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Healthier Chicken Pot Pie Soup

January 23, 2022
by
The creamy, nostalgic chicken and veggie pie lightened up in the most flavorful cozy soup of the season: I could eat this Healthier Chicken Pot Pie Soup every day this time of year!
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The creamy, nostalgic chicken and veggie pie lightened up in the most flavorful cozy soup of the season: I could eat this Healthier Chicken Pot Pie Soup every day this time of year!

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Chicken pot pie was always a staple of my childhood. Easy weeknight dinner? Chicken pot pie. Feeling sick? Chicken pot pie. Bringing food to friends? Chicken pot pie. It’s always the perfect winter dish. Personally, my childhood chicken pot pie constitutes buttery sauteed veggies, a rotisserie chicken, heavy cream and a store bought pie crust. Delicious, right?! Well, as much as I love this classic, I’ve recently been craving those flavors with more of a lighter approach. The type of dish you can make for dinner Sunday night and eat for lunch throughout the week without feeling like a slug, ya know? Hence, this Healthier Chicken Pot Pie Soup was born, and I have to say it’s a new family fav!!

the breakdown…

This Healthier Chicken Pot Pie Soup is honestly so easy. The great thing about a good chicken pot pie is that it relies on the basics. No crazy seasonings, no frills. Really, you just need to cook some veggies down with a good bone-in chicken and let the natural flavors work their magic — but, of course, with a few twists;))

To start things off, you’re going to do something a bit peculiar. Blend steamed cauliflower rice (or cauliflower) with coconut milk. I know, kind of weird. But, by simply microwaving some frozen veggies and blending it up with light coconut milk, you get the most creamy yet healthy base for this Healthier Chicken Pot Pie Soup. I mean, what can’t cauliflower do these days?!

The creamy, nostalgic chicken and veggie pie lightened up in the most flavorful cozy soup of the season: I could eat this Healthier Chicken Pot Pie Soup every day this time of year!

sauté everything up!!

Next, go ahead and sauté your mirepoix (aka onion, carrot, and celery). I like to go heavy on these players, just because they add so many good flavors and textures by themselves. 4-5 carrots and celery stalks very finely diced and a good, juicy sweet onion is all she wrote. It may seem like a lot of veggies, but I promise you they will reduce. Plus, it’s all about the textures in this one! Give those veggies a good sauté, then go in with the good stuff. While your traditional chicken pot pie calls for a heavy roux of lots of butter and flour, this Healthier Chicken Pot Pie Soup recipe goes with just 3 tbsp flour. Really, you can’t skip the flour in a good chicken pot pie. It gives the broth that thick, viscous stability that really ties everything together — especially with the cauliflower mixture and some pumpkin puree (my all time fav healthy creamy secret weapon).

The creamy, nostalgic chicken and veggie pie lightened up in the most flavorful cozy soup of the season: I could eat this Healthier Chicken Pot Pie Soup every day this time of year!

all the flavor…

With that, go ahead and put some celery seed, garlic powder, thyme, nutritional yeast (or parm), salt, and pepper into the mix. No need for crazy seasonings with this one — especially if you choose to tos sin a chicken bouillon cube later on. If you aren’t familiar, these cubes are basically really concentrated chicken and veggies — so basically what we’re making homemade on crack. GIven that we are cooking a bone-in chicken in the broth for a bit with all those veggies and flavors, this extra step isn’t really necessary. Personally, however, I love the little bit of extra flavor that comes with the cube, as it really makes everything taste like it’s been cooking for hours. 

The creamy, nostalgic chicken and veggie pie lightened up in the most flavorful cozy soup of the season: I could eat this Healthier Chicken Pot Pie Soup every day this time of year!

Let all those good flavors get cooked down with the chicken for a bit and you’re almost done! Told you this Healthier Chicken Pot Pie Soup was easy! I like to throw peas into the mix (mostly because that’s what my mom did), but you could totally leave those out. Oh, and you could also totally add some corn, hard boiled eggs, or any other chicken pot pie staple you desire. Really, the sky’s the limit with this one. 

how to serve it up…

Speaking of which, let’s talk about the starch options. I love to sprinkle an array of crackers on top of my soup… just because I love the crunch. I love Simple Mills or the Fine Cheese Co crackers personally, but most crackers work. I wouldn’t go with a water cracker or crispier/flakier cracker, though. You could also serve this up with some crescent rolls, dinner rolls, biscuits, or actual pie crust. There are truly so many ways you could go with this…but don’t forget the starch! It’s chicken pot pie, after all. Either way, this Healthier Chicken Pot Pie Soup is truly the best weeknight dinner. I love to make it for a cozy, quick meal in big batches and save some for lunches throughout the week. The leftovers are amazing. Let me know how you love to eat this in the comments below!

I hope you love this Healthier Chicken Pot Pie Soup as much as I do! Enjoy:)

Healthier Chicken Pot Pie Soup
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Healthier Chicken Pot Pie Soup

Recipe by Annie PatrickCourse: Main Course, SoupCuisine: American, HealthyDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

The creamy, nostalgic chicken and veggie pie lightened up in the most flavorful cozy soup of the season: I could eat this Healthier Chicken Pot Pie Soup every day this time of year!

Ingredients

  • 1 cup cauliflower rice (or small florets)

  • ¼ cup nutritional yeast (or parmesan cheese, finely grated)

  • 1 15 oz can light coconut milk*

  • 2 tbsp olive oil

  • 1 sweet onion, finely diced

  • 4 large carrots, peeled and finely diced

  • 4 stalks celery, finely diced

  • 3 tbsp flour

  • 1 tsp celery seed

  • 1 tsp garlic powder

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • 1 cup pumpkin purée

  • 2 chicken breasts, bone-in and skin-on

  • 1 cube chicken bouillon, optional

  • 4 cups chicken stock

  • 1 ½ cup frozen peas

  • Fresh parsley, to garnish

  • Crackers, biscuits, crescent rolls, or another starch, to serve

Instructions

  • Microwave or steam the cauliflower rice for 4-5 minutes, or until softened. In a blender (or in a bowl with an immersion blender), puree the cauliflower, nutritional yeast/parmesan, and coconut milk until smooth. Set side for now.
  • In a large pot or dutch oven, heat the olive oil over medium-high heat. Once hot, toss in the onion, carrots, and celery. Sauté for 3-4 minutes, or until the vegetables begin to soften. Then, mix in the flour, celery seed, garlic powder, thyme, salt, pepper, pumpkin, and cauliflower/coconut milk mixture.
  • Nestle the chicken into the pot (pushing the vegetables to the side–there will be a lot of veggies!). Season the skin with extra salt and pepper. Sear the chicken for 2 minute on each side. Then, toss in the bouillon cube, chicken stock, and frozen peas. Bring the liquids to a boil, then reduce the heat to medium-low. Cover with a lid and simmer for 30-40 minutes, or until the chicken is cooked through.
  • Remove the chicken from the liquids and shred with two forks or a mixer. Return the shredded chicken to the pot. Simmer for an additional 4-5 minutes. Divide the soup into your bowls, and serve with parsley and a starch of choice. Enjoy!

Notes

  • Instead of coconut milk, you could also use almond milk, whole milk, or heavy cream.
  • If you need a gluten free option, you could easily substitute the flour for coconut flour or another gf flour of choice.
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    • Katherine K.
    • January 28, 2022

    Another winner! Made this last night and it is so yummy. Can’t believe it is so hearty and creamy without being heavy!

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