Is chicken pot pie considered healthy?

Yes, you can build a balanced bowl with lean chicken, plenty of vegetables, a light roux, and milk instead of heavy cream. You control salt, choose low-sodium stock, and add herbs for flavor. This approach keeps calories and saturated fat in check while delivering cozy satisfaction.

What can I use instead of cream of chicken soup for chicken pot pie?

Use a quick homemade base: sauté onion, celery, and carrots in a little butter and oil, whisk in flour for one minute, then gradually add stock and milk. Simmer until glossy. That fresh, silky base replaces canned soup and tastes cleaner in healthy chicken pot pie soup.

Who has the healthiest chicken soup?

The healthiest chicken soup comes from your own pot. You choose lean protein, vegetables, and low-sodium stock. You control fat, thickness, and salt. You can also tailor it to your needs with gluten-free thickeners or dairy-light options. Home cooking gives you full control and consistent, wholesome flavor.

What are some common mistakes to avoid when making chicken pot pie?

Rushing the roux, boiling the milk, under-salting, and overcooking the chicken top the list. Build the base slowly, keep the simmer gentle, season in layers, and add cooked chicken near the end. These habits preserve silky texture, juicy meat, and balanced flavor in healthy chicken pot pie soup.

Healthy Chicken Pot Pie Soup – 5 Brilliant Tips, Feel-Good Flavor

Description

A cozy, lighter healthy chicken pot pie soup with lean chicken, vegetables, a light roux, and milk—silky, bright, and weeknight-ready

Ingredients

Scale

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 ribs celery, diced
2 large carrots, diced
3 tablespoons all-purpose flour (use 1 tbsp cornstarch instead for GF)
4 cups low-sodium chicken stock (warm)
1 1/2 cups milk (2% or whole)
2 cups potatoes, peeled and diced small
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
3 cups cooked shredded chicken (breast or thigh)
1 cup peas (frozen or fresh)
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Instructions

Set a heavy pot over medium heat; add butter and olive oil.
Add onion, celery, and carrots; cook until glossy and sweet, about 5–6 minutes.
Sprinkle flour over veggies; stir for 1 minute to form a light roux.
Slowly whisk in warm chicken stock; keep whisking until smooth.
Pour in milk; bring to a gentle simmer.
Add potatoes, bay leaf, and thyme; cover and simmer until potatoes are tender, 12–15 minutes.
Stir in shredded chicken and peas; simmer 3–4 minutes.
Turn off heat; add parsley and lemon juice. Taste and adjust salt and pepper.
Rest 3 minutes; ladle into bowls and garnish with extra parsley.

Notes

Gluten-free: Skip flour and use 1 tablespoon cornstarch mixed with 2 tablespoons cold milk; whisk in during simmer.

Dairy-light: Use 1 cup unsweetened almond milk plus 1/2 cup evaporated milk.

Make-ahead: Refrigerate up to 4 days; loosen with stock when reheating.

Freeze: Up to 2 months; thaw overnight and reheat gently with extra stock.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 7g
Sodium: 640mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 26g
Cholesterol: 70mg

Keywords: healthy chicken pot pie soup, chicken soup, light chicken pot pie soup, creamy chicken soup, easy chicken soup, weeknight soup