ll add in the broth, milk, garlic, and spices. Then we’ll cover the pot and let it simmer to soften the potatoes.
- At this point, you can add in chicken if using it and stir in the peas.
You have to add biscuits!
One of the best parts about chicken pot pie is the crust of course! So to really bring us back to that nostalgic meal, were pairing the soup with some super simple paleo biscuits! I found this biscuit recipe on Lexi’s Clean Kitchen and fell in love with it, had to make it my own!) The biscuits are gluten free, made with almond flour, so they’re perfectly fluffy and great for dipping!
Storing leftover soup
Store leftover soup in an air-tight container in the fridge up to five days or a few months in the freezer. Leftover biscuits can be stored in the fridge for a couple days and reheated prior to eating.
If you try this recipe, be sure to tag me on instagram @danishealthyeats so I can see!
More recipes to try
- Vegan White Bean Chili with cornbread biscuits
- Copycat Bitchin’ Sauce
- Roasted veggie plates with garlic tahini yogurt
- Healthy vegan german potato salad
- Cauliflower steak pizzas
Healthy Chicken Pot Pie Soup (Vegan option, gluten free)
- 1 tbsp avocado oil *Or olive oil, etc.
- 2 cups milk, of choice *see post above for options
- 2 1/2 cups veggie or chicken broth *Sub bone broth for high protein
- 2 cups frozen riced cauliflower
- 2 large carrots
- 1 yellow onion
- 4 celery stalks
- 3/4 cup frozen or canned peas
- 1 1/2 cups small diced golden potatoes *chop them, then measure
- 3 garlic cloves *diced finely
- 2 tbsp nutritional yeast
- 1 tsp dried thyme
- 1/2 tsp celtic sea salt *more to taste
- 1/2 tsp pepper *more to taste
Optional add in's
- 1 can great northern beans
- 3 cups chicken, cooked & shredded or chopped
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 3 tbsp solid coconut oil, vegan butter, or ghee
- 1 tsp baking powder
- 1 egg, room temp
- 1/4 cup applesauce, room temp
- 1/4 tsp celtic sea salt
- 1/2 tsp garlic powder *optional
- Cut the celery and carrots into thin pieces. Chop the potatoes into small pieces. Dice the onion.
- Add the oil to a large soup pot or dutch oven. Add the celery, carrots, potatoes, and onion. Cook a few minutes until the onion begins to soften.
- Add in the remaining ingredients besides the peas or additional add-ins (milk, broth, spices, garlic, etc). Let the mixture simmer for 10-15 minutes until the potatoes are fork tender.
- This is optional, but if you want a creamier soup, add two cups of it to a blender and blend until smooth. Then add back to the soup pot, mixing everything together well.
- At this point, you can add in the beans and/or chicken if using. Stir in the peas. Let it cook another 5-10 minutes to allow it to thicken up.
- Serve immediately with a sour cream drizzle (I like the Kite Hill brand for dairy free), some fresh parsley, or whatever you like!
- Preheat the oven to 350F.
- Add all of the ingredients to a large bowl, mixing everything together well until the dough forms.
- Form the dough into balls and place on a lined baking sheet
- Bake for 15 minutes until golden around the edges. Serve immediately with the soup.